50g Cantonese Wuren Mooncake
1.
Nuts needed to be cut and set aside
2.
Stir-fry glutinous rice flour in a wok
3.
All the prepared nuts, cooked glutinous rice flour, maltose, white sugar and purified water are evenly grasped together, and finally can be squeezed into a ball without falling apart
4.
Cover with plastic wrap and relax for 1 hour
5.
Mix liquid soap and invert syrup together
6.
Add peanut oil and stir evenly to be emulsified
7.
Add the sifted medium powder
8.
Mix evenly with a spatula and the mooncake crust is ready
9.
Pack it in a fresh-keeping bag and relax for 1 hour
10.
When the dough is loose, divide the fillings. My family likes to eat thicker ones, so my filling is 30 grams each
11.
After it relaxes, divide the dough into 20 grams each
12.
Take a dough and flatten it in your hand
13.
Put stuffing
14.
Slowly push up with the mouth of a tiger until it closes
15.
Wrap it up, don’t expose it
16.
Put your favorite flower piece in the mold and fasten it
17.
Put the wrapped moon cake embryo into the mold
18.
Press hard on the silicone pad a few times, and then push it from the mold to the baking tray
19.
When all is done, the oven is preheated 180 degrees in advance. Put the wrapped mooncakes in the oven and bake for 5 minutes to set
20.
When baking, mix half an egg yolk with an appropriate amount of purified water and mix well
21.
Bake the mooncakes in the oven for 8 minutes. After setting, take out and brush with egg yolk water. Just brush a thin layer on the pattern.
22.
The mooncakes that have been brushed with egg yolk water are then sent to the oven to bake for 15 minutes. Many friends say that the mooncakes just baked are very hard and think they have problems with their operation. That’s normal, it’s not that pretty right out of the oven, and it’s hard. The luster of the mooncake after oil return will be very beautiful and the taste will be good.
Tips:
If you don’t have maltose and use sugar, you may need to add more glutinous rice flour, otherwise it will not form a dough.\nThe inverted syrup I use is boiled by myself. If a novice recommends buying a finished product, the mooncake dough must be loose enough, otherwise the finished product There may be cracks.\nIf you like thin skin and big stuffing, you can use a ratio of 3:7 and use 15 grams
