Ingredients: pure white lotus paste stuffing, two salted egg yolks, and cake crust (low-gluten flour 10 kg, 7 kg of special syrup for moon cakes, 3 kg of peanut oil, and 70G of scooped water).

manufacturing method

First, make a crust.

1, scoop water on the oil surface and mix the flour. It can stand for two hours, which can play a role in not sticking hands.

Step 2 sift the flour

3. Syrup, add water and stir for one minute, add peanut oil for three minutes and add flour for five minutes.

4. Put the dough with dough cover into a container to expand, and keep 15~20 minutes before entering the next process.

5. Tare weight 125G, moon cake with skin 39G, moon cake with skin 100G, pancake with skin 32G, moon cake with skin 50G, 16G.

Second, the stuffing production

1. Knead the moon cake stuffing into a ball and divide the weight according to your own needs. If you want a finished product of 125G, the weight of stuffing is 93G, the weight of finished product of 100G is 74G, and the weight of finished product of 50 is 37G.

2. Then press the middle of the stuffing into a concave shape by hand, and put two salted egg yolks into the stuffing. If the salted egg yolk is too big, you can add stuffing or divide the salted egg yolk in half.

3. Pick up the picked leather and press it into a round sheet with your palm.

4. Hold the crust in the left hand, put the stuffing in the middle of the crust in the right hand, press the stuffing hard with the thumb of the left hand, and gradually close the mouth with the right hand and wrap it into a ball.

5. The stuffing can't be exposed, and the skin and stuffing are 3: 7.

Third, molding.

1. Spread the flour on the dough, then put the stuffed moon cakes into the cake mold and press them gently with your hands.

2. If a wooden cake mold is used, gently tap the side of the wooden impression, and then tap the wooden cake mold on the chopping board to shoot the cake. If you use a pneumatic mold and pinch the valve, the cake will fall naturally.

Fourthly, the first baking.

1. Spray water on the moon cakes evenly.

2. The charging temperature is 2 10~230 degrees Celsius, and the discharging temperature is 170 degrees Celsius for five minutes, and then the next process is started.

Five, brush the egg liquid

1. Brush the egg mixture evenly on the moon cake.

Sixth, redrying.

1. charging temperature 2 10~230℃, discharging temperature 10~ 15 minutes.

2. Baking marks, the color of the crust is golden and bright, and the edge of the cake is ivory.