Egg sauce part:
40 grams of whole egg liquid
47 grams of sugar
Butter17g
Condensed milk 10g
0.5g baking powder
Mixed nut powder:
20 grams of walnut kernel
20g almond slices
Pumpkin seed 15g
Sunflower seed10g
Moon cake skin part:
96 grams of medium gluten flour
8 grams of New Zealand pumpkin powder
Egg sauce 1 12g
Moon cake stuffing:
240 grams of red bean paste
60 grams of nut powder
Nestle whole milk powder 32 grams
2 grams of cinnamon powder
Korean pumpkin? How to make small moon cakes?
Making egg sauce: Sieve the whole egg liquid, add sugar, condensed milk, butter and baking powder, and heat in water until sugar and oil melt. Heat with low fire and stir while heating to prevent the egg liquid from caking.
To make nut powder: bake the dried fruit in the oven 170℃ for 10 minutes.
Bake until slightly yellow as shown in the figure. Because everyone's oven temperature is different, be careful not to burn it.
Grind into coarse nut powder with a food processor.
Making pumpkin moon cake skin: mix egg sauce, medium gluten flour and New Zealand pumpkin powder until there is no dry powder. I chose pumpkin powder imported from New Zealand, because the color is pure, and the domestic pumpkin powder will be darker. May affect the finished product effect.
The stirred dough is in the state shown in the figure, which is very sticky and not easy to agglomerate. Take out the dough with a scraper and wrap it with plastic wrap.
It's best to put it in the cylinder in the picture, seal it and freeze it. Must be frozen for at least 6 hours, preferably overnight. I always make preparations one day in advance and start wrapping small moon cakes the next day.
Making moon cake stuffing: Mix red bean paste, nut powder, baking milk powder and cinnamon powder thoroughly. The cinnamon powder used here is for flavor enhancement, and you don't need to add it if you don't like it.
Divide the evenly stirred mooncake stuffing into ten portions, each portion is about 33g, respectively, round, wrap one portion with plastic wrap, seal and freeze, and be sure to freeze. Use it the next day.
Take 2 1.5g frozen pumpkin cylindrical dough and crush it by hand. The center is slightly thicker and the edges are thinner, and the size of the crust in the picture is appropriate.
Wrap the squashed dough tightly around the nut ball with bean paste, and it is best to make it even without stuffing. The method is basically the same as the method of making souffle. If the dough feels sticky, you can use a little corn starch as hand powder, which will be very convenient to operate. Be careful not to stick too much hand powder to prevent the peel and stuffing from separating.
It is best to gently press the wrapped moon cake embryo to make it oval, so that the finished product is closer to pumpkin.
Roll pumpkin powder evenly on the surface of pumpkin moon cake embryo, and make a thin layer.
It is an indispensable auxiliary artifact for making Korean moon cakes, a small scraper.
First, use a scraper to press a cross knife on the moon cake embryo, from the lowest end of the moon cake embryo inside the palm to the outermost end of the moon cake embryo. Don't cut the knife too deep, just touch the stuffing. If the stuffing in the incision leaks too much, the baked pattern will swell and affect the appearance.
Then draw a set of cross knives between the two incisions, and it is best to achieve an average pattern.
Insert a pumpkin kernel at the top of the carved pumpkin moon cake as decoration.
Preheat the oven to 170℃ and bake it at 16℃ 15 ~ 18 minutes in advance until the surface of the moon cake slightly discolors. If the color is serious, cover it with tin foil paper in time.
skill
Mooncake dough and mooncake stuffing are made one day in advance, sealed and frozen, and used the next day. The prepared dough and stuffing can be sealed for 1 month.