Coconut Stuffed Mooncakes
1.
Prepare the raw materials for the coconut filling.
2.
Cut butter into small pieces, soften, add powdered sugar and mix well.
3.
Beat the egg with an electric whisk at low speed, add the butter in three separate batches, and mix well.
4.
Add the milk in three portions.
5.
Add coconut paste, sift in a little cooked glutinous rice flour (not too much)
6.
Evenly, grasp it flexibly at this time, if it is thin, add some coconut paste, and add some milk when it's dried.
7.
It's enough to hold it into a ball, and spare.
8.
Pour the inverted syrup into a small bowl.
9.
Add oil and liquid water and stir well.
10.
Add flour.
11.
There is no need to over-knead to avoid tendons.
12.
Make up the dough and put it in the fresh-keeping bag for 40 minutes and use it.
13.
Divide 50 grams into a potion and knead round.
14.
Filling 50 grams each. Flatten the pie crust by hand, and place the filling as shown in the figure.
15.
Slowly push the filling up, try not to pack air into it, and roll it into a ball after it is wrapped. Prepare more fillings at one time, round them all, and set aside (I covered with plastic wrap).
16.
Put the kneaded moon cakes in low flour, lightly dip a little flour, pour some low flour in the mold, and then knock out all the flour. Put the thick side of the mooncake into the mold. Be careful not to let the dough touch the sides of the mold, which will damage the dough. So in this step I will roll the dough into a slightly oval shape and put it in, and then gently lift the mold. , Let go, one moon cake is ready.
17.
Put all moon cakes in the baking tray.
18.
I bake the two plates alternately, so I made two plates together, spray a little water before baking, preheat the oven to 200 degrees, and bake the middle layer for 5 minutes.
19.
Prepare an egg yolk + a spoonful of egg whites, and beat them up.
20.
After the moon cake is slightly cool, brush the egg mixture and scrape off the excess egg mixture on the side of the bowl, and gently brush the protruding part of the moon cake pattern. The method of baking is 200 degrees for 5 minutes, and 180 degrees for 3 minutes for 5 minutes. Let it cool for 5 minutes each time, brush the egg liquid when it cools, brush only the surface of the mooncake for the first time, and brush the surface and sides of the mooncake for the second and third time. Because the two plates are grilled alternately, one plate happens to be roasting while one is drying, and the time is fully utilized. This trick is for learning from bloggers, it is very powerful, thank you.
Tips:
Moon cake crust materials: 1000 grams of all-purpose flour, 700 grams of syrup, 300 grams of sunflower oil, 20 grams of liquid soap (I have a lot of orders, the least amount of dough is ten each time, to make 100 grams of moon cake, 50 grams of cake crust Noodles, moon cakes with a filling of 50, these noodles are about 40 moon cakes, personally made according to the proportion, it will be fine)
Coconut filling: 400 grams of animal butter, 400 grams of powdered sugar, 400 grams of egg liquid, 800 grams of coconut, 400 grams of milk, 150 grams of cooked glutinous rice flour (10 servings of filling, cooked glutinous rice flour and coconut flour, flexible use, fillings Adjust appropriately when it is thin)
