Speaking of moon cakes, the most popular moon cake is the egg yolk stuffing. How many people's stomachs are caught in the oily salted egg yolk. But I like carrots very much. I have a sweet smell and I want to make a plain carrot mooncake that has no luxurious egg yolk and can withstand fine products to satisfy my wishes. The sweet and sour taste of the carrot moon cake entrance is sweet and sweet, and the taste of the carrot is mixed with a touch of oil and it is especially delicious. Praised by the family. And relatively healthy, good for the body. I really like this taste! ! Recommended! #中秋月饼DIY, Hai's 46L professional oven trial report#
Carrots are peeled and cut into thin slices. Add 200g of water and 30g of rock sugar together and boil over medium heat until the carrot slices become transparent and absorb sugar. The mouth is soft and rotten, and the water is basically dried.
Let it cool for a while, divide it into pieces with a cooking cup, and add a little water if it is too dry. If you don't have a cooking machine to beat with a rolling pin or a fork, it is best to use a more delicate cooking opportunity.
Add 22g of oil to the pot, add the carrot puree, stir fry in the medium heat, reduce the water in 15 minutes or so, add 10g of water leeches (I don't have maltose, so it will be used instead, if it is more sticky, if not, add Directly add sugar) stir fry evenly
Then add 2g of salt 2g and continue to stir fry. When adding this time, there will be a film layer at the bottom of the pot, but the more fried, the more dry the bottom of the pot will be more and more clean, the filling is more and more dry and difficult to flip until sticky. The surface becomes smooth, easy to knead into a group, and spread out can also become a whole. Stir well and let it cool down to continue to reduce moisture. Wait until it is completely cool and put it in the storage bag. Put the refrigerator in the refrigerator overnight.
Weigh 70g of invert syrup into a bowl, weigh out 30g of oil, add a little bit to the syrup, and stir while adding. Add 2g of water. Stir as much as possible. Place the oil syrup before adding the flour, and mix well before adding.
Then add the sieved flour. Use a rubber squeegee to mix from bottom to top. Do not over-mix like a stir-fry. Mix the syrup and mix the flour into a soft dough. Store in a fresh-keeping bag and let stand for an hour. If it is overnight, put it in the refrigerator.
The 63g mold, the skin 19g and the filling 44g are called round. Moon cake: The table top is a fresh-keeping bag, and the skin is flattened into a thin round with a palm. Put the stuffing in the middle, cover the dough and turn it over. Use your left hand to push the skin a little bit, and let the thicker dough squeeze a little bit to wrap the whole stuffing. In fact, don't worry about breaking the skin. It is sticky and can be pushed open. The filling is softer than the general lotus root and bean filling, but it will not mix with the skin until it is covered on the top, and the dough is carefully rolled to make the skin evenly wrapped.
Preheat the oven 180 degrees. Because the Hai 46L professional oven HO-46R is independent temperature control, the upper and lower temperatures are adjusted to 180 degrees, the most favorite is the built-in light, no need to hit the thermometer to see the thermometer. . . Apply a little more to the mold to prevent sticking. Put the dough a little longer and put it in. I use a non-stick baking tray, otherwise please put tin foil. Press the mold on the baking tray, don't feel too much pressure to press the moon cake mold.
Feed the mooncakes to the preheated oven and bake for 5 minutes. The oven is very quiet. There is no sound during the heating process. The temperature rises steadily and is adjusted to 180 degrees. When the blackening temperature of the baking tube is between 180-190 degrees, it is more accurate. The space in the oven is so big that the baking tray that used to occupy the space is now more than enough to put in the space.
Stir two egg yolks in a spoonful of egg whites. When the oven sounds loud and crisp, you can continue to turn the time button, because the temperature of the egg is just right. Use a brush to dip the egg liquid on the side of the bowl, otherwise the egg liquid will affect the pattern. Carefully brush the top and sides of the mooncake, I brushed it three times. Then continue to put in the oven and bake for 15 minutes in the middle layer of 180 degrees. In the last five minutes, I will raise the temperature of the upper tube to 190 degrees to make the surface color. I always wanted this function to be very annoyed and not colored before baking. Now the six tubes plus independent temperature control solve this problem very well.
If the moon cake is baked, wait until it is completely cool before using it in a fresh-keeping bag. Wait 1-2 days and return to the oil to eat. The inside of the oven is frosted and oil-proof, so it is very clean. It is cleaned with a damp cloth.
Small note: 1, the moon cake stuffing method changed from Pan Xiaoyue's "Golden Lotus Egg Yolk Mooncake", but the material of the cake skin was changed to medium powder: low powder = 8:2, so the skin is very soft and will not Crack; 2, carrot stuffing is still more wet than other stuffing, of course, if there is maltose may be a lot better, but good package do not worry. When the moon cake is baked, the surface bulges to indicate that the filling has water vapor, which makes the pattern not very obvious. Therefore, the fried moon cake filling must be patient, and it should not be wet. 9.1 hauswirt Gordon store September 1st new product launch link: http://detail.tmall.com/item.htm?id=40713732620&spm=a310v.4.88.1