Beef mooncake
Each mooncake filling is 80g
200g Veismet beef granules
Mung bean paste 1000g
Milk 50g
Butter 50g
Mooncake skin each 22g
Syrup 130g
Peanut oil 56g
Low gluten powder 100g
High gluten powder 40g
2 egg yolks
Alkaline water 3-4g
Peanut oil in small quantities
Make the crust first: Mix syrup with lye water until smooth
Add oil in 3 batches, stirring well
Add the sifted plain flour and mix well
Cover with plastic wrap and let sit for 1 hour
Next, make the filling and whisk the mung bean paste until it is grainless, then add the milk and the Anka butter and stir well. Add the beef cubes, stir well and leave in plastic wrap until ready to use
After the dough has been resting for 1 hour, line a white wall on a work surface, place the dough in the center, and fold it inward until it is evenly folded.
Wrap evenly folded dough in plastic wrap and let sit for about 5 minutes
Divide the filling into 80g/portion, round and set aside
Take 22g of crust and cover with filling
Round and shape into mold
Bake in the oven on upper heat 220 and lower heat 180 for 5 minutes
Brush the dry powder on the surface first when the surface temperature is about 60 degrees, brush the egg liquid once horizontally and vertically
Bake in the oven for about 3 minutes, change the direction to continue baking for about 2 minutes, brush a layer of peanut oil after the color protection
The skin filling is 28 ratio, the finished product is 100g, and the formula can be made of 16. If the number, raw materials, equipment is different, adjust according to the actual situation. If the first attempt at 28 ratio package is not good, you can try 37 ratio.