How to soften the mooncake crust
The first trick is to let it sit for a few days if you don't want to eat it in a hurry. The more you let it sit, the more it returns to the oil and the softer the mooncake will naturally become. I see that the recipe is usually about 80 grams of syrup, with 2 grams of alkaline (alkaline can be made, alkaline: water = 1:3), out of the Cantonese moon cakes is very soft, back to the oil a few days later will be even softer
How long should the moon cake crust be relaxed
water crust dough:
1. Put gluten-free flour, lard, powdered sugar, and salt into a container, mix well, and then add the water in small increments, and then add the water. Add the water in small portions and form a soft dough.
2. Cover with plastic wrap and relax for 15-30 minutes.
Oil crust dough:
1. Mix low gluten flour with lard and knead quickly to form a shortening dough.
2. Cover with plastic wrap and relax for 30 minutes.
Will the mooncake crust stick to the plate
Maybe you didn't brush the baking sheet with oil before putting the mooncakes on it.
Baked moon cake specific steps:
1, alkaline water added to the heated amount of syrup and mix well.
2, then add vegetable oil, custard powder mix well.
3, sift the flour into the sugar syrup and mix with a rubber knife to form a dough, and wake up at room temperature for 4 hours.
4, salted egg yolks with white wine marinade to deodorize, and then bake in the oven at 160 degrees for 20 minutes until cooked.
5, the dough is divided into small pieces and rolled, red bean paste, green bean paste rolled into a round, the ratio of skin and filling is 2:8. egg yolk into the red bean paste, rolled.
6, a piece of dough flattened, the center of the bean paste, the pie crust slowly pushed up, wrapped around the bean paste, dough into a ball.
7, pat a little flour on the ball, put the ball of dough into the moon cake mold.
8, baking tray lined with tinfoil, brush a layer of oil, press out the moon cake on the baking tray.
9, the surface of the water spray, preheat the oven at 200 degrees, put in the middle of the baking ten minutes, take out to cool for 5 minutes, slightly cooled skin brush with egg wash (egg yolk and egg white ratio is 2:1), continue to bake until the cake into a golden brown take out can be completely cooled down after the moon cakes into an airtight container back to the oil.
Whether to put salt in the mooncake crust
Cantonese mooncakes are supposed to be very sweet. If you put salt in it. It will affect the flavor of the Cantonese mooncake. If you think it is too sweet. You can eat less. It's best not to. Adding other things affects the original flavor.