#新良第一节饼大赛#five-ren Moon Cakes
1.
Pour the inverted syrup into a small bowl. .
2.
Add oil and liquid water and stir well. .
3.
Add flour. There is no need to over-knead to avoid tendons. .
4.
Make up the dough and put it in the fresh-keeping bag for 20 minutes and use it. 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 myself) This formula is retained by me for many years of practice, and it feels particularly good. .
5.
Five-nut filling: (50 grams of filling is about 32 pieces, all nuts are fried) 200 grams of peanut kernels, 200 grams of sunflower seeds, 100 grams of sesame seeds, 250 grams of walnuts, 100 grams of pine nuts or pumpkin Ren, 150 grams of cooked flour 150 grams of cooked glutinous rice flour. 100 grams of osmanthus sauce (no honey is used, but no osmanthus sauce fragrance) 11 grams of Fenjiu (no high wine) 200 grams of clear water 50 grams of preserved fruit or raisins, 200 grams of sugar (with a reduced ratio of nuts) Dried kumquat has a special flavor. Pour all the ingredients in the filling into a small pot, mix well, and control the dryness by yourself with cooked flour and water. Knead the filling into a ball of 50 grams for use. .
6.
Put 50 grams of the mooncake dough into one dose for use. .
7.
Flatten the pie crust by hand, and place the filling as shown in the figure. .
8.
Slowly push the filling up, try not to pack air into it, and roll it into a ball after it is wrapped. Prepare more fillings at one time, round them all, and set aside (I covered with plastic wrap)
9.
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 then gently lift the mold. , Let go, one moon cake is ready. .
10.
Put all the mooncakes in the baking tray.
11.
Prepare an egg yolk + a spoonful of egg whites, and beat them up.
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, the middle layer, bake for 5 minutes and take it out.
13.
After the moon cake is slightly cool, brush the egg mixture and 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 3 minutes for 5 minutes. Let it cool for 5 minutes each time, brush the egg liquid when it cools, brush only the surface of the mooncake for the first time, and brush the surface and sides of the mooncake for the second and third time. Because the two plates are grilled alternately, one plate happens to be roasting while one is drying, and the time is fully utilized. This trick is for learning from bloggers, it is very powerful, thank you. .
14.
It will be more beautiful after the oil is returned (people who don’t know how to bake may not understand what is called oil return. When the moon cake crust is made, oil, inverted syrup, low-gluten flour and other raw materials are added. After stirring, a temporary emulsification system is formed, namely The emulsification system may disintegrate under certain conditions; the mooncake skin is filled with filling, and after baking, the moisture content of the skin is very low, about 5%, but the moisture content of the filling is still relatively high, usually about 20%; this way mooncakes In the process of placing, the water in the filling will migrate to the crust. After the dry crust absorbs enough water, the original emulsification system will be destroyed because the water and oil are incompatible with each other, and the oil will naturally be lost. It will penetrate outwards, giving people the impression that the cake is oily, shiny, and transparent, that is, "oil back".
15.
Finished product.
Tips:
Baking conditions] The middle level of the oven, the baking method, the oven is preheated in advance. Before baking, spray a little water on the mooncakes with a small watering can, and bake them alternately at 200 degrees for 5 minutes. Then turn 180 degrees for three times for 5 minutes, let cool for 5 minutes each time, brush the egg liquid when it cools.
The pie crust in the ingredient list is a recipe for 5 moon cakes. If you want to make 30 moon cakes, you can multiply them by 6. For the filling, look carefully at the description in Figure 5.
