Wind Stove Edition: Spicy Salt Black Sesame Cantonese Mooncakes, Salty and Fragrant! Pancake skin is universal!
2024-04-23 13:47:27 164
How can mooncakes be missing during the Mid Autumn Festival! Cantonese mooncakes made every year! Pancake skin is versatile, with clear patterns and fast oil return speed. Even beginners are not afraid of overturning! Spicy and salt black sesame filling, with a salty and fragrant taste, delicious but not greasy! A thin layer of pastry skin wrapped in salty and fragrant filling! Classic and delicious< Br>
Details of ingredients
Technique
Steps to make Wind Stove Edition: Spicy Salt Black Sesame Cantonese Mooncakes, Salty and Fragrant! Pancake skin is universal!
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1. Prepare materials. The syrup used is sucrose free syrup.![]()
2. Pour peanut oil, syrup, and water into a clean bowl.![]()
3. Use a manual egg beater to beat evenly. Emulsification state.![]()
4. Sift in medium gluten flour (different brands have different water absorption properties, 10-20 grams can be reserved, depending on the situation).![]()
5. Cut and mix until there is no dry powder.![]()
6. Put it into a fresh-keeping bag, fold and press it into a uniform dough. Refrigerate and wake up for 2-4 hours.![]()
7. 50g of filling, round and set aside.![]()
8. Divide the awakened pastry into 30g pieces and cover them with plastic wrap to prevent dryness.![]()
9. Wear PVC gloves throughout the entire process. Roll the pastry into a round shape and place it in the palm of your left hand. Use the palm of your right hand to press it into a thin circular shape, then place the filling ball on top and let the pastry stick to the filling ball.![]()
10. Slowly pull the pastry crust up and close it, be sure to do it slowly as the crust is relatively thin and too fast can easily break.![]()
11. Close the mouth and pat a thin layer of corn starch on it. Rub evenly. Insert the mold.![]()
12. Preheat the oven, with a wind oven mode of 210 degrees, and ensure that the preheating time is sufficient. Buckle the mold onto a non stick baking tray and press evenly 1-2 times with force.![]()
13. Lift the mold, easily demould, predict the position, and do not move once pressed. Press them one by one.![]()
14. Wrap it all up, spray 1-2 times in the air with a spray can, allowing pure water to evenly float on the surface of the mooncake to prevent cracking of the skin during baking. Place in the middle layer of the oven, in oven mode, set at 210 degrees for 7 minutes.![]()
15. Sieve the egg yolk, add 2 grams of pure water, and mix well with 1 drop of syrup.![]()
16. After baking, take it out, turn the stove to 165 degrees, and continue preheating. Put the mooncake in your hand and warm it up. Dip a wool brush in the egg mixture and scrape it clean by the edge of the bowl (beginners can place the brush dipped in the egg mixture on oil paper and gently scrape off excess egg mixture with a scraper). Then quickly brush the egg mixture on the surface of the mooncake 1-2 times, making sure it is thin.![]()
17. Put it into the oven and bake at 165 degrees Celsius for 12 minutes in the oven mode. Bake well and cool to hand temperature, machine seal and pack, wait for oil to return!
