Cantonese-style Moon Cakes (oil Return Overnight)
1.
Peanut oil spare
2.
Invert syrup, salt, peanut oil, and liquid water, mix well
3.
Sift the flour and milk powder together
4.
Stir well
5.
Wrap with plastic wrap to relax for 2 hours
6.
Half an egg yolk wrapped in lotus seed paste
7.
Bean paste or other flavors will do, wrap round
8.
Take 15g mooncake skin and press it smoothly
9.
Put a filling
10.
Push tight with a tiger's mouth
11.
Round, like this
12.
Add flour into the mold and pour it out
13.
Press pattern
14.
Arrange neatly in the baking dish, preheat the oven to 190-200 degrees, bake for 5 minutes, take out
15.
Brush a thin layer of egg yolk liquid, remember not to brush too much, it will make the pattern unclear 170 degrees and bake for about 10 minutes, depending on the color
16.
Just return the oil overnight
17.
You can also return the oil in the box
18.
Package delivery
19.
Kawaii~
Tips:
Reasons for the shortened shelf life of moon cakes:
1. The filling of mooncakes is insufficient in sugar or oil
2. The amount of syrup or oil in the mooncake crust is insufficient
3. Insufficient baking time for moon cakes
4. Packaging must be completely cooled
Reasons for the collapse of moon cakes after being baked:
1. Mooncake filling contains too much sugar
2. The baking time is too long
3. The softness and hardness difference between mooncake crust and filling is too big
Reasons for the waist after the mooncakes are baked:
1. Mooncakes are not fully baked
2. Insufficient filling sugar and oil
The surface of the mooncake is dry and cracked after being baked:
1. The mooncake crust is too dry and hard
2. The oven is too hot and the baking temperature is too high
Causes of Cantonese-style mooncakes leaking:
1. The filling is too soft
2. Mooncake crust is too soft
3. The baking temperature is too low
The surface of the mooncake is not bright enough, you can add a little bit of salad oil to the egg liquid to increase the brightness. You can also spray a little bit of water before the mooncake is put into the oven, so as to balance the heat of the mooncake skin inside and outside, which is conducive to the mooncake skin not cracking
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