Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. 1. Prepare all kinds of raw materials.
2. Make the pie crust first: Pour the inverted syrup, soap and vegetable oil into a basin, and stir evenly with a whisk.

2. 3. Sift in the mixture of low-gluten flour and medium-gluten flour and mix well.
4. Cover with plastic wrap, put the noodles in the refrigerator for about 20 minutes to make the dough more delicate and even.

3. 5. Then prepare the filling: Put the salted egg yolk on a plate, put it in the oven, and bake at 180 degrees above and below for 8-10 minutes. After allowing it to cool, wrap it with white lotus paste to form 50g balls. Divide the other fillings into 50 grams directly, and group them into balls, set aside for later use.
6. Divide the crust into 25 grams each, group them into balls and set aside.

4. 7. Press the pie crust in the palm of your hand into a round piece with a slightly thicker middle and a slightly thinner edge, and place the mooncake filling in the middle.
8. While rotating, push the outer pie crust at the mouth of the tiger and slowly close the mouth.

5. 9. Wrap all the fillings in this way to form balls. Preheat the oven and heat it up and down to 170 degrees for 10 minutes.
10. Install the flower piece in the pressing cylinder and clamp it tightly, sprinkle a little dry powder in the cylinder, knock off the excess part to prevent adhesion.

6. 11. Put the moon cake embryo on a non-stick baking pan, squeeze it slightly with the palm of your hand, and then put it into the mold to press out the pattern.
12. Put the good mooncake embryo into the middle layer of the preheated oven, heat up and down at 170 degrees, and bake for 10 minutes until the surface is set.

7. 13. Mix the egg yolk and a little water, brush the surface of the mooncake with a brush, return to the oven and continue to bake for 10 minutes.
14. After baking, take it out and let cool.

Tips:

1. The surface of the freshly baked Cantonese-style mooncake is a little harder. It needs to be sealed and stored for 3-5 days after being completely cooled. After the crust returns to the oil, it will become sweet and soft, and taste better.

2. The soap is used to balance the pH of the crust when returning to the oil, so it cannot be omitted.

3. The fillings used above can be selected according to personal taste. You can buy the finished products in bags directly, or you can fry them yourself. Because it is for children, do not contain alcohol in the filling. The salted egg yolk can be raw salted duck egg or vacuum-refrigerated salted egg yolk. It does not need to be soaked in white wine and can be cooked directly.

4. The purpose of brushing the egg yolk water is to make the surface of the moon cake more beautiful.

5. Common problems in making Cantonese-style mooncakes:
(1) If the crust is deformed and collapsed during the baking process, it means that the inverted syrup used has too much moisture or the formula ratio is incorrect. It may also be because the flour gluten is too low, the mixing is uneven, and the noodles are not refrigerated;
(2) If the filling bulges during the baking process, causing the crust to crack, it means that there is too much water in the filling. The filling will shrink after it is out of the oven, and the cracks will become difficult to see after the oil is returned.
(3) Cut open after baking. If the filling is not in the center and the crust is uneven, it means that the filling is uneven and the filling is not ball-shaped.

6. In addition, the cartoon "Luo Baby" was nominated for this year's International Emmy Awards, and it was also broadcast on Australia's ABC channel. The quality of our Chinese original animation is recognized by the world, which is also something to be proud of.