(2) into the syrup method: the first water into the pot to boil (preferably with a steel pot or stainless steel pot so that the color of the syrup boiled through, not black), and then put a person coarse granulated sugar, with a high fire to boil (into the sugar, should be spatula to the sugar to stir the dissolution, in order to prevent the sugar stained the bottom of the pot is now scorched phenomenon.
Open the pot, down to slow fire, remove the surface with a spoon dirty foam, and then put a small amount of water to dissolve citric acid, continue to simmer until the concentration of syrup 78-80%, the temperature of the syrup is 115 degrees, the finished syrup is about 62.5-61 kilograms that is qualified syrup, simmering time is generally a minimum of 40 minutes, and then higher, it is best not to exceed 2 hours. And then the best high not more than 2 hours, boiling syrup is not the longer the better, because the time is too long, the color is heavy, the longest in 2 hours on the line.
Generally, the boiled syrup will be placed 20 days later and then used, so that it can be transformed into a better quality of transformed syrup.
Skin soft first of all flour gluten should be low, followed by syrup concentration should be high, and then the oil should be added enough, can be moderate with some baking soda. If the gluten is large, can be adjusted with custard powder. Skin recipe:
1, low gluten flour
5000g
2, raw oil
1400g
3, maltitol liquid
3750g
4, lye
75g
5, fresh egg yolks
1000g
Skin making method:
1, maltitol liquid, alkaline water first stirred well;
2, raw oil added to 1 and stirred well;
3, flour sifted and added to 2 and stirred well, magnetic moistening;
4, the dough is 30 minutes to wake up and then use. Easy to make method
Raw material (can make 8 big moon cakes, or 20 small moon cakes):
160g flour, 40g vegetable oil, transformed syrup (or golden
syrup)
110~120g, 1/2 tsp lye water
(can be used as baking
) soda)1/2 tsp + 1 tsp water instead), pinch of salt, mooncake filling (you need 880g for big mooncake, 600g for small mooncake), salted egg yolks (you need 8 for big mooncake, 10 for small mooncake), wine (rice wine or sorghum or rum will do)
2 tbsp, garnish (2 egg yolks, water or corn
sryup or vegetable oil
)2 tbsp, mix well). [美食中国]
做法：
1、Put the oil, syrup, lye and salt in a container and microwave for a few tens of seconds until the syrup thins. Sift in the flour and mix well with a rubber knife to make a mooncake crust as soft as an earlobe. Cover with plastic wrap and let stand at room temperature for four hours or more.
2, salted egg yolks soaked in wine for ten minutes to remove the fishy, and then put the yolks in a baking dish, without preheating the oven directly baked, 325F bake 7 minutes. Remove and leave to cool. [Food China]
3, split the mooncake crust: if you do a large mooncake, divide the mooncake crust into 8 parts, 40 grams each; if you do a small mooncake, 15 grams each, **** 20 parts.