Moon cake with jujube paste and wax gourd stuffing

Moon cake with jujube paste and wax gourd stuffing

Introduction:

"Family members like Cantonese style moon cakes, and the method of making them is relatively simple, but Cantonese style moon cakes have thin skin and big stuffing, while my family prefers to eat cake skin. So I adjusted the proportion. This year's moon cakes are prepared according to the stuffing: cake skin = 5:5, that is, half of the stuffing and cake skin. Today's jujube paste moon cakes have high calories, so we can't eat more. One person can only eat one piece a day, and eat more It's easy to get angry. "

Production steps:

Step 1: cut the preserved wax gourd into small cubes a little bigger than the rice.

Step 2: put the cut preserved wax gourd into the prepared jujube paste and stir well.

Step 3: prepare the ingredients for the crust: 300g medium gluten flour, 15g milk powder, 225g invert syrup, 3G alkali water, 75g corn oil.

Step 4: transfer the syrup, corn oil and lye into a large bowl and stir well. Sift in flour and milk powder.

Step 5: knead into dough, then wake up for 1-2 hours.

Step 6: weigh the cake skin and jujube paste stuffing in the ratio of 5:5 (25g cake skin and 25g stuffing), and then rub them round for standby.

Step 7: flatten the cake skin to cover the bean paste filling, and then push it slowly until the filling is completely covered.

Step 8: sprinkle a layer of hand powder inside the mold, put the wrapped dough into the mold, press the dough into the shape of moon cake with the mold, spread oil paper on the baking pan, put the prepared moon cake into the baking pan, and spray a little water on the surface of the moon cake.

Step 9: put the moon cake into the preheated oven and bake for five minutes, then take out and brush a layer of egg liquid. Then bake in the oven for about 15 minutes until the surface is golden. Then take it out and let it cool for a day. After the moon cake is oiled, you can eat it.

Materials required:

Jujube paste: 500g

Preserved wax gourd: 125g

Medium gluten flour: 300g

Milk powder: 15g

Invert syrup: 225 g

Alkali water: 3 G

Corn oil: 75g

Egg liquid: right amount

Note: 1, alkali water can be prepared, alkali: water = 1:42, brush egg liquid only brush the top of the moon cake, do not brush the side. 3. The baking time depends on the performance of the oven and the size of the moon cake. 4. According to the formula of 50g mould and the ratio of cake to stuffing 5:5, 25 50g moon cakes can be made

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet