
Details of ingredients
- 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.
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.
Tips