Rose Cloud Leg Mooncakes
1.
Put the granulated sugar, maltose, baking soda, peanut oil, corn oil into the bread bucket, put it on the kitchen scale (this is convenient), then pour in boiling water and stir evenly
2.
Mix the flour with baking powder, pour it into the bread bucket,
Use chopsticks to stir the flour into snow bumps, set the bread machine to the quick kneading function, and knead the flour for 20 minutes.
take out
3.
Take it out and continue to knead for a few minutes, knead thoroughly and knead out the elasticity can be extended, the filling can be closed, and the cake crust is crisp and delicious.
4.
Divide the cloud leg stuffing into 20 pieces of 26 grams, and round it. It is best to put it in the refrigerator for 20 minutes to shape and wrap. The crust is also divided into 20 pieces of 31 grams of small dough and rounded (because the mixed dough is about 621 grams, it just divides
31 g)
5.
Take a small dough, flatten it with the palm of your hand, and put it in the filling core (you have to rub the cloud leg filling to make it round)
6.
Wrap it and close the mouth, put your palms inward, and make a round shape (this cake has a thick crust and a good wrap)
7.
After all the packaging, put it in the baking tray, dipped the red yeast rice with a circular cutting die or bottle lid, printed a red circle on the cake base, and then dipped the red yeast rice with four small red dots with a toothpick (this Steps can also be omitted)
8.
Put it in the middle layer of the preheated oven, fire up and down, 2
00 degrees, bake for 28-30 minutes, brownish red
9.
So fragrant
10.
The pie crust made this time is 35 grams, and the filling is 30 grams. It’s not easy to add red embellishment.
Tips:
The oven I use is Changdi 52 liters, and the firepower is gentler.
