Cantonese-style Moon Cakes, Handmade
1.
The inverted syrup is emulsified and mixed with peanut oil. When the syrup and the oil are fused, the emulsification is completed, no need to wait
2.
Add alkaline water and continue stirring until combined
3.
Add flour without sieving, use a spatula to mix until you can’t see the dry powder, put on anti-stick gloves and knead it evenly, no need to knead
4.
It can be proofed at room temperature, preferably more than three hours, in the best state and easy to operate. I have tried to wake up for two hours!
5.
I bought the salted egg yolk from the market. It is purely natural pickled and peeled by hand. You don’t need to spray wine. You just need to bake the skin in the oven and prepare it for oil. You can take it out!
6.
I made 63 grams, the ratio is 3/7, that is, 19 grams of pie crust, 44 grams of lotus paste and egg yolk. After wrapping, roll it in the flour and stick a thin layer of flour, no limit to high or low flour.
7.
I use an air stove, set the shape at 180 degrees for five minutes, take out a layer of egg yolk liquid, turn the air stove to 160 degrees and continue to bake for 6 to 8 minutes, see the moon cakes colored and ready to be baked! By the way, remember to spray a thin layer of water mist on the surface of the mooncakes before baking!
8.
Beautiful after returning to the oil!
9.
For more interactive information, please pay attention to the public account: Beautiful Baking Academy
Tips:
1. Invert sugar I use Shunnan Golden Golden Golden Syrup, Taikoo Syrup is also available, I have tried it. You can also buy inverted syrups of other brands, but it is not recommended to cook them yourself. If you want to use your own syrups, you may need to adjust the amount of formula.
2. I used Shunnan low-sugar filling for lotus seed paste. After trying many brands, I still feel that this brand has the lowest sweetness!
3. It is best to buy freshly peeled duck eggs, which are really different from those in vacuum bags. When roasting duck egg yolks, they must not be roasted. If there is too much oil, the finished product will have a dry taste. The fillings are separated.
4. The finished crust is best used up on the same day. If it is not used up, put it in the refrigerator and use it up within two days. The pasted crust will not affect the oil return effect, but it is difficult to pack when filling fillings. There is a crack.
5. Wear disposable gloves to touch the mooncakes after they are out of the oven, otherwise the bacteria on your hands will affect the shelf life of the mooncakes, and immediately seal the package when it is cool.
6. If you make more moon cakes, you can heat it appropriately. The open-hearth furnace is generally set at 200 degrees and baked at 180 degrees. Because the temperature of each brand's oven is different, you have to adjust the temperature flexibly.
If you have any questions, please add my WeChat account: wangmeili858 or leave a message to me! Help me with an assignment, it is also considered support for me, so that I have the motivation to write a better formula for everyone, by the way, click to pay attention!
