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1. Stir the syrup, peanut oil, and soap with egg soak thoroughly. (Stir until it's bright and thick like a ribbon)
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2. Add all-purpose flour and milk powder
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3. Use a spatula to mix evenly. Wear gloves and knead gently at this step. Wrap with plastic wrap and let stand for two hours
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4. Weigh the crust and the filling separately and round it
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5. Take a pie crust and wrap it with filling
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6. Slowly push with a tiger’s mouth, pushing as evenly as possible
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7. Close your mouth and round it
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8. Roll with a little cornstarch
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9. Pat off the excess starch and knead it into a cylindrical shape
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10. Put it into the moon cake mold, arrange it on the golden plate and slowly press it out, gently push
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11. Slowly roll out and arrange them one by one
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12. Spray a little water mist on the surface
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13. Put it in a fully preheated oven, bake the lower layer at 210 degrees for 6 minutes, take it out and let it cool, and brush with a thin layer of egg yolk water (add a little water to an egg yolk and stir evenly, you can add a few drops of oil) Do not brush more, the egg yolk water brush with too much pattern will not look good, just take it again. Be sure to use a wool brush, not a silicone brush.
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14. Turn 180 degrees and bake for about 15 minutes. Enough coloring is enough to have a little drum on the side. If the oven is too small and needs to be covered with tin foil in time, it is just right that the lower layer of my oven does not need to be covered
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15. The fragrant moon cakes are out, and the patterns are clear. The freshly baked mooncakes are a bit dry, so they will return to the oil within one to two days after they have cooled down and stored at room temperature. The crust has also softened. Start tasting~
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16. This is a mooncake with lotus seed paste and egg yolk. Is it tempting? 😄😄
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17.
Pure Bean Paste Mooncake (Thick Skin Version)
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18. Five kernel moon cakes
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19. After returning the oil, the mooncake is oily and translucent. If it’s the stuffing you bought, it’s okay to store it at room temperature for three weeks, and it’s best to eat the stuffing yourself fried within a week. If you want to keep it for a long time, seal the package and put it in the refrigerator. Take it out to warm up in advance when you eat it.
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20. Pack it up 😄😄
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Tips:The ratio of the crust to the filling is 3:7 or 4:6.
75 grams of moon cakes are based on the 3:7 crust and 23 grams of fillings are 52 grams, and the 4:6 crust is 30 grams of fillings and 45 grams.
50 grams of moon cakes are 35 grams of fillings for 15 grams of 3:7 crust and 30 grams of fillings for 20 grams of 4:6 crust. If you want mooncakes to look good, try to keep the softness and hardness of the crust and fillings as consistent as possible and follow the recipe carefully. If the fillings are too wet, they are prone to problems such as loose feet and cracks. You can use them before baking. Toothpicks pierce a few small holes on the moon cakes to remove moisture. The temperature of each oven is different. The specific temperature needs to be adjusted by your own oven.
