Details of ingredients
- Salty and sweet flavor
- baking workmanship
- Hours time consuming
- simple difficulty
Procedure of blueberry bacon moon cake
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.
Peel the bacon and cut it into dice the size of mung beans.
Add the blueberry stuffing, and fully grasp it.
Become a uniform mass.
Divide into 16 equal parts for standby.
Pour the lye into the invert syrup and stir well.
Add oil and stir well.
Mix the dough evenly, wrap it with plastic wrap, and relax for half an hour.
Divide into 16 equal parts.
Take a piece of pie crust, press it flat, and put in the filling.
Push up the crust, wrap it and close the mouth.
Do it one by one and round it.
Put it into the powder spreading mold.
Buckle it on the table and compact it downward.
Lift the mold and gently demould.
Place in the baking tray and spray water on the surface.
Put in the preheated oven, middle layer, heat up to 200 ℃, lower to 170 ℃, and bake for about 5 minutes.
Take it out after shaping, and brush the surface with egg liquid. Return to the oven and bake for 10-15 minutes.
The surface is golden, and the furnace is discharged.