Preheat in Advance for Mid-autumn Festival———————【traditional Bean Paste Mooncakes】
1.
Lishui 1ML
2.
Peanut oil 25ML
3.
Pour the inverted syrup into the container, add liquid soap and peanut oil in sequence, and stir evenly with chopsticks.
4.
Sift all-purpose flour into the syrup
5.
And mix evenly with a spatula
6.
After mixing into this dough, wrap it in plastic wrap and put it in the refrigerator to relax for more than one hour
7.
The bean paste filling is made by myself. I divide the filling while the skin is slack. The skin and filling are divided at a ratio of 2:5.5. After the filling is weighed, it is kneaded into a ball by hand, as shown in the figure (my mold is 75G) So the skin is 20 grams and the filling is 55 grams
8.
After the skin is relaxed, it is also divided and weighed and rolled into a ball. Take a piece of skin and squash it.
9.
Put the red bean paste on the skin
10.
Hold the filling with one hand, and push the skin up with the mouth of the tiger with the other hand. When the skin is halfway through the filling, turn it over and push the skin with the palm of your hand.
11.
Until the skin is evenly wrapped around the stuffing, as shown in the figure
12.
Then put the moon cake ball in the hand powder, evenly dip a layer of flour, and put the moon cake ball into the thin powder mold
13.
Fix the mold in the bakeware covered with greased paper, and press the mold down firmly. This is the pressed mooncake blank
14.
After all the moon cake blanks are pressed, spray water on the surface, and send the sprayed moon cakes into the preheated oven
15.
In the middle of the oven, fire up and down, take out after 8 minutes at 200 degrees
16.
Then prepare the egg liquid for brushing on the surface, use an egg yolk and 15ml egg white to mix well.
17.
This is the mooncake dough that has been set after baking for 8 minutes. Spread the egg yolk evenly on the mooncake dough that has been baked for 8 minutes; then put it into the oven after the shot is finished. At this time, the oven temperature will turn to 180 degrees and take it out after baking for 15 minutes.
18.
Take it out and let it cool, and then put it in a sealed bag or container and let it stand for one to two days. This process is called oil return. Mooncakes can only be eaten after oil return, and the taste is best at this time.
Tips:
1. When sifting the flour, don't use a whisk to stir, use a spatula or spoon;
2. Be light when brushing the egg liquid, try to use the pat. I brushed the egg liquid too much this time, and the egg liquid was a little blocked after it was dried.
3. The moon cakes are crisp and hard when they are just baked, they need to be cooled and sealed for one to two days, and then eaten after returning to the oil;
