How to make oven mooncakes
1. How to make mooncakes in the oven
1. Ingredients:
Cake crust: 100g flour, 70g invert syrup, 30g peanut oil, 2g water.
Stuffing: Chestnut paste and bean paste total about 800g.
2. Preparation steps:
(1) Add inverted syrup and water and mix well, add peanut oil and mix thoroughly. Add flour and mix evenly. Do not stir in circles to prevent the dough from forming gluten. The mixed dough should be almost as soft as an earlobe.
(2) Put the mixed dough into a plastic bag and let it rest for at least 1 hour. During this period, you can divide the filling. My mold is 50g, and the skin filling is 2:8, so the filling is 40g. After the skin has rested, divide it into 10g pieces. You can prepare the quantity in advance according to the number of mooncakes that can be placed on the baking tray to avoid the skin fillings from drying and cracking after being exposed to the air for a long time. Then take a portion of the skin, place it in the center of your left hand, and flatten it with your right hand at the thenar level.
(3) Then put a portion of stuffing and let the skin wrap around the stuffing. While turning, rub the skin upwards with your right index finger until most of the stuffing is covered. At this time, circle it with your right thumb and index finger. Just close it at the tiger's mouth. There are no rules for the technique, it depends on your own habits, but the whole process should be fast and cannot be turned in the hand for a long time.
(4) After closing, you can check where there is any exposed stuffing, and you can pinch a little bit of skin to repair it. Then roll it into an oval slightly and put it into the mold. (After washing and drying the mold before use, you can apply a layer of oil, and then blot it dry with paper. This formula contains a lot of oil, so you almost don’t need dry powder, just press the mold directly. If you are afraid of sticking, you can seal it and dip it in flour. After a while, make a ball and shake off the excess powder. You can also pour some dry powder into the mold, shake it, and then pour it out so that there is a thin layer of powder in the mold.) Then press the mold on the tin foil of the baking pan, with your left hand Press down hard and press the handle with your right hand.
(5) After pressing out the shape, release your left hand and shake it left and right to keep the cake base on the baking sheet and lift the mold.
(6) Preheat the oven to 200 degrees, put it into the baking tray (if the mooncakes use dry powder, spray a little water before putting it in the oven, if you don’t use dry powder, there is no need to spray water), and set it for about 5 minutes. , take it out to cool slightly after it is slightly colored, and brush it with egg liquid (1 egg yolk + 1/3 egg white, mix well). When brushing with egg liquid, after the brush is dipped in egg liquid, use force to decant the excess egg liquid on the edge of the bowl, and then Just lightly brush the pattern on the surface of the mooncake, but be sure not to brush too much.
(7) Brush the mooncakes with egg wash and continue to bake at 170 degrees for 15 minutes. In addition, I baked another 5 pieces of the remaining skins (the left and right pictures are both freshly baked). The crust of the mooncakes will be relatively dry and hard just after baking, and it will take 1-3 days for the oil to return. Be sure to cool completely before sealing or boxing.
2. How to make oven mooncakes
1. Main ingredients: 4 cups of flour, 3/4 cup of egg liquid and milk powder
2. Method:
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(1) Make moon cake dough. In a bowl, combine flour, milk powder and salt.
(2) Beat an egg in another bowl, add sugar, and stir for 5 minutes. Pour in melted butter and vanilla extract. Mix all ingredients evenly.
(3) Pour the sifted dry powder into the liquid mixture. Form into dough. Knead the dough. Place the dough on a floured board and knead gently. Knead until the surface is smooth, the dough is ready. Knead into a long strip. If possible, place the dough in the refrigerator overnight and it will be easier to make the next step. Cut into evenly sized rounds. You can cut about 15 to 20 pieces
(4) Make the filling. Mix almond jam, chopped dates, coconut, raisins, etc. in a bowl. Mash the large pieces with a knife and fork.
(5) Preheat the oven to 190 degrees Celsius. Prepare two baking sheets and line them with parchment paper.
(6) Press each piece of dough into a 7.5 diameter round cake. Thick in the middle and thin at the edges. Add filling. Press the filling into the center of each round, then gather the edges to seal the filling and pinch tightly. Roll into a ball and flatten.
(7) Prepare the mooncake mold. Sprinkle with some flour. Then use a mold to press the flattened round cake into the shape of a mooncake. Then tap on all sides, and the mooncakes will come out. If you don’t have a mooncake mold, try to make the mooncake into a round shape and use a knife and fork to draw a pattern.
(8) Brush the mooncakes with a layer of egg wash. Place the mooncakes 2.5 cm apart on the baking sheet. Then put it in the oven.
3. Notes:
(1) You can add any fillings you like. If you want to make red bean filling mooncakes, soak a pound of red beans in water overnight, take them out of the water the next day, and cook the beans in 8 cups of hot water. Cook until the red beans split. Then use a stewpot to stew red beans and mashed nuts (walnuts, hazelnuts, almonds, cashews, etc.), oil and sugar until the water evaporates. Let cool before proceeding to the next step.
(2) You need to use two brushes, one for flour and one for egg wash.