Cantonese-style Moon Cakes
1.
Add liquid soap and oil to invert syrup and mix well
2.
Add flour and milk powder
3.
Make it into a smooth dough, cover with plastic wrap and proof for 1 hour
4.
Knead the lotus seed paste into a ball and prepare it
5.
Prepare the salted egg yolk
6.
Divide the awake dough into 10g portions and 10 equal portions
7.
Divide a lotus seed paste into two parts, squash and put on the egg yolk
8.
Flatten the other half of the lotus seed paste on the lid, squeeze it, and round it
9.
Roll out a pie crust and put lotus paste filling on it
10.
Then push the pie crust upwards. This step is not easy to operate. Take it slowly, not too strong, or it will break easily.
11.
Push it until it wraps the stuffing and becomes a ball
12.
Dip some flour on the ball to prevent sticking, put it into the mold and press
13.
The pressed mooncakes are placed on a baking tray lined with tin foil
14.
Preheat the oven to 200 degrees, spray some water before entering the oven, and fire up and down. Bake the middle and upper layer for 5 minutes and then take out the egg-shabu liquid on the surface, and bake for another 13 minutes.
Tips:
1. The egg wash on the surface is made with one egg yolk and one-half of the egg white, only the surface of the mooncake is rinsed, and the side is not rinsed;
2. The weight of this recipe is 10 50g moon cakes, the ratio of the skin to the filling is 1:4, that is, 50g moon cakes, 10 grams of skin, filling: egg yolk plus lotus paste, a total of 40 grams;
3. The soap used in the formula is mixed with edible soda noodles and water, and the ratio of the blending is 1:3, that is, 1 g of soda noodles to 3 g of water can be mixed into 4 g of soap, and the soap can neutralize the acidity of the syrup. , So that the moon cakes are easy to color when they are baked.
