Cantonese style Zaoni Songzi moon cake(guang shi zao ni song zi yue bing )

Cantonese style Zaoni Songzi moon cake

Introduction:

Production steps:

Step 1: jujube paste filling method: clean the smoked big black dates and red dates, and steam them in the pot.

Step 2: after air cooling, remove the jujube peel and seed, or filter out the jujube peel and seed with a slightly larger mesh.

Step 3: use the screen to filter out the jujube mud.

Step 4: put peanut oil and sugar into the pot, stir fry over high heat until slightly colored.

Step 5: add the jujube paste.

Step 6: add red bean paste and stir fry over high heat.

Step 7: when frying until it doesn't stick to the pan, add maltose which is melted to 60 degrees with water.

Step 8: continue to stir fry until it doesn't stick to your hands.

Step 9: Cantonese style jujube paste and pine nut moon cake method: put the invert syrup (production process link) and soap water into the container, and mix well with a rubber scraper. (mixing well is the key to a good crust)

Step 10: sift two-thirds of the low gluten flour into the container, and add the mixed syrup and water solution.

Step 11: add peanut oil.

Step 12: mix the dough with a rubber scraper, cover it with plastic film and relax for 30-60 minutes to make the dough absorb more evenly.

Step 13: sift the remaining one third of the low gluten flour into the relaxed batter.

Step 14: mix well with a rubber scraper until the dough is smooth, cover with plastic film again and relax for 20 minutes. (the Cantonese crust dough mixed to finish has the best plasticity within one hour, and it is best to use it within one hour.)

Step 15: put the pine nuts into the oven preheated 180 degrees, bake for about 5 minutes until yellowish, take out and mix well with jujube paste.

Step 16: dough: divide the loose dough into 16 portions, 20 grams each, and roll them round. Stuffing: divide the stuffing into 16 parts, 35g each, round and reserve.

Step 17: take a crust and flatten it with the palm of your hand. Place the split filling in the center of the crust.

Step 18: press the stuffing with your thumb, use the tiger mouth to push the dough upward, and pinch it tightly. (because the skin of cantonese moon cake is thin and there are many fillings, in order to avoid the collapse or breaking of the skin, push the dough slowly with both hands.)

Step 19: because the skin of cantonese moon cake is soft, you need to brush a thin layer of high gluten flour on the wrapped Zaoni Songzi moon cake blank with a brush. (be sure to brush off the extra high gluten flour on the surface after brushing a thin layer of high gluten flour) before entering the mold, sprinkle high gluten flour in the mold to make it adhere, and then brush off the extra high gluten flour with a brush. (the purpose of dusting is to prevent the moon cake blank from sticking in the moon cake mold after pressing) the force of pressing dough into the mold should be average in order to press out clear patterns.

Step 20: put the pressed jujube paste and pine nut moon cake blank into the baking tray evenly, brush off the excess powder on the moon cake with dry hair brush, and then spray water to make it wet.

Step 21: put it into the oven preheated at 220 degrees, heat it up a lot, lower it down a little, and bake for about 6-8 minutes.

Step 22: bake until the crust is slightly colored and take out.

Step 23: mix one egg yolk, one third of the whole egg liquid and a little salad oil evenly and sift to make egg yolk liquid for standby. When the moon cake is cooled to 50 degrees, brush the egg yolk twice with a brush to make the color of the moon cake more uniform. (after the brush is stained with egg yolk, the extra egg liquid should be squeezed out at the edge of the container, otherwise too much egg liquid will affect the clarity of the fonts and lines on the surface of the cake skin.)

Step 24: after brushing the egg liquid, put it into a preheated oven of 200 degrees, heat it up a lot, lower it down a little, bake for 8-15 minutes, and then come out of the oven in golden color.

Step 25: in order to make the moon cake return oil better, brush a layer of peanut oil immediately after it comes out of the oven.

Materials required:

Low gluten flour: 170g

Invert syrup: 100g

Peanut oil: 50g

Jianshui: 5g

Jujube paste filling: 530g

Roasted pine nuts: 30g

Notice: Cantonese style Zaoni Songzi moon cake raw materials: cake skin: 170g low gluten flour, 100g invert syrup, 50g peanut oil, 5g Jianshui, filling: 530g Zaoni filling, 30g roasted Songzi kernel, specification: 20g cake skin, 35g filling = 55g x16 pieces___________________________________________________________ Jujube paste filling materials: 350 g jujube paste, 420 g red bean paste, 200 g fine granulated sugar, 100 g peanut oil, 80 g maltose______________________________________________________________ Link the production process of invert syrup http://home.meishichina.com/recipe-87966.html_______________________________________________________________ Soap water preparation: put 10 grams of edible alkali into the container, pour 30 grams of water, let it dissolve completely, filter the impurities in the alkali water, keep the alkali water pure and fresh, pour the alkali water into glass or porcelain products, and store it for two days before use_______________________________________________________________ The main factors affecting the oil return of Cantonese style moon cake skin are as follows: 1. The quality and concentration of invert syrup (i.e. sugar content); 2. The concentration of water; 3. Whether the formula of cake skin is correct or not - if there is more sugar, the oil return will be faster. For example, if flour is 100%, the amount of oil used is 25-30% at most

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Zao Ni Song Zi Yue Bing