The Mid-Autumn Festival is coming soon, and the food sharing in recent days will be related to mooncakes. Yesterday I shared the Su-style puff pastry mooncake, and today is the Cantonese-style wuren mooncake.
Cantonese mooncakes pursue thin and fluffy skin, beautiful shape and clear visible texture. But many friends will have different problems when making mooncakes at home, I will list them now to see if you have been tricked!
1. The texture is not clear
2, the color is not good
3, hard
4. Cracking during baking
5, after baking will collapse waist and leak feet
6, slow oil return
Today's tutorial is mainly for these problems to comprehensively sort out the video dry goods, we first talk about the tutorial steps, and then we will summarize the causes and solutions of such problems.
<h1 class="pgc-h-arrow-right" data-track="24" > Cantonese-style five-ren mooncake</h1>
Ingredients: 120 g of converted syrup, 40 g of peanut oil, 4 g of water, 160 g of ordinary flour
Mold: 75-85 grams of mold, mooncake crust is 25 grams, filling is 55 grams
make:
1, convert the syrup, peanut oil, water mixed together, stirred to the degree of fusion, and then a small number of times to add flour, and finally kneaded into a ball, sealed refrigerated for at least 2 hours.
❤ Convert syrup and water can be bought off-the-shelf or made yourself
❤ Peanut oil can be exchanged for other cooking oils, but the final taste is not as good as peanut oil
2, after relaxing, divide the dough into about 25 grams of a potion, the filling of the agent is about 55 grams.
❤ The specific number of grams depends on the size of the mold, my mold is 70-85 grams
3, the agent is slightly flattened, use the tiger mouth to close the filling, as tight as possible.
❤ When wrapping the filling, you can apply some cooking oil to the palm of your hand to prevent sticking
4. Apply a thin layer of corn starch to the surface of the agent, and then quickly and forcefully press out the pattern with the mold.
❤ Do not apply too much corn starch, which will affect the texture of the pattern
5, before entering the oven, gently spray a little water on the surface to prevent dry cracking. The oven is preheated in advance and baked at 190 degrees for 6 minutes.
6: After setting the shape, brush the surface with a thin layer of diluted egg yolk liquid, and continue to bake in the oven for 15-20 minutes.
❤ The specific time should be flexibly adjusted according to the oven of your own home
7, put it in the time when it is not hot, sealed and stored, and the taste will be better after returning to the oil.
<h1 class="pgc-h-arrow-right" data-track="45" > problem solving</h1>
1) The texture is not clear
Spray too much water before entering the oven / The quality of the conversion syrup is not good enough / The crust is too soft or does not slack in place / The egg mixture is smeared too much
2) Light coloring
No water added or less used / Not hot enough in the oven
3) The coloring is too dark
And the previous step in reverse
4) Cracking, collapsing waist, leaking feet
The syrup quality is not good enough / The dough is too soft and has a large moisture content / The crust is thick and the filling is less / There is air between the crust and the filling