1. Add the inverted syrup to liquid soap and mix well, add peanut oil and mix well
2. Sift in the all-purpose flour, stir with a spatula and press evenly into a dough
3. Wrap the dough in plastic wrap and relax at room temperature for 2 hours
4. Prepare all kinds of dried fruits, raw nuts should be roasted in the oven
5. The roasted and weighed dried fruits are chopped with a knife, or put into a fresh-keeping bag and crushed with a rolling pin. The dried fruits are also cut into small cubes.
6. Add fine sugar to the chopped dried fruit and preserved fruit, cook glutinous rice flour and white bean paste, wear disposable gloves and mix evenly, add corn oil and mix well, mix evenly with syrup and cold boiled water, and the mixed filling can be held by hand Dump, cover with plastic wrap and let stand for 1 hour at room temperature. If there is no water but no oil, it is successful. (All kinds of dried fruits have different water absorption. If you can’t catch a lump, add an appropriate amount of cold water, be sure not to add too much)
7. The filling is weighed and divided into 30 grams each, and rounded by hand
8. Divide the loose dough into 20g each, roll it with your hands and cover with plastic wrap to prevent it from drying out
9. Spread a piece of plastic wrap on the silicone mat, put a piece of dough, fold the plastic wrap over the dough, and press the dough with your hands to form a dough sheet (so that the thickness of the dough sheet is more uniform and faster)
10. Lift the fresh-keeping film to buckle the dough in your hand, put the fillings and push the dough with the edge of the tiger's mouth, wrap the fillings without leaving any gaps, and round the wrapped dough with your hands
11. Wrap all the fillings one by one, and place them at a distance to prevent adhesion
12. Roll the mooncake dough with the starch in the starch, and roll the dough with two hands together to make the starch evenly spread, and then roll the dough into an oval shape, which is convenient to put into the mold.
13. Use a mold to press the shape, and place it on a baking pan covered with greased paper at a distance. (The baking pan can be flattened and can be pressed directly in the baking pan.) Spray water mist on the surface before entering the furnace, not too much
14. Put it in the preheated oven and bake at 200°C for 5 minutes. Take out the oven to cool down and brush the egg mixture on the surface. Don't get too much egg mixture. Dip the brush into the egg mixture and decante the excess egg mixture on the edge of the bowl. Swipe gently. Don’t brush the sides of the mooncakes. Put them in the oven and bake them at 190°C for about 14 minutes. Because the fillings of the mooncakes are cooked, just bake the cooked crust. Don’t overbake it to avoid cracking of the crust (personal oven). The temperature is different, my temperature is for reference only)
15. The mooncakes just out of the oven are soft. Don’t move them until they’re cool and then put them on the grill to let cool. After they’re cool, they should be sealed at room temperature and returned to the oil
16. Look at this full of nuts, have you been tempted?
17. The dry humidity of the filling should be easy to grasp the dough, adjust the liquid content according to the state (the video is blurred, please understand, the state can still be seen clearly)
18. The mooncake skin after returning to the oil is very oily
Tips:In the recipe, a part of glutinous rice flour is replaced with white bean paste, which improves the solid taste of the filling and quicker oil return. White bean paste can be homemade or bought. There should be no less than five kinds of nuts, and there is no need to have many varieties. Ren mooncakes return to oil slowly, please be patient.........
The recipe of white kidney bean paste (white bean paste) has been released, you can use it as a reference
