Cantonese style moon cake with bean paste(guang shi dou sha yue bing )

Cantonese style moon cake with bean paste

Introduction:

"When the Mid Autumn Festival comes, every family will eat moon cakes. Although my family doesn't like moon cakes very much, I still eat a few for the festival. This year, I made some moon cakes and even gave them to my friends."

Production steps:

Step 1: pour the salad oil into the bowl, add the invert syrup and water

Step 2: mix the egg beater by hand

Step 3: sift in medium gluten flour and add milk powder

Step 4: mix well with a scraper to form a dough

Step 5: knead the dough smooth, put it in the fresh-keeping box and refrigerate it for more than one hour

Step 6: knead the dough into long strips

Step 7: divide into 25 grams of small dosage, knead the small dosage round

Step 8: prepare your own bean paste filling

Step 9: divide the bean paste stuffing into 25 grams and knead it round

Step 10: take a piece of dough and flatten it. Take one bean paste filling ball and put it on the flattened dough

Step 11: then wrap in the bean stuffing, then wrap well and roll round

Step 12: put the moon cake blank into the mould with thin powder

Step 13: put the mold in the non stick baking pan, press down the mold and press out the shape

Step 14: the size of each moon cake is 50g. After pressing all the moon cakes, spray water on the surface

Step 15: put the moon cake sprayed with water into the preheated oven, middle layer, up and down the fire, 200 degrees, bake for about 8 minutes, then take it out

Step 16: evenly spread a layer of egg liquid on the fixed type of moon cake, and then send it into the oven. At this time, the oven temperature turns to 180 degrees, and take it out after baking for 5 minutes. Brush the egg yolk liquid again, and then send it into the oven 180 degrees to continue baking for 10 minutes

Step 17: the baked moon cake needs to be put in oil for one or two days, then it can be eaten

Step 18: finished product

Materials required:

Salad oil: 25g

Invert syrup: 75g

Medium gluten powder: 100g

Jianshui: 1g

Milk powder: 5g

Egg liquid: right amount

Bean paste: 300g

Cake powder: right amount

Note: when rubbing skin, make sure to add soap water according to the formula standard. If too much soap water will make the finished product dark and easy to scorch. After baking, it is easy to mildew and affect the oil return. The water is too small to bake, and the cake is hard to color when baked. After the ripening, there is a little wrinkle on the edges of the cake, and a little wrinkles in the dots. The bottom of the cake turns white, and the sand holes affect the appearance.

Production difficulty: God level

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Guang Shi Dou Sha Yue Bing