Cantonese mooncake is one of the characteristics of the Han nationality in Guangdong Province, in southern China, especially in Guangdong, Guangxi, Jiangxi and other places of folk Mid-Autumn Festival food, is a form of Mid-Autumn Mooncake, Cantonese mooncake is famous in the world, the most basic is that its selection and production skills are incomparably exquisite, its characteristics are thin and fluffy skin, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging, easy to carry, is a good gift for people in the Mid-Autumn Festival, but also people in the Mid-Autumn Festival, eat cakes and appreciate the moon indispensable products!
by Dark Blue Millet Porridge 【Official Certified Master of Bean Fruit Cuisine】
Mooncake flour 200g
Invert syrup 130g
Peanut oil 50g
Water 4g
Low sugar chestnut filling 570g
Egg yolk liquid (brush surface) to taste
Edible oil (anti-stick) to taste
1, prepare the ingredients: mooncake powder 200 grams, peanut oil 50 grams, invert syrup 130 grams, 4 grams of water;
2. Mix the inverted syrup and the water and stir evenly;
3, add peanut oil, be sure to stir until the mixture is even;
4, moon cake flour sieved in advance, to avoid agglomeration, first sift into one-third of the flour into the liquid, mix evenly and then add the remaining flour, mix well, do not need to over-knead to avoid tendons;
5, this is the mooncake skin dough mixed up, packed in a plastic bag, put in the refrigerator for at least 2 hours;
6. After the mooncake dough is awakened, divide the small dough by 19 equal parts;
7, low sugar chestnut filling divided into 30 grams each, kneaded into a round;
8. Thin the mooncake skin by hand, put in the mooncake filling, and knead it between the thumb and index finger to make the mooncake skin evenly wrap the mooncake filling;
9. Brush a thin layer of cooking oil in the mooncake mold to prevent stickiness, or sprinkle a little cake powder in the mooncake mold to prevent stickiness;
10. Wrap the mooncake, put it into the mooncake model, and press it;
11, the prepared mooncake into the oven before spraying a little water, to prevent the mooncake cracking, the oven up and down the fire 200 degrees preheating;
12, the oven up and down the heat 200 degrees, the middle layer, bake for 5 minutes, take out the mooncake first bake and set;
13, after the moon cake is slightly cooler, the brush is dipped in egg liquid and scraped off the excess egg liquid on the side of the bowl, gently brushing the place where the mooncake pattern protrudes, here to remind not to use a silicone brush, too big, to use that kind of wool brush;
14. After brushing the egg liquid, turn up and down the heat to bake at 180 degrees for 15 minutes, take it out again in the middle to brush the egg liquid, you can also not brush the egg liquid again;
15, just baked mooncake skin is very hard, back to the oil for 2-3 days on the soft soft delicious, must be dried and then sealed, otherwise the bag has water vapor mooncake is easy to deteriorate!
16. Vertical drawing of finished product
The ratio of mooncake skin to mooncake filling in the recipe is 4:6, and you can match it according to your own habits, which can be 3:7 or 5:5! I made 19 50-gram mooncakes in a 4:6 ratio!
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
850,000 food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.