Cantonese style beef mooncake

Overview

In the cut section, large pieces of beef gleamed in between. It reminds me of the past barbecued pork/gold hook mooncakes. Very tempting. There are still a few days until the Mid-Autumn Festival, why should we stop work? What kind of beef is beef? Health? Still familiar? The words are unclear. However, it is safer to use cooked beef. In fact, I have already decided what kind of beef to use. Once you decide to do it, go to the supermarket and buy a small piece of beef in sauce. I have thought about it for a long time: boiled beef in plain water is definitely out of date; braised beef may be good too; but the sauced beef in the supermarket is also very good, the meat is tender and tender, and the most important thing is that you don’t need to buy too much. Use a third of the mooncakes and serve the rest directly to the table. Making the stuffing wasn't difficult, but it ended up being too careless. In fact, I was quite cautious at the beginning, but in the end I became impulsive: before I even grasped the oil, I poured all the water in the formula into it. Maybe, you can use no water at all, maybe, only use half of it at most. However, it was too late - the filling was obviously too soft. It's not that it can't be made up for. It just takes a lot of trial and error, and, most importantly, the amount of filling will be more than you budgeted for. Just make do with it. Hope nothing goes wrong while baking. It's not even mud that can't be held up to the wall. Although it cannot maintain an upright spherical shape for a long time; although you have to be more careful when wrapping it; although you do not dare to let it stay alone for a long time after it is formed. Immediately put it into the oven, set the fire quickly, and finally the effect was pretty good. There was no worry about collapse or bursting. There was an unexpected discovery - the moist filling shortened the time for the crust to return to oil. It can be considered a success. . . .

Tags

• baking
• old man
• traditional food
• mid-autumn festival
• mooncakes
• beef with soy sauce
• cake powder
• cantonese style mooncake crust
• egg liquid
• ice meat
• maltose
• melon seeds
• rose jam
• walnut kernels
• white sesame
• white sugar
• whole eggs
• black sesame
• salt
• water

Ingredients

Steps

1. 1 Fillings.

   

2. 2 Roast and chop the nuts, and cut the beef into small cubes about 1-15 cm square

   

3. 3 Pour cake flour and sugar into a bowl and mix evenly

   

4. 4 Pour in nuts, beef and rose sauce

   

5. 5 Mix well

   

6. 6 Add maltose and oil, mix well

   

7. 7 Add water

   

8. 8 Grasp it evenly until it can be kneaded into a ball

   

9. 9 Take out the relaxed pie dough

   

10. 10 Divide the skin into 11g/piece and the filling into 30g/piece

    

11. 11 Take a piece of pie crust and press it flat

    

12. 12 Add the filling

    

13. 13 Push the crust up

    

14. 14 Close and round

    

15. 15 Wrap them up one by one

    

16. 16 Roll it in flour and coat with a thin layer of flour

    

17. 17 Put into the mold

    

18. 18 Compaction

    

19. 19 Knock on both sides

    

20. 20 Take out the cake base

    

21. 21 Place on a baking sheet and spray water on the surface

    

22. 22 Put it in the oven, raise the heat to 230 degrees, lower the heat to 200 degrees, and bake for about 5 minutes

    

23. 23 After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes

    

24. 24 Golden on the surface, out of the oven