Ingredients of Yunnan flavor moon cake: 250g gluten flour (crust), syrup (crust) 13g, lard (crust) 140g, 25g sugar flour (crust), 70g water (crust) and ham (stuffing) 1 bag; Accessories: baking powder (cake crust) 13g.
The practice of Yunnan moon cake
1. Prepare a bigger pot. Xiao pang made too many moon cakes that day, so he used the pot directly, which was a bit ugly. Everyone just watches the process. Sift in 70 grams of medium gluten flour. (If there is no medium gluten flour, mix half high gluten flour and half low gluten flour. )
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2. Pour in 70g of water and 4g of baking powder and mix well. At that time, the original formula was to put smelly powder. Considering the health problem, Xiao Pang replaced it with baking powder. Of course, it may not be as fashionable as smelly powder, but health is the most important thing.
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3. Add 25g powdered sugar and 13g syrup, and then stir well. Here, Xiao Pang makes Cantonese-style moon cakes with syrup. Xiao Pang wants everyone to buy everything as much as possible. For example, when making Cantonese-style moon cakes, the syrup has not been used up, so it can be used to make this.
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4. Add140g lard and mix well again.
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5. Sieve again and sift in180g of medium gluten flour. After stirring evenly, relax for 30 minutes.
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6. Take the ham stuffing out of the refrigerator. According to the ratio of 1: 1, ham stuffing is divided into 25g skin and 25g stuffing. I want to remind you that if the ham stuffing is stored at room temperature, it will be a little thin to wrap, so put the ham stuffing in the refrigerator before making it.
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7. Don't rub the stuffing repeatedly. If the skin is rubbed too much, it will give off oil and it is difficult to wrap it. Pay attention to the technique when wrapping, put the stuffing in half, then slowly rotate it up with the tiger's mouth, and finally close it into a circle. The shape of the bag is preferably three-dimensional and cannot collapse. The collapsed baked buns are not as beautiful as the three-dimensional ones. Pay attention to the uniform thickness of the skin when wrapping, and don't expose the stuffing.
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8. Put the wrapped moon cake balls into the baking tray. In order to make everyone see more clearly, I marked the difference between the trainees and the master. I mean the ones that collapsed. Now I know, haha!
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9. Preheat the oven to 2 10 degrees and lower it to 150 degrees, and bake for about 25 minutes until the surface color is golden. If the oven at home can't control the fire, choose a layer, bake at 200 degrees for about 25-30 minutes. Because the temperature of the oven may be different, everyone will bake according to their own oven temperature.
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10. Unlike Cantonese moon cakes, Yunnan moon cakes need oil return. You can eat it after baking, but because there is ham in it, Xiao Pang thinks it is more delicious when it is hot.
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Dian-style moon cake finished product map
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Cooking tips
1, don't rub the skin repeatedly after the bag is stuffed. If there is oil, it will easily collapse without wrapping or baking.
2. The oven temperature may be different, so everyone chooses the baking time according to their own oven. After the surface is golden yellow, you don't need to bake it.