50g=recipe ingredients*0.5
63g=recipe ingredients*0.63
75g=recipe ingredients*0.75
Ingredients:
10 grains of 100g mooncakes: 100g of gluten-free flour ( Additional preparation of the right amount of hand powder), moon cake syrup 75g, cooking oil 25g (ordinary cooking oil, salad oil, peanut oil is the best, can not use olive oil), Alkaline 1g
Practice
1. Liquid mix to add sifted powder, with a tossing and pressing method of mixing well, followed by a little hand and a few, and a good dough like an earlobe as soft as a good, cover the plastic wrap wake up for an hour.
2. Divide the piecrust and filling according to a 2:8 ratio, covering with plastic wrap.
3. Wrap the filling, press the pattern with a mold, and place it on a parchment paper-lined baking sheet.
4. Preheat the oven to 200 ℃ baking about 5 minutes to set the shape removed from the baking tray and brush with egg wash, and then sent to the oven to continue to bake for about 12 minutes, the date red color can be removed and cooled.
Tips
1. The baking sheet can not be coated with oil, otherwise the moon cake will be deformed.
2. Brush only the top with the egg wash, and brush it evenly, not more (excess can be dabbed off with kitchen paper)
3. Spray the mooncakes with water before putting them in the oven to help set the shape.
4. Don't make the crust too thick, it's easy to get out of shape and deform the pattern.
5. Baked mooncakes and other thoroughly return to the oil before packaging (3-5 days to soften the crust as a standard)
6. Lotus seed paste egg yolk mooncake according to the 3:7 division of the material, the egg yolk is raw need to be baked in advance.
Egg yolk treatment method
One, oil immersion method
Egg yolks into a container, pour salad oil, did not exceed the yolks, covered with plastic wrap, placed in the refrigerator, soaked 1-2 days.
Two, wine dip method
1. preheat the oven 140 ℃
2. egg yolks in a high degree of white wine soak a little, so that the surface of the yolks covered with white wine.
3. into the oven to bake 7 minutes (according to individual oven conditions to adjust the temperature, egg yolks baked to 7 mature can not be out of the oil)
4. egg yolks cooled into the container after pouring vegetable oil did not exceed the yolks, covered with plastic wrap, into the refrigerator, soaked for a day. (Soak the yolk of the oil fishy flavor is very heavy, can not be used in the continued)