Cantonese taro moon cake

Cantonese taro moon cake

Introduction:

Production steps:

Step 1: wash taro, add a little water and press for 20 minutes.

Step 2: remove the skin, press into mud, and add 250g white granulated sugar (the amount of sugar varies according to the amount of taro, and it is added according to personal taste. I don't like sweets, so I can add a lot of them, so I can try them at the same time.)

Step 3: stir evenly and press into uniform mud.

Step 4: taro paste becomes very soft after adding sugar, then add appropriate amount of fried low flour, stir evenly until it can be formed into taro paste. (it's better to refrigerate for a few hours. I made it the night before yesterday and made moon cakes the next morning. It's less touching.)

Step 5: reserve the invert syrup (invert syrup can be made by yourself or purchased online).

Step 6: weigh 155g of invert syrup for standby.

Step 7: Homemade Soap water: 1g edible soda, add 3G water, mix well and use 3G.

Step 8: 50g corn oil.

Step 9: 200g low gluten flour.

Step 10: add water into the syrup and stir well.

Step 11: add corn oil.

Step 12: stir evenly to form emulsion.

Step 13: add low powder and stir evenly.

Step 14: knead the dough into a smooth crust, cover it with plastic film and let it relax for several hours. (I put it all night)

Step 15: make taro dough into 35g pellets.

Step 16: divide the cake into 15g small dosage.

Step 17: flatten the crust.

Step 18: put on a taro dough.

Step 19: take the dough with your right hand, push it up with your right hand, and hold the taro dough with your left hand at the same time, finally forming a ball. (I can't take pictures with both hands.)

Step 20: shake the moon cake mold with low powder, put in the moon cake ball, and pat the bottom of the cake with low powder to prevent sticking.

Step 21: pad the tin foil on the baking tray, and press the moon cake mold on the tin foil to make it shaped.

Step 22: press the shaped moon cake out and place it in the baking tray.

Step 23: spray a layer of water on the surface of the moon cake.

Step 24: bake in a 170 ° preheated oven for 15-20 minutes.

Step 25: observe the coloring during baking. (I could have brushed the egg liquid once, but there were no eggs. I didn't go out to buy them in the morning, so I didn't brush them.)

Step 26: cool the baked moon cake.

Step 27: finally save it. (it's best to pack it in a bag. I didn't buy it, so I just put it in a fresh-keeping box.)

Materials required:

Taro: moderate

White granulated sugar: 250g

Invert syrup: 155g

Jianshui: 3G

Corn oil: 50g

Low gluten flour: 200g

Note: 1. The method of inverting syrup: Boil 250g water, add 500g sugar, stir and dissolve, add 1 / 4 lemon juice, stir well, and then continue to boil at low heat to about 113 degrees (it takes about an hour, during which there is no need to stir; if there is no thermometer, you can stick a little syrup with chopsticks, and then pinch the syrup on your fingers with two fingers after cooling slightly, and then pull the line about 1cm apart It's best to put it for a week before using it. 2. Jian water can be prepared with ready-made (online shopping) or the ratio of edible soda ash: water = 1:3. 3. Baked mooncakes taste better after oil return. The time of oil return depends on the nature of the invert syrup. Some need 3 days, while some don't. I only need half a day to one day to do it this time. 4. The ratio of skin to filling is 2:8 or 3:7.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet