Cantonese-style mooncake (guang shi yue bing )

Cantonese-style mooncake

Introduction:

"Unconsciously, it's the Mid Autumn Festival of another year. I sigh that time has passed so fast. When I was a child, looking forward to the new year, I always felt that time was too slow and I was looking forward to the new year. Now, I have to sigh that time has passed so fast and I'm in a hurry. Unconsciously, it's a year. Make a mooncake and give it to relatives and friends. I choose the best stuffing to make the mooncake stuffing directly. I don't make the stuffing myself. If I have time, I can try to make the stuffing myself. "

Production steps:

Step 1: put salad oil, invert syrup and soap water into the basin.

Step 2: stir evenly, need a little patience, take some time to stir slowly, syrup is not good to stir oh.

Step 3: sift in low gluten flour.

Step 4: make smooth dough, cover and relax for half an hour.

Step 5: divide the dough into 38 grams of small dough, and divide various fillings into 37 grams of small dough for standby.

Step 6: take a piece of dough and pack it with stuffing

Step 7: wrap it up completely.

Step 8: paste some dry powder on the wrapped dough, sprinkle a little dry powder on the moon cake mold, and put the dough into the moon cake mold.

Step 9: press down the mold with force.

Step 10: gently push out the dough, which has been fixed and shaped.

Step 11: you can change the flower pieces and press out different shapes.

Step 12: there are many pieces of moon cake, choose what you like and press out all kinds of patterns.

Step 13: after pressing all, put on the baking tray and spray a layer of water evenly with a small spout.

Step 14: after pressing all, put on the baking tray and spray a layer of water evenly with a small spout.

Step 15: preheat the oven at 160 degrees, put the moon cake into the middle layer of the oven and bake for 5 minutes. The moon cake turns white and takes out.

Step 16: take out the moon cake brush egg liquid, only brush the top, do not brush the side.

Step 17: put in the middle layer of oven again and bake at 160 ℃ for 20 minutes.

Step 18: bake the moon cake, cool it in the air, keep it sealed for about 3-5 days, and eat it after returning to the oil.

Step 19: take a look at our delicious moon cakes. I chose five kernels, nut chocolate, red wine, cranberry, pineapple and other fillings.

Materials required:

Low gluten flour: 170g

Conversion of syrup: 87 G

Jianshui: 5g

Salad oil: 38 G

All kinds of moon cake stuffing: about 270g

Precautions: 1. Moon cakes need to be returned to oil before eating. The newly baked moon cakes are relatively hard. After returning to oil, the moon cakes will become soft and taste the same as those sold in shopping malls. When saving, it should be sealed. 2. Jianshui is specially used for making moon cakes. It is sold in bakeries. If you don't put Jianshui, the moon cakes will be hard. 3. About fillings, you can do it yourself. You can buy fillings from the bakery and try to buy fillings without adding.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Yue Bing