materials

9g of all purpose flour, 9g of syrup, 2g of vegetable butter, 7.5g of custard powder, 1/4 teaspoon of alkaline water, etc. 4 tablespoons of water, 8 grams of sugar, 4 grams of cooked glutinous rice flour, 2 eggs and 2 yolks

Practice

1. Stir all the crust materials evenly, and leave them uncovered for one hour at room temperature. Note: this is the storage time under the relatively dry climate in Canada. Keep them in wet places for a long time.

2. Spread the glutinous rice flour on the plate as far as possible and put it in the microwave oven.

3. Add a tablespoon of water to each egg and break it up, then filter. Please refer to flow chart a.

4. Mix the filling oil, milk powder and sugar into the egg liquid, and then add the water to mix. As shown in figure B.

5. After that, both shredded coconut and cooked glutinous rice flour are mixed into the egg mixture and softened into stuffing balls. Look at picture C. If you feel too dry and loose, you can add a little water to make glutinous rice flour absorb more water, but you must not add too much. Too wet will affect the formation of moon cakes.

6. Sprinkle some dry powder on the chopping board, and divide the crust material into six parts, each of which is 35g. The above crust material can be used to make cakes for about six months. The ratio of crust to stuffing is about 1: 3. Divide the stuffing into six parts and knead it into balls.

7. Preheat the oven at 4 degrees Fahrenheit /2 degrees Celsius.

8. Roll the crust to the size of a palm and wrap it in a coconut ball.

9. Wrap it while pushing. The crust is a very malleable material, so don't wrap it with wrinkles.

1. Seal it into a round moon cake embryo.

11. Flatten. Invert the film. Brush off the excess dry powder with a damp brush.

12. Send the moon cakes into the preheated oven and bake at 4 degrees Fahrenheit /2 degrees Celsius for 5 minutes.

13. Take out the baking tray and brush the egg liquid. Adjust the oven temperature to 35 degrees Fahrenheit /18 degrees Celsius and continue baking for about 15 minutes. The baking time can be determined according to the coloring degree. Extend or shorten it as appropriate, depending on personal preference.

14. After the baked moon cake is left at room temperature for 2 to 3 days to return oil, the color is more beautiful and the taste is softer.

Method 2 of coconut moon cake

Material

crust

35g of converted syrup, 15g of vegetable oil, 1g of scooped water and 5g of medium gluten flour.

stuffing

36g of butter, 3g of powdered sugar, 18g of milk, 25g of eggs, 5g of coconut milk and 7g of cooked flour

Method

1. Make coconut milk stuffing first, add powdered sugar after the butter is softened, and stir

2. Add eggs and milk in several times and stir evenly

3. Pour in coconut milk < Pour it into coconut milk

7. Divide it into six parts

8. You can taste it, and the taste is just right

9. Add vegetable oil and scooped water to the syrup and stir well

1. Pour in the sieved flour

11. Mix it into a ball and leave it for one hour.

12. Divide the crust and stuffing into six parts. Press the moon cakes into blank

16. Then put them in a baking tray

17. Spray water on the moon cakes, preheat them at 2 degrees, bake them in the middle layer for 5 minutes

18. Take out the egg yolk brushing water and bake them in the oven at 16 degrees for about 15 minutes.