The practice of cantonese moon cakes

Preparation materials: invert syrup 450g, water 6g, vegetable oil 160g, low-gluten flour 480g, medium-gluten flour 120g.

Accessories: 500g of five kernel stuffing, 500g of jujube paste stuffing, 500g of purple potato stuffing, 500g of black sesame stuffing, salted egg yolk 13, 500g of white lotus seed paste, and egg yolk 1.

Steps:

1, prepare all kinds of raw materials.

2. First, make the crust: pour the invert syrup, scooped water and vegetable oil into a basin, and stir evenly with an eggbeater.

3. Sift in the mixture of low-gluten flour and medium-gluten flour and mix well.

4. Cover the dough with plastic wrap and put it in the refrigerator for about 20 minutes to make the dough more delicate and even.

5. Then prepare the stuffing: put the salted egg yolk in a plate, put it in the oven, bake it at 180 degrees for 8- 10 minutes, let it cool, and then wrap it with white lotus seeds into 50 grams of balls. Other fillings are directly divided into 50 grams, which are also agglomerated into balls for later use.

6. Divide the crust into 25g, knead it into a ball and set it aside.

7. Press the crust into a disc with a slightly thicker middle and a slightly thinner edge in the palm of your hand, and put the mooncake stuffing in the middle.

8. While rotating, push the shell at the tiger's mouth and close it slowly.

9. Put the flower piece into the pressing cylinder and clamp it. Sprinkle a little dry powder in the cylinder and knock off the excess part to prevent adhesion.

10、? Place the moon cake embryo on a non-stick baking tray, flatten it slightly with the palm of your hand, and then put it into a mold to press out the pattern.

1 1. Put the prepared moon cake embryo in the middle layer of the preheated oven, heat it up and down 170 degrees, and bake it for 10 minutes until the surface is solidified.

12. Mix the egg yolk with a little water, brush it on the surface of the moon cake, and bake it for 10 minutes.

13, baked, taken out and cooled.