Tools/raw materials
Flour 160g, vegetable oil 40g, invert syrup (or gold syrup) 10 ~ 120g, alkali water 1/2 tsp (baking soda 1/2 tsp+water is acceptable).
Moon cake stuffing (big moon cake 880g, small moon cake 600g), salted egg yolk (big moon cake 8, small moon cake 10), 2 tablespoons of wine (rice wine, sorghum wine or rum is acceptable), and decoration (2 egg yolks, 2 tablespoons of water or corn silk or vegetable oil, stir well).
Steps/methods
Put the oil, syrup, alkaline water and salt into a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin.
Sift in the flour and stir evenly with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.
Soak the salted egg yolk in wine 10 minute to remove the fishy smell, and then bake the egg yolk directly in the baking tray without preheating in the oven for 325 f for 7 minutes. Take it out and let it cool.
Divide the moon cake skin: if you make a big moon cake, divide the moon cake skin into 8 parts, each with 40 grams; If you make small moon cakes, each 15g, ***20.
Divide the mooncake stuffing: if you make a big mooncake, divide the mooncake stuffing into 8 portions, each of which is 1 10g, wrap the yolk and wrap it round; If you make small moon cakes, each serving is 30g, each serving is ***20, and half an egg yolk is wrapped, which is round.
Wrap moon cakes: put a piece of moon cake skin in your hand, flatten your hands and put a piece of moon cake stuffing on it. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin can be slowly unfolded until the mooncake stuffing is completely wrapped. This technology is very important to ensure that the skin and filling will not separate after baking moon cakes. Sprinkle a little dry flour into the moon cake model, shake well and pour out the excess flour.
The wrapped moon cake skin is lightly coated with a layer of dry flour. Put the moon cake balls into the model and flatten them gently, with even force. Then knock it up, down, left and right, and you can easily demould it. Eat all the moon cakes in turn.
Preheat the oven to 350 degrees Fahrenheit, gently spray a layer of water on the surface of the moon cake, and bake it at the top of the oven for five minutes. Take out the egg yolk liquid, lower the oven to 300F F, bake the moon cake in the oven for another seven minutes, take it out and brush the egg yolk liquid again, and bake it for another five minutes, or bake it to your favorite color.
When you enter the oven for the last time, you can only use a lighter color and a faster color.
Take out the baked moon cakes, put them on a shelf to cool completely, then put them in a sealed container for two to three days, and eat them after returning oil.