Cantonese White Lotus Mooncake
2024-04-21 22:15:30 24
![Cantonese White Lotus Mooncake](https://i3.meishichina.com/attachment/recipe/2015/09/24/c640_201509241443061951464.jpg?x-oss-process=style/c640ms)
Lianrong mooncakes seem to be a classic that cannot be bypassed in mooncakes. When making mooncakes and delivering mooncakes, it seems impossible to avoid them. In fact, I have long been tired of lotus mooncakes. When I get tired of them, I become tired and end up feeling tired< Br>
Details of ingredients
Technique
Steps to make Cantonese White Lotus Mooncake
- 1. Materials used
- 2. Pour alkaline water and syrup into a bowl together
- 3. Stir thoroughly and evenly
- 4. Add oil
- 5. Stir evenly
- 6. Sieve in flour
- 7. Mix evenly into a dough
- 8. Wrap with cling film and let it relax for 30 minutes
- 9. Divide the skin into 10 grams per piece and the filling into 30 grams per piece
- 10. Take a piece of cake crust and flatten it
- 11. Add filling
- 12. Push the pastry crust upwards
- 13. Closing and rounding
- 14. Pack them all one by one
- 15. Roll the flour in a circle and wrap it thinly with a layer of flour
- 16. Put it into the mold
- 17. Compaction
- 18. Knock left and right each
- 19. Deducting the cake blank
- 20. Place it in the baking tray and spray water on the surface
- 21. Place in the oven, middle layer, over 230 degrees Celsius and 180 degrees Celsius, and bake for about 5-7 minutes
- 22. Surface shaping, take out the egg brush, put it back into the oven, and bake for about 10-15 minutes
- 23. The surface is golden and ready to be fired