Rose Ham Moon Cake

Details of ingredients

Main materials
  • Rose bean paste filling 200g
  • Wax gourd paste 65g
  • Cooked ham 165 g
  • White sesame 20 g
  • Low gluten flour 180g
  • golden syrup 125 g
  • Peanut oil 45g
  • Alkaline water 2 g
  • Salty and sweet flavor
  • baking workmanship
  • Hours time consuming
  • simple difficulty

Procedure of Rose Ham Moon Cake

  • one
    Stuffing: 200g rose bean paste, 65g wax gourd paste, 165g cooked ham, 20g white sesame seeds.
  • two
    Peel the ham and cut it into diced pieces the size of green beans.
  • three
    Add rose stuffing and wax gourd paste, and grasp well.
  • four
    Add white sesame seeds.
  • five
    Grab well into a ball.
  • six
    Divide into 16 equal parts for standby.
  • seven
    Cake crust: 180g low gluten flour, 125g invert syrup, 45g peanut oil, 2g alkaline water.
  • eight
    Pour the lye into the invert syrup and stir well.
  • nine
    Add oil and stir well.
  • ten
    Pour in flour.
  • eleven
    Mix the dough evenly, wrap it with plastic wrap, and relax for half an hour.
  • twelve
    Divide into 16 equal parts.
  • thirteen
    Take a piece of pie crust, press it flat, and put in the filling.
  • fourteen
    Push the crust up and wrap it.
  • fifteen
    Close the mouth and round it.
  • sixteen
    Do well one by one.
  • seventeen
    Put it into the powder spreading mold.
  • eighteen
    Buckle it on the table and compact it downward.
  • nineteen
    Lift the mold and gently demould.
  • twenty
    Place in the baking tray and spray water on the surface.
  • twenty-one
    Put in the preheated oven, middle layer, heat up to 200 ℃, lower to 170 ℃, and bake for about 5 minutes.
  • twenty-two
    Take it out after shaping, and brush the surface with egg liquid. Return to the oven and bake for 10-15 minutes.
  • twenty-three
    The surface is golden, and the furnace is discharged.

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