1. What flour is the moon cake made of?
Generally speaking, ordinary flour can be used to make moon cakes, which is medium gluten flour. Of course, there is also special flour for moon cakes on the market now, and this kind can also be used. In addition, if you like the soft and glutinous taste, you can also choose low-gluten flour.
Make moon cakes with ordinary flour: the taste is a little hard.
Making moon cakes with low-gluten flour has a soft taste and a little cake feeling.
Second, the method of making moon cakes
Composition:
Cake crust:100g flour, 70g invert syrup, 30g peanut oil and 2g water.
Stuffing: The total amount of chestnut sauce and red bean sauce is about ***800g.
Production steps:
1. Add water to the converted syrup and mix well. Add peanut oil and stir well. Add flour, cut and mix evenly, do not stir in circles to prevent dough gluten. The mixed dough should be as soft as the earlobe.
2. Put the evenly stirred dough into a fresh-keeping bag and let it stand for at least 1 hour. In the meantime, you can divide the stuffing. My mold is 50g, and the leather filling is 2: 8, so the filling is 40g. After the skin is still, it is divided into 10g. According to the number of moon cakes that can be put on the baking tray, prepare the number of moon cakes first to avoid being exposed to the air for a long time after weighing the skin stuffing. Then take a piece of skin, put it in the center of the left hand and flatten it at the thenar of the right hand.
3. Then put a filling, let the skin wrap the filling, and while turning, rub the skin up with your right index finger until it wraps more than half of the filling. At this time, the thumb and forefinger of the right hand circle and bite the tiger. There are no rules in the technique, depending on your habits, but the whole process should be fast and you can't turn it in your hands for a long time.
After closing your mouth, you can look at the place where the stuffing is exposed, and you can pinch a little skin to repair it. Then it is slightly rounded into an oval shape and put into the mold. Before using the mold, you can coat it with oil and then blot it with paper. This formula has a high oil content and can be directly pressed without dry powder. If you are afraid of sticking, you can dip it in some flour after closing it, then stick it together and shake off the excess powder. You can also pour some dry powder into the mold, shake it and then pour it out, so that there is a thin layer of powder in the mold. ) Then press the mold on the baking tray tin foil, press it down with your left hand and press the handle with your right hand.
5. After pressing out the shape, release the left hand and shake it left and right, leave the cake blank on the baking tray and lift the mold.
6. Preheat the oven to 200 degrees and put it in a baking tray (if the moon cake is dry powder, spray a little water before entering the oven; If you don't use dry powder, you don't need to spray water), leave it for about 5 minutes, take it out after a little coloring, let it cool, brush the egg liquid (1 yolk+1/3 egg white and mix well), and when brushing the egg liquid, after the brush touches the egg liquid, you should
7. The moon cakes painted with egg liquid can be baked at 170 degrees 15 minutes. In addition, I baked a plate of 5 skins (both left and right in the picture are freshly baked). The crust of freshly baked moon cakes is relatively dry and hard, and there should be an oil return period of 1-3 days. Make sure to cool thoroughly before sealing or packing.