Mooncake syrup (conversion syrup) recipe: Sugar: 1000g refined water: 600g citric acid: 2g Steps to boil the syrup: 1. Boil the water over high heat, pour in the sugar, and beat with a whisk Stir with an egg mixer to prevent the sugar from settling into the pan until the sugar is completely melted. 2. After the water boils, reduce the heat to low and add citric acid. Be careful to add slowly to prevent the sugar water from overflowing. 3. Use an electronic thermometer to measure the water temperature. When the water temperature is 110-115 degrees, the sugar content reaches 78 to -80. 4. Use a brush dipped in water to clean around the container to prevent the syrup from turning into sand in the sugar paste pot on the container. Use a small strainer to remove the foam from the syrup (impurities from the sugar). Store the prepared syrup for at least a week (preferably a month) before using it. This is because conversion is a slow process. The syrup is still in the conversion process within a week and basically stops after a week. When making mooncakes, it’s best to boil the syrup two months in advance. After the syrup is boiled, pour it into a clean container. It should be semi-sealed at first, then sealed and stored after natural cooling. Do not open the container for stirring in the middle. The storage environment temperature should be moderate. Inversion syrup can generally be stored for three months to half a year, or even one year. When making new syrup, you can add an appropriate amount of old syrup or glucose. Note: The granulated sugar should have uniform particle size and white color (indicating that it contains less impurities), and it will last longer after being made into syrup. Citric acid acts as a catalyst and can be replaced by lemon juice, but the dosage is large. For example, 2 grams of citric acid in the formula can be replaced by 20-40 grams of lemon juice. 2. Cantonese-style cake crust recipe: Mooncake syrup: 400 grams of acidic ingredients. Mooncake water: 10 grams of alkaline ingredients to neutralize the acidity of the syrup and adjust the pH of the mooncake. After baking, the cake crust can return oil and soften. Peanut oil: 150 grams of liquid oil. It is best to use peanut oil or special oil for moon cakes. Custard powder: 30 grams of CPT custard powder. You can leave it out if you don’t have it, but you must not use instant custard powder. Cake flour: about 500 grams. In order to strengthen the gluten, you can change it to 300 grams of cake flour. , 200 grams of Fuqiang flour (medium flour) Moon cake crust improver: 0.5-1 of the flour dosage can make the crust better return oil and soften, if necessary, do not put the crust. Production steps 1. Put the syrup and water in the egg beater. Mix well with a paddle mixer on medium speed. Add peanut oil in portions until completely mixed and evenly mixed, showing a shiny luster and dripping linearly. If the liquid is dark in color and drips intermittently, it is not stirred properly. 5 grams of cake oil can be added as emulsifier during mixing. Be careful not to add too much or it will become overcooked. 2. Add custard powder. 3. Add flour in two batches. Add more than half of it the first time, stir evenly, put it in a container, cover it with plastic wrap, and let it rest for about two hours to allow the oil, sugar, and noodles to blend better. The remaining flour is added depending on the softness of the dough. 4. Spread flour on the chopping board, take out the rested dough and fold it evenly. You can add more or less dough according to the softness and hardness, until the hardness of the dough is similar to that of the filling. 3. Cantonese five-nut filling recipe: walnuts: 80g melon kernels: 50g coconut mash: 50g fried rice noodles: 90g three-goat cake powder syrup: 160g pine nuts: 20g sesame seeds: 50g oil: 30g Adjust the filling Ingredients: soft and hard lotus antler: 200 grams salt: 2 grams melon strips: 50 grams The mooncake mold has 5 heads or 8 heads. 5 heads equals 5 mooncakes per pound, and 8 heads equals 8 mooncakes per pound. The skin-to-filling ratio is: skin: stuffing = 2:8 or 3:7. For 100 grams of mooncake, 30 grams of skin and 70 grams or 75 grams of filling. A 50g piece of mooncake contains 35g of filling and 15g of skin. The egg yolks are first baked at 150 degrees until oil appears on the surface, and then wrapped in the lotus antler filling, which makes them easier to bake and tastes better. After filling, sprinkle dry flour on the surface to prevent it from sticking to the mold. Put it in the baking pan first and then press it into the mold. Bake in two steps for the first time (shaping): sweep dry noodles, spray water (extend the mooncake baking time to make the dry dough on the surface gelatinize), raise the heat to 230 degrees, lower the heat to 180 degrees, 10-15 minutes (short time for small ones) some) roasted until light brown. Second time: Brush with egg wash when it has cooled to room temperature and is not hot to the touch. Brush twice, paying attention to the highest part of the pattern to create a contrast between light and dark after baking. Increase the heat to 200 degrees, lower the heat to 140-150 degrees, and bake until it is burnt red. Egg liquid: 3 egg yolks + 1 whole egg + a small amount of salt (or 2 egg yolks + 1 whole egg + a small amount of salt), stir and filter. Freshly baked mooncakes cannot be eaten. They will return to oiliness in 3 days and reach their best condition in a week.

When packaging, put the mooncake holder, put the deoxidizer under the mooncake holder, and seal it in plastic. Storage time is about three months. Unpackaged mooncakes can be stored for up to one month (15 days to 1 month). After baking, do not touch it with your hands. Wear disposable gloves and put it in a clean (sterilized) sealed box to remove oil. The storage environment should be cool and dry. If stacked in multiple layers, separate each layer with oil paper. Cantonese-style mooncake crust reference recipe (1): 1000g flour, 750g high-fiber sugar-free syrup, 260g peanut oil, 30g water, 5g emulsifier Note: 1. The flour can be low-gluten flour, or high-gluten flour and low-gluten flour 2:8 or 3 : 7 mixed; 2. If you use oil with better emulsifying properties, such as liquid ghee, you don’t need to add emulsifier. Key points of process operation 1. Preparation of batter: Pour the sifted flour on the chopping board, hollow out the center, and form a basin around it. Pour in special syrup and water and mix evenly, then pour in peanut oil and dissolved emulsifier. (If it is an oil-soluble emulsifier, the oil needs to be heated), stir to form an emulsion and mix with powder. When kneading the flour, mix and knead it well. When kneading the dough, the force should be appropriate and heavy. Use buoyancy, that is, "knead it alive", and do not knead it to death to avoid causing too much.