Cantonese lotus moon cake

Cantonese lotus moon cake

Introduction:

Production steps:

Step 1: pour the syrup into a bowl, add water and peanut oil, and stir well

Step 2: sift in flour and milk powder. Knead the dough by hand.

Step 3: let the dough stand for 1-2 hours

Step 4: This is the lotus seed paste

Step 5: after standing, divide the crust and lotus paste into 3:7 or 2:8.

Step 6: take a piece of pastry dough, flatten it, put five kernel stuffing on it, then put the dough in the mouth of the left hand, and use the thenar part of the thumb to push the dough. In the process of pushing, rotate the dough to make the dough slowly wrap on the filling and close the mouth.

Step 7: sprinkle some flour in the mooncake mold to prevent sticking (put in the flour, shake it, make the flour adhere to the mold, and then pour out the surplus flour). Put the dough into the mold and press it into the shape of moon cake.

Step 8: spray some water, then put it into the preheated oven and bake for 5 minutes. After the pattern is set, take it out and brush a layer of egg yolk water (only brush the surface, not the side). Then put it into the oven and bake for about 15 minutes until the surface is golden.

Materials required:

Medium gluten flour: 100g

Milk powder: 5g

Invert syrup: 75 g

Jianshui: 1g

Peanut oil: 25g

Egg liquid: right amount

Note: the skin of the moon cake is very dry and hard. When the moon cake cools down, keep it sealed and wait for 2-3 days, the skin will gradually become soft and oily. This process is called "oil return".

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other