Blueberry bacon moon cake

Details of ingredients

Main materials
  • Low gluten flour 160g
  • golden syrup 125 g
  • Peanut oil 45g
  • Alkaline water 2 g
  • Blueberry moon cake filling 340g
  • Cooked bacon 110g
  • Salty and sweet flavor
  • baking workmanship
  • Hours time consuming
  • simple difficulty

Procedure of blueberry bacon moon cake

  • one
    Cake crust: 160g low gluten flour, 125g invert syrup, 45g peanut oil, 2g alkaline water. Filling: 340g of blueberry moon cake filling, 110g of cooked bacon.
  • two
    Peel the bacon and cut it into dice the size of mung beans.
  • three
    Add the blueberry stuffing, and fully grasp it.
  • four
    Become a uniform mass.
  • five
    Divide into 16 equal parts for standby.
  • six
    Pour the lye into the invert syrup and stir well.
  • seven
    Add oil and stir well.
  • eight
    Pour in flour.
  • nine
    Mix the dough evenly, wrap it with plastic wrap, and relax for half an hour.
  • ten
    Divide into 16 equal parts.
  • eleven
    Take a piece of pie crust, press it flat, and put in the filling.
  • twelve
    Push up the crust, wrap it and close the mouth.
  • thirteen
    Do it one by one and round it.
  • fourteen
    Put it into the powder spreading mold.
  • fifteen
    Buckle it on the table and compact it downward.
  • sixteen
    Lift the mold and gently demould.
  • seventeen
    Place in the baking tray and spray water on the surface.
  • eighteen
    Put in the preheated oven, middle layer, heat up to 200 ℃, lower to 170 ℃, and bake for about 5 minutes.
  • nineteen
    Take it out after shaping, and brush the surface with egg liquid. Return to the oven and bake for 10-15 minutes.
  • twenty
    The surface is golden, and the furnace is discharged.

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