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It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) at It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide)

Cantonese moon cakes are still the favorite white lotus paste, which has a strong lotus fragrance, is refreshing and non-sticky, and is delicious. The first time I made moon cakes, I saw some recipes, sorted out the questions of novices and avoided stepping on thunder, and shared them with everyone for reference, the Mid-Autumn Festival is looking forward to a bumper harvest and a day of family reunion

It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide)

Ingredients

Flour 200 g
Sugar 5 g
Invertsyrup 145 g
Peanutoil 40 g

Cooking Instructions

  1. Method:
    1⃣️ Moon cake crust: invert sugar syrup ➕, stir peanut ➕ oil until it is completely emulsified, pour in the flour and stir with a spatula until there is no dry powder, then knead it a few times by hand, wrap it in plastic wrap and relax at room temperature for 2-3 hours.
    2⃣️ Divide the loose mooncake crust into 20g each, 30g of white lotus paste each, and seal it with plastic wrap to prevent air drying.
    3⃣️ The moon cake crust is pressed flat in the palm of the hand and then wrapped in white lotus paste, closed with the tiger's mouth without gaps, and then rubbed it round with both hands, put in corn starch and roll it around to pat off the floating powder, and put it into the mold (if the action is slow, each one must be covered with plastic wrap to prevent air drying)

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  2. 4⃣️ Spray-like water on the surface of the moon cake, put it in the preheated oven and bake it at 185 degrees for 8 minutes, take it out and let it cool to the hand temperature and then brush the egg wash for the first time, then put it in the oven to bake at 150 degrees for 8 minutes, take it out and let it cool to the hand temperature state and then brush the egg wash for the second time, and then put it in the oven to bake at 180 degrees for 10 minutes.
    5⃣️ The baked moon cakes are packed and sealed to return to the oil when they are dried to a warm state, and the room temperature generally takes 2-3 days.

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  3. Egg mixture: 1 egg yolk âž•and 1 spoon of water, I brushed it 2 times, and the egg wash color looks okay.

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  4. The first time I made moon cakes, the effect was still satisfied, and I was eaten by the baby before the oil returned, saying that it was delicious.

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  5. Because it is necessary to seal the return oil, I bought a packaging bag, and I can also put it in a sealed crisper box.

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  6. pretty

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0
  7. Quite satisfied

    It turns out that making moon cakes is so simple, is it a success for the first time (detailed pit avoidance guide) step 0