Guangzhou-style mooncake
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
190 °C
- Convection
- 00:05 | -
- 1
Stage 2
180 °C
- Convection
- 00:06 | -
- 1
R E C I P E
| 1 | pcs | mandarin fish |
| 20 | g | bean sprout |
| 15 | g | carrot slice |
| 15 | g | shiitake mushroom |
| 10 | g | ginger slice |
| 50 | g | Chives |
| Ingredients | ||
| - Mooncake dough: Cake flour 604.8g; Oil 226.8g; Golden syrup 453.6; Water containing soda: 1/4spoon - Stuffing: Red bean paste; Salt egg yolk |
| 1. Food Preparation |
| Step1: Mix all cake ingredients ,make a dough Step2: Moon cake dough 30g warp 40g red bean paste and salt egg yolk Step3: After molding, press it into a mold Step4: Put moon cake on non-stick bake tray, loading in the oven after preheat. Step5: When the program completed, take out moon cake ,keep in the room temperature one day. |
| 2. Cooking Instruction |
| None |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
