1. Preheat the oven to 160°C first. The processed salted egg yolk is soaked in corn oil for 1 hour. If not, it is best to roll it in the oil at least once (this will remove the fishy). Put the salted egg yolk in the oven, heat up and down at 160℃, and bake the middle layer for 6-8 minutes. , Bake it and put it aside to cool for later use
2. Then mix the conversion syrup and soap with a manual whisk, then add peanut oil and mix well, finally add all-purpose flour, press and mix evenly with a spatula, and finally wear disposable gloves to knead the flour until there is no dry powder, and fully blend together. As long as there is no dry powder on the skin, don’t over-knead it
3. Wrap the finished mooncake skin with plastic wrap and relax at room temperature for 2 hours
4. Next, weigh the filling part. The weight of the egg yolk and filling is 30 grams, and the pie crust is 20 grams (the thick crust can also be filled with 35 grams and the pie crust is 15 grams). Then the filling is wrapped in the egg yolk. A good filling must be covered with plastic wrap to prevent it from drying out.
5. The upper and lower parts of the oven are preheated to 165℃, and then the loose mooncake crust is weighed according to 20 grams, covered with plastic wrap, and taken out when it is used
6. Next, start to wrap the mooncakes, round the cake crust, spread it out, wrap the filling, push the crust a little bit to seal it,
7. The wrapped moon cake is glued with all-purpose flour into a press mold, and it is ready to be pushed out from the press mold. There are many models of moon cake molds that you buy.
8. Then, lightly touch a layer of water mist on the top of the moon cake, don’t spray too much
9. Put it into the oven, heat up and down at 165℃ in the middle layer, and bake for the first time for 5 minutes
10. When the mooncakes are baked, prepare the egg yolk water, not the egg white, just mix the egg yolk and water evenly.
11. After the mooncakes are baked, keep the oven warm, and just brush the surface of the mooncakes with a thin layer of egg yolk water. It doesn’t need much
12. Put it into the oven again, heat up and down at 165℃ in the middle layer, and bake for the second time, bake for 10 minutes, take out the mooncakes, and lightly brush the second time with egg yolk water
13. Put it into the oven again, heat up and down at 165°C in the middle layer, and bake it for the third time. Bake for 5-10 minutes. The mooncakes are ready to cool. Then put them in a sealed packaging bag and return to the oil at room temperature 2― ―3 days will be fine
Tips:preservation method:
1. After making the finished moon cake, let it cool completely, put it in a sealed bag, and return the oil in 2-3 days.
2. Sealed and stored at room temperature for about 7 days, it is recommended to consume as soon as possible
3. The corn oil soaked in egg yolk can be used for stir-frying, don't waste it
4. Try not to make too much error when weighing, because the weight of 1 gram may affect our finished products, especially liquid soap and syrup
5. When baking the salted egg yolk, the color becomes lighter, and you must take it out when it is ready to be oiled (because if the salted egg yolk is baked, the egg yolk will be scattered when the filling is wrapped, and the finished moon cake will be very dry after eating, without oil, resulting in The filling is separated from the egg yolk, and the taste deteriorates).
