A broad coconut moon cake
By VicentaLakin
Recipe Recommendations
- Cantonese mooncake premix powder 100 grams
- invert syrup 70 grams
- liquid butter 30 grams
- coconut 200 grams
- eggs of 2
- butter 100 grams
- milk powder 60 grams
- powdered sugar 88 grams
- Cooked glutinous rice flour 50 grams
- milk fragrance
- baking
- several hours
- senior
Steps for A broad coconut moon cake
1
First, make the pie, put the rice powder in the pot and fire it up
2
Butter soften early and added sugar powder and mixed it in the chef's machine
3
Add eggs to the mixed butter
4
And then we'll add the fried rice powder, the milk powder, the coconuts
5
The mixed coconuts are frozen in the fridge until the material becomes hard
6
And then we're going to make pasta material, wide-range mooncake prep, sour oil, syrup
7
Let's mix the souffle with the transformation syrup
8
Then join the mooncake prep
9
Use a razor to even the dough. It's better to mix it into a very bright one
10
And then the noodle is covered with a lasagna for an hour
11
We'll weigh the coconut pie and the pasta, and we'll weigh the loose pasta, 20 grams, and the coconuts 43 gram. Move
12
Take a piece of pasta and rub it over and over and over again on your hands, and wrap it as tight as you can, keep it thick and thick as you can. Tight
13
The wrapping of the moon cakes can make the skin more even by adjusting it to the hands so that it doesn't come out easily
14
Put the moon cakes up and roll a powder down, press pressure in the mold
15
When it's done, the moon cakes are raw and put in the oven
16
The oven preheats 200 degrees and heats it up
17
When you're cool, brush the egg fluids. First, put some more on the bowl, and use a small amount of egg fluid to brush the line
18
And then we'll adjust the oven temperature to 180 degrees, and we'll warm up and down the middle for about 15 minutes
19
It's finished. For reasons of time, the moon cakes are still baked. Excuse meA broad coconut moon cake Make Tips
Tips: Oven temperatures vary, so adjust the baking temperature according to your own oven. Friends often mention that their baked mooncakes have "slumped feet," which is actually because the oven temperature is too low. If making 50g mooncakes, use 15g of dough and 35g of filling. If shaping is difficult, use 20g of dough and 30g of filling. Generally, finished mooncakes need to rest for 3 days for the oil to return before they can be eaten. Try to keep them wrapped well during this period, and they will taste very moist!