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1.
First make the crust, put the inverted syrup, peanut oil, liquid soap and custard powder into the container.
(For the production of Jianshui, see: http://www.meishij.net/zuofa/zizhishishui.html)
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2. well mixed.
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3. Add flour.
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4. Mix well, cover with plastic wrap and relax for more than 2 hours (do not refrigerate, otherwise the crust will feel sticky even if it is warmed up and operated again).
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5.
Time to relax the dough to prepare the filling, divide the custard filling into 35 grams (according to the ratio of the crust to the filling 3:7), a total of 10 fillings.
(For the production of custard filling, see: http://www.meishij.net/zuofa/naihuangxianjianban.html)
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6. Take the loose dough, divide it into 15 g each, cover with plastic wrap and set aside for later use.
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7. Take a small dose and squash the middle part with your thumb.
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8. Then put in a custard filling and slowly push up the small dose with a tiger's mouth.
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9. Wrap it like a gnocchi, and close your mouth.
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10. Do the remaining 9 in turn.
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11. First brush a thin layer of oil around the moon cake mold, put in the moon cake embryo covered with fillings, and press it well.
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12. Do it all.
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13. Preheat the oven to 200 degrees and bake for 5 minutes to set the shape.
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14. Take it out and brush the surface with egg yolk liquid.
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15. Continue to bake at 200 degrees for 15 minutes, until the moon cake has a bulging sensation and the surface is colored.
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16. Take out and let cool.
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17. Finished picture.
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18. Finished picture.
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Tips:1. Oil return is the biggest feature of Cantonese-style mooncakes. The freshly baked crust is hard, and it will become oily and soft after being left for 2 or 3 days. It will merge with the filling to produce an integrated taste of the crust and filling.
2. After the baked mooncakes are completely cooled, they should be sealed and packaged. Don't refrigerate the Cantonese mooncakes. Wait 1-2 days to return to the oil before eating. They can be stored for 1-2 weeks. Therefore, the whole process should be hygienic.
