#新良第一节烤大赛# Cantonese Style Golden Silk Pork Floss Moon Cake
1.
Cake crust raw materials: all-purpose flour, soap, corn oil, invert syrup
2.
Cake crust production: Corn oil, inverted syrup, and soap are poured into a container together, and stirred with chopsticks or a manual egg beater to form an emulsified state.
3.
Sift in the flour.
4.
Mix well into a dough, wrap it in plastic wrap and relax at room temperature for two to three hours.
5.
Filling ingredients: green bean paste, original flavored pork floss
6.
Pour the mung bean paste into the pork floss and knead evenly
7.
Just rub it until you can hold it firmly and form a ball.
8.
The kneaded pork floss filling is 30 grams each (because the volume of the pork floss is large, 30 grams of meat, 15 grams of skin, a total of 45 grams, just use a 50-gram mold),
9.
Weigh 15 grams each of the loose noodles.
10.
All the fillings are divided in order, and the awake skin is weighed at 15 grams each.
11.
Take a portion of the crust and squash it in your hand, put in a portion of the filling, and carefully push up the dough with a tiger's mouth. Until everything is tight.
12.
Reunion after packing
13.
Roll the wrapped moon cake in starch
14.
Put in the mold
15.
Press directly on the baking tray and push out
16.
Spray a small amount of water after everything is done
17.
Put it in a preheated oven at 200° and bake for five minutes.
18.
Bake for about five minutes and take out the mooncakes. Brush with egg yolk water thinly.
19.
Put it in the oven again and bake for about 15 minutes. The mooncakes just baked are a little bit harder. Let them cool and store them in a sealed room at room temperature. After a day or two, the oil will return and the cake skin will become oily.
Tips:
Add an egg yolk to 15 grams of water and stir well and serve as egg yolk water
