Method for making and baking moon cakes

1. After the moon cake is taken out of the mold, pour water on it, bake it in the oven until it is slightly colored, and then take it out. Brush the egg yolk liquid, hold the bottom of the brush, and stick a small amount of egg yolk evenly on the surface. As long as it is uniform, brush it as little as possible and leave it for a while until the egg yolk liquid dries. Egg liquid-the ratio of three yolks to one egg.

2. Bake with water for a while at a time, and sweep the egg liquid for the second time. The brush that sweeps the egg liquid should make a 90-degree angle with the cake surface. After baking, it is mature. The first baking is to shape the moon cake, spray it to prevent cracking, and the second baking is to color it to maturity. . Cooling is convenient for brushing, and the egg liquid will not be colored immediately, which will affect the maturity.

3. The basic reason for the big bottom of moon cakes is the soft crust. You can increase the amount of flour added or decrease the amount of liquid raw materials added, and you can also reduce the surface fire and improve the primer.

4. Cantonese-style moon cakes, brush egg yolk liquid (egg yolk with a little water) before baking, and brush salad oil out of the oven. The surface is very bright.

5. Complete the foreskin, put it on a plate and seal it with film. After relaxing 10 minutes, it can be extruded with different dies. When pressing, flatten your palms, not too hard.

6. You can dip some low powder in the dough bag of the cake dough, so that the demoulding is better. After the cake is beaten, relax a little and you can bake it. When baking, if you feel that there is powder on the cake surface, you can spray it thinly on the cake surface with an atomizing water spray tool to avoid whitening the flour and causing the illusion of mildew. After spraying water, it can be baked in the furnace after 5 minutes.

7. When wrapping fruit stuffing, add more flour to the skin formula to make the skin harder.