1. Prepare all raw materials and equipment first.
2. I chose Xinliang moon cake flour
3. The stuffing uses Suwang’s rattan pepper beef stuffing
4. Add oil, syrup, soap, salt, etc. all at once.
5. Stir evenly with a whisk
6. After stirring, the water and oil will no longer be separated to reach such a state
7. After the flour and milk powder are sifted, add in twice and mix well
8. After mixing, the dough is covered with plastic wrap, sealed and relaxed for 2 hours.
9. The loosened dough is divided into 10 parts and kneaded into small balls, each of which weighs about 21 grams. Roll 30 grams of beef with rattan pepper into 10 small balls. The balls should be covered and kept fresh in time.
10. Press the dough on the chopping board with the palm of your hand to form a round dough with a thick inside and a thin outside, and then use a scraper to shovel it from the side and put it back into the palm of your hand.
11. Pie crust and filling on the left hand
12. Put the pie crust and filling in the palm of your hand with your left hand, push the filling ball in with your right hand, and rotate the left hand to push the pie crust evenly close to the filling until it encloses the entire filling ball.
13. Finally, the mouth of the left hand was tightened, and both hands were rubbed into a smooth green mooncake.
14. Dip five meters of starch with both hands to prevent sticking, align the smooth side of the green mooncake and send it into the mold.
15. I like to make thin cakes, so I used 63g molds and put the mooncakes into the molds by hand and pressed them tightly.
16. The mold is aligned with the baking tray and pressed down evenly and vertically with both hands, and the moon cake mold is lifted to push out the moon cake green body.
17. Moon cake sauce purple before entering the oven
18. Preheat the oven at 200 degrees for 10 minutes. After the baking pan is put into the oven, spray the water in the oven to let the water vapor fall on the crust. Then set the oven to 180 degrees and lower the heat to 150 degrees. Bake the middle layer for 5 minutes and then take it out and brush the egg mixture.
19. The mooncakes brushed with egg liquid are then put into the middle layer of the oven at 170°C for 15 minutes and bake until the surface is colored, then take it out and let it cool.
20. The mooncakes are sealed and packaged after cooling, and the oil is returned two days later to be eaten. The mooncakes that have returned to the oil will have a soft, soft crust, and the beef with vine pepper and beef will have a strong aroma and taste.
Tips:The low temperature of the room temperature can directly relax the dough. The oven temperature can be set according to your own oven. The sprayed water can make the mooncake crust soft and not easy to crack. The bottom fire should be low when the mooncake is shaped and baked. This recipe is suitable for Cantonese moon cakes with any savory fillings.
