White flour, duck egg yolk, red bean paste filling, white syrup, lye, oil, egg.

Making Method

1. Combine the white syrup, lye, oil, and flour little by little and make a dough. The ratio of flour, sugar syrup, alkaline water and oil is 5:4:1.4:1.

2. Pull the dough into small balls of the same size and roll them out into cakes.

3. Pinch the bean paste into a small round cake, wrap it in the duck egg yolk, and then wrap it tightly to form the filling.

4. Wrap the filling into the rolled out dough and knead into a ball.

5. Prepare a wooden mooncake mold, put a little dry flour into it, put the filled dough into the mold, press it firmly and flatten it. Then snap it out of the mold.

6. Use eggs to make egg sauce, the ratio of 3 yolks 1 whole egg, to be used.

7. Place the mooncakes in a baking dish and brush with a layer of egg sauce before placing in the oven.

8. Bake the mooncakes at 180 degrees Celsius for about 20 minutes, removing them from the oven and brushing them with the egg sauce again.

This is the production of soft-skinned mooncakes, in the complete preparation of mooncakes, should pay attention to the following points:

1. The ratio of flour and according to their own use of raw materials to grasp the flexibility of.

2. The best way to use the yolk of the duck egg in the filling is to bake the mooncake, so that the oil from the yolk will melt into the mooncake crust.

3. moon cakes from the mold buckle out, the force should be uniform, not repeated force, generally side buckle a bit, the reverse side of the positive buckle that can come out: molds in the dry powder should not be more.

4, on the oven baking time should be based on the size of the moon cake pieces, but also in the process of baking open the oven to take a look, so as not to scorch.

5, in order to bake the moon cakes more flavorful, in the and flour can add a little less butter, but remember not to add more, so as to avoid crisping