[Cantonese Taro Mooncake Practice]_Homemade Cantonese Taro Mooncake Practice_Cantonese Taro Mooncake Practice Daquan_How to Make Cantonese Taro Mooncake
Some people often say that they cook, but they are good at making instant noodles.
In order to avoid this situation, Xiaobian now introduces Cantonese-style taro moon cakes, so learn it quickly.
Wash the taro, add a certain amount of water to a pressure cooker, and press for 20 minutes.
12 Remove the skin, press into mud, add 250g white sugar (the amount of sugar varies depending on the amount of taro, and it is added according to personal taste. I don’t like sweets, so I add a lot, you can add it to taste.
21 Stir well and press into homogeneous mud.
1 Conversion syrup is ready for use (conversion syrup can be cooked by yourself or purchased online).
2 Taro puree becomes very soft after adding sugar, then add an appropriate amount of low-fried cooked flour and stir well until it can be mashed into taro puree.
(Refrigerated for a few hours for better operation. I made it the night before and made moon cakes the next morning.
12 Weigh 155g of converted syrup for later use.
21 Homemade simmering water: 1g edible soda ash, add 3g water, stir and take 3g to use.
50g of corn oil is reserved.
200g of low-gluten flour.
1 Then add corn oil.
2 Add 枧 water to the converted syrup and stir well.
Stir until emulsified.
Add low powder and stir well.
Knead into a smooth crust and cover with plastic wrap for a few hours.
(I stay overnight) 15.
Taro paste is formed into 35g small balls.
The dough is divided into 15g small doses.
The crust is squashed.
At the age of 18, he put a taro ball.
Take the cake in the right hand and push it up with the tiger’s mouth in the right hand. Hold the taro ball in the left hand at the same time, and finally form a ball.
(Both hands are in use and you can’t shoot) 20.
The moon cake mold is shaken with a low powder, and the moon cake ball is added, and the bottom of the cake is patted with a low powder to prevent sticking.
Place tin foil on the baking sheet, and block the moon cake mold on the tin foil to make it shape.
Squeeze out the formed moon cakes and place them in a baking sheet.
Spray a layer of water on the surface of the prepared moon cake.
Bake in a 170 ° preheated oven for 15-20 minutes.
25 years old
Observe the coloring process during baking.
(I could have brushed the egg liquid once, but I did n’t have any eggs. I did n’t go out to buy it in the morning, so I did n’t brush) 26.
Let the baked moon cakes cool.
The last collection can be saved.
(It’s best to pack it in a bag. I didn’t buy it, so I just put it in a fresh-keeping box.) Here, I have introduced the practice of the Cantonese-style taro moon cake dish.
Then all you need to do is walk into the kitchen and make it a reality.