The materials used are gluten (husk) 168g, invert syrup (husk)16g, peanut oil (husk) 50g, water (husk) 4g, low-sugar lotus seed paste (stuffing) 500g and salted duck egg yolk (stuffing) 20g.
Step 1: Mix the syrup, peanut oil and scooped water evenly with a manual eggbeater.
2. Add flour and stir evenly with a scraper until the dry powder is not visible.
3. Wrap the dough with plastic wrap and relax for 2 hours.
Then let's prepare the stuffing first. Divide the lotus paste stuffing into 25g portions, round them for later use, and prepare salted duck egg yolk.
5. Press the lotus paste stuffing into a round cake, put salted duck egg yolk in the middle and wrap it.
6. After all the egg yolks are wrapped, put them aside for use.
7. Divide the crispy skin into 15g, and round it for later use.
8. Take out a moon cake skin, squash it, and put stuffing in the middle of the moon cake skin. Turn it over and put the skin away so that it can be close to the filling.
9. Hold the stuffing with one thumb, and push the dough upward with the other hand to make it close to the stuffing and climb up slowly. Finally, shut up and round it up.
10. Wrap all the moon cakes, take out the moon cake mold and insert the flowers. Brush a thin layer of oil around the flower piece and mold it. Rub the moon cake dough into a cylinder and put it into the moon cake mold and press it gently, so that it won't fall off.
1 1. Transfer the moon cake mold and dough to the baking tray, erect the moon cake mold and press it gently.
12, gently lift the moon cake mold, and a moon cake will be pressed into shape.
13. All moon cakes are pressed in this way. (Before pressing the moon cakes, you can start preheating the oven and fire it up and down at 220℃).
14. Send all the printed moon cakes together with the baking tray into the preheated oven, bake the middle layer at 200℃ for 5 minutes, and determine the pattern of the moon cakes.
15. Take out the moon cakes, brush a thin layer of egg yolk liquid on the surface, continue to send them into the oven, and bake at the middle layer 180℃ 15 minutes.
16, the prepared moon cakes are sealed after cooling, and can only be eaten after returning oil the next day!
Tip 1. Lotus paste stuffing can be replaced with other stuffing you like.
2. I use a 50g moon cake mold with the first snow, and the ratio of skin to filling is 3: 7, which is easier to wrap. You can adjust it to 2: 8 according to your preference. ?
3. Baked moon cakes can be eaten in one day after returning oil, and sealed at room temperature for about a week.
4. Fangzi can make 20 50g Cantonese moon cakes.
Be sure to relax for 2 hours after the mooncake skin is made.
6. Please adjust the baking time and temperature according to your oven temperature.