condiments

mid-gluten flour

100g

Inverted syrup

75 grams

milk powder

5 grams

peanut oil

25 ml

Guishui

1 ml

condiments

infilling

800 grams

yolk

1

albumen

15ml

flour

Proper amount

Cantonese moon cake steps

1. Pour the converted syrup into a container, and add the scooped water and peanut oil in turn;

2. Stir well with the beaten grapefruit;

3. Sieve in the medium powder and milk powder and mix well with a scraper;

4. Wrap the dough with plastic wrap and put it in the refrigerator to relax for more than an hour;

5. Look at this year's stuffing, haha, twelve pounds;

6. Divide the stuffing while the skin is slack. Separate the skin from the stuffing according to the ratio of 2:8, and knead the stuffing into a ball by hand after weighing, as shown in the figure;

7. After all the fillings are separated, cover with plastic wrap and let stand for 10 minute;

8. Prepare the egg liquid brushed on the surface and mix it evenly with an egg yolk and 15ml egg white;

9. Evenly stirred egg liquid for use;

10. Prepare some hand powder for later use;

1 1. After the leather is relaxed, it is also weighed in pieces and kneaded into a ball;

12. This is the stuffing and skin that are cut and kneaded into a ball;

13. Dig a spoonful of hand powder and pour it into the mold and shake it a few times;

14. Then pour out the hand powder from the mold;

15. Evenly coat a thin layer of flour on the mold to prevent adhesion;

16. Take a piece of skin and flatten it;

17. Half of the stuffing is placed on the skin;

18. Hold the stuffing in one hand and push the skin up in the other;

19. When the skin is pushed to half of the stuffing, turn it over and push the skin with your palm;

20. Until the skin evenly wraps the filling, as shown in the figure;

2 1. Then, put the moon cake balls into the hand flour and evenly dip a layer of flour;

22. Put it in your hand and rub it a few times to make the hand powder stick to the moon cake group evenly;

23. This is a mooncake ball with a layer of powder on it.

24. Put the moon cake dough into the mold stained with thin powder;

25. Fix the mold in a baking tray covered with tarpaulin, and press down the mold hard;

26. Slowly lift the mold down again;

27. This is a pressed moon cake blank;

28. After all the moon cake blanks are pressed, water is sprayed on the surface, and the moon cakes after water spraying are sent to the preheated oven, and the middle layer of the oven is fired, and water is taken after 8 minutes at 200 degrees;

29. This is a moon cake that has been baked for 8 minutes.

30. Evenly pat the egg yolk liquid on the shaped moon cake blank; After the photo was taken, it was sent to the oven. At this time, the oven temperature is changed to 180 degrees, and it is baked for another 5 minutes and then taken out.

3 1. This is the moon cake blank taken out by brushing the egg yolk liquid once;

32. Brush the egg yolk liquid again, then send it into the oven 180 degrees and bake for 5 minutes, then take it out;

33. This is a baked moon cake. It looks dry, hard and uneven in color. Don't worry, it will be fine after the oil returns.

34. Take it out and cool it, then put it in a sealed bag or container and let it stand for a day or two. This process is called oil return. You can eat moon cakes after returning oil, and the taste is the best.

skill

1. When sifting in flour, do not stir with egg pomelo, but use a scraper or spoon;

2, when brushing the egg liquid, be light and try to shoot it;

The moon cakes are crisp and hard when they are just baked. They need to be cooled and sealed for one to two days before they can be eaten after oil return.