Beijing famous food has a white taste like our moon cake. Its milky skin is far from our moon cake. Its crisp flesh is full of sweet scented osmanthus.
Practice:
1. WAPI: first put the sugar into wamian machine, add water and stir. After the sugar is fully dissolved, add lard and continue to stir. When the oil and sugar water are evenly emulsified into the emulsion, the flour is mixed to form a soft and hard dough.
2. Filling making: mix and beat the white sugar and cooked lard, make the white sugar granules fully dissolved, then add other ingredients to further mix, and finally add the cooked flour to fully rub. Filling should not be mixed with water.
3. Stuffing: pull the dough into small agent, roll it into rectangular thin sheet, crisscross the upper and lower ends into three layers, turn the agent into 90 & deg; angle, roll the sheet about 15cm in length and 6cm in width, roll it into a cylinder from the upper end down (four layers should be rolled), lay it in order and cover it with wet cloth. Take the good small agent, pinch both ends and fold it up to form a pie skin, and wrap it into the filling core. When the mouth of the cake is half closed, it is placed temporarily, and the second one is wrapped. When the mouth of the cake is half closed, it is put down, and then the first mouth of the cake is tightly closed in a drum shape. And so on. Put the wrapped blank into the baking pan. The white moon cake filled with sugar will not be stamped (the white moon cake filled with other fillings must be stamped).
4. Baking: during the baking of green billets, the furnace temperature shall be 180 ℃, and stable fire shall be adopted to prevent the products from coloring due to high furnace temperature. It will be ready in about 16 minutes.