Рет қаралды 99,574
• Ingredients: Guangzhou mooncakes.
Cooking oil 90 grams, 0:53,
Invert syrup for mooncakes 240 grams, 1:00,
Edible lye water 3 grams, 1:12,
Low-protein flour 330 grams, 1:53,
Liquid egg: 3 egg yolks+1 whole egg+1 gram of salt, 4:15,
• Baking temperature(Guangzhou mooncakes): preheat the oven to upper heat 200 degrees and bottom heat 180 degrees. Keep it in middle layer of oven and bake it for about 10 mins. Then take it out and keep it till we don't feel hot while touching it. Then brush liquid egg on it. And put it back in the oven and bake it with same temperatures till it is colored. If we can't change the temperatures separately, bake it with both 190 degrees for upper heat and bottom heat.
• Ingredients: Suzhou mooncakes.
Water-oil dough: all-purpose flour 200 grams, sugar 10 grams, water 80 grams, lard 60 grams, 5:22,
Pastry dough: all-purpose flour 200 grams, lard 100 grams, 6:10,
• Baking temperature(Suzhou mooncakes): preheat the oven to upper heat and bottom heat 140 degrees, keep it in middle layer of oven and bake it for about 25 mins.
• Ingredients: egg crust mooncakes.
White granular sugar 150 grams, 11:00,
Cooking oil 150 grams, 11:10,
Eggs 2(about 50 grams each) 11:13,
Baking soda 1 gram, 11:20,
Baking powder 1 gram, 11:23,
Low-protein flour 320 grams, 11:52,
• Baking temperature(egg crust mooncakes): preheat the oven to upper heat and bottom heat 200 degrees. Keep it in the lower layer of oven and bake it for 16-18 mins. Take it out when it is in good color. If the oven only has 3 layers, then keep it in the lowest layer. For small ovens, we need to reduce the temperatures by about 20 degrees.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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