Cantonese beef mooncakes

2024-04-11 22:15:31 54

The cut section, with large chunks of diced beef flashing between. It instantly reminds people of the mooncakes made with barbecue/golden hooks from the past. It's very moving. Why stop work when there are still a few days before the Mid Autumn Festival< Br>

Details of ingredients

White sugar35 grams
Cake powder25 grams
Walnut kernel10 grams
Black Sesame15 grams
White sesame15 grams
shelled melon-seeds5 grams
Rose sauce4 grams
Sauce beef30 grams
Whole egg7 grams
Ice meat15 grams
water5 grams
Maltose5 grams
salt2 grams
Cantonese mooncake crust66 grams

Technique

difficultySimple
workmanshipbaking
tasteSalty and sweet
timeThree hours

Steps to make Cantonese beef mooncakes

1. Filling.
2. Roast and chop the nuts, and cut the beef into small cubes measuring approximately 1-15 centimeters square
3. Pour the cake powder and sugar into a bowl, mix well
4. Pour in nuts, beef, and rose sauce
5. Mix well
6. Add maltose and oil, mix well
7. Add clean water
8. Grab evenly until it can be squeezed into a ball shape
9. Take out the loose pastry dough
10. Divide the skin into 11 grams per piece and the filling into 30 grams per piece
11. Take a piece of cake crust and flatten it
12. Add filling
13. Push the pastry crust upwards
14. Closing and rounding
15. Pack them one by one
16. Roll the flour in a circle and wrap it with a thin layer of flour
17. Put into the mold
18. Compaction
19. Knock left and right each
20. Deducting the cake blank
21. Place it in the baking tray and spray water on the surface
22. Put it into the oven, heat it up at 230 degrees Celsius and heat it down at 200 degrees Celsius, and bake for about 5 minutes
23. After shaping the surface, take it out, brush the egg mixture, and then put it into the oven to bake for about 10-15 minutes
24. The surface is golden and ready to be fired