Classic Brown Sugar Five-nut Mooncakes, Guaranteed to be Good at First Sight, Not on Mid-autumn Festival

Classic Brown Sugar Five-nut Mooncakes, Guaranteed to be Good at First Sight, Not on Mid-autumn Festival

1. All powders can be sieved together for later use. Brown sugar syrup, liquid soap, and oil can be directly weighed and placed in an egg-beating bowl. (In the case of a large amount, the oil needs to be added in portions)

2. The brown sugar syrup, liquid soap, and oil are stirred evenly with a manual whisk until emulsified.

3. Sift the sifted flour onto the mat again, then pile the flour into a hillside, hollow out the middle, and pour the mixed liquid in the middle.

4. Use a scraper to sprinkle the flour in a little bit, and slowly blend until it slowly blends into a piece of dough, then wrap it in plastic wrap, refrigerate and comb for at least 2 hours, 4 hours is best.

5. The combed dough is divided into small pieces, 25g each, and the filling is divided into 50g each, knead into a ball for later use. (The ratio of mooncake crust to filling is 2:8 or 3:7. It depends on personal preference. Remember to cover with plastic wrap after grouping.)

6. The separated skins and fillings must be covered with plastic wrap!

7. Take out a piece of dough, knead it into a ball, flatten it with a scraper, pick it up and place it on the mouth of one hand, remember to wear pvc gloves! Then put the filling that is ready to be kneaded into a ball at the center of the dough, wrap the filling with the skin, and push up little by little, with your hands light, not exposed, and try to make the dough even.

8. Be sure to cover with plastic wrap after wrapping!

9. Before molding, roll a thin layer of cornstarch to facilitate demoulding.

10. The moon cake mold is buckled on the ball, the left hand holds the mold, and the right hand presses the moon cake pattern with two speeds and vigorous strokes. Lift the mold immediately to complete it.

11. There is no need to press repeatedly, which affects the appearance.

12. Before entering the oven, lightly spray a little water on the surface of the mooncakes.

13. Then put it into an oven that has been heated at 210 degrees and lower at 190 degrees (preheating is best for 15-20 minutes) and bake for 6-8 minutes. (The temperature of the oven is not absolute, it needs to be based on the temper of the oven)

14. After the first baking is completed, take it out at room temperature and leave it at room temperature without burning your hands. Use a wool brush to dip a little egg yolk liquid on the surface, and brush a layer of egg yolk water on the surface at a high speed. There is only a thin layer on the surface. (Egg yolk water = 1 egg yolk + 10g milk + 1g salt)

15. Re-enter the oven preheated at 180 degrees for about 12 minutes. Adjust this time according to your oven temperament.

16. After baking again, take it out directly, transfer it to the drying net and let it cool before packaging.

Tips:

1. The soap used in moon cakes is used to neutralize the acidity of the syrup. Because if it is an acidic crust, it is not easy to color when baking, and the more alkaline the crust is, the easier it is to color when baking. In addition, the liquid soap can also make the crust slightly fluffy. It should be noted that because of the differences in production (different syrup concentration, different acid content, etc.), the amount of liquid water required for different inverted syrups is different, and the amount in the formula may not meet your actual requirements. The safest way is to make a few trials first and observe the coloring effect of the crust. If the color is not applied, it means that the liquid soap is used less. On the contrary, if the color is too dark, it means that the liquid soap is used too much.
2. The crust of the mooncakes just baked is very dry and hard. After cooling, it is sealed and placed for a period of time, the crust will gradually become softer, and the surface will also have a layer of oily luster. This process is called "oil return". The oil return of the crust is related to the crust formula, the inverted syrup formula, and the type of filling. Depending on how the mooncakes are made, the oil return time is different, some may take three to five days, and some may even take a week. If the moon cake does not return to the oil for a long time, it means that there is a problem with the production.
3. The production process of Cantonese-style moon cakes is actually very simple, but it is not so simple to keep the clear patterns after the moon cakes are baked. The following must be done: First, the crust should not be too thick, and the ratio of the filling to the filling should be 2:8 or 3:7. If the crust is too thick, it will be easily deformed during baking, and the pattern will naturally be out of shape. Secondly, the quality of the inverted syrup is also critical. If the syrup is too thin and has too much moisture, the pattern of the baked moon cakes will also be unclear.
4. Do not apply oil on the baking pan, and do not put anti-sticky things on it, but you can put tin foil on it.
5. A good Cantonese-style mooncake must meet the following three conditions at least. After making the mooncake, let’s take a look at it:
1. The coloring is good, neither too deep nor too shallow; 2. The pattern is clear, does not lose shape, and does not disappear; 3. The crust can return to the oil smoothly.