Cantonese-style Rattan Pepper Beef Mooncakes

Cantonese-style Rattan Pepper Beef Mooncakes

by LindaGL

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

3

This Mid-Autumn Festival has been making a lot of sweet mooncakes, I always wanted to try salty mooncakes, so I tried to make this Cantonese-style rattan pepper beef filling mooncakes. The taste is very simple and easy to use. I recommend it to everyone. This is a recipe for 10 50g moon cakes.

Cantonese-style Rattan Pepper Beef Mooncakes

1. Mix invert syrup, oil, soap, salt, etc. together.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

2. Pump and stir evenly by hand until the water and oil are not separated.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

3. Add flour and stir well.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

4. Stir well and beat into a dough, and the seal will relax for more than 2 hours.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

5. Choose a package of 300g rattan pepper beef filling.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

6. Divide the filling into 30 grams each and the dough into 20 grams each, roll them into balls, and cover them with plastic wrap.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

7. The crust is rolled into a round crust, and the filling is placed in the center of the crust.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

8. Put the pie crust and filling in the palm of your hand with your left hand, push the filling ball in with your right hand, and rotate the left hand to push the pie crust evenly close to the filling until it encloses the entire filling ball.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

9. Finally, the mouth of the left hand was tightened, and both hands were rubbed into a smooth green mooncake.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

10. The mold is moistened with hand powder to prevent sticking. Put the green moon cake into the mold and press it tightly, aiming at the baking pan and press it down evenly and vertically with both hands to push out the moon cake.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

11. Place the mooncakes evenly on the baking tray

Cantonese-style Rattan Pepper Beef Mooncakes recipe

12. Preheat the oven at 200 degrees for 10 minutes. After the baking pan is put into the oven, spray the water in the oven to let the water vapor fall on the crust. Then set the oven to 180 degrees and lower the heat to 150 degrees. Bake the middle layer for 5 minutes and then take it out and brush the egg mixture.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

13. The mooncakes brushed with egg liquid are then put into the middle layer of the oven at 170°C for 15 minutes and bake until the surface is colored, then take it out and let it cool.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

14. The mooncakes are sealed and packaged after cooling, and they are returned to the oil two or three days later to be eaten. The oil-returned mooncakes have a soft and soft skin, a strong scent of beef with vine pepper, and a dripping taste.

Cantonese-style Rattan Pepper Beef Mooncakes recipe

Tips:

Different oven temperature settings are different, and the temperature and time of your own oven shall prevail.

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