Cantonese style coconut moon cake

Cantonese style coconut moon cake

Introduction:

"Once upon a time, when I saw the overwhelming promotion of moon cakes, I always thought that there was something else I could eat. Now, looking at the moon cake ads flying all over the sky, I always think what moon cake wood has done. It seems that coconut moon cake is one of the characteristics of cantonese moon cake. However, looking back, I haven't seen this kind of moon cake in our market. So, I can't help itching my heart and hands... The butter in the coconut stuffing is still worrying. I've been guarding by the stove and adjusting my firepower according to the situation, but nothing has happened

Production steps:

Step 1: coconut stuffing

Step 2: a piece of Cantonese cake skin

Step 3: divide the filling into 25g / piece

Step 4: cake skin 8g / piece

Step 5: take a cake skin and press flat

Step 6: pack in the filling

Step 7: close and round

Step 8: put into the powdered moon cake mold

Step 9: press molding

Step 10: demoulding

Step 11: put into the baking tray and spray a little water on the surface

Step 12: put in the oven, middle layer, heat up and down, bake at 200 degrees until the surface is set

Step 13: take out, brush the egg liquid, turn the heat to 220 degrees, bake for about 5 minutes

Step 14: after coloring the surface, take it out of the oven

Materials required:

Cantonese style moon cake crust: 80g

Coconut stuffing: 250g

Egg liquid: a little

Note: feel more butter inside the stuffing must be quick fire roast, a little careless may be oil cracking. As long as the skin can be baked out of the oven, it's scary to stay in the oven for another second

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet