material

Raw materials: low-gluten flour 160g, salad oil 40g, Cantonese-style moon cake special conversion syrup 120g, special 48-degree alkaline water 2.5cc, custard powder 7g.

Mooncake stuffing: Master Sen's low-sugar white lotus paste and 20 salted egg yolks.

Hand flour: 50 grams of low-gluten flour, sifted for later use.

working methods

1, mix low-gluten flour and custard powder and sieve for later use.

2. Put the oil, invert syrup and alkaline water into the basin.

3. Stir clockwise with a hand mixer until it is smooth and the oil and sugar are fully mixed.

4. Pour the sieved powder into the stirred syrup, and stir and squeeze with a rubber shovel. Don't stir in circles or rub hard here, just stir and press, and it will be stirred evenly soon.

5. Finally, the dough becomes fine and smooth, as soft as an earlobe. Cover with plastic wrap and let stand at room temperature for 2 hours before use.

6. Soak the salted egg yolk in Hakka old yellow wine 10- 15 minutes to remove the fishy smell.

7. Take the foamed salted egg yolk and put it in the baking tray. Adjust the oven to 150 degrees. Bake in the oven for 7 minutes without prior preparation.

8, the baked egg butter is oily, I really want to take a bite and let it cool.

9. After waking up, you should be ready to start packing. First of all, you should separate the dough from the stuffing, and the ratio can be 1: 9, 2: 8, 3: 7. The ratio of recommendation 2: 8 is better. If it is very thin, it is easy to expose the filling. If it is thick, it is easy to deform if it is not handled well. I made 50 grams of moon cakes, the ratio is 2: 8, that is to say, 40 grams of salted eggs and white lotus seed paste, and the crust is 10 grams, which are accurately weighed for later use.

10, then make stuffing, knead the divided lotus seed paste flat, and add salted egg yolk.

1 1. Wrap the salted egg yolk with lotus paste. Be sure to wrap it tightly without gaps, or the baked product will be deformed.

12, wrapped and rolled into balls for later use.

13. After the filling of salted egg lotus paste is made, the crust of the cake is also rubbed one by one in proportion for later use.

14, mooncake wrapping will begin soon. Take a cake ball and crush it.

15, put the salted egg lotus paste stuffing on the crust.

16 is like a moon cake wrapped in ice. Turn it over and press it down evenly with your thumb, so that the cake skin wraps the filling thinly.

17. After wrapping more than half of it, turn it upside down, and then push the skin up with your thumb until it completely covers the filling.

18, look, it's wrapped. At this time, you can see if there is any exposed place, and if there is, repair it carefully.

19, pat the wrapped moon cake blank with hand powder prepared in advance.

20. Sprinkle a little hand powder in the moon cake mold, then shake off the excess hand powder, knead the moon cake blank into an oval shape and put it in the moon cake mold.

2 1. Hold the mold at the flattest of the palm of your left hand, press the mold with your right hand, apply even force, and then demould. Cantonese-style moon cakes are more difficult to form than ice skin, and I am not very satisfied with demoulding every time. I must practice more.

22. Put the shaped moon cakes in the baking tray and spray some water before putting them in the oven. Must be an even number. It is recommended to use a spray watering can. I also bought a small watering can for this purpose. Preheat the oven to 200 degrees and bake the moon cakes on the upper layer for 3-5 minutes.

23. At this time, prepare the egg liquid, beat an egg and filter it.

24. Take out the egg liquid when the surface of the moon cake is slightly Huang Shi. After the brush is dipped in the egg liquid, hang the excess egg liquid on the edge of the bowl, and then gently brush the surface pattern with the tip of the brush. This is also one of the keys to whether the finished pattern is beautiful. I am not satisfied with it this time. At this time, adjust the oven to 150 degrees, and bake the mooncakes with egg liquid in the oven for another 5 minutes. Take it out and brush the egg mixture again, then bake it for about 20 minutes until it reaches its favorite color.

25. After the moon cake is baked, it is difficult to take it out. After cooling, they are packed in boxes and sealed. After two days, the oil came back, and the skin became soft and ready to eat.