Cantonese-style Moon Cakes
1.
Add liquid soap to the syrup and mix well
2.
Add peanut oil to the syrup and continue mixing until no peanut oil is visible floating on the syrup
3.
Add salt and continue mixing
4.
Add flour
5.
Press with a spatula to form a ball
6.
Pack it in a fresh-keeping bag and send it to the refrigerator to wake up for 2-3 hours
7.
In the process of waking up the noodles, you can prepare the filling part. Weigh the lotus seed paste and the egg yolk together, weigh out 35 grams of the lotus seed paste, press into slices, and wrap the egg yolk.
8.
Wrap all the fillings and cover with plastic wrap for use
9.
Press the pie crust to open
10.
Flatten the mooncake crust and place the filling on the crust
11.
Tuck the pie crust with a tiger's mouth and round it
12.
Put the mooncakes in the flour and roll them around
13.
Take out the mooncake and pat off the excess flour on the surface
14.
The mold is filled with flower pieces, put in a little flour and roll around, then knock out the flour
15.
Put the moon cake into the mold
16.
The time to press the pattern should be skillful, not full force.
17.
The pattern that is easily pressed is very clear and beautiful. If the crust is oily enough, it can be directly sent into the preheated oven.
18.
Bake at 160°C and 130°C for 8 minutes
19.
Beat the eggs, add 1:1 water, and sieve again for use
20.
Take it out, let it cool for a while, and gently brush with a layer of egg wash
21.
Put it in the oven again and bake it for 15 minutes at 160°C and 130°C
22.
The finished product is out of the oven. I personally like a tender color, but don’t like the color too dark. If you like the color to be darker, you can bake it according to your personal preference.
23.
within Temptation
24.
Hazy beauty
25.
Contrast between hazy and clear
26.
Contrast between hazy and clear
27.
Hazy beauty
28.
Hazy beauty
Tips:
1. The process of emulsifying syrup must be emulsified in place, and the syrup will be filled with small bubbles
2. The recipe I made is 50 grams. If you use the ratio of 3:7, you can make about 10. I like the ratio of 2:8. This can be done according to my personal preference.
3. If the crust is a bit dry before being put into the oven, spray a little water on the watering can. This recipe does not require spraying water.
4. (This temperature is for reference only, please adjust according to the temperature of your own oven)