, moon cake syrup (conversion syrup) recipe: sugar: 1000 grams of refined water: 600 grams of citric acid: 2 grams of simmering syrup steps: 1, with a high fire will boil the water, pour sugar, stirring with a whisk, so as not to sugar precipitation paste pot, until the sugar is completely melted. 2, after the water boiled to a low fire, add citric acid. Pay attention to add slowly, so as not to overflow the sugar water. 3, with an electronic thermometer to measure the temperature of the water, the water temperature 110-115 degrees, the sugar degree of 78 to -80% can be. 4, with a brush dipped in water to clean up around the container, to avoid containers of granulated sugar paste on the pot to avoid the appearance of syrup sand phenomenon. Use a small leaky net to remove the froth (impurities in the granulated sugar) from the syrup. Store the boiled syrup for at least a week (preferably a month) before using. This is because conversion is a slow process, the syrup is still in the process of conversion within a week, and basically stops after a week. It is best to boil the syrup two months in advance of making mooncakes. After the syrup is boiled, pour it into a clean container, half-sealed at first, and then sealed and stored after cooling naturally, and you can't open the container and stir it in the middle of the process. The temperature of the storage environment should be moderate. Converted syrup can generally be stored for three months to six months time, or even a year. Boil new syrup can be appropriate to add an old syrup or glucose. Note: Granulated sugar should be uniform particle size, white color (indicating that contains few impurities), made into syrup stored for a longer time. Citric acid acts as a catalyst, can be replaced by lemon juice, but the amount of more, such as the recipe for 2 grams of citric acid can be replaced by 20-40 grams of lemon juice. In order to strengthen the gluten, can be changed to 300 grams of low-flour, 200 grams of rich powder (flour) moon cake crust improver: 0.5-1% of the amount of flour to make the crust better back to the oil back to the soft, no can not be put Pancake crust production steps 1, the syrup, water to put the whisk cylinder with a slurry device at medium speed to mix well. Add peanut oil in batches until it is completely mixed and blended in some, oily and glossy, and dripping linearly. If the liquid color is dark, intermittent dripping is not stirred well. You can add 5 grams of cake oil as an emulsifier to the mix. Be careful not to add too much, or it will whip. 2, add custard powder. 3, add flour in two parts. The first time you add more than half, stir well, put it into a container, cover with plastic wrap, and let it rest for about two hours, so that the oil, sugar, and flour are better integrated. Add the rest of the flour according to the softness of the dough. 4: Spread the flour on the board, remove the rested flour and fold it evenly. The flour can be added more or less depending on the degree of softness, until the hardness of the dough is similar to the hardness of the filling. Third, Guangzhou-style five kernel filling recipe walnut: 80 grams of melon kernels: 50 grams of coconut mushrooms: 50 grams of fried rice flour: 90 grams of three sheep cake powder syrup: 160 grams of pine nuts: 20 grams of hemp kernels: 50 grams of oil: 30 grams of regulating the filling softness and hardness of lotus seed paste: 200 grams of salt: 2 grams of melon strips: 50 grams of mooncake molds have 5 head or 8 head. 5 head that is, 5 mooncakes a catty, 8 head for 8 mooncakes a catty. The ratio of skin to filling is: skin: filling = 2:8 or 3:7. for a 100g mooncake, the skin is 30g and the filling is 70g or 75g. for a 50g mooncake, the filling is 35g and the skin is 15g. Bake the egg yolks at 150 degrees Celsius until the surface of the egg yolks becomes oily, and then fill the mooncakes with the lotus seed paste filling, so that they can be easily baked and have a better texture. Sprinkle dry flour on the surface of the mooncake after filling to prevent it from staining the mold. Place on a baking sheet, then press the mold. Bake in two batches. First time (to set): Sweep dry flour, spray water (to prolong the baking time of the mooncake, so that the surface of the dry flour paste), upper heat 230 degrees, lower heat 180 degrees, 10-15 minutes (shorter time for smaller ones) until light brown. Second: Brush with egg wash when cooled to room temperature without burning. Brush twice, be careful to brush the highest part of the pattern, there is a contrast between light and dark after baking. Bake at 200 degrees for the top and 140-150 degrees for the bottom until caramelized red. Egg wash: 3 egg yolks + 1 whole egg + a pinch of salt (or 2 egg yolks + 1 whole egg + a pinch of salt), whisk and strain.　　Freshly baked mooncake can not be eaten, 3 days anti-oil, a week to reach the best state. Put the mooncake tray under the package, put the deoxidizer under the tray and plasticize it. Storage time is about three months. Unpackaged mooncakes can be stored for up to one month (15 days - 1 month). After baking, don't touch it with your hands, put it in a clean (sterilized) sealed box with disposable gloves to counteract the oil. The storage environment should be cool and dry. Use greaseproof paper to separate each layer if stacked in multiple layers.