Mooncake skin material: 200g of medium flour, 25g of invert syrup 1 25g, 50g of vegetable oil, 2g of scoop water, and 25g of salt1g (25 pieces).

Cake stuffing: 500g lotus seed paste and 25g duck egg yolk (14g-15g each).

Proportion: I made a 3: 7 moon cake, 50 grams, skin 15 grams, and 35 grams of stuffing.

Exercise:

1. Pour the syrup, oil, alkaline water and salt into a container and mix them evenly with an egg beater to form a mixed solution.

2. Pour the syrup mixture into the flour to form a smooth dough, cover it with plastic wrap and relax for 2 hours.

3. Soak duck egg yolk in oil for 15 minutes, put it in the oven without preheating, and bake at 160 degrees for 7 minutes.

4. Lotus seed paste is divided into 20g balls on average. Take a lotus ball and crush it in your hand.

5. Add the duck egg yolk, slowly push the crust up with the tiger's mouth, and then close it.

6. Divide the loose dough into 15g pieces, flatten them, put the egg yolk and lotus seed paste on them, fix the cake up and down with one hand, and gently squeeze the dough up from the bottom with the jaws of the other hand, while squeezing and rotating, and slowly close the mouth, which is round.

7. Dry paint on the moon cake mold, put a wrapped moon cake blank in it, and press the moon cake out. Preheat the oven at 200℃ for 5 minutes until it is goose yellow, take out the egg liquid, and then bake it at 160℃ for about 15 minutes to color the surface of the moon cake.

Matters needing attention

1, skinning: My skinning formula is the traditional low-oil and low-sugar formula of Lao shifu. The most important thing is that it is easy to use and non-sticky, and the oil returns very quickly, which is very reliable and highly recommended! The crust dough should be relaxed for 2 hours.

2, cake stuffing: this can be done according to personal preferences, five kernels, egg yolk, bean paste, lotus seed paste. The key to homemade stuffing is frying. Beginners can come at a ratio of 3: 7, with 3 portions of skin and 7 portions of stuffing. The operation is simple.

3, egg yolk: to make egg yolk moon cakes, egg yolk can be bought ready-made, or you can peel it directly by hand. Egg yolk should be soaked in oil 15 minutes, and then baked in the oven 160 degrees for 7 minutes without preheating.

4. Alkaline water: use edible soda ash and water according to 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.

5. Making: This is like a jiaozi. First, press the crust into a small circle, put the stuffing on it, slowly push the crust up with the jaws, and then close the mouth, which is also slowly pushed up and closed.

6, demoulding: do not sprinkle dry powder in the mold, brush a thin layer of dry powder with a brush, which can be very good anti-sticking.

7. Egg liquid: Be sure to use egg yolk instead of whole egg liquid.

8. 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 lick the egg liquid on the brush several times by the bowl, so that there is no extra egg liquid on the brush. Gently brush on the moon cake, usually twice.

9. Baking: bake the moon cakes at 200 degrees for 5 minutes without brushing, then brush the egg liquid, and then bake at 160 degrees 15 minutes.

10, 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.