Appreciate The Mid-autumn Festival and Enjoy Reunion ~ [jinsha Pork Floss Sausage Mooncake]

Appreciate The Mid-autumn Festival and Enjoy Reunion ~ [jinsha Pork Floss Sausage Mooncake]

1. Prepare the ingredients, take out the egg yolks from the refrigerator freezer one night in advance to warm up. Jenny Jane's sausages don't need to be taken out in advance, they are taken out directly from the freezer when they are used.

2. 4 sausages + 4 egg yolks are about 180 grams.

3. Preheat the oven in advance to 150 degrees and lower the heat to 130 degrees for 8 minutes. Put the sausage and egg yolk in the preheated oven and bake for 10 minutes.

4. Take out the grilled sausage and egg yolk and let cool.

5. Cut the sausage into pieces, not too big, as mooncakes can easily break the crust.

6. The egg yolk is crushed.

7. Put the crushed egg yolk, sliced sausage, 50g homemade pork floss, 250g Shunnan low-sugar white lotus paste filling, all into the container, these are exactly 480g, which can pack 16 50g moon cakes, skin and filling The ratio is 4:6, if you like thin skin, you can 3:7 or 2:8, adjust as you like.

8. Grasp evenly with gloves, cover with plastic wrap and let stand for 15 minutes.

9. The stuffing of Jinsha Pork Floss Sausage after standing still is divided into 30 grams each, a total of 16 pieces, covered with plastic wrap to prevent the surface from drying out and affecting the taste.

10. Put 40 grams of peanut oil and 115 grams of Shunnan's invert syrup into the container, mix well, and emulsify the syrup and oil well.

11. Add moon cake premix powder. (If there is no ready-mixed flour, use ordinary flour + 2 grams of soap)

12. Use a spatula to mix well into dough.

13. Put it into a fresh-keeping bag and let stand at room temperature for one hour.

14. The dough after standing is divided into 20 grams each, and the ratio of skin filling and filling is 4:6.

15. Take a piece of dough and flatten it in the palm of your hand, and put it in the stuffing.

16. Use the mouth of the left hand to slowly push up to wrap the filling.

17. After closing and rounding, roll it in flour.

18. The 50g moon cake Anhao flower slices of Fabike (the molds have been washed and dried in advance). Roll the ball into an oval shape and place it in the mold, and press the sides flat.

19. Press the moon cake mold downwards and press slightly harder to buckle out the moon cake blanks. All the moon cake blanks are ready and arranged into the gold plate.

20. Preheat the oven in advance and heat up to 180 degrees, lower the heat to 170 degrees for 10 minutes, spray a layer of water on the green mooncakes, and bake them in the middle of the oven for 5 minutes.

21. Take out to cool and brush a layer of whole egg liquid.

22. Put it in the middle of the oven and bake for 15 minutes.

23. The baked moon cakes are taken out, and the color of the baked is very uniform. After cooling, they can be stored in the oven overnight or sealed, and they will be more delicious after returning to the oil overnight.

24. The color of the bottom of the mooncake is just right, and the oven still has to find its temper on your own, and you will be satisfied with the work you bake.

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Tips:

hint:
1. The temperature of grilled sausage and egg yolk: 150 degrees for upper heat and 130 degrees for lower heat. Bake the middle layer for 10 minutes.
2. Baking moon cake temperature: preheat the oven in advance and heat up to 180 degrees, lower the heat to 170 degrees for 10 minutes, bake in the middle of the oven for 5 minutes, take out to cool and brush the whole egg liquid and continue to bake for 15 minutes.
3. The Cantonese-style moon cake pre-mixed powder of Yi Xiao Bake does not need to be mixed with water. If you use ordinary flour, you need to add 2-3 grams of water.
4. The 50g moon cake mold made by Fabake is used, and the ratio is 4:6, which is exactly 16 moon cakes.
5. The concentration of syrup is different for each brand, some from Shunnan. I suggest you put 112 grams in this formula. I used 115 grams and the dough feels a bit soft. 37-38 grams of peanut oil is fine, 170 grams of flour, no pre-mixed powder. Ordinary all-purpose flour is fine, and an extra 2-3 grams of soap is added.
6. The baking time and temperature are for reference only. The bottom fire of my oven is about 20 degrees higher, and the heating is about 10 degrees higher, so the time and temperature cannot be copied and set according to my own oven.