Alkaline water: use edible soda ash and water in the ratio of 1:3 or 1g baking soda and 10g water, or buy ready-made water, and the dosage should be according to the prescription. Production: It's like wrapping jiaozi. First, press the skin into a small circle, put the stuffing on it, slowly push the skin up with the tiger's mouth, and then close it, that is, slowly push it up and then close it. Demoulding: Do not sprinkle dry powder in the mold, but brush a thin layer of dry powder with a brush, which can prevent adhesion well. Egg liquid: Be sure to use egg yolk instead of whole egg liquid. Brush egg liquid: this is the key to the beauty of moon cakes. You must have a brush that won't shed hair, preferably superfine artificial hair, not pure hair. Then, brush the egg liquid on the bowl several times, so that there is no extra egg liquid on the brush, and gently brush it on the moon cake, usually twice. Baking: bake the moon cakes at 200 degrees for 5 minutes without brushing anything, then brush the egg liquid and bake at 160 degrees 15 minutes.
Oil return: Two to three days is the best oil return time after Cantonese moon cakes are made. This recipe returns oil the fastest and is good the next day. The moon cakes after oil return are both beautiful and delicious. Before the Mid-Autumn Festival every year, I am the busiest time, just to send some handmade moon cakes to my relatives and friends. Let's talk about stuffing, whether it's bean paste stuffing, five kernels or lotus seed paste, the stuffing made by ourselves doesn't contain any additives and tastes great. Let alone making moon cakes, the stuffing itself is particularly delicious.