1. Cantonese-style moon cake mix powder, vegetable oil, invert syrup are ready
2. First, 75 grams of syrup and 25 grams of vegetable oil are thoroughly mixed and emulsified
3. Sift in 50 grams of moon cake mix powder
4. Mix well with a small spoon and let stand for 10 minutes
5. Sift in the remaining 50 grams of moon cake premix powder
6. Mix well, knead into a ball by hand, let the cling film stand for 20-30 minutes before using
7. Separate the vacuum-packed salted duck egg yolks, place them on a baking tray, brush a little white wine on the egg yolks with a brush, and send them to the middle layer of the preheated oven, 190 degrees, up and down fire, bake for 10 minutes; let cool before use
8. Weigh the red bean paste, knead it into 10 bean paste balls, and prepare the cooled duck egg yolk
9. Take a bean paste ball, press it into a bowl, take a duck egg yolk and place it on top
10. Wrap into a ball
11. 10 bean paste duck egg yolk fillings are ready, and then weigh the mooncake skins, each 10g or 15g, in proportion to the previous fillings; if the filling ratio is 2:8, half of the mooncakes are left Skin dough
12. The 50g moon cake mold is ready, and the flower pieces are cleaned and dried in advance
13. Spread a little vegetable oil on your hands (outside the serving size), take a mooncake dough, press it into a bowl, and put a bean paste duck egg filling on top
14. Push up while turning, wrap all the fillings tightly, and arrange the raw mooncakes into an oval shape
15. Put it in a flour bowl and roll
16. Put it in the moon cake mold
17. Place it vertically on a non-stick bakeware, then press to shape
18. Look, the finished mooncake has a delicate pattern, and it won’t break or peel off.
19. After the 10 moon cakes are finished, put them into the middle layer of the preheated oven, 190 degrees, up and down, and bake for 5 minutes
20. Take it out, and when it’s warm, lightly brush a layer of egg liquid on the surface, then put it back into the middle of the oven and bake for 15 minutes
21. Take it out from the oven, let it cool naturally, and then store it in a box. It tastes better after being completely cooled.
22. Happy Mid-Autumn Festival
Tips:Cantonese-style moon cake pre-mixed powder does not need to be added with water, and does not need to be returned to the oil for a long time, it can be eaten after it is finished and allowed to cool;
This pastry recipe can be made into 20 moon cakes according to the ratio of skin filling to 2:8. If it is not possible, it can be made into 3:7 or 4:6. Convert it by yourself according to the weight of the mold used;
Bake for 5 minutes, and when the rear end comes out, when it is warm, brush a layer of egg liquid or egg yolk water on the surface, then re-enter the oven and continue to bake for 15 minutes;
Please adjust the temperature of the oven according to the situation of your own oven.
