1. Prepare materials first, add the scooped water into the converted syrup, and stir evenly;
2. Stir evenly so that the scooped water and syrup are completely mixed;
3. Add 25g corn oil into the mixed syrup;
4. Stir evenly with a scraper to fully mix the syrup and corn oil;
5. After sieving, add flour (flour is mixed with milk powder in advance) and stir and mix with a scraper;
6. Knead into smooth dough, cover it with plastic wrap and put it in the refrigerator 1 hour or more;
7. Weigh about 35g matcha stuffing for each serving and flatten it;
8. Cut the salted egg yolk in half, about 5g each (this egg yolk is thin), and put it on the matcha stuffing;
9. Press tightly with your hands so that the matcha stuffing completely covers the salted egg yolk;
10. Take out the refrigerated dough and weigh it as10g; Each;
1 1. Take a portion of dough, flatten it, and add the matcha stuffing wrapped with salted egg yolk;
12. The dough is pushed up slowly, and the ratio of skin to filling is 2: 8;
13. Press the mouth tightly into a circle and sprinkle some flour on the surface;
14. Put the round dough into the moon cake mold;
15. Extrude the moon cake pattern (if the flour on the surface is brushed off with a brush), preheat the oven to 180 degrees, bake for 5 minutes, then take out a lightly brushed layer of egg liquid and continue baking for 15 minutes (the temperature can be adjusted according to your own oven).
Extension: tips
1. The quality of matcha powder is very important. It is recommended to choose a more expensive and better one.
You'd better wear gloves when making moon cake dough.
3. Fine-tune the time and temperature of baking moon cakes according to your own oven. If the oven has the function of hot air circulation, it can be turned on and the effect is better.
4. After this moon cake is cooled, it is recommended to put it in a special moon cake box for oil return, which usually takes about 2-3 days. It is best to keep it in cold storage after returning the oil. It is recommended to eat within 5-7 days, with the best flavor.
Brief introduction of matcha moon cake
Matcha moon cakes, skins and flower-shaped patterns. Matcha moon cakes are elegant in appearance, beautiful and fashionable, and their taste is very different from that of traditional moon cakes. The surface is elastic and tough, and the taste is cold and refreshing. Compared with traditional moon cakes, it is simpler, does not need baking, and is healthy and fashionable.
The origin of matcha moon cakes
Matcha moon cakes are non-traditional moon cakes. Non-traditional moon cakes are a new category of moon cakes, which are different from traditional moon cakes. Compared with traditional mooncakes, non-traditional mooncakes have lower oil content and sugar content, so we should pay attention to the nutrition of mooncakes and the innovation of mooncake making technology. The appearance of non-traditional moon cakes has subverted people's views on moon cakes. Non-traditional moon cakes are keen on novelty in appearance, pursuing novelty and uniqueness, and constantly innovating in taste, compared with traditional moon cakes. The unchangeable taste of cakes, non-traditional moon cakes are more mellow and delicious in taste, and at the same time, they are more in line with modern people's pursuit of food keeping pace with the times. Tired of eating traditional moon cakes, contemporary people, especially young people, give high praise to the taste and technology of non-traditional moon cakes. Common and popular non-traditional moon cakes in the market are Japanese matcha moon cakes, Soviet matcha moon cakes, French moon cakes and ice cream moon cakes.
Today's sharing is over. I hope I can help you.