Blast Furnace Batch Cantonese Moon Cakes
1.
I use the finished egg yolk. I tear it apart and put it in a basin. Soak peanut oil for a few hours or overnight. If it comes out of fresh salted duck eggs, just bake it. You don’t need to soak in oil to find a larger basin and mix it. Syrup, soap, peanut oil, mix well
2.
Find a relatively large basin, mix syrup, soap, peanut oil, and mix well
3.
Pour the flour and mix into a dough, let it rest for 20 minutes
4.
After mixing into a dough, let the noodles wake up for 20 minutes
5.
Stuffing 20 grams, bake the egg yolk at 180 degrees for 7 minutes, wipe off the residual oil on the surface with paper, use a 50-gram mold, choose a smaller egg yolk, and 20 grams of dough
6.
Stuffing wrapped egg yolk wrapped well
7.
Stuffing wrapped egg yolks wrapped in advance
8.
Then the dough wraps the filling ball, wraps, presses down, puts the filling, uses the tiger mouth to slowly push up, close the mouth, so that the wrapping is more even.
9.
Laminate the film together
10.
Preheat the air stove, set the 180 degree time for 15 minutes, open the door and put three plates in a row will cool down, don’t worry
11.
Approximately 10 minutes, depending on the coloring, the coloring is satisfactory and the subsequent baking for half a minute
12.
Generally roasted until golden brown, another half minute is enough
13.
Out of the pot
14.
Put it on a shelf to cool, don't move the mooncakes until it's cool enough, move them after it's cool.
15.
Packed in a bag, you can put a small bag of food desiccant, and then seal it
16.
Moon cakes are not suitable for consumption at that time. Leave them for a day or two. It is best to eat them after returning to the oil.
17.
Finished product
18.
Finished product
19.
Finished product
