1, moon cake skin syrup is not enough.
2. The mooncake skin is short of oil.
Guangdong Wuren moon cake practice:
Leather: moon cake powder:1000g?
Syrup: 760 grams of custard powder: 75 grams of water: 20 grams of peanut oil: 260 grams of crust improver: 6 grams?
Stuffing: walnut kernel:150g, almond:100g, melon seed kernel:150g? , olive kernel:150g? Sesame seed: 50g sugar wax gourd:150g, ice meat: 550g, sugar orange cake:100g, white wine: 20g, peanut oil:100g, sesame oil: 20g, soy sauce: 20g.
Production method:
(1) Pour the moon cake powder and custard powder on the dough table and turn them evenly; Open a round pot; Adding syrup, peanut oil, cake crust improver and scooped water, and stirring to be thick; Fold dough by the method of overlapping faces; It can be made after about relaxation 1 hour.
(2) Pour the cake powder on the dough table and open a round pot; Adding walnut kernel, sugar wax gourd, melon seed, olive kernel, sesame kernel and almond, pepper, soy sauce, sesame oil, peanut oil and ice meat in turn, and stirring evenly; When you can hold it in a ball with your hands, you can.
(3) Divide the slack leather into each15g flour agent; The filling is divided into 47-gram balls.
(4) When making, the leather is pressed into a flat circle with the palm of your hand, and the stuffing is placed in the center; If you touch your hands when wrapping, you can bring a little flour to wrap it, and be careful not to leak the stuffing; Put into a baking tray covered with high-temperature paper; Die pressing with moon cake die pressing tool, requiring clear patterns; After molding, spray a small amount of water on the surface of the moon cake with a watering can to prevent white spots from forming. ?
(5) baking in a furnace; Ignition temperature: 230℃, ignition temperature: 180℃, and baking for about 17 minutes; Bake for about 7 minutes, and when the surface of the moon cake is set, take out the moon cake, cool it to 50℃, and brush the egg liquid twice; After brushing the finished liquid, it is baked in the furnace again, with the ignition temperature of 200℃, the ignition temperature of 180℃ and the baking time of about 10 minute; Wait until the surface of the moon cake is golden yellow. After cooling, brush with brightener to brighten; In this way, the Cantonese Wuren moon cake is finished.