Cantonese moon cake: white cloud beans, pine nuts and beef

Moon cake with white cloud and pine nuts

Introduction:

"This year's Mid Autumn Festival is very near. The moon cakes in the supermarket are expensive and unrealistic. Last week, I wanted to make ice crust and bought a moon cake mold. Today, I also want to try to make a Cantonese style moon cake. There is no room to change the Cantonese style moon cake crust. I have to make a breakthrough in the inner sink. This time, I used Baiyun beans with pine nuts. I used ripe ones, so I don't need to bake them any more Men, big men like to eat meat and salty, little men like to eat sweet, then I have to neutralize, sweet and salty, and meat! "

Production steps:

Step 1: get all the materials ready

Step 2: pour the invert syrup into the basin, then add the peanut oil and water, and stir evenly with the manual egg beater

Step 3: sift in flour and milk powder

Step 4: knead smooth dough with hands, cover with plastic wrap and wake up for 2 hours

Step 5: cut the dough into grams according to the ratio of 1:4 or 3:7, my dough is 50g, my dough is 10g, and the filling is 40g

Step 6: divide the filling into 40g balls

Step 7: wrap the beef in the stuffing

Step 8: thin the ice skin and put in the stuffing

Step 9: make your favorite moon cake by molding

Step 10: put it into the oven, preheat it at 200 ° for 5 minutes, bake it for another 5 minutes, then take it out, brush the egg yolk, and bake it for the last 15 minutes

Materials required:

Medium gluten flour: 100g

Invert syrup: 75g

Beef: 100g

Jianshui: 1g

Egg yolk: 1

Peanut oil: 25g

Milk powder: 5g

Baiyun bean: 200g

White granulated sugar: 200g

Note: my stuffing is made by myself, and the pine nuts are cooked, so I mix them directly into the stuffing after frying. This time, the ratio of 1:4 seems to be very thin. Rong has broken. Next time, try the ratio of 3:7

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet