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

Cantonese style moon cake with bean paste

Introduction:

Production steps:

Step 1: prepare 63 grams of hand pressed mooncake mold, electronic scale, flour sieve, rubber scraper, manual egg beater, baking brush, spout and the raw materials for the crust filling.

Step 2: stir the invert syrup, soap water and peanut oil evenly.

Step 3: sift in flour and milk powder, cut and mix evenly with a rubber scraper.

Step 4: knead the dough by hand, cover it with plastic film, and let it stand at room temperature for 2 hours.

Step 5: relax the dough is 180g, divide it into 20g / piece with electronic scale, exactly 9 pieces, knead round. The stuffing is divided into 43 g / piece according to the ratio of 3:7, and the ball shape is formed.

Step 6: flatten the dough in the palm of your hand and add a portion of bean paste filling.

Step 7: with both hands, push the crust up slowly. Because the crust has good ductility, it will gradually wrap the stuffing. After closing, knead it round, and then push the crust to uniform thickness.

Step 8: press the flower piece in the moon cake mold by hand, put in the high flour and shake it gently, so that the high flour is evenly spread in the pattern at the bottom. Rotate the moon cake mold, dip the high flour on all sides, then pour out the high flour, and knock off the excess high flour mouth down. Sprinkle some high flour on the dough and put it into the hand mould.

Step 9: lay tin foil on the baking tray. Press down the handle with a little force to press the moon cake into shape, and then gently lift the mold to make the cake embryo out of the mold.

Step 10: spray a small amount of water on the surface of the moon cake, wait for 5 minutes, and then put it into the middle layer of the oven preheated at 200 ℃.

Step 11: bake for 5-10 minutes (according to the oven temperature), bake to uniform beige and take out after setting.

Step 12: when the temperature of the moon cake is not too hot, brush the egg liquid again, the brightness is better. Dip the front end of the brush with a little filtered egg liquid, gently brush a thin layer on the surface of the moon cake, and repeat for two to three times.

Step 13: bake again, bake at 200 ℃ for 5 minutes, then turn 180 ℃ for 10 minutes, until the moon cake is golden yellow, and then come out.

Step 14: after baking, take it out and let it cool. At this time, the surface of the moon cake is dry and hard.

Step 15: put it into the box when it is cool enough to warm your hands.

Step 16: after thoroughly cooling, put it into the packaging bag and seal it for 2-3 days to let the moon cake return to oil, and the skin becomes soft and edible.

Step 17: picture of cantonese moon cake.

Step 18: Fugui flower shaped moon cake.

Materials required:

Medium gluten flour: 100g

Milk powder: 5g

Invert syrup: 75 g

Jianshui: 1g

Peanut oil: 25g

Finished red bean paste filling: 43 * 9 pieces = 387g

Egg liquid: 1 portion

High gluten powder: appropriate amount

Note: Note: 1, cake embryo out of the mold, set the baking plate, with toothpick in the skin more holes. Objective in order to prevent the collapse of moon cake, the moisture in the stuffing can be volatilized during baking. 2. After mixing the egg liquid, it should be screened as much as possible, and it is not easy to blister when brushing the egg liquid. 3. Preheat the oven to 200 degrees, then spray water on the cake. When spraying water, keep a long distance. Spray it like fog to prevent the surface pattern of moon cake from falling. After spraying water, bake 5 minutes later. Because there is more water on the surface, bake immediately. 4. Try not to stir or knead the finished bean paste and jujube paste stuffing, but directly divide the stuffing. 5. When the moon cake is cool enough, it can be baked again, so it is not easy to burst. 6. The best way to make the moon cake return oil quickly is to brush more oil on the surface when it is hot, pack the moon cake when it is slightly warm, and seal it when it is cool. In this way, the color of moon cake is bright, and the return of oil generally does not exceed 2 days.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Dou Sha Yue Bing