Coconut mooncake

By VicentaLakin

Coconut mooncake
Coconuts must be branded, otherwise fake coconuts affect tastes, which must not be bought cheaply, or they are really bad and all wasted. The first time I made a coconut-flavored mooncake, I baked it with the smell of coconut, and ate it in my mouth, it was really great, it was delicious, so I shared it with you

Recipe Recommendations

  • medium-gluten flour 1000 grams
  • syrup 700 grams
  • sunflower oil 300 grams
  • Jianshui 20 grams
  • animal butter 400 grams
  • powdered sugar 400 grams
  • egg liquid 400 grams
  • coconut 800 grams
  • milk 400 grams
  • Cooked glutinous rice flour 150 grams

Steps for Coconut mooncake

  • 1
    Prepare the raw materials for coconuts。
  • 2
    Butter is cut into small blocks, softened, mixed with sugar。
  • 3
    The electro-pumper was flattened at low speed and the egg fluid was added to butter three times, evenly mixing。
  • 4
    Milk has been added three times。
  • 5
    Join the coconuts and sift in a small amount of ripe rice powder
  • 6
    Even, at this point in time, be flexible, thin, add coconuts and dry milk。
  • 7
    Scramble on it, standby。
  • 8
    It'll turn the syrup into a tub。
  • 9
    Come on and mix it up。
  • 10
    Add flour。
  • 11
    There is no need for overstretching to avoid a sprain。
  • 12
    It'll be ready in 40 minutes。
  • 13
    50 grams of a pot to split, round。
  • 14
    Plate 50 grams a. Press the skin with your hand and put it like a map。
  • 15
    Push it up slowly, try not to wrap it in the air, wrap it up and rub it. One-time, get ready to do a little bit more. All of it。
  • 16
    A good moon cake is in the low powder, a little flour, a little powder in the mold, and then all the flour is tumbled out. Put the one side of the skin thick of the moon cake in the mold, and be careful not to let the noodles get around it, and it'll break the skin, so I'll put the noodles in a little elliptical, and then light lifting the molds, let go, and the cakes will be ready for a month。
  • 17
    Put all the mooncakes in the grill。
  • 18
    I baked two dishes in turn, so I made two plates together, sprayed a little water before roasting, preheated the oven 200 degrees, mid-level, baked for five minutes。
  • 19
    Prepare a yolk + a spoon of omelette. Break it up。
  • 20
    After a bit of coolness, the brush is covered with egg fluid and scrapes the extra egg fluids on the edge of the bowl, light brushes are made in the place where the mooncake laces are swollen, the method of bakery is 200 degrees and 5 minutes, with a turn of 180 degrees and 3 minutes, each of which is covered for five minutes, while the egg fluid is swiped for the first time only on the surface of the moon cake and the second and third on the side. Because of the double scrambling, a drying plate was just roasted and time was spent. It's a good trick to learn from friends. Thank you。

    • Coconut mooncake Make Tips

    Mooncakes: 1,000 grams of condensed flour, 700 grams of syrup, 300 grams of sunflowerseed oil, 20 grams of water (I order more than ten times, producing 100 grams of mooncakes, 50 grams of pie skins, 50 grams of pies, approximately 40 pieces of pies, proportionally scaled by individuals) Coconuts: 400 grams of animal butter, 400 grams of sugar powder, 400 grams of egg fluids, 800 grams of coconuts, 400 grams of milk, approximately 150 grams of dried rice powder (10 plates, fine rice powders and coconuts applied flexibly, adjustable at very low levels)

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