Foodabc Festival food customs Mid-autumn Festival

A delicious delicacy on earth, pineapple and bean paste Cantonese mooncakes! The skin is shiny, and beginners have zero failures!

2025-02-01 14:59:59 668

I am a little delicacy in the world! It's almost Mid Autumn Festival, how can we be without mooncakes! The local tradition is Su style mooncakes, which are puff pastry and the kind that falls off after eating! Relatively speaking, I still prefer Cantonese cuisine, which is very clean to eat, with a thin layer of crust wrapped in various fillings! Oily and smooth, with various shapes that are pleasing to the eye! Chinese style leather doesn't have so many patterns< br>

Details of ingredients

Medium gluten flour200 grams
Jianshui4 grams
golden syrup 140 grams
peanut oil50 grams
Pineapple filling550 grams
Bean paste filling440 grams
Fresh egg yolkHalf, brush the surface
salt0.5 g
milk5 grams
Corn oil0.5 g

Technique

difficultySenior
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make A delicious delicacy on earth, pineapple and bean paste Cantonese mooncakes! The skin is shiny, and beginners have zero failures!

1. Prepare materials. The filling is commercially available (can be self-made, but the shelf life of the finished product may be shorter).
2. Pour peanut oil, syrup, and water into a clean bowl., Stir evenly with a manual egg beater.
3. Sift in the medium gluten flour.
4. Cut and mix until there is no dry powder, fold and press with PVC gloves to form a uniform dough. Put it in a fresh-keeping bag and wake up at room temperature for 2 hours.
5. Each filling weighs 55 grams and is arranged in order after rounding.
6. Wake up the pastry and divide it into 20 grams each. Cover it with plastic wrap to prevent it from drying out.
7. Wear PVC gloves throughout the entire process. Rub the pastry into a circle, place it in the palm of your left hand, and press it into a thin circle with the palm of your right hand,
8. Place the filling ball, flip it over, with the filling ball at the bottom and the crust on top, allowing the crust to adhere to the filling ball, and then flip it over.
9. Rotate the left hand in coordination, and slowly retract the tiger mouth of the right hand. Be sure to do so slowly, as the crust is relatively thin and may break too quickly.
10. Close the mouth and pat a thin layer of corn starch. Rub evenly.
Preheat the oven to 220 degrees Celsius and ensure sufficient preheating time. Put the mooncake balls into the mold with added flower slices, place them on the baking tray, and press them evenly with force for 2 times.
12. Lift the mold, easily demold it, predict the position, and do not move it once it is pressed. Pack one and press one.
13. All packaged, the surface can be sprayed with an appropriate amount of water to prevent cracking during baking (the spray can is suspended and sprayed to allow the water to float evenly)
14. Place it in the lower middle layer of the oven, top 210, bottom 200, and bake for 10 minutes.
15. Mix the ingredients of the egg mixture evenly and sieve.
16. After baking, take it out and let it sit for a while,
17. Dip a wool brush into the egg mixture and scrape it clean on the edge (beginners can place the brush dipped in egg mixture on an oil paper and gently scrape off excess egg mixture with a scraper). Then quickly brush the egg mixture on the surface of the mooncake twice, without repeatedly brushing too much. The coloring is too heavy, and the finished product looks darker after being oiled.
18. Place it in the still running oven, rotate it up and down 180 degrees, and bake for 12 minutes. Bake and cool until fully cooled, then pack and wait for the oil to return!
19. Finished products
20. Finished products