Every year, when it comes to making mooncakes, many people think that mooncakes are not delicious and too sweet. No one wants to make mooncakes by themselves, so they often choose to buy mooncakes. In fact, the mooncakes purchased and the mooncakes made by themselves are not comparable in terms of taste, taste, and hygiene. The mooncakes bought on the market were actually made a month ago in order to look good, especially the Cantonese mooncakes to "restore oil" and are not fresh at all. Secondly, China is a country of etiquette and pays great attention to gifts and returns. Think about it, After many links, you finally eat mooncakes. It is probably 3 to 7 repeated gift exchange links, and you finally eat mooncakes after 5 or 7 hands. I once heard a joke: On the Mid-Autumn Festival, if you have 10 friends who need to deliver mooncakes, you only need to buy a box. In the end, you will still have a box, but the packaging brand of mooncakes is different.) In China, the Mid-Autumn Festival is a time to test your popularity. Some families received too many mooncakes, so that they finally boiled them into mooncake porridge before "drinking" the mooncakes. Hehe, it's purely gossip. Here's the main topic.
The mooncakes I make do not have the above problems. There are too many benefits. There are 22 words in total: you can cook them as you please, sweet or salty, freshly baked, giving gifts differently, and giving them a lot of face!
No more poverty, come to the main text. The mooncake I made for you today is so famous. It was once the favorite western cake of the Empress Dowager Cixi and the Buddha. Remember the name. I heard that "Palace White Jade Jade and Jade Raised" will be ordered until the Mid-Autumn Festival. Give me the recipe, and you are not allowed to pass it on blindly. Hehe, long-winded.
Palace white jade convex
By DwightGraham
Recipe Recommendations
- low-gluten flour 520 grams
- high-gluten flour 100 grams
- powdered sugar 75 grams
- white oil 250 grams
- water 168 grams
- meat floss 70 grams
- butter 20 grams
- salty and sweet
- baking
- three-quarters of an hour
- ordinary
Steps for Palace white jade convex
1
The first step is to prepare the required outer skin materials for later use.
2
Step 2: Put the raw materials needed for the outer skin together and mix them evenly, and wrap them in plastic wrap for later use
3
The third step is to prepare the raw materials needed for the inner crispy
4
The fourth step is to mix the raw materials needed for the inner crispy together and wrap the plastic wrap for later use.
5
Step 5: Add 20 grams of butter and 10 grams of sesame seeds to mix well (if you like salty, you can add 5 grams of seafood soy sauce to make the taste more unique)
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Step 6 Add 20 grams of butter to 500 grams of mung bean filling and mix well
7
Step 7: Divide the good outer skin into 16 grams each and the good inner crispy, divide it into 8 grams each and the good meat floss, divide it into 5 grams each and the good mung bean paste, divide it into 30 grams each
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Step 8: Use the divided mung bean paste and wrap the meat floss.
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Step 9: Roll out the separated outer skin
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Step 10: Wrap it in crispy
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Step 11: Repeat twice and roll twice
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Step 12: Roll the skin and wrap the filling in the same way as making mooncakes, and close the mouth.
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Step 13: For the wrapped moon filling, gently press it down with your palm, and add red dots.(The red dots can be pigments of various colors, or you can use red yeast powder instead), and you can put them in the oven and bake them. Temperature and baking method are on top, look carefully.