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The main ingredients of the Dian-style moon cake: 250 grams of gluten flour (crust), 13 grams of syrup (crust), 140 grams of lard (crust), 25 grams of powdered sugar (crust), 70 grams of water (crust), 1 bag of ham (filling); auxiliary ingredients: 13 grams of baking powder (crust)
The practice of the Dian-style moon cake
The practice of the Dian-style moon cake
1. Prepare a larger pot, small fat because the day of the moon cakes do too much, so directly with the pot, a little less good to see, we only look at the process ha. Sift in 70 grams of gluten-free flour. (If you don't have gluten flour, mix half of the high and half of the low flour.)
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2. Pour 70 grams of water, baking powder 4 grams, mixed and stirred well, when the original recipe is to put the stink of the powder, in view of the health issues, fat to replace the baking powder, of course, out of the stink of the powder may not have been done out of the type, but the health of the most important ha.
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3. Add 25 grams of powdered sugar, 13 grams of syrup, and then mix well. Here Little Fatty is using the syrup for making Cantonese mooncakes, and Little Fatty's wants to try to use up what everyone buys. For example, to make Cantonese moon cakes, there is still syrup left unused, then it can be used to do this
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4. Add 140 grams of lard, and mix well again.
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5. Sift in 180g of the gluten flour, mix well and let it rest for 30 minutes.
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6. Remove the ham filling from the refrigerator, and divide the skin and filling into 25g of skin and 25g of filling according to the ratio of 1:1. It should be reminded that if the ham filling is kept at room temperature, it will be a bit thin when wrapping, so chill the ham filling in the refrigerator before making it.
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7. When the skin is wrapped in the filling, don't knead it repeatedly, the skin will be oiled if kneaded too much, and then it will not be good for wrapping. The first thing you need to do is to put the filling in and wrap half of it around, then slowly rotate it upwards with the tiger's mouth, and finally close it into a round shape. The shape of the package is best three-dimensional, not collapsed, collapsed baked out of the three-dimensional good-looking. When wrapping, pay attention to the thickness of the skin, and do not expose the filling.
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8. package of moon cake dough to the baking dish, in order to let you see more clearly, I marked the difference between the students and masters to do, I refer to the collapsed, and now you know it, haha!
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9. preheat the oven on the upper fire 210 degrees, lower fire 150 degrees, bake for about 25 minutes, bake to the surface of the color of the golden brown can be, if the home of the oven can not be up and down to control the fire, then choose the middle, 200 degrees, bake for about 25-30 minutes, because the temperature of the oven may be a little different, so you bake according to their own The oven temperature may vary a bit, so you can bake according to your own oven temperature.
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10. 滇式月饼不像广式月饼需要回油，經烤完就可以吃了，不过因为里面是火腿馅，小胖觉得热时更好吃。
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The finished picture of Dian Dian mooncake
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Cooking Tips
1, when wrapping the filling in the skin, don't knead the skin again and again, because if the oil comes out of the skin, it won't be easy to wrap it, and it will be collapsed easily when it's ready to be baked.
2, the oven temperature may be different, so we choose the baking time according to their own oven, after the surface of the golden brown, no need to bake.