1. Liquid soap is an alkaline aqueous solution with a complex composition. If you can't buy it, you can mix edible soda noodles and water in a ratio of 1:3 instead (for example, 10 g of soda noodles with 30 g of water can make 40 g of soap). Add liquid water to the invert syrup, stir and mix well. Add peanut oil to the mixed syrup and stir to mix well. Pour in flour and milk powder and knead into a dough. Wrap the kneaded dough with plastic wrap and let it stand for 1 hour. Prepare raw salted egg yolks (note that cooked salted egg yolks are not recommended). If your salted egg yolk is fishy, soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell. After the dough is set aside, divide it into small portions as needed. Divide the lotus paste filling into corresponding small portions. The ratio of the skin to the filling is 2:8. For example, if you want to make 100 grams of moon cakes, divide the dough into 20 grams, and the lotus paste filling and egg yolk will be 80 grams.
2. Divide 1 lotus paste filling into two pieces, and put egg yolk in the middle. The lotus paste filling with egg yolk is rolled into a circle. Take a pie crust dough and flatten it in the palm of your hand. (The crust dough is sticky, so you need to pat some flour on your palm to prevent sticking) Put the lotus paste filling in the middle of the dough. Use both hands to slowly push up the cake crust to wrap the lotus seed paste. Continue to push up until the lotus seed paste is completely covered. Pay attention to the strength, try to make the pie crust evenly thick and not reveal the filling
3. After being wrapped, it becomes a round ball. Pat a little flour on the ball to make it easy to demould later. Put the ball dough into the moon cake mold. Press the moon cake mold directly on the baking tray to press out the moon cake pattern (do not apply oil on the baking tray, and do not put anti-sticky things on the baking tray, but tin foil can be used). When it comes to mooncake molds, it's OK. Spray some water on the surface of the mooncakes and bake them in a preheated oven at 200 degrees. Bake for about 5 minutes. After the mooncake pattern is finalized, take it out and brush the surface with egg yolk water (only brush the surface, not the side), then put it in the oven, bake it until the surrounding is a waist drum, and the cake crust is evenly colored. . It takes about 20 minutes to bake in total (the time is for reference, please adjust according to the actual situation of the oven)
Tips:1. The soap used in moon cakes is used to neutralize the acidity of the syrup. Because if it is an acidic crust, it is not easy to color when baked, and the more alkaline the crust is, the easier it is to color when baked. In addition, the liquid soap can also make the crust slightly fluffy. It should be noted that because of the differences in production (different syrup concentration, different acid content, etc.), the amount of liquid water required for different inverted syrups is different, and the amount in the formula may not meet your actual requirements. The safest way is to make a few trials first and observe the coloring effect of the crust. If the color is not applied, it means that the soap is used less. On the contrary, if the color is too dark, it means the amount of soap is excessive.
2. The soap used in this recipe is edible soda noodles + water instead. Soda noodles should be relatively common and can also be bought in supermarkets. It is also called sodium carbonate. Soda ash. Do not buy baking soda (sodium bicarbonate);
3. The crust of the mooncakes just baked is very dry and hard. After cooling, it is sealed and placed for a period of time, the crust will gradually become soft, 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 recipe of the crust, the formula of inverted syrup 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 mooncakes do not return to the oil for a long time, it means that there is a problem with the production;
4. The production process of Cantonese-style moon cakes is actually very simple, but it is not so simple to keep the clear patterns after the moon cakes are baked. The following points must be done: First, the crust should not be too thick, and the ratio of the filling should be 2:8. If the crust is too thick, it will be easily deformed during baking, and the pattern will naturally be out of shape. Secondly, the quality of inverted syrup is also very important. If the syrup is too thin and has too much moisture, the pattern of the baked moon cakes is also easy to be unclear. Therefore, to make moon cakes, cook the syrup first :);
5. Before putting the mooncake into the oven, spray a layer of water on the surface, don't forget.
