"tinrry Afternoon Tea" Teaches You How to Make Cantonese-style Mooncakes
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1. Before production, watch the video completely to understand the specific production steps and prepare the tools and raw materials needed;
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Preheat the oven up and down at 160 degrees;
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Soak the processed salted egg yolk in corn oil for one hour, and roll the egg yolk in corn oil at least once; put the salted duck egg in the oven at 160 degrees and bake the middle layer for 6-8 minutes. After baking, set it aside Let cool for later use; if you feel the egg yolk is fishy, you can spray a little white wine immediately after baking to remove the fishy smell.
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Then mix the inverted syrup and soap with a manual whisk, then add peanut oil and stir evenly, scrape off the edges and stir again, finally add all-purpose flour, press and mix with a spatula, and finally wear disposable gloves to knead the bread Until there is no dry powder, it is fully integrated;
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Wrap the finished mooncakes with plastic wrap and relax at room temperature for two hours;
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Next, weigh the filling part. The weight of the egg yolk and the filling is 35 grams, and then the filling is wrapped in the egg yolk and reunited. The wrapped filling should be covered with plastic wrap to prevent it from drying; if the egg yolk is too large, it can be cut into The two halves, if the yolk is too large, the mold will cause oil to erupt when the mooncake is baked;
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The oven is heated up and down, preheating at 165 degrees;
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8. Then weigh the loose mooncake cakes according to 15 grams each, cover them with plastic wrap, and take them out when they are used;
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Next, start wrapping mooncakes, round the cake crust, spread it out, wrap the filling, push the crust a little bit to seal, the specific technique can be watched in the video [13:31]
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The wrapped forehead moon cakes are glued into a mold with medium-gluten flour, and then press the mold to push it out; be sure to stick the flour, otherwise the moon cake will stick to the mold, do not move the moon cake at will after the mold;
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Then, lightly spray a layer of water mist on the top of the moon cake, not too much;
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Put it into the oven, fire up and down, 165 degrees in the middle, for the first baking for 5 minutes;
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When the mooncakes are baked, prepare the egg yolk water, mix the egg yolk and the cooking water evenly, and there are some egg tendons that can be picked out;
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After the mooncakes are baked, continue to keep the oven warm, and just brush the surface of the mooncakes with a thin layer of egg liquid. You don't need too much, just press it lightly;
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Put it into the oven again, and heat the middle layer up and down at 165 degrees, and bake for the second time for 10 minutes;
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Take out the mooncakes, keep the oven warm, and lightly brush the egg liquid a second time;
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Put it into the oven again, the upper and lower fire is 165 degrees, the middle layer, for the third baking, bake for 5-10 minutes;
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After baking the mooncakes, let them cool completely and put them in a sealed bag, and return to the oil at room temperature for 2-3 days;
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19. If you have done it, remember to hand in your homework, search the WeChat public account "Tinrry+", and submit your homework in the corresponding video.
21.
Finally, my paid video "Analysis of Cantonese-style Mooncake Problems" contains a total of 11 videos, which are about many production issues and raw materials issues in making Cantonese-style mooncakes. You can click on the address to purchase: https://www.xiachufang.com/courses/110000000000000398/
Tips:
The above formula can make 20 50g Cantonese-style mooncakes, other grams, such as 63g, 75g, 100g Cantonese-style mooncake recipes, you can search WeChat public account "Tinrry+".
