Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Pour in the conversion syrup (the syrup you boil will be more fragrant and delicious 😋), peanut oil (recommended Orchid flower or Lu flower), and stir evenly by drawing a circle or drawing a Z.

2. Stir until evenly thick

3. Pour in liquid water and continue to stir evenly.

4. Sift in all-purpose flour or moon cake powder, milk powder, cheese powder, and knead until it is smooth, without dry powder, and not sticky to your hands. The reserved 10 grams of flour can be added depending on the hardness of the dough. Proof at room temperature for 90 minutes to 120 minute

5. The time to wake up the noodles can be divided into fillings, or weighed 30 minutes before wrapping. Weigh 50 grams of fillings into one, round it, and cover with plastic wrap. Divide the wake-up crust into 25 grams. The recipe can be kneaded. To get about 400 grams of dough, you can divide 400 grams by the grams of each crust to get how many moon cakes the recipe can pack. After dividing the pie crust, round it and cover it with plastic wrap. If you like the thickness of the crust, you can adjust it by yourself, and the total amount should not exceed 75 grams. Generally, it is not recommended to exceed 30 grams for the crust.

6. When wrapping, if it is easy to crack, you can first knead the crust a few more times, knead it softly and then round it (if the crust is not dry, you can wrap it directly), and then use your thumb and index finger to squeeze the dough into a circle. Pie-shaped, with fillings in the middle.

7. With your thumb against the filling, slowly close the crust with a tiger's mouth, squeeze it tightly, round it, and rub it smoothly.

8. Dip the kneaded dough with cornstarch and knead it evenly. You can knead it a little longer at the end, especially if the mold is small, it does not matter if the mold is more than 75 grams.

9. Put the dough in the mold and press hard to shape it.

10. The upper and lower tubes of the oven are preheated at 200 degrees (depending on the actual temperature of the oven, the minimum recommended is not less than 180 degrees), spray water with a spray bottle, and put it in the oven for 5 minutes at high temperature.

11. Prepare a raw egg yolk ➕ a whole egg (if you don't want to waste eggs, you can use a raw egg yolk with 10g of cold water).

12. Mix well with egg custard.

13. Pass the mixed egg liquid through a sieve once, the remaining on the sieve is not needed.

14. After setting at high temperature for 5 minutes (don’t turn off the oven, just continue heating), take out the mooncake and dip a little egg liquid on the side of the bowl with a wool brush (excess egg liquid is skimmed on the side of the bowl, just a little bit is enough), and evenly brush on the surface of the moon cake. Just apply a thin layer.

15. This is the mooncake after brushing with egg liquid. Just use a thin layer and don't brush it repeatedly. Brush the egg liquid and put it in the oven again, adjust the temperature to 180 degrees, 15 minutes (⚠️The specific temperature and time, please adjust flexibly according to your own oven temper or the state of the moon cake and the coloring situation) The color is even and it can be out of the oven (if the coloring is satisfactory Once there is surface cracking, stop baking).
⚠️Bake the judgment standard:
1. The surface is dry and not sticky
2. The bottom is dry and slightly yellow
3. The mooncakes that have just been baked are hard after being cooled slightly, and can be easily picked up without deformation

16. Mooncakes waiting to return to the oil just after baking.

17. This is the moon cake the next morning

18. Mooncakes for one day's return

19. Isn't it pretty?

Tips:

Common quality problems and reasons in the production of Cantonese moon cakes:
Question 1: Reasons for the irregular shape of the moon cake 1. The filling is too soft 2. The rubber band of the cake is too strong 3. The pressure of the mold is not uniform, the cake is not compressed 4. The force of the ejection is not coordinated, the air pressure is not uniform 5. The cake is placed on the plate Improper gestures 6. Vibration is too strong when entering the oven 7. Brushing the eggs too hard 8. The baking temperature is low, and the baking time is too long

Problem 2: Poor coloring of the cake surface (difficult to color or the color is too dark)
Reasons for not easy to color:
1. The oven temperature is too low or the baking time is not enough 2. The concentration of soap is too low or the amount added is too small. 3. The syrup concentration is low or the conversion rate is not high. 4. The proportion of syrup in the formula is too low and the color is too dark.
1. The furnace temperature is too high or the baking time is too long 2. The concentration of soap is too high or the amount added is too much 3. The syrup concentration is high or the conversion rate is high 4. The proportion of syrup in the formula is too high

Question 3: The reason why moon cakes are waisted:
1. Excessive stirring of the crust 2. The density of the plate is too high 3. The baking temperature is high and the baking time is short 4. The proportion of liquid water in the crust is high, the concentration is high, and the coloring is too fast

Question 4: Mooncakes have diarrhea (⚠️ The normal baking temperature of mooncakes is 180 degrees. If there is leakage of feet, it is recommended to adjust to 200 degrees. The situation of leakage will be better, at least not particularly obvious. After the state of leakage is improved, adjust it to 180 degrees. Continue to bake)
the reason:
1. The filling has too much moisture 2. The crust is too thick or soft 3. The baking temperature is too low 4. The flour is too high 5. The syrup is too thick or the proportion of syrup in the cake crust is too high. 6. The rest time is too long after molding. long

Question 5: Reasons for the collapse of moon cakes after being baked:
1. The baking time is too long. 2. The filling of the mooncake crust is inconsistent. 3. The filling contains too much water. 4. The filling contains too much sugar.

Question 6: Causes of bulging and cracking on the surface of moon cakes:
1. The baking time is too long 2. The baking time is too low 3. The filling is too soft and the moisture content is high 4. The sugar content in the filling is too high 5. The molding is not tight

Question 7: Causes of cracks on the side of the moon cake skin:
1. It is chilled quickly after baking, the crust shrinks too fast. 2. The crust is stirred too much, and the dough becomes gluten. 3. The proportion of sugar and oil in the filling is too high.

Question 8: Reasons for the cracking of the surface of the moon cake:
1. Spreading (hand) too much flour 2. Dough is not allowed to stand (relax) enough time

Question 9: After the moon cake is baked, the crust is easy to fall off (the crust and the filling are separated)
the reason:
1. The crust and the filling are not properly matched. 2. The cake is tighter, and the crust and the filling are not closely adhered. 3. Too much powder during operation. 4. Too much oil in the mooncake crust. 5. Too much oil in the filling. 6. The filling is high in moisture.

Question 10: Causes of white spots on the mooncakes:
1. Spreading too much powder 2. The syrup, liquid soap, and oil are not evenly stirred

Question 11: There are small bubbles on the surface of the mooncake. Reason:
1. The egg whites are not evenly mixed. 2. The ratio of the egg mixture is improper. 3. The egg mixture is brushed too much. 4. The egg mixture is not dried before baking.

Question 12: The surface of the mooncake is not bright enough. Reasons:
1. The ratio of sugar and oil is inconsistent 2. Too much dusting 3. Too little brushing 4. Vegetable oil can be added to the egg liquid 5. No water sprayed before entering the oven

Question 13: Moon cake oil return is too slow. Reasons:
1. Improper proportion of syrup, oil and liquid water 2. Filling oil is too little 3. Filling too much powder 4. Syrup conversion degree is not enough 5. Moisture of syrup is too low 6. The fire is too strong when cooking the syrup 7. The syrup returns Sha, too much citric acid

Question 14: The shelf life of moon cakes is too short (deteriorating, moldy)
the reason:
1. Moon cake baking time is not enough 2. Moon cake making process is too poor in hygiene 3. Moon cakes are packaged immediately if they are not completely cooled 4. Packaging materials are not hygienic 5. Packing is not well sealed, air leakage 6. The effect of deoxidizer is too poor 7. Moon cake skin The amount of syrup or oil is not enough. 8. The filling is low in sugar and oil.

Question 15: The reason why moon cake syrup returns to sand:
1. Too little water was added when boiling syrup 2. No citric acid was added or the amount added was too little 3. The fire was too strong when boiling the syrup 4. The stirring was improper when boiling the syrup 5. When it was cold, it moved several times without natural cooling These are common problems and causes in our moon cake production,
In addition, we still have some vague problems in daily production, such as:
1. What is the appropriate temperature for moon cake packaging?
The packaging temperature of moon cakes is related to the type of deoxidizer we use and production links. Moon cakes are easily contaminated during the cooling process. The longer the cooling time, the greater the possibility of contamination. The shorter the cooling time, the temperature of the moon cake itself will be better. high. When the moon cake is cooled to 50-60℃, the temperature difference between the inside and outside of the cake is relatively small, the water dispersion is not strong, and the water emitted after packaging will not quickly condense on the packaging bag. Hot packaging overcomes the drawbacks of being easily contaminated by microorganisms caused by complete cooling, and ensures the hygienic quality of the product to the greatest extent.
2. What kind of moon cake syrup is the most ideal?
The storage time is three months, the sugar content is 78-80%, and the golden color, soft golden moon cake syrup is ideal.
3. How many egg yolks are most suitable for mixing a whole egg?
Most companies use two egg yolks with one whole egg for brushing eggs on the surface of mooncakes. Some companies also use three egg yolks with one whole egg to make the surface of their mooncakes look more ruddy.
4. What is the appropriate ratio of flour, syrup, and oil for Cantonese-style mooncake syrup skin?
The proportion of most Cantonese mooncake crusts is based on 100% flour, 75% syrup, 25% oil, and 0.5% liquid soap.