In addition to taro, lotus seeds, almonds, termites, peach kernels, sesame and other fruit ingredients, we also use salted egg yolk, barbecued pork, roast goose, mushrooms, ice meat, candied winter melon, dried shrimps, bucket cakes, tangerine peel, lemon There are as many as twenty or thirty kinds of raw materials such as leaves, and it has developed to use fruits such as pineapple, durian, banana, and even more expensive raw materials such as abalone, shark fin, crocodile meat, and scallops.

160 grams of flour, 40 grams of vegetable oil, 110 to 120 grams of invert syrup, 1/2 tsp of alkaline water (you can use 1/2 tsp of baking soda + 1 tsp of water instead), a little salt , mooncake fillings (880g for large mooncakes, 600g for small mooncakes), salted egg yolks (8 for large mooncakes, 10 for small mooncakes), 2 tablespoons of wine (either rice wine or sorghum wine), decoration (2 egg yolks) , 2 tsp water or vegetable oil, stir evenly). (You can make 8 large mooncakes or 20 small mooncakes.)

Method

1. Put the oil, syrup, alkaline water and salt in a container and heat it in the microwave for a few dozen seconds , until the syrup becomes thin. Sift in the flour and mix well with a rubber knife. The mooncake skin will be as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.

2. Soak the salted egg yolks in wine for ten minutes to remove the smell, then put the egg yolks in a baking pan, bake directly without preheating the oven, bake at 325F for 7 minutes. Take out and let cool.

3. Divide the mooncake skin: If you are making a large mooncake, divide the mooncake skin into 8 portions, each portion is 40 grams; if you are making a small mooncake, divide the mooncake crust into 15 grams each, max. 20 portions.

4. Divide the mooncake filling: If making large mooncakes, divide the mooncake filling into 8 portions, each portion is 110 grams, wrap each portion in egg yolk and roll into balls; if making small mooncakes, divide the mooncake filling into 8 portions, each portion is 110 grams, *** For 20 portions, wrap half an egg yolk in each portion and roll into balls.

5. Make mooncakes: Place a portion of the mooncake skin on your palm, press it flat with both hands, and place a portion of mooncake filling on top. Gently push the mooncake filling with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin slowly unfolds until the mooncake filling is completely covered. This technique is very important to ensure that the skin and filling of the mooncakes do not separate after baking. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour. Lightly apply a layer of dry flour on the surface of the wrapped mooncake, put the mooncake ball into the mold, and flatten gently with even force. Then knock it up, down, left and right, and you can easily release it from the mold. Finish all the mooncakes in sequence.

6. Preheat the oven to 350F. Lightly spray a layer of water on the surface of the mooncakes and bake on the top shelf of the oven for five minutes. Remove and brush with egg yolk and lower oven to 300F. Put the mooncakes in the oven and bake for seven minutes, take them out and brush them with egg yolk again, and bake for another five minutes, or until they are the color you like. When you put it in the oven for the last time, you can just use the broiler to get the color faster. Brush with egg to increase the shine on the surface of the pie crust. The egg liquid should have a proper consistency and can be used to pull the brush apart, and apply two thin layers. Too thick will cause the coloring to be too deep during baking, and will also affect the clarity of the pattern.

7. Take out the baked mooncakes, place them on a rack to cool completely, then put them in a sealed container for two to three days to allow the oil to return, and then you can eat them.

Warm Tips

1. If you don’t have inverted syrup, you can use gold syrup instead. You can find syrup in supermarkets. The brand commonly seen in the United States is the King brand. If it is not available, you can use corn syrup instead, but the color will be much different.

2. Because the syrup concentration used by each person is different, when making mooncake skin, the softness of the cake skin should be used as the standard. It only needs to be as soft as an earlobe. There are two purposes for adding alkaline water, one is to add color, and the other is to neutralize the acidity of the syrup. If you don’t have alkaline water, use equal parts baking soda + water instead.

3. The filling of the moon cake should not be too thin, otherwise the filling will be exposed when baked. When baking mooncakes, if the temperature is high, the pattern on the surface will not be obvious, so it must be baked at a low temperature.

4. If the mooncake models are different, you can first wrap the mooncake fillings in plastic wrap and put them into the model for testing. Then you can easily know the fillings your model needs.

5. If you don’t put salted egg yolk, you can replace it with filling of the same volume as the egg yolk.

6. The skin of Cantonese-style mooncakes cannot be necessarily thick.

7. The formed mooncake has a plump appearance, a flat bottom and a flat drum shape, without shrinkage, collapse, or filling leakage. The surface color is brownish-yellow or brownish-red, shiny, with clear patterns, and the cake skin is soft. High oil content.