Cantonese meat floss moon cake

Cantonese meat floss moon cake

Introduction:

Production steps:

Step 1: soak white beans in water for 3 hours

Step 2: put the soaked white beans into the pressure cooker and press them well.

Step 3: make white beans into bean paste.

Step 4: put the bean paste into the pan, stir fry slightly, add sugar and stir well.

Step 5: add 100g oil in three times, stir well after each time, and then add the next time.

Step 6: add the meat floss and stir fry until the filling is dry.

Step 7: pour the soap water into the syrup and stir well.

Step 8: add 30g oil and stir well.

Step 9: sift in the low powder.

Step 10: mix the flour and oil to make a dough.

Step 11: take the right amount of dough and stuffing according to the ratio of 3:7. (students who like thin skin moon cakes can use the ratio of 2:8)

Step 12: press the dough into a bowl with thin middle and thick edge by hand, and put in the filling.

Step 13: put the dough in your hand, use the other hand to push the dough upward from the bottom, wrap the stuffing and seal.

Step 14: put the moon cake blank into the mold and press it into shape. Put it in the oven at 180 degrees for 5 minutes, brush the yolk liquid, and continue to bake for 15 minutes. Cool, seal and serve after oil return.

Materials required:

Low powder: 150g

Syrup: 100g

Jianshui: 3 G

Egg yolk: right amount

Oil: 30g

White beans: 300g

Sugar: 100g

Meat floss: moderate

Note: 1. My oven is relatively small, and the baking tray is close to the upper and lower tubes, so the temperature is reduced to 180 degrees. You can adjust the temperature according to your own oven. 2. When brushing egg yolk, don't dip too much liquid on the brush, otherwise the pattern will not be clear.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet