Materials

Mooncake skin: 17g high flour, 148g low flour, 116g invert syrup, 4g edible alkaline water, 50g peanut oil, 4g custard powder

Mooncake Filling: 250g lotus paste filling, 250g bean paste filling, 10 salted egg yolks

Brush the surface: one egg yolk, a few drops of water

Method

1. Transformation Mix syrup, peanut oil, citrus water and custard powder and stir evenly

2. Mix high-gluten flour and low-gluten flour, add to the syrup, mix evenly, no need to over-knead to avoid gluten.

3. Wrap the flour in plastic wrap and let it rest at room temperature for 2 hours

4. Knock out the yolk from the salted duck eggs, remove the film on the surface of the yolk, and cut it in half

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5. Take the ready-made filling and knead it evenly with your hands to make the filling more malleable. Then weigh it into small balls of 25g each and roll them into balls

6. Put the filling in the palm of your hand, press it flat in the middle, wrap in the egg yolk, slowly push the filling up, try not to let air in, wrap it up and roll it into a small ball. The mooncake filling is ready, cover it with plastic wrap and set aside

7. Weigh the awakened flour into 16g portions, and roll into balls to make cake skins

8. Flatten the mooncake skin, put the mooncake filling on top of the skin, and slowly fold the mooncake skin into Push up and wrap the mooncakes

9. Apply a layer of peanut oil inside the mold

10. Put the thick side of the mooncake skin facing inward and put it into the mold. Be careful not to let the dough touch it. around the mold to avoid damaging the dough (you can roll the dough into a slightly oval shape before putting it into the mold)

11. Hold the dough with your left hand and place it in the appropriate position of the mold. Press the mold with your right hand until it feels firm. Just go down, too much force will press out the skirt

12. Gently lift the mold, let go, the moon cake is ready, then make the next one until it is finished

13 , Preheat the oven to 200 degrees, put in the mooncakes, bake for 8 minutes, take out and let cool

14. Be ready to brush the surface with egg wash

15. After the mooncakes are slightly cool, brush them with a towel Dip the brush into the egg liquid and scrape off the excess egg liquid on the side of the bowl, and gently brush it on the raised areas on the surface of the mooncake

16. Bake in the oven at 185 degrees for 15 to 18 minutes (pay attention to it yourself) Mooncake color adjustment time)

17. After the oil returns to room temperature, seal and refrigerate.

Tips

1. You can buy ready-made mooncake powder, or you can mix it according to high powder: low powder = 1:9/2:8. I used it close to 1:9. Worthy.

2. The ratio of mooncake skin to mooncake filling is generally 3:7. My mold is 50g, which means 15g mooncake skin and 35g mooncake filling. Therefore, the filling needs to be calculated in advance. . One salted egg yolk is about 15g. Cut the salted egg yolk into two to fit my mold. The picture shows the whole egg yolk with only one wrapped, for the sake of beautiful photo taking. The amount of this recipe can make 20 50g mooncakes, for reference only.

3. If you have the conditions, skills and patience, it is best to make the fillings yourself. If you want to be lazy, it is recommended to buy Shunnan brand fillings and inverted syrup. I personally think it is very good. The mooncakes made are, When you eat it, you feel like you are eating Ronghua mooncakes, haha!

4. Peanut oil smells very fragrant and the effect is good. It is not recommended to use other oils instead. The oil in this recipe is just right, so it doesn't stick to your hands, and there is no need to dip it in flour. Since there is no flour on it, there is no need to spray water to prevent cracking before baking.

5. Do not move the baked mooncakes to the baking grid immediately to avoid deformation of the bottom. Wait until they cool down before moving them.

6. Dry the mooncakes thoroughly and then store them in a sealed container. Return the oil to room temperature to soften the mooncake skin. The freshly baked mooncake skin is very hard, but it will become soft and delicious after 1-2 days of oil recovery.