Guangzhou style Jinsha milk yellow moon cake(guang shi jin sha nai huang yue bing )

Guangzhou style Jinsha milk yellow moon cake

Introduction:

"Jinsha milky yellow moon cake is also a kind of cantonese moon cake. Its golden outer coat is wrapped with golden inner stuffing. It is salty and delicious, thick, delicate and smooth. It forms a multi-level rich taste of salty in sweet, sweet in salty and sweet in salty. The innovative rich and delicious taste will make you love and have endless aftertaste."

Production steps:

Step 1: prepare low gluten flour, invert syrup, vegetable oil and soap water.

Step 2: pour low gluten flour, invert syrup, vegetable oil and soap water into a deep basin.

Step 3: stir well to form a soft dough, cover with plastic film and let stand for 1 hour.

Step 4: make a yellow paste.

Step 5: divide the Jinsha cream yellow stuffing into 45 grams.

Step 6: divide the crust into 18 grams.

Step 7: then round.

Step 8: flatten a piece of cake skin, and then put Jinsha cream yellow stuffing on the cake skin.

Step 9: hold it with your left hand and push it up slowly until the stuffing is completely wrapped.

Step 10: then round, and then stick a small amount of dry powder.

Step 11: sprinkle some dry powder in the mold to make the dry powder stick evenly on the mold wall, then knock out the excess dry powder twice, and then flush the smooth side of the wrapped moon cake into the moon cake mold.

Step 12: compact the dough by hand, flatten the bottom.

Step 13: then gently push the top of the moon cake mold, and the moon cake blank will be pressed out.

Step 14: do the others in turn.

Step 15: spray water before entering the oven to prevent surface cracking.

Step 16: preheat the oven 200 degrees, bake for about 15 minutes, bake for 5 minutes, take out the brush egg liquid.

Step 17: the moon cake just baked is hard.

Materials required:

Low gluten flour: 80g

Invert syrup: 64 G

Vegetable oil: 12g

Jianshui: 1.5g

Jinsha cream yellow filling: 360g

Egg liquid: right amount

Note: when spraying water on the moon cake, you should not spray directly, but spray on the top of the green moon cake, so that the water will slowly fall on the green moon cake. The time from baking to shaping the moon cake should be determined according to your oven, which can be adjusted for 5-10 minutes. Pay attention to observe the last few minutes of baking, and bake until you like the color. I use 63g moon cake mold, 18G moon cake skin and 45g stuffing. The amount of 8 just made moon cakes is hard. It will be softened only when the oil is returned to room temperature. The oil return time is about 1-2 days.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Guang Shi Jin Sha Nai Huang Yue Bing