200 grams of medium gluten flour

Inverted syrup140g

50 grams of peanut oil

4 grams of water

mashed lotus seed

Salted egg yolk

Egg yolk water (for brushing cake surface) One egg yolk with 1/4 protein and15g water.

Cantonese-style moon cake-the practice of egg yolk lotus seed paste moon cake

Cake crust making

Stir the invert syrup, scooped water and peanut oil evenly with a manual eggbeater. Then pour in the medium gluten flour and mix well to form a dough, wrap it with plastic wrap and relax at room temperature for more than 2 hours.

To make egg yolk, take salted egg yolk and put it on a baking tray covered with oil paper. Spray it lightly and sprinkle it white. (You can also soak the yolk in a bowl filled with white wine) Bake it in an oven 180℃ for 8 minutes and then cool it for use.

I am a 50g mold, and I divide the crust and stuffing according to the ratio of 3:7. The weight of the filling is 35g (including the weight of egg yolk). First, the egg yolk is wrapped with lotus seed paste, and the skin15g. (For example, 30g for novice stuffing and 20g for skin)

Weigh the stuffing material. Knead the stuffing round for later use. Pinch the skin flat in your hand. Put the stuffing on, carefully push the dough up with the tiger's mouth, tidy up the mouth, there can be no gaps, and rub it round.

Roll the moon cake blank into a cylindrical shape, throw it into a corn lake, roll it and then press it in a mold. (You can also sprinkle some anti-sticking in the moon cake mold, shake the powder in the mold, and then pour out the excess powder.)

All the moon cakes are pressed and put into the baking tray. The oven is preheated at 200 degrees and baked at 200 degrees. Spray a small amount of water on the surface of moon cakes. Bake in the oven for 5 minutes, after the pattern is set, take it out and brush it with a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes. (The temperature in the square is for reference only)

The crust of freshly baked moon cakes is very dry and hard. After the moon cakes are cooled, keep them sealed at room temperature and wait for 2-3 days. The crust will gradually become soft and oily, and then eat them after returning oil.

1, why is the cake crust easy to fall off after the moon cake is baked? A: The reasons are as follows:

(1) The syrup of mooncake skin is not enough. The solution is to increase the sugar and reduce the dosage.

(2) The amount of moon cake skin oil is insufficient, and the solution is to increase the amount of oil.

(3) Too much dusting during operation.

2. Why is the shelf life of moon cakes not long enough? A: The reasons are as follows: (1) The raw materials of mooncake fillings are insufficient, including sugar and oil. (2) The amount of syrup or oil in the mooncake skin is insufficient. (3) The baking time of moon cakes is not enough. (4) The sanitary conditions when making moon cakes are unqualified. (5) The mooncakes are packaged immediately if they are not completely cooled. (6) The packaging materials are unsanitary.

3. What is the reason why the surface of the moon cake will turn white after it is baked? A: The reasons are as follows: (1) There is not enough alkaline water in the moon cake skin formula. (2) The baking time is too short. (3) too much powder.

4. Why do moon cakes collapse after being baked? A: The reasons are as follows: (1) The mooncake stuffing contains too much sugar. (2) The baking time is too long. (3) There is too much water in the stuffing. (4) The crust and stuffing of moon cakes are inconsistent.

5. Why do moon cakes shrink after they are baked? A: The reasons are: (1) The moon cakes are not completely cooked. (2) The amount of sugar and oil in the stuffing is insufficient.

6. Why does the surface of the moon cake crack after it is baked? A: (1) The mooncake skin is too hard. (2) The surface fire of the oven is too fierce.

7. Why do mooncakes return oil slowly? Answer: The reasons are as follows: (1) The fire is too strong when boiling syrup. (2) There is too little water in syrup. (3) Too much citric acid. (4) returning the syrup to sand.

8. What is the reason why the bottom of the moon cake is smooth after it is baked? A: The reason is that the amount of alkaline water used in mooncake skin is too small.

9. What is the reason for the big hole at the bottom of the moon cake after it is baked? A: The reasons are: (1) The moon cakes are not completely cooked. (2) The amount of sugar and oil in the stuffing is insufficient.

6. Why does the surface of the moon cake crack after it is baked? A: (1) The mooncake skin is too hard. (2) The surface fire of the oven is too fierce.

7. Why do mooncakes return oil slowly? Answer: The reasons are as follows: (1) The fire is too strong when boiling syrup. (2) There is too little water in syrup. (3) Too much citric acid. (4) returning the syrup to sand.

8. What is the reason why the bottom of the moon cake is smooth after it is baked? A: The reason is that the amount of alkaline water used in mooncake skin is too small.

9. What is the reason for the big hole at the bottom of the moon cake after it is baked? A: The reason is that the amount of alkaline water used in mooncake skin is too much.

10, to what extent should the syrup be cooked? Answer: (1) Cook until the temperature is about112-118℃. (2) Sticking syrup by hand can be pulled into filaments.

1 1, why does the moon cake syrup return to sand after cooking? Answer: The reasons are as follows: (1) There is less water when boiling syrup. (2) Too little citric acid. (3) The fire is too strong when boiling syrup. (4) It is best not to move the syrup many times after it is cooked, because it is easy to cause the syrup to return to sand.

12, the consistency of moon cake syrup is not enough, how to remedy it? A: The remedy is to add some malt sugar appropriately.