Cantonese-style Moon Cake 63g
1.
Pour the invert syrup and liquid water into a clean basin and mix well
2.
Pour in peanut oil and stir until emulsified
3.
Pour the flour
4.
Mix well with a spatula to blend the flour and syrup
5.
Put it in a disposable bag and stand still at room temperature for 3 hours
6.
After spraying the egg yolk with high liquor, put it in the oven at 180 degrees for 5 minutes (skip this step if you don't make egg yolk filling)
7.
Cooling out of the oven
8.
Making fillings: the total weight of egg yolk and red bean paste is 43 grams, if you don’t use egg yolk, then pure bean paste 43 grams
9.
Rub the red bean paste round and squash the egg yolk in the middle
10.
Slowly seal with tiger mouth
11.
Round up for use
12.
Next, add 20 grams of dough and stuffing for a total of 63 grams
13.
Various fillings are completed in order
14.
Take the dough, round it, squeeze it, put the filling, and slowly gather it up
15.
Gather slowly
16.
carry out
17.
Roll mooncakes in cornstarch
18.
The molds are rubbed with cornstarch for demoulding
19.
After all demoulding, spray cold water into the preheated oven for 10 degrees for 10 minutes
20.
After the mooncakes are shaped, lightly brush a layer of egg yolk liquid, do not need to brush to continue baking, 180 degrees for 15 minutes
21.
Out of the oven, sealed and stored for 3 days after cooling, and can be eaten after returning to the oil
22.
Three days later, the mooncakes returned to oil
23.
internal
24.
Jujube Stuffing
Tips:
Egg liquid production: use fresh egg yolks and a spoon of cold water to stir evenly to bake moon cakes. The temperature should not be too low, the waist is easy to collapse, and the filling should not be too wet. It is easy to leak. It is better to use peanut oil
