1. Prepare the raw materials, mix the inverted syrup and liquid soap, stir and add sunflower oil
2. Be sure to stir until it is evenly mixed
3. Sift the flour, add one-third of the flour to the liquid, mix well, then add the remaining flour, mix well
4. Don't need to knead excessively to avoid tendons, put it in a fresh-keeping bag for 1 hour
5. I use 100g moon cake mold, with 50 grams of skin per tablet
6. 50 grams of stuffing
7. Wrap the chestnut filling with egg yolk
8. Good team
9. Pie crust stuffing
10. Good team
11.
Use a mold to press out moon cakes. Put the kneaded moon cakes in low flour, lightly dip a little flour, pour some low flour in the mold, and then knock out all the flour.
Put the thick side of the mooncake into the mold. Be careful not to let the dough touch the sides of the mold, which will damage the dough. So in this step, I will roll the dough into a slightly oval shape and put it in and gently lift the mold. Let go, one moon cake is ready
12. I bake the two plates alternately, so I made two plates together, spray a little water before baking, preheat the oven to 200 degrees, middle layer, bake for 5 minutes, take out an egg yolk + a spoonful of egg white, beat it and wait for the mooncakes to cool slightly. After the egg mixture, scrape off the excess egg mixture on the side of the bowl, and gently brush the protruding part of the moon cake pattern. The method of baking is 200 degrees for 5 minutes, and 180 degrees for three for 5 minutes. Let cool for 5 minutes each time , Brush the egg liquid when it cools, the first time only the surface of the mooncake, and the second and third time both the surface and the side. Because the two plates are grilled alternately, one plate is just roasting when one is drying, and the time is fully utilized
13. These moon cakes are made for only two hours. I took pictures before returning the oil. After the oil is returned, it will be more beautiful. (People who don’t know how to bake may not understand what the mooncake is. You add oil when you make the mooncake crust. , Inverted syrup, low-gluten flour and other raw materials, after stirring to form a temporary emulsification system, that is, the emulsification system may be disintegrated under certain conditions; moon cake skin is filled with filling, after baking, the moisture content of the skin is very low, probably 5%, but the moisture content of the filling is still relatively high, usually around 20%; in this way, when the moon cake is placed, the moisture in the filling will migrate to the crust. After the dry crust absorbs enough water, Because water and oil are incompatible with each other, the original emulsification system will be destroyed, and the oil will naturally penetrate outward, giving people the feeling that the cake is oily, shiny, and transparent, that is, "oil back".
Tips:Cake crust: 100g medium powder, 70g syrup, 30g oil (sunflower seed oil I used), 2g soap, (this is the amount of 100g moon cake molds made of 5, I multiplied by 8, made 8 servings, Increase or decrease by yourself)
