Step-by-Step Guide to Make Perfect Su Shi White Moon Cakes
Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Su Shi White Moon Cakes. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Su Shi White Moon Cakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Su Shi White Moon Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Su Shi White Moon Cakes is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Su Shi White Moon Cakes using 8 ingredients and 17 steps. Here is how you can achieve that.
These white moon cakes are eaten during the Moon Gazing Festival in China. Cantonese style is the most common, but this is a variation. They are usually called "moon cake pastries." The dough has a floury coating. These are usually made with pork and lard but today I made them with anko and vegetable oil, making them a bit healthier!
Be sure to fold the dough properly.
Adjust the amount of vegetable oil used for the filling between 70-90 ml. Recipe by Masako Bishoku
Ingredients and spices that need to be Prepare to make Su Shi White Moon Cakes:
- 150 grams For the dough: Cake Flour
- 50 grams ・Bread flour
- 20 grams ・White sugar
- 90 ml ・Water
- 50 ml ・Vegetable oil
- 180 grams For the filling: Cake Flour
- 90 ml *Vegetable oil
- 600 grams Tsubu-an
Instructions to make Su Shi White Moon Cakes
- Mix the ・ ingredients together to make the dough for the outside. Do the same with the ＊ ingredients to make the filling. Cover with plastic wrap and let sit for 30 minutes in the fridge.
- Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.
- Divide the anko into 20 portions.
- Roll out the exterior dough with a rolling pin, and then place the filling on top.
- Wrap the dough around it.
- Roll it out lengthwise with a rolling pin.
- Roll it up.
- Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
- Repeat Steps 6 & 7. Leave the seams facing up.
- Roll them up.
- Let them rest again at room temperature for 10 minutes.
- With the seams facing upwards, bring the ends together.
- Gently press the dough with both hands into a circle. Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.
- Place the anko on top.
- Place them with the seams facing down, then decorate with red food coloring. Bake at 180℃ for 15 minutes. Take them out and flip them over and bake for another 4 minutes
- This is my recipe for Bing Pi Yue Bing (mochi)
https://cookpad.com/us/recipes/145846-bing-pi-yue-bing-rose-daifuku - Matcha Sū Shì Yuèbǐng.
https://cookpad.com/us/recipes/145836-matcha-su-shi-yueb%C7%90ng-chinese-dim-sum
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So that's going to wrap this up for this special food How to Prepare Ultimate Su Shi White Moon Cakes. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!