Cantonese-style mooncake (guang shi yue bing )

Cantonese-style mooncake

Introduction:

"I made ice skin moon cakes to warm up a few days ago. Today I officially started my moon cake revolution."

Production steps:

Step 1: syrup 150g + Jianshui 2.5G + vegetable oil 50g + salt, mix well.

Step 2: sift in 15 grams of custard powder.

Step 3: mix both.

Step 4: sift in 200 grams of flour.

Step 5: mix well with scraper.

Step 6: knead into a smooth dough.

Step 7: put the kneaded dough into the fresh-keeping bag and refrigerate for 2 hours.

Step 8: divide the dough into 35g rolls and 60g fillings.

Step 9: add 53 grams of red bean paste into a 12 gram egg yolk to roll round.

Step 10: Pack 55g mung bean paste into a 10g round chestnut and set aside.

Step 11: take a moon cake skin in the palm of your hand and press it into thin in the middle and thick around, then wrap it in a round filling.

Step 12: roll a small amount of dry flour into the raw embryo of the wrapped moon cake.

Step 13: put in the abrasives.

Step 14: put the shaped moon cake on the tin foil covered baking tray, spray water on the surface and put it into the oven.

Step 15: after baking the moon cake for 5 minutes, take it out of the oven, put it warm, brush the surface with egg liquid, and bake it for about 15 minutes.

Materials required:

Medium gluten flour: 200g

Invert syrup: 155g

Vegetable oil: 50g

Jianshui: 2.5G

Custard powder: 15g

Red bean paste: right amount

Mung bean paste: moderate

Chestnut: moderate

Salt: a little

Egg liquid: right amount

Salted egg yolk: right amount

Note: this moon cake is not ideal. It has a small crack when baking. It will be flat after cooling. It doesn't affect the appearance. I didn't know what the problem was at the beginning. Yesterday, I checked a lot of information on the Internet. A baking friend said that the stuffing made by himself would crack (except for the five kernel stuffing), but the finished product would not.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Guang Shi Yue Bing