Shuangma moon cake

Shuangma moon cake

Introduction:

"The filling formula of this moon cake is adapted from the traditional Shuangma moon cake. Although the original name has been used, the concept has been changed. Not only did not follow the original production, but also completely changed the appearance of the finished product. Traditional stuffing and Cantonese crust have a mixed feeling. "

Production steps:

Step 1: prepare the filling

Step 2: chop the dried nuts and preserved fruits into a large bowl and mix well

Step 3: add sugar

Step 4: mix well

Step 5: add rose sauce and oil

Step 6: mix well

Step 7: pour in the cooked flour

Step 8: mix well

Step 9: divide the filling into 16g balls and the dough into 13g pills

Step 10: flatten the dough

Step 11: put in the filling

Step 12: wrap it like Tangyuan

Step 13: close the mouth, rub the circle and do it one by one

Step 14: put a small amount of flour in the moon cake mold, shake it evenly and pour it out

Step 15: put in the moon cake

Step 16: put it on the desk

Step 17: press out the pattern

Step 18: put into the baking tray, put into the oven preheated 200 degrees, bake for about 5 minutes,

Step 19: take it out after setting, brush the egg liquid, put it back in the oven and continue to bake for 10-15 minutes

Step 20: the surface is golden, and it's out of the oven

Materials required:

Cooked flour: 100g

Sugar: 150g

Oil: 75g

White Sesame: 25g

Black Sesame: 25g

Walnut: 10g

Peanuts: 15g

Wax gourd stick: 22G

Preserved cherry: 15g

Rose sauce: 13g

Cantonese crust dough: 365g

Egg liquid: right amount

Note: the skin to stuffing ratio here is about 4:6. In fact, this kind of stuffing is more suitable for old-fashioned moon cakes, and the skin is bigger than the stuffing. The skin to stuffing ratio can be 6:4.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet