Cantonese-style Coconut Milk Fragrant Mooncakes
1.
All filling materials weighed 150 cocoa, 150 grams of ordinary flour, 80 grams of butter, 65 grams of sugar, 50 grams of milk, about 50 grams of 1 egg, 40 grams of milk powder, 15 grams of custard powder (the sum of all filling materials is 600 grams) If you make 50 grams of moon cakes, each filling 30 grams, you can make 20
2.
Stir-fry 150 grams of flour in a pan without oil on a low fire, and turn it over continuously to prevent the flour from becoming yellowish and fragrant, and then turn off the heat.
3.
80g room temperature softened butter, add 65g sugar, 40g milk powder, 15g custard powder and beat evenly
4.
Add a small amount of egg liquid several times, every time you add a little, you must fully whisk evenly and then add another time
5.
After adding the egg mixture, it must be beaten until fully integrated
6.
Add 50 grams of milk several times in small amounts, and beat in portions until fully integrated
7.
Add 150 g of minced coconut and stir well
8.
Sift in 150 grams of cooked flour
9.
Stir the stuffing evenly, put it in the fresh-keeping box and put it in the refrigerator for 1 hour. The stuffing part is over
10.
Weigh 135 grams of inverted syrup, 50 grams of olive oil, 245 grams of low-gluten flour, and 2 grams of soap (if not, add a small spoonful of sharp edible soda noodles) (the sum of all the skin materials is 400 grams, if made) 50 grams of moon cakes, 20 grams per skin, 20 can be made)
11.
135 grams of invert syrup + 80 grams of olive oil, 2 grams of soap mixed together
12.
Stir evenly, this is the lighter color
13.
Sift in 215 grams of low-gluten flour
14.
Stir evenly, don’t stir too much, put it in the fresh-keeping box, put it in the refrigerator for 1 hour
15.
The refrigeration time is almost over. Divide the filling into 1 piece of 30 grams, and divide the leather into 1 piece of 20 grams. Knead round
16.
Take a leather material, press it flat, and put a filling
17.
Wrap the stuffing in the skin (the skin is soft and easy to wrap)
18.
Round after wrapping
19.
Add appropriate amount of starch to the mold to evenly adhere to the pattern of the mold, shake off the excess starch, and put in a dough covered with fillings
20.
At this time, start to preheat the oven, and press the mold on the baking pan covered with aluminum foil or baking wax paper
21.
Bake at 180 degrees for 15 minutes
22.
Take an egg yolk
23.
Add 1 scoop of water and beat evenly
24.
After 15 minutes, take out the semi-finished moon cakes, and then evenly brush a layer of egg liquid (if the egg liquid is brushed before baking, the texture will be damaged if the leather is very soft. After baking for 15 minutes, you must wait until it cools and then brush the egg liquid. Otherwise, the egg liquid will instantly mature and adhere to the pattern and affect the appearance)
25.
Push into the oven here, and bake at 180 degrees for 25 minutes to know the color (all the oven temperature and time are for reference only, please set according to your own oven temperature)
26.
The finished moon cakes have the best taste after being left for 2-3 days to return to the oil.
27.
The milky fragrance is overflowing, the coconut fragrance is rich, it is really delicious
28.
This is my favorite taste
29.
Awesome, just smell the coconut milk, I already start to drool
30.
I designed the producer’s packaging by myself, it’s too good for me to give it to a friend
31.
Great
32.
The box is beautiful
33.
Handmade
34.
Personally design and print the cute Japanese lucky cat pattern, which matches very well with the name of my cat’s private kitchen.
