Golden Peach Jujube Mud Mooncake
1.
First add the invert syrup to liquid soap and mix well.
2.
Then add peanut oil and stir evenly with a manual whisk until it is emulsified.
3.
Pour the sifted flour on the noodle pad, set aside a little flour to adjust the hardness.
4.
Then pile the flour into a small slope, hollow out the middle, and pour the second part of the liquid into it.
5.
Use a spatula to sprinkle the flour in a little bit, and slowly blend until it slowly blends into a dough, then wrap it in plastic wrap, and refrigerate and comb for 2 hours.
6.
The combed dough is divided into small pieces, 25g each, and the jujube paste filling is divided into 50g each. (The ratio of mooncake crust to filling is 2:8 or 3:7, mainly depends on personal preference)
7.
Take out a piece of dough, knead it into a ball, and flatten it with a scraper.
8.
Put on the PVC gloves and then pick it up and place it on the tiger’s mouth of one hand. Then put the prepared filling on the center of the noodle, wrap the filling with the skin, and push it up little by little, making sure your hand is light. Don't show up, try to make the dough even.
9.
After wrapping, it becomes a round ball, roll it with a thin layer of cornstarch for easy demoulding, and then buckle the moon cake mold on the ball, press the moon cake pattern twice quickly and vigorously, and immediately lift the mold. finished.
10.
Lightly spray a little water on the surface of the mooncake, then put it in a preheated oven at 210°C and 190°C, and bake for 8 minutes.
11.
After the first baking, the mooncake pattern is finalized. After leaving it at room temperature without being hot, use a wool brush with a little egg yolk liquid and apply a thin layer of speed to the surface.
12.
Re-enter the oven preheated at 180 degrees and bake for 12-15 minutes. This time needs to be adjusted according to your own oven.
13.
After the second baking is completed, take it out immediately and let it cool on the net.
14.
Add edible gold powder and a little rum to mix thoroughly, and use a small brush to paint a layer on the pattern on the surface of the mooncake.
Tips:
The mooncakes just baked have a very dry and hard crust. 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.
