Moon Cake

Moon Cake

1. Put the sunflower oil, lye and invert syrup in a clean bowl and stir until they are completely combined.

2. Slowly sift the weighed low-gluten flour and high-gluten flour into the mixed syrup, oil, and alkali solution, and fuse them with a spatula.

3. Wrap the yellow noodles in plastic wrap and put them in the refrigerator for 1 hour. (Because the freshly mixed dough is very sticky, it will not be so sticky after 1 hour in the refrigerator for the final filling)

4. First, put the egg yolk in the oven at 210 degrees and bake for 5 minutes, then take it out and let it cool before wrapping it in the lotus paste. First 25 portions of lotus paste filling are rolled into a circle, and then flattened and wrapped into 10 grams of salted egg yolk. (I made 50 grams of moon cakes each. Of course, the moon cake molds also prepared 50 grams. Therefore, the various fillings and the dough should be paid attention to the ratio. Generally, 10 grams of salted egg yolk, 25 grams of lotus paste, and 15 grams of dough are made. 50g moon cakes)

5. After performing the above steps, 1 hour has passed, then take out the refrigerated pasta in the refrigerator, weigh a 15 g portion, squeeze it, and wrap it in the filling made of egg yolk and lotus paste. Then spread some flour in the mold, and then press the moon cake, so that the moon cake is formed.

6. After the moon cakes are formed, sprinkle some water on the moon cakes, and finally spray water with a spray bottle, spray more points, so as to prevent the moon cakes from cracking during the baking process.

7. Put the sprayed mooncakes into the preheated oven (preheat 210 degrees for 5 minutes) and the upper and lower pipes for 210 degrees for 5 minutes. After they are taken out, brush them with egg wash. Be careful to brush them lightly so as not to cover the patterns on them. Finally, put it in the middle of the oven, and bake the upper and lower tubes at 180 degrees for 15 minutes.

Tips:

1. Stir the syrup, alkali water and oil evenly, otherwise the dough will stick to your hands, which is not conducive to the final package. 2. Weigh the weight of each ingredient, generally 10 grams of salted egg yolk, 25 grams of lotus paste filling, 15 grams of dough. 3. Be sure to spray some water before entering the oven, because I did not spray the water well enough, it was a little cracked.