Cantonese Five-nen Moon Cake
1.
Prepare all the ingredients, all powders can be sieved together for later use.
2.
Put the inverted syrup and liquid soap into the container, add the oil, stir evenly with a manual whisk until the emulsified state, slowly pour the oil in three times, a little more for the first time, mix well and add in sequence until it is completely emulsified and smooth.
3.
Pour the sifted flour on the noodle mat, set aside a little flour to adjust the hardness, then pile the flour into a small slope, hollow out the middle, pour the second part of the liquid into it, and use a scraper to scatter the flour little by little , Slowly fusion, until slowly fused into a piece of dough.
4.
Wrap the dough in plastic wrap and comb it for at least 2 hours, preferably 4 hours.
5.
The combed dough is divided into small pieces, 25g each, the five-core filling is opened and kneaded, and then divided into ten portions, each of which is basically 50g. (The ratio of mooncake crust to filling is 2:8 or 3:7, mainly depends on personal preference)
6.
Take out a piece of dough, knead it into a ball shape, squeeze it with a scraper, pick it up and place it on the mouth of one hand, dip a little flour on the hand, and place the filling that is ready to be kneaded into a ball on the center of the dough , Wrap the stuffing with the skin, push up little by little, with your hands light, don't expose, try to make the dough even.
7.
After wrapping, it becomes a round ball.
8.
Gently pat a layer of powder on the ball to make it easier to demould.
9.
Make all the moon cakes in sequence, place them directly on the baking tray, leave a certain gap, place the balls in the mold, press the moon cake mold directly on the baking tray, press the moon cake pattern at a speed, and immediately lift the mold to complete.
10.
Lightly spray a little water on the surface of the mooncake, and then put it in a preheated oven that is heated at 210 degrees and lowered at 190 degrees (the preheating is at least ten minutes) and bake for about 8 minutes.
11.
Take an egg yolk, add a little salt, 10g milk, and stir smoothly.
12.
After the first baking, the moon cake pattern is finalized. After leaving it at room temperature without being hot, use a wool brush to dip a little egg yolk liquid on the surface, and brush a layer of egg yolk water on the surface at a speed. Make sure that there is only one layer on the surface, and then put it in the oven for 10-12 minutes after all is complete. Adjust this time according to your own oven.
13.
After the second baking is completed, take it out immediately, and let it cool on the net. It can be sealed and stored when it is warm by hand, or it can be sealed and stored after it has been completely cooled.
Tips:
1. The soap used in moon cakes is used to neutralize the acidity of the syrup. Because if it is an acidic crust, it is not easy to color when baking, and the more alkaline the crust is, the easier it is to color when baking. In addition, the liquid soap can also make the crust slightly fluffy. It should be noted that because of the differences in production (different syrup concentration, different acid content, etc.), the amount of liquid water required for different inverted syrups is different, and the amount in the formula may not meet your actual requirements. The safest way is to make a few trials first and observe the coloring effect of the crust. If the color is not applied, it means that the liquid soap is used less. On the contrary, if the color is too dark, it means that the liquid soap is used too much.
2. The crust of the mooncakes just baked is very dry and hard. After cooling, it is sealed and placed for a period of time, the crust will gradually become softer, and the surface will also have a layer of oily luster. This process is called "oil return". The oil return of the crust is related to the crust formula, the inverted syrup formula, and the type of filling. Depending on how the mooncakes are made, the oil return time is different, some may take three to five days, and some may even take a week. If the moon cake does not return to the oil for a long time, it means that there is a problem with the production.
3. The production process of Cantonese-style moon cakes is actually very simple, but it is not so simple to keep the clear patterns after the moon cakes are baked. The following must be done: First, the crust should not be too thick, and the ratio of the filling to the filling should be 2:8 or 3:7. If the crust is too thick, it will be easily deformed during baking, and the pattern will naturally be out of shape. Secondly, the quality of the inverted syrup is also critical. If the syrup is too thin and has too much moisture, the pattern of the baked moon cakes will also be unclear.
4. Do not apply oil on the baking pan, and do not put anti-sticky things on it, but you can put tin foil on it.
5. A good Cantonese-style mooncake must meet the following three conditions at least. After making the mooncake, let’s take a look at it:
1. The coloring is good, neither too deep nor too shallow; 2. The pattern is clear, does not lose shape, and does not disappear; 3. The crust can return to the oil smoothly.
