mid-gluten flour
360 grams
peanut oil
90 grams
Inverted syrup
250 grams
Salted duck egg yolk
36
ingredients
Guishui
6 grams
Bailianrong
of appropriate amount
step
1. invert syrup, peanut oil and water are mixed, then medium gluten flour is added, and the flour and liquid are fully mixed with a scraper. Pack them into fresh-keeping bags by hand and let them stand for more than 2 hours.
2. Divide the crust and lotus seed paste into 18 equal parts with an electronic scale, and round them respectively, and each lotus seed paste contains two egg yolks.
3. The moon cake mold is filled with flowers. Fully wrap the stuffing with moon cake skin. The specific method is: the moon cake skin is pressed into a thin piece in the middle and thick around, as large as possible. Place the wrapped lotus paste egg yolk stuffing in the middle, wrap it in a cake bag, and gently push the cake skin with a tiger's mouth or palm until the lotus paste stuffing is completely wrapped. Put the wrapped moon cake dough into the mold, and push down the finale with both hands (both hands should exert force evenly) until it is formed, and loosen the finale (if you can't press it down, don't press it too hard, or the crust will overflow and become a skirt, haha). The finale will automatically bounce up, and then gently push it down, and the moon cake will fall on the baking tray. This square mold is very good without powder and oil.
4. Preheat the oven to 200℃, bake the moon cake embryo for 5 minutes, then take it out and brush a thin layer of whole egg liquid, otherwise the baked pattern will be destroyed. Brush the wool dipped in egg liquid on the mouth of the container to force out the egg liquid, and the brush that can't be forced out will be enough. The picture is of 50 grams of egg yolk of lotus seed paste, so it is different from the finished product pattern. After brushing the egg yolk of 100 grams, it was rushed into the oven and forgot to take pictures.
5. Turn the oven to 175℃ for 15 minutes, and the moon cake can be baked. The crust of the freshly baked moon cake is dry and hard, and it will return to oil after about three days, and the crust is soft after oil return. In the picture, the child just wanted to eat, so I gave him a cut and tasted it. Except the skin was not soft enough, the others were perfect.