Hawaiian perilla peanut crispy baba mooncake

I highly recommend you to try this flavor, it will definitely not let you down, the taste of the filling will make you have unexpected surprises, the seemingly ordinary collocation is unexpected everywhere, not cheesy and layered, absolutely fragrant but not vulgar, sweet but not greasy, crispy mouth, endless aftertaste Precautions: 1, this recipe can produce 11 pieces of 50 grams of moon cakes, 20 grams of pie crust each, 30 grams of filling each 2, you must make the filling first, and then make the pie crust 3, the pie crust should not be loose, and the pie crust is directly wrapped after it is done, The crust will become drier and drier after a long time, and the ductility will become poor, and it will crack in the process of wrapping, which is particularly easy to fail for novices.4, the reason why the moon cake is baked twice in the oven is because the moon cake needs to be baked quickly at high temperature, if the baking time is too long, the temperature of the center of the moon cake will rise, so that the moon cake bursts, in order not to let the center temperature of the moon cake be too high, so the method of baking in a short time is used to make it mature, and it has nothing to do with whether the egg is brushed or not5, Before the moon cake is put into the oven for the second time, you can brush the whole egg liquid or not, because it is a colored moon cake crust, so try not to brush the egg yolk, otherwise the pie crust will turn yellow after baking, brushing the whole egg liquid can also make the moon cake have brightness and luster, and will not yellow, you can add a little milk and corn oil to the whole egg liquid, which can make the moon cake more bright and glossy 6, when making the pie crust, the all-purpose flour should be added in batches, and the all-purpose flour is not given a ration, but a range is given, because the water absorption of each flour is completely different, Avoid adding powder at one time to cause the pie crust to be too dry and broken, not easy to operate 7, when making the filling, cooked corn oil should also be added in parts, the reason why there is no quantitative, but a range, is also because the water absorption of each flour is completely different, to avoid one-time addition, resulting in the filling is too wet and too soft, and it is difficult to operate when packing

Ingredients

Filling:

Cookedalmondmoney 30 g

Perillaseeds 20 g

Cookedwhitesesameseeds 23 g

Sugar 27 g

Seasalt 0.5 g

Cookedcakepowder 42 g

Cookedmediumflour 40 g

Macadamiajam 30 g

Cookedcornoil 45 g

Cookedpeanutcrush 73 g

Biscuitcrustpart:

All-purposeflour 114 g

Cactusfruitpowder 4 grams

Cornoil 36 grams

Bakingpowder 0.7 grams

Bakingsoda 0.4 grams

Wholeeggliquid 16 grams

Granulatedsugar 24 grams

Pulpextraction 18 grams

Cooking Instructions

Add chopped peanuts to the container
Add the cooked sliced almonds
Add cooked white sesame seeds
Add the perilla seeds
Add the powder
Add granulated sugar
Add macadamia jam
Mix and stir to combine
Add cooked corn oil in quarters
Clench the filling to form a ball
After pressing, it can be divided into two sections, and it will not fall apart, so it is done now
Next, let's make the crust and add the whole egg wash to the container
Pour in the syrup
Pour in caster sugar
Beat well with an electric whisk
Add the corn oil in portions
Stir well with an electric whisk
Add all-purpose flour, baking powder and baking soda to the container
Add cactus fruit powder
Mix well
Place the egg mixture in a container
Then pour in the mixed powder
Folded and pressed method to mix into a dough
After the crust is made, it should be wrapped immediately, and it must not be relaxed
The crust is divided into 20 grams each, and the filling is divided into 30 grams each
Next, let's wrap mooncakes
Tighten the mouth
Knead round
Put in a 50g mold
Press out the shape
Press all the shapes
Transfer to a preheated oven
Bake at 200 degrees on top and 180 degrees on low heat for 8 minutes
Leave to cool
Feed into the oven again
Bake at 180 degrees on top heat and 160 degrees on bottom for 8 minutes
Out of the oven, the Hawaiian perilla peanut crispy Baba mooncake is ready
finished product
finished product
finished product