Prepare materials and 100g moon cake mold (square or round, personally prefer square).

Pour the syrup, oil, scooped water and salt into a large basin.

Stir well with a manual eggbeater, and the oil return will be better and faster after the mooncake skin is baked.

Then sift in the low-gluten flour and custard powder, and stir up and down evenly with a silicone scraper. Pay attention to stirring up and down, don't stir in circles, it will make the dough stiff and the skin hard.

Wrap the evenly stirred moon cake dough with plastic wrap and put it in the refrigerator for more than 2 hours to relax. The longer you relax, the better.

Prepare salted egg yolk, soak the salted egg yolk in edible oil for 30 minutes, drain the oil, put it in the middle layer of the oven 180℃ for 8 minutes, and let it cool for later use.

100g The eating ratio of mooncake skin and stuffing is 3: 7, that is, the eating ratio of 30g skin and 70g stuffing. However, after the actual trial, I feel that the amount of skin needs to be increased a little to strictly wrap the stuffing. Instead, I used 45g skin and 70g stuffing (60g lotus seed paste+10g egg yolk) to divide the pastry skin dough into 45g 6500.

Wrap the egg yolk with lotus seed.

Squeeze a piece of pastry dough, put the lotus seed paste filling on it, and push the pastry until the filling is completely wrapped and rounded.

First, add loose powder or oil into the moon cake mold, then put the stuffed moon cake dough into the mold and press 10 second hard on the table, and the shape of the moon cake will be beautiful.

After pressing the moon cake in the mold, gently demould it, and a beautiful moon cake appears.

Preheat the oven 180℃ for 5 minutes, spray some water on the moon cake to prevent it from cracking when baking, then bake it in the middle layer 15- 18 minutes, then take it out and coat it with egg yolk liquid (the color of egg yolk liquid will be more beautiful if only egg yolk replaces protein).

After the egg yolk liquid is coated, bake it in the oven 18 minutes. The specific time depends on the coloring situation. Because the temperature of each oven is different, I use a 30-liter Chang Di oven. According to Junzhi's recipe, it was only baked for 20 minutes without coloring, and it was not cooked enough. So the length of time depends on the actual situation of each oven.

The skin of the freshly baked moon cake is dry and hard. Cool the moon cakes, seal them and wrap them in fresh-keeping bags. 1-3 days. After the moon cake returns oil, the skin will soften and taste better.

Moon cakes are packed in a100g moon cake box, which can be given to friends and relatives for tasting.

skill

1. There are many recipes with short baking time online, but it depends on how many grams of moon cakes you want to make. The baking time of 50 g and 75 g moon cakes is shorter, and the baking time of 100 g and 125 g moon cakes is longer, depending on the oven and the coloring of the cake.

If you buy ready-made lotus seed paste, you can add a little oil to the pot first, stir-fry it and then put it in, which will be more fragrant.

3. After the moon cakes are baked and cooled, they are sealed with fresh-keeping bags and put in 1-3 days. Mooncakes taste better after returning oil.

4. Dip water to neutralize the acidity in syrup, so that the color of moon cakes is more beautiful. If you don't scoop water, the color of the baked moon cake will be lighter, and if you scoop more water, the color will be darker. You can try to increase or decrease the amount of scooped water according to your favorite color.

The amount of skin and stuffing must be weighed, and each amount is the same, so that the size and thickness of moon cakes will be the same.