Homemade Patriotic Moon Cakes, The Diaoyu Islands are Chinese!
1.
Prepare the materials.
2.
Pour the ghee, syrup, and water into a fresh-keeping bowl and stir until the sugar and oil are well combined. Pour the sifted moon cake powder into the stirred syrup. Note that you can't knead vigorously in this link, just use a spatula to gently stir evenly, and it will be mixed soon!
3.
Then knead the dough until it is smooth and soft. Cover the stainless steel basin with plastic wrap and let it stand at room temperature for more than 1 hour before use.
4.
Separate the prepared fillings one by one. The general Jianyi skin filling ratio is 4:6. I also packaged 3:7. Personally think 4:6 is better to wrap. The crust is too thin to wrap. Note that if you want to put salted egg yolk, the weight of the filling is the sum of the weight of the mooncake filling and the egg yolk. Weigh accurately one by one. My specific ratio is 18g or 17g egg yolk, with 42 or 41g filling, and then with 40g skin. I personally feel that this is the best to master, and I've seen it eagerly, and it's pretty good. If you don’t wrap the egg yolk, just use 60 grams of stuffing and 40 grams of skin. In short, how big the mold is, you need as many grams. Mine is a 100-gram mold. The filling should be tightly packed with salted duck eggs, and there must be no gaps! Otherwise, the finished product will be deformed after baking! After wrapping, roll it into a ball for later use.
5.
Divide the awake crusts in proportions and knead them one by one.
6.
One by one, press the skin to wrap the filling. The crust should be completely covered with the filling. Make it into a circle again.
7.
Sprinkle the hand powder from the first step on the wrapped moon cake balls (this is to prevent the dough from sticking to the moon cake mold), and then gently insert it into the mold.
8.
Place the lower mouth of the moon cake mold flat on the table, hold the upper handle and press it down firmly, and finally release the handle and gently push the moon cake out. In this way, a model of Cantonese-style mooncakes will come out
9.
After preheating the oven at 180 degrees (different ovens will vary), put the mooncake on the middle layer and bake for 3-5 minutes, take it out, and apply a layer of egg liquid on the surface of the mooncake with a brush. Brush the egg liquid thinly and evenly, and use a brush to suck away more areas. Put the mooncakes with the egg mixture into the oven and continue to bake them until they are about maroon red on the surface.
10.
Baked into finished products
11.
After cooling, you can use the package to seal the package, it's like that!
12.
Here is a collection of five molds, Diaoyu Islands, China! Reunion of the Four Seas! Down with little Japan! Eat up little Japan! Drive away little Japan!
