Su Shi White Moon Cakes
Su Shi White Moon Cakes

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, su shi white moon cakes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Su Shi White Moon Cakes. These white moon cakes are eaten during the Moon Gazing Festival in China. Cantonese style is the most common, but this is a variation.

Su Shi White Moon Cakes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Su Shi White Moon Cakes is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have su shi white moon cakes using 8 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Su Shi White Moon Cakes:
  1. Prepare 150 grams For the dough: Cake Flour
  2. Get 50 grams ・Bread flour
  3. Prepare 20 grams ・White sugar
  4. Prepare 90 ml ・Water
  5. Get 50 ml ・Vegetable oil
  6. Get 180 grams For the filling: Cake Flour
  7. Get 90 ml *Vegetable oil
  8. Prepare 600 grams Tsubu-an

Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. They are a modern variation compared to the typical traditional mooncakes. If your egg yolk is too large, divide them into halves and wrap in two moon cakes.

Steps to make Su Shi White Moon Cakes:
  1. 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.
  2. Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.
  3. Divide the anko into 20 portions.
  4. Roll out the exterior dough with a rolling pin, and then place the filling on top.
  5. Wrap the dough around it.
  6. Roll it out lengthwise with a rolling pin.
  7. Roll it up.
  8. Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
  9. Repeat Steps 6 & 7. Leave the seams facing up.
  10. Roll them up.
  11. Let them rest again at room temperature for 10 minutes.
  12. With the seams facing upwards, bring the ends together.
  13. 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.
  14. Place the anko on top.
  15. Wrap the dough around it.
  16. 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
  17. This is my recipe for Bing Pi Yue Bing (mochi) - - https://cookpad.com/us/recipes/145846-bing-pi-yue-bing-rose-daifuku
  18. Matcha Sū Shì Yuèbǐng. - - https://cookpad.com/us/recipes/145836-matcha-su-shi-yueb%C7%90ng-chinese-dim-sum

Calrose Rice & Sushi Rice; Brown Rice & Multigrain Rice; Sticky Rice; Cooking Oils; Flour; Baking Supplies;. Acc Red Bean Paste Moon Cake. Premiered by Hong Kong MX Mooncakes, Lava Custard Mooncake utilizes the unique 'double-bake' technique to produce one of a kind texture and flavour experience. An instant hit last year, they are adding the 'Lava Cheese Mooncake' along with the 'Lava Duet Mooncake' and 'Lava Quartet Mooncake' sets to the family. See more ideas about chinese moon cake, moon cake, mid autumn festival.

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