Temperature and time of baking moon cakes

Temperature and time of baking moon cakes

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The temperature of baking moon cakes is 2 1 13 190~230 degrees, and the time is 15-30 minutes, about 526 1. The temperature of oven 4 102 depends on the actual situation of oven 1653, and each oven is different. Now take Su-style moon cakes as an example:

The practice of Soviet-style moon cakes

Ingredients: medium gluten flour 140g, lard 50g, 70g hot water at 70℃, 4g sugar, low gluten flour 100g, lard 50g, and fried bean paste 270g.

1. (water-oil skin part) Mix the medium-gluten flour and sugar evenly and put them in a larger container. Push the flour away from the middle to leave a round space, and put lard in the middle.

2. Then slowly pour hot water on the lard along the middle position.

3. First, gently stir the lard with a scraper to melt it, and then stir the flour around with a scraper until it is basically agglomerated.

4. Then knead it by hand for 5 minutes, knead it into a wet and soft dough, wrap it with plastic wrap, and wake it for 30 minutes.

5. (Crispy part) Put the low-gluten flour and lard into a large basin.

6. Then knead the flour into a ball by hand and press it into a ball evenly, and use plastic wrap and water-oil bag to wake up.

7. Sprinkle dry powder on the panel, gently push the water-oil skin into a round shape with uniform thickness with your palm, wrap it on it, and wrap it in your mouth like a steamed stuffed bun.

8. Then close your mouth and gently press the flat dough with your hand.

9. Sprinkle dry flour on the chopping board and roll the dough into a rectangle 30 cm wide and 20 cm thick with a rolling pin. Pay attention to the uniform force, and don't stir the dough to crisp. In the process of rolling, gently prick the bubble with a toothpick.

10. Fold one third of the patch in the middle, then fold the other end in the middle and stack it into three layers.

1 1. Roll the dough into a rectangle with a width of 45cm and a thickness of 20cm with a rolling pin, and then roll it out easily from the long side. Roll the surface slowly from one end with both hands, and the thickness of the surface should be uniform.

12. When all the rolls are ready, gently pinch the strip surface back and forth by hand. Never roll the dough, or it will be crisp. Don't let the noodles get loose.

13. Cut 45g of each extrudate with a knife, cover it with plastic wrap, and relax for 15 minutes.

14. If you want to see layers of pastry on the surface of moon cakes, you should erect an extruder and flatten it into a circle with your palm. If you want the moon cake to have a smooth surface, you should turn the squeezer sideways and press it into a flat circle.

15, you can press it several times until the diameter is almost 9 cm.

16, then divide the prepared bean paste stuffing into 30g, and wrap the bean paste stuffing with freshly squeezed dough.

17, put it in a baking tray, face down, and flatten each one into a round cake about 2 cm thick with your fingers. At this time, you can use food pigments to print your favorite patterns on the surface of moon cakes.

18. Preheat the oven to 190 degrees, and bake at 190 degrees 14 minutes.

19, take out, turn over, 190 degree baking 13 minutes.