Sweet potato moon cake

Sweet potato moon cake

Introduction:

"Even after several moon cakes, I feel a little embarrassed to send them again, but I'm also good at shooting them. It's a bit wasteful not to send them. Except for different tastes, the method is the same. Konjac moon cake is also one of the Cantonese style moon cakes. In fact, I can only make Cantonese style moon cakes. I really can't do anything else and can't do it well. This kind of moon cake has a unique taste. It's chewy, sweet but not greasy. Children like it very much. "

Production steps:

Step 1: prepare low gluten flour, invert syrup, vegetable oil and soap water.

Step 2: pour the low gluten flour, invert syrup, vegetable oil and soap water together, then fully stir them into a soft and smooth dough, cover them with fresh-keeping film and let them stand for 1 hour.

Step 3: prepare the taro filling.

Step 4: divide the taro into 45 grams.

Step 5: divide the crust into 18 grams.

Step 6: then round, take a piece of cake skin flattened, and then put the taro filling on the cake skin.

Step 7: hold it with your left hand and push it up slowly until the stuffing is completely wrapped.

Step 8: then round, and then stick a small amount of dry powder.

Step 9: sprinkle some dry powder in the mold to make the dry powder stick evenly on the mold wall, then knock out the excess dry powder twice, and then flush the smooth side of the wrapped moon cake into the moon cake mold.

Step 10: compact the dough by hand, flatten the bottom.

Step 11: then gently push the top of the moon cake mold, and the moon cake blank will be pressed out.

Step 12: do the rest in turn.

Step 13: spray water before entering the oven to prevent surface cracking.

Step 14: preheat the oven for 200 degrees, bake for about 15 minutes, bake for 5 minutes, take out the brush egg liquid.

Step 15: the moon cake just baked is hard.

Materials required:

Low gluten flour: 80g

Invert syrup: 64 G

Vegetable oil: 16 g

Jianshui: 1.5g

Taro filling: 360g

Egg liquid: right amount

Note: when spraying water on the moon cake, you should not spray directly, but spray on the top of the green moon cake, so that the water will slowly fall on the green moon cake. The time from baking to shaping the moon cake should be determined according to your oven, which can be adjusted for 5-10 minutes. Pay attention to observe the last few minutes of baking, and bake until you like the color. I use 63g moon cake mold, 18G moon cake skin and 45g stuffing. The amount of 8 just made moon cakes is hard. It will be softened only when the oil is returned to room temperature. The oil return time is about 1-2 days.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet