White flour, duck egg yolk, red bean paste stuffing, white syrup, alkaline water, raw oil, eggs.
Production method:
1.Mix white syrup, alkaline water, crude oil and flour little by little to make dough. The ratio of flour, white syrup, alkaline water and crude oil is 5: 4:1.4:1.
2. Make the mixed flour into small dough of the same size and roll it into cakes for later use.
3. knead the bean paste into a small round cake, wrap it in duck egg yolk, and wrap it tightly into a stuffing ball.
4. Wrap the stuffing into the rolled bread and knead it into a ball.
5. Prepare a wooden moon cake making mold, add a little dry flour, put the stuffed dough into the mold, compact and flatten it, and then buckle it out of the mold.
6. Transfer the egg juice with eggs at the ratio of 3 yolks 1 whole egg for later use.
7. Put the moon cakes in a baking tray, brush a layer of prepared egg juice with a brush, and then put them in the oven.
8. The temperature of the oven is 180 degrees, and it takes about 20 minutes to bake. Take it out once in the middle and brush the egg juice again.
The above method is the making method of soft-skinned moon cakes. In the process of baking moon cakes, we should pay attention to the following points:
1.The proportion of dough should be flexibly grasped according to the raw materials used by the family.
2. It is best to use raw egg yolk for duck egg yolk in stuffing. When baking moon cakes in this way, the oil from the yolk will melt into the moon cake skin.
3. When the moon cake is pulled out of the mold, the force should be even, and it is not allowed to be used repeatedly. Generally, the moon cake can be pulled out by side buckle and the reverse side buckle. It is not advisable to put more dry powder in the mold.
4. The baking time in the oven should be controlled according to the size of the moon cake, or you can open the oven to have a look during baking to avoid scorching.
In order to make the baked moon cakes more fragrant, you can add a little less butter to the dough, but remember not to add more to avoid crispness.