Pumpkin and Beef Paste Mooncakes
1.
Main ingredients: peanut oil, invert syrup, liquid soap, weigh in a bowl and set aside
2.
Main ingredients: all-purpose flour and whole milk powder are weighed and sieved 3 times
3.
Pour the flour on the dough pad, pour in the oil and sugar, mix evenly, and form a smooth crust dough, cover with plastic wrap and wake up for 2 hours (in the summer it needs to be kept in the refrigerator)
4.
(Weighing of fillings) 75g moon cake: 70g/each dose; 50g moon cake: 45g/each dose. (There can be 3-5g floating up and down, which is not exactly the same. Note: If it is egg yolk lotus paste filling, the lotus paste filling is 60g/each agent, plus one salted egg yolk, the average weight is 10g , The total weight is still 70g/each dose)
5.
Cover the well-divided filling with plastic wrap for later use
6.
(Weigh the waking up dough of the crust) 75g moon cake: 18-23g/each dose; 50g moon cake: 13-18g/each dose. Cover with cling film for later use
7.
Take a pie crust and press the base of your palm to flatten it
8.
Put a filling
9.
Hold the bottom with your left hand, use your right hand to push the crust up a little bit with the belly of your fingers, and slowly turn it in a circle to push up on each side. (My right hand is taking pictures!)
10.
Push to the 2/3 position, and use the right hand to push up, still using the left hand to support the bottom. (My left hand is taking pictures!)
11.
Pushing it to the point where it is almost closed, this level is all operated by the right hand.
12.
Once a mooncake is wrapped, don't worry at the beginning of this job, practice more and you will be familiar with it.
13.
All wrapped
14.
Place them in a baking tray covered with oilcloth. Do not place them too far away, because the mooncakes will not swell when they are baked. You only need to leave the thickness of the mooncake mold for two adjacent mooncakes.
15.
Install the flower piece on the moon cake mold and buckle it.
16.
Inside picture of the installed moon cake mould
17.
Scoop a spoonful of flour from the accessory bowl and put it into the moon cake mold
18.
Pour the flour back into the bowl while rotating, and shake it off gently.
19.
Make the flower slices and moon cake molds covered with flour (this step is to prevent sticking)
20.
Slowly slide the mold down the wrapped moon cake
21.
Slowly press to the bottom, and hold the mold with your left hand to keep the mold still (must be pressed and not moved randomly)
22.
While holding the left hand (my left hand is taking pictures in this step), use the root of the right palm to press down the handle of the mold a little bit until it can no longer be pressed, indicating that the moon cake has been formed and compacted.
23.
Hold the tarp around the mooncake with your left hand (taking pictures!), and gently lift the mold with your right hand.
24.
75g moon cake pressing film completed
25.
Take the 50g moon cake mold and operate in the same way, and the 50g moon cake film is also completed.
26.
All done
27.
Preheat the oven, upper the heat to 190 degrees, lower the heat to 170 degrees, middle level, bake for 20 minutes
28.
When preheating, prepare a small watering can and spray water all around the mooncakes
29.
At the same time prepare egg yolk liquid: one egg yolk + one spoon of egg white, mix thoroughly and set aside
30.
After the oven is preheated, put the sprayed mooncakes into the oven and bake them for 5 minutes, then take them out after setting.
31.
Brush a thin layer of egg yolk liquid, then quickly put it back into the oven and continue to bake for 15 minutes (this time is adjusted according to the opera's own oven).
32.
Take it out immediately after baking
33.
Loading
34.
Placing 1
35.
Placing 2
36.
Seal it in a plastic bag and wait for the oil to return.
Tips:
1. Buy ready-made fillings, a bag of 500g, a total of 9 moon cakes: 5 pieces of 75g and 4 pieces of 50g. 2. Just brush a thin layer of egg yolk water, and the finished product will be darker if the brush is too much. 3. The baked moon cakes need to be placed in an airtight jar or airtight bag, and eat for 1-2 days after returning to the oil. The flavor is better
