Char Siew Mooncake
1.
Barbecued pork cooked in advance.
2.
Chop the grains.
3.
A total of 250 grams of dried nuts, I used peanuts, walnuts, sesame, almonds and pumpkin seeds, 50 grams each, roasted in advance, and crushed when used.
4.
Diced winter melon, cranberries and dried pineapple are all ready. Candied fruits can be replaced according to your own preferences, but it is best not to replace the diced sugar winter melon.
5.
The fat marinated in advance is set. Marinating method: diced fat fat, boiled for 2 minutes to remove the water, marinate in white wine for 15 minutes, and then marinate in sugar for about a week before use. The marinated fat cloves are sweet and not greasy.
6.
Put all the ingredients together.
7.
Add white sugar and cake powder to cook glutinous rice flour and add a little chicken essence. The kelp powder I use is more delicious and healthy.
8.
After mixing well, add peanut oil and mix well.
9.
Add an appropriate amount of cool white to moisturize, so that it can form a dough.
10.
Stir until it can form a dough and let it stand for about 2 hours to let the sugar melt naturally. It will be drier at first, and will be wetter after being placed.
11.
Put the inverted syrup, peanut oil and liquid soap in a basin, and stir repeatedly to make them completely merge into one.
12.
Add flour and form a dough, let it stand for more than 1 hour before using.
13.
The dough is divided into 25-gram doses, and the filling is divided into 75-80 grams doses.
14.
Wrap and shape, spray water before baking to prevent cracking.
15.
Heat the oven up and down 170 degrees into the oven to bake.
16.
Bake for 6-7 minutes, take out and brush with egg yolk.
17.
Then continue to bake for 15 minutes.
18.
Very delicious char siu moon cakes.
Tips:
When adding water, it is best to use cool boiled water, and do not add it at once, add it several times, check the dry humidity and then add, the amount of water can be adjusted according to the dry humidity.
