Preparation materials: 500g of special powder for moon cakes, 350g of invert syrup, 0/50g of ghee/kloc, 0/0g of scoop water/kloc, 0/5g of salted egg yolk/kloc, 400g of fermented cherry stuffing, 400g of purple potato stuffing, 800g of bean paste stuffing and 800g of lotus seed stuffing.
First, pour ghee, invert syrup and scooped water into a basin and stir clockwise, preferably with a hand-held eggbeater.
Second, sift in the special flour for moon cakes.
Third, stir evenly in the form of cutting and mixing with a scraper.
4. After stirring completely, cover with plastic wrap and relax for one hour.
5. Take advantage of the relaxation time of the mooncake skin, you can prepare the mooncake stuffing first. 50 grams of moon cakes need 35 grams of stuffing, and 75 grams of moon cakes need 53 grams of stuffing.
6. Salted egg yolk needs to be treated in advance before it can be used. Treatment: soak in Chinese liquor for 1-2 hours, take it out, put it in the oven, bake it for 3-5 minutes, and then set it aside for use.
Seven, after the moon cake skin is relaxed, 50 grams of moon cakes need 15 grams of skin, and 75 grams of moon cakes need 22 grams of skin. Weigh them, rub them into a ball for later use, and take a piece of cake skin and spread it flat on your hand.
Eight, put the stuffing ball, gently pinch the stuffing with your thumb and press it down slightly.
9. Hold up the cake skin with the other hand and gently push it upward to make the cake skin evenly wrapped.
Ten, all wrapped up and put aside.
11. Put the wrapped jiaozi into the moon cake mold, and gently press and demould.