Golden Crab Mooncakes Make Golden Autumn
1.
Put the moon cake special syrup, liquid ghee, and liquid water into a large container, stir well until it is completely combined, then sift into the moon cake special powder, mix well by cutting and mixing, then cover with plastic wrap and relax for 1 hour
2.
Take out 20 grams of loose pie crust, knead it into a ball shape and press it into a leather bag, add 30 grams of filling, and round it.
3.
Use a toothpick to lightly press the wrapped mooncake embryo into stripes on the picture, or not to draw stripes, and then use black beans to embellish the eyes
4.
Take out an appropriate amount of cake crust and knead it into a crust (see 1), then use the cake crust to form crab legs 2 and crab claws 3
5.
Place the kneaded crab claws and crab claws on the round cake crust in Figure 1 above
6.
Place the mooncake embryos on the bottom of step 5, and the crabs are basically ready for baking. Preheat the oven to 200 degrees.
7.
Place the crab mooncakes on the baking tray, and bake them in the middle of the oven for 3-5 minutes until the mooncakes are shaped and the surface is slightly yellow. Take out and lightly brush a layer of egg yolk liquid and bake for 3-5 minutes. Take out and brush the egg yolk liquid again, and bake until the surface is slightly maroon red (about 7-12 minutes) and then turn off the heat. After baking, take it out and let it cool. After the mooncake has cooled, let it rest in a cool place for 2-4 days and return to the oil for consumption.
Tips:
1. Mooncake fillings can be egg yolks, lotus seed paste, etc. You can add whatever fillings you like!
2. When baking, pay attention to adjusting the temperature. It is best to use an oven thermometer to measure it to prevent the oven from being inaccurate. It is best to turn on the hot air function to make the mooncakes evenly heated and colored
3. It is best to bake until the surface is slightly reddish red
4. Don't eat it immediately after baking. Take it out and let it cool. After the mooncake has cooled, leave it in a cool place for 2-4 days before returning to the oil before eating.
