1. Pour ghee, invert syrup and scooped water into a basin, and stir evenly clockwise, preferably with a hand-held eggbeater.
2. Then sift in the special flour for moon cakes, which is available in many baking shops, or you can mix low-gluten flour with high-gluten flour. In order to save trouble, I bought special flour directly.
3. Stir evenly in the form of cutting and mixing with a scraper.
4. After stirring completely, cover with plastic wrap and relax for one hour.
5. While the mooncake skin is slack, you can prepare the mooncake stuffing first. 50 grams of moon cakes need 35 grams of stuffing, and 75 grams of moon cakes need 53 grams of stuffing. Because both molds are ready, I weigh different amounts of stuffing respectively. Buy the stuffing directly, prepare some lotus seed stuffing, wine-brewed cherry stuffing, purple potato stuffing and bean paste stuffing, and knead them into balls for later use.
6. Salted egg yolk needs to be treated in advance before it can be used. Treatment: soak in Chinese liquor for 1-2 hours, take it out, put it in the oven, bake it for 3-5 minutes, and then set it aside for use.
7. After the moon cake skin is relaxed, 50 grams of moon cake needs 15 grams of skin, and 75 grams of moon cake needs 22 grams of skin. Weigh it, knead it into a ball for later use, take a cake crust and spread it flat on your hand.
8. Put in the kneaded stuffing ball, gently pinch the stuffing with your thumb, and exert a little downward force.
9. Lift the crust with the jaws of the other hand, and gently apply upward force to make the crust evenly wrapped.
10, wrap it all and put it aside. If you want to add egg yolk, wrap the egg yolk in the stuffing according to the above method, and then repeat the above method to wrap it in the skin.
1 1. Put the wrapped jiaozi into the moon cake mold, gently press it, and then demould it with even force.
12. Preheat the oven to 180℃, move the demoulded moon cakes to a baking tray, spray some water slightly, bake in the oven for 3-5 minutes, and then brush a layer of egg liquid after taking out. If you don't want the baked moon cake to be too dark, it is recommended to reduce the yolk in the egg liquid, bake it in the oven for 5 minutes, and then take it out and brush the egg liquid for the second time.
13. Baked moon cakes can be eaten after 2-3 days of oil return at room temperature.