1. Sift all the flour into the egg-beating bowl and mix well.
2.
Weigh brown sugar syrup, liquid soap, and peanut oil into an egg-beating bowl, and stir evenly with a manual whisk until it is emulsified.
In the case of a large amount, the oil needs to be added in portions
3. Sift the sifted flour onto the mat again, pile the flour into a small slope, hollow out the middle, and pour the mixed liquid in the middle.
4. Use a spatula to cut in the flour little by little, slowly blend and press until it slowly blends into a dough, then wrap it in plastic wrap, and refrigerate and comb for at least 2 hours.
5.
The combed dough is evenly divided into 12 small pieces, each about 23-25g, the filling is divided into about 40g each, and kneaded into a ball for later use.
The ratio of mooncake crust to filling is 2:8 or 3:7. It depends on personal preference. Remember to cover with plastic wrap after grouping.
6. Take out the dough, knead it into a ball shape, flatten it with a scraper, put it on the tiger’s mouth, wear PVC gloves, put the filling on the center of the dough, wrap the filling with the skin, push up little by little, with your hands sure Be light, don't show up, try to make the dough even.
7. After wrapping, cover with plastic wrap, and then continue to wrap the next one.
8.
The moon cake mold is buckled on the ball, hold the mold with the left hand, and press the moon cake pattern with the right hand twice at a high speed and vigorously. Lift the mold immediately.
The pressing mold can be rolled with a thin layer of corn starch, which is convenient for demoulding, without repeated pressing, which is easy to affect the appearance
9.
Before entering the oven, you can spray a little water on the surface of the mooncake, heat up to 210℃, lower the heat to 190℃, and bake for 6-8 minutes after preheating.
The best preheating is 20 minutes, the temperature and time need to be adjusted according to the actual situation of the oven
10.
After the first baking is completed, after leaving it at room temperature without burning your hands, brush a layer of egg yolk water on the surface at a speed. Do not brush on the side. Control the egg yolk water not to flow to the side. Try to make only a thin layer of the surface.
Egg yolk water = 1 egg yolk + a little purified water, mix well and sieve
11. Then put it in a preheated oven at 180°C and bake for about 12 minutes. After baking again, take it out directly and transfer it to a drying net to let cool.
12. 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:1. The ratio of the skin to the filling of Cantonese-style mooncakes is generally 2:8, 3:7, which can be adjusted as appropriate;
2. The moon cake made by the formula is about 63-65g, and the mold is 63g;
3. The water absorption of different flours is different, and the consistency of syrup is also different. Therefore, you can reserve a little flour when you make it for the first time, and finally adjust it according to the state of the dough.
Thank you Shui Lianyou for providing the formula
