1. Weigh the high powder and low powder and mix them evenly.
2. In a large clean bowl, add invert syrup, soap and peanut oil, and use a manual whisk to mix well until it is emulsified.
3. Sift the flour into the sugar and oil basin (don't pour it all down at once, leave a little bit to see the situation before adding), first press and mix with a spatula, and finally put on disposable gloves to fuse the flour and sugar and oil mixture, not kneading, but kneading .
4. Arrange the dough, the dough is moderately hard, neither too hard nor too soft, then wrap it with plastic wrap and keep it in the refrigerator for 2-4 hours.
5. Prepare the mooncake filling, crush the salted egg yolk, and knead it evenly with other ingredients.
6. Divide the filling into 16 equal parts.
7. Take out the refrigerated dough and divide it equally into 16 portions.
8. Take a portion of the dough, roll it lightly with a rolling pin into a round piece, hold it on the left hand, and put a filling on it.
9. First wrap the dough with fillings, then press the thumb of your right hand on it, and the other four fingers to support the bottom, and slowly push up the dough with the mouth of your left hand until it completely covers the fillings. The dough should be as even as possible.
10. After the mooncakes are made, coat them with a small amount of cornstarch to prevent sticking. (At this time, the oven starts to preheat, 190 degrees for 15-20 minutes).
11. Put the moon cake embryos into the moon cake mold, then buckle down on the baking tray in a suitable position, press a little harder for a few seconds, then lift the mold to push out the moon cake. Spray a little water on the surface of the finished moon cake, put it in the preheated oven, and bake for 6-8 minutes before setting the shape.
12. Take a raw egg yolk, add 1 gram of salt, 1 tablespoon of water, stir well and filter again. After the wool brush is dipped in the egg yolk liquid, be sure to skim the excess egg liquid on the edge of the bowl.
13. Brush the wool brush vertically on the surface of the mooncake quickly, evenly, without brushing on the side.
14. After brushing the egg mixture, put the mooncakes into the oven and bake at 180 degrees for 10-12 minutes. The specific time and temperature are adjusted according to your own oven, and the surface is slightly black.
15. After the mooncakes are baked for the second time, let them cool, seal them, and eat them as soon as possible. The color of the first plate is darker and a bit dark, but it is not obvious after the oil is returned.
1. The ratio of Cantonese-style mooncake crust to filling is 2:8 or 3:7, and it can be 4:6 if the novice is not able to master it. But the crust is too thick, it is easy to deform when baking, the pattern is out of shape, and it is not delicious.
2. The relationship between inverted syrup and soaps is more complicated. You can read more about the courses of the great gods. It is more fragrant to make mooncakes with peanut oil.
3. The mooncakes that have just been baked are dry. It can be as short as a few hours or as long as a week. The crust will become oily and the mooncakes will be delicious. This is the "oil return" of mooncakes. If the oil is not returned, it indicates that there may be a problem in the moon cake making process, and the material ratio may be inappropriate.
4. When brushing the egg mixture, be sure to skim off the excess egg yolk water, otherwise the baked moon cakes are ugly.