Beef mooncake
| Crust | Invert syrup 140g |
| Jianshui 4 grams | Corn oil 50 grams |
| All-purpose flour 210 grams | Stuffing |
| Beef stuffing with vine pepper 600g | Surface |
| One egg yolk, half egg white |
Step 1
1⃣️Add 140 grams of invert syrup, 4 grams of sour water, and 50 grams of corn oil into a clean container, stir until emulsified, add 210 grams of all-purpose flour, stir to form a ball, cover with plastic wrap, and let stand for 2 hours.
Step 2
2⃣️ Divide the vine pepper beef filling into small portions of 30 grams each, roll into balls, and divide into 20 portions. 3⃣️ Divide the rested pie crust into small portions of 20 grams each and divide it into 20 portions.
Step 3
4⃣️Take a piece of pie crust and flatten it, add the vine pepper beef filling, gently push it up with the tiger's mouth to close it, and form a smooth ball shape.
Step 4
5⃣️Take a wrapped cake base, coat it with corn starch, put it into a 50g mooncake grinder, press out the pattern, and place it on the baking sheet. 6⃣️Preheat the oven to 180 degrees for 5 minutes. Spray a little water on the mooncakes with a watering can. Bake them in the oven at 180 degrees for 8 minutes to set. Take them out and brush a thin layer of egg wash with a brush. Put them in the oven again at 175 degrees for 10 minutes.
Step 5
The baked mooncakes are soft when they come out of the oven, but become hard after cooling.
Step 6
You can probably get the oil back the next day.
Step 7
The surface of the mooncake after oiling is smooth and the skin is soft when eaten.
Step 8
The vine pepper beef stuffing is really delicious Beef mooncake cooking tipsThe oven temperature is determined according to your own oven temperament.
