How long will the crisp moon cakes be baked? Water-oil ratio of crispy moon cakes

Crispy moon cakes focus on a crisp word. Crispy and delicious moon cakes are extremely crispy in the mouth, unlike ordinary moon cakes, which are slightly soft to eat. So, how long will the crisp moon cakes be baked? What is the water-oil ratio of crispy moon cakes?

How long will the crispy moon cakes be baked?

Bake at 200 degrees for about 25 minutes. If your oven is small, you can lower the temperature, because the smaller the oven, the faster the heat will gather and the higher the temperature will be. Anything under 30 liters is a small oven. Heat the middle layer of the oven 130 degrees, and bake 15 minutes.

Crispy moon cakes can be preserved for several days after baking.

Bulk fresh meat moon cakes will not contain preservative additives and will not be packaged, so the shelf life will be greatly shortened. The shelf life of cooked food in bulk varies from 1-5 days depending on the ambient temperature. So it's best to sell fresh moon cakes, eat them now and cook them now, and don't leave them for too long before eating them. Meat goes bad easily. It is recommended to keep it in the refrigerator for a long time.

The method of crisp moon cakes

Cooking method: the ratio of low-gluten flour to edible oil is 2: 1, and the two are mixed evenly.

1, water and oil skin: Su-style pastry chefs usually use 1 kg flour, 2 Liang oil, 1 Liang maltose boiled water to knead dough, and relax for 15 minutes.

2. According to personal experience, there is a little more water in the formula, which is more difficult to operate at home. You can reduce the water appropriately, but the more water, the easier the cake);

3. Roll the water-oil skin into thin slices;

4. Wrap the water and oil skin in the cake and roll it into thin slices; (The ratio of water-oil skin to pastry is 6: 4 or 7: 3)

5, 30% off,

6. Push it out again.

7. Trimming: Trimming the edge to be rolled into a straight line; Roll up,

8, smashed into equal parts.