Overbearing Crab Mooncakes

Overbearing Crab Mooncakes

1. Preheat the oven at 160 degrees, spray the fresh salted egg yolk with high white wine, put it on a baking tray lined with greased paper, and bake it for 6 minutes. There are small bubbles on the surface of the egg yolk. Let it cool for later use. (Vacuum salted egg yolk needs to be soaked in oil overnight, then sprayed with high white wine, bake 6 minutes)

2. Put the inverted syrup, soap and peanut oil directly in the egg-beating bowl and weigh it, then gently stir with egg custard until it emulsifies.

3. Add milk powder and stir gently.

4. Add the sieved low powder.

5. Cut and mix evenly. Wrap in plastic wrap and refrigerate for 2-4 hours. Preheat the oven to 200 degrees.

6. Take out the red bean paste and knead the red bean paste evenly like rubbing clothes. The color of the kneaded bean paste will be a little darker. Weigh 50g of egg yolk together with red bean paste.

7. Weigh the plastic wrap in turn and set aside.

8. Roll the red bean paste into a ball, squeeze it, and wrap the egg yolk.

9. Close the egg yolk and wrap it into a ball.

10. Wrap everything and cover with plastic wrap for later use.

11. Take out the awake dough, weigh 30g each, round it, cover it with plastic wrap and set aside.

12. Take out a piece of dough, flatten it, and put the prepared filling ball on it.

13. Wrap it, and slowly push the whole ball a little bit.

14. Roll it in cornstarch and pat off the excess flour. Brush the crab mold with cornstarch, gently squeeze the wrapped ball into a cylindrical shape, and put it into the crab mold.

15. Push it back on the baking tray with greased paper vigorously and at a speed 2-3 times, lift the mold, and a small crab will do.

16. Press them one by one and spray a little pure water.

17. Put it in the preheated oven, heat up to 200 degrees and lower to 190 degrees, set the shape in 7 minutes, and turn the oven to 160 degrees to preheat

18. After setting, take it out at room temperature and put it to hand temperature.

19. Gently and quickly apply a layer of whole egg liquid on the surface of the crab. Make sure not to have too much egg liquid. Use the hair tip repeatedly to brush twice.

20. Put the small crabs in the oven again and bake at 160 degrees for 15 minutes. In fact, it is best not to turn off the oven. It is best to keep heating up.

21. After the roasting is complete, take it out immediately and transfer it to the drying net.

Tips:

1. When packing mooncakes, every step must be tight, and never let air in, otherwise it will affect the shape of the mooncakes.
2. Don't worry when brushing the egg liquid. Use the tip of the hair to dip a little egg liquid each time. After brushing, brush again from the beginning.
3. The mooncakes are dried until warm, sealed and preserved.