50 Grams of Five Kernels and Baiguo Moon Cakes
1.
Weigh the ingredients for the mooncake crust, the inverted syrup and liquid soap are all made a few days in advance.
2.
Pour the inverted syrup into a bowl, add soap and sunflower oil and mix well.
3.
Sift in flour and salt.
4.
Mix the dough with a spatula. After waking up for half an hour, knead the dough again and wake up for another 20 minutes.
5.
When the noodles are awake, prepare the egg liquid: an egg yolk and an appropriate amount of egg white, mix thoroughly, sieve, and prepare a moderately thick egg liquid.
6.
Weigh each of the five-nut stuffing and mince-fruit stuffing for 35 grams, and the dough for 20 grams each. (50g mold)
7.
Take a piece of pie crust dough and flatten it.
8.
Put the five-nut stuffing on it.
9.
Buckle it upside down and slowly push the dough down with your fingers.
10.
Push to half of the dough, and in turn use the tiger's mouth to continue to push up slowly until the whole dough is closed.
11.
Wrap the mooncake base with a little dry flour and knead it into a slightly longer oval shape.
12.
Put it in the mold.
13.
Use idle mold pieces to assist in compacting the mooncakes.
14.
The moon cake blank is demolded from the mold.
15.
Put greased paper on the baking tray, and place the demoulded mooncake blanks on the baking tray.
16.
The oven is preheated and heated to 200 degrees and lower to 220 degrees. Bake in the oven for 8 minutes.
17.
After the pattern is set, take it out and brush a layer of egg yolk liquid.
18.
Put it in the oven and bake for about 10 minutes, until the surface is golden.
19.
The crust of the freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, store them in a sealed container and wait for 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". Eat in a hurry and wait until the oil returns.
20.
Wrap it up and send it to a friend.
Tips:
Baked mooncakes will look better when baked at high temperature.
