Details of ingredients
- Salty and sweet flavor
- baking workmanship
- Hours time consuming
- simple difficulty
Procedure of Rose Ham Moon Cake
Stuffing: 200g rose bean paste, 65g wax gourd paste, 165g cooked ham, 20g white sesame seeds.
Peel the ham and cut it into diced pieces the size of green beans.
Add rose stuffing and wax gourd paste, and grasp well.
Add white sesame seeds.
Grab well into a ball.
Divide into 16 equal parts for standby.
Cake crust: 180g low gluten flour, 125g invert syrup, 45g peanut oil, 2g alkaline water.
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 the crust up and wrap it.
Close the mouth and round it.
Do well one by one.
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.