Super Detailed Cantonese-style Moon Cake Making Method

Name: Super Detailed Cantonese-style Moon Cake Making Method
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50.8g Peanut oil; 150g Invert syrup; 2.7g Jianshui; 19g High-gluten flour; 173.7g Low-gluten flour; Some Lotus paste filling; Some Red bean paste; 24 yolk

by Memorial trip (from Sina Weibo...)

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

#小小美食日记#

Mooncakes have been made for several years, and every year I make a lot of them to send to relatives and friends. It is really tiring to make mooncakes. After eating so many mooncakes, I still think that the lotus paste and egg yolk are the best.
Speaking of fillings, of course, it is best that you can choose to fry the fillings yourself, which is healthier and low in sugar, or you can choose to buy ready-made ones, because I make a lot of them at once, so I really don’t have the time to fry them. The filling is very sweet. One of the reasons is for preservatives. If you buy low-sugar ones with preservatives, I will buy them with normal sweetness, because the salty egg yolk will reduce the sweetness of the whole mooncake, and I also make them. 50g moon cakes, the filling and egg yolk ratio is just right, it will not taste very sweet, if filling, I bought the Shunnan, Guangzhou restaurant is also good, the quality of the brand is guaranteed, let’s talk about the egg yolk, I buy the vacuum for the egg yolk Yes, Shendan and Jin Qixiang's are very good, I have tried it without oil and there is no smell.

Egg yolk treatment: If the salted egg in the grocery store is opened to take the egg yolk and the outer film is removed, it will be more fishy. I wrap it directly and it is delicious. Some people soak the egg yolk in white wine for a while or spray it. Take out the wine and put it on a baking tray. Bake at 140-150 degrees for 5-7 minutes. Remember to stop before the oil is cooked. If the oil is cooked, it will fail. The baked one is already q, and the one covered with slushy is delicious.

The easiest way to buy vacuum ready-made egg yolks to soak in oil is to put the egg yolks in a container, add odorless oil (corn oil) and put the egg yolk cover in the fresh-keeping film in the refrigerator to soak for 1-2 days (the soaked oily smell is heavy Can't be used anymore)
Take a look at the difference between vacuum-packed egg yolks and freshly-peeled egg yolks and how to select them. See my article on egg yolk crisps. The raw materials of mooncake crust are clearly written: (refer to Shu Xun)
Moon cake powder 193g (high-gluten flour: low-gluten flour 1:9 ratio, high-gluten flour 19.3g
Low-gluten flour 173.7g)
Peanut oil 50.8, syrup 150g (one pack is just 150g, so I adjusted the formula as a whole). Eat 2.7g, which can make 24 lotus paste fillings. Appropriate amount of bean paste filling. Bean paste filling is not suitable for moon cake filling because of high moisture content and low oil content), appropriate amount of egg yolk, necessary tools: moon cake mold, food scale

Ingredients

Super Detailed Cantonese-style Moon Cake Making Method

1. This is the third day that the oil has returned, and the surface is obviously moisturized! (The oil return means that the oil in the filling seeps out. There will be oil on the crust on the surface, and of course it’s more delicious if the crust is soft. There are also mooncakes with quick oil return that are not easy to break, but it is still recommended to 5 -7 days to finish eating!)

Super Detailed Cantonese-style Moon Cake Making Method recipe

2. Add the inverted syrup to the soap and stir evenly with peanut oil and then stir evenly. Anyway, it needs to be mixed well. Of course, it’s better to use a whisk. I’m too lazy to wash it.

3. High-gluten flour and low-gluten flour are mixed and sieved in advance

4. First add one-third of the flour to the liquid, mix well, then add the remaining flour, mix well, do not need to knead excessively to avoid gluten

5. Cover with plastic wrap and refrigerate for at least 2 hours, and use it up within 3 days. The more you reach the back, the darker the mooncake skin will be.

6. One piece of salted egg yolk and the filling adds up to 35g. The filling is to adjust the crust ratio according to your needs. The best recommendation is 2:8 and 3:7. I have 3:7. The skin is already very thin and the skin is delicious after returning to the oil. If it is 2:8, I personally think it is very difficult for novices to operate and it is easy to reveal the stuffing. , If you are not confident, you can try 4:6 (I haven’t tried it. I think the skin may be too thick and the stuffing is not delicious. They are all eating egg yolks haha)

7. Roll the weighed fillings into rounds and flatten them, put on the salted egg yolks, wrap the salted egg yolks with the fillings, and remember to push them slowly with a tiger's mouth to wrap them evenly. Finally round up.

8. Weigh all the noodles in advance to 15g each,

9. The pastry is syrupy so it is very sticky. You can wear a glove bag. If it is still wet, you can wrap it with a little flour. The crust is pushed up along the filling a little bit until the mouth is completely covered. If the crust is uneven, you You can disassemble the east and supplement the west and wrap the cake skin tightly. The process is not important and the result is good. After wrapping, throw the mooncake blank into the flour, roll it in the mold, and smear the flour to prevent sticking. Then put it into the mold to form (it is best to knead it into an oval shape and put it in the mold, otherwise the mooncake skin will be damaged if it is too flat). For the mooncake, it is best to choose the mooncake with clear texture and more lines, those cartoons The pattern is suitable for snowy skin and not suitable for Cantonese-style mooncakes

10. Preheat the oven 180 degrees, middle level, up and down heat, bake for 7 minutes. Let cool for 5 minutes each time, brush with egg yolk liquid + water (or whole egg liquid + water), preferably with a wool brush, remember not to brush too much egg yolk liquid on the surface, and only brush on the top protruding part of the pattern Part is fine, bake for 8 minutes, then take out and brush with egg wash on the surrounding and surface. Bake for another 8 minutes and let cool. Repeat several times until the mooncakes are baked to golden color. Don’t take more than 8 minutes, you can bake it a few more times, because the baking time is too long, the mooncake crust will become soft and will not support the expansion of the inner filling, so you need to change the plate quickly (I have two baking Make the pan in turns. When you take it out to let cool, put the other baking pan in to bake, so you won’t waste time). You can control the baking time by yourself. The temperature of the oven varies from home to home.

11. After the baked mooncakes have cooled down, bag them and seal them. Leave it at room temperature for 2-3 days, and eat it after the epidermis returns to the oil.

12. package

13. I found a lot of comments saying that moon cakes are cracking. I know the reason. The filling and temperature are related.
1. Stir-fry the fillings with water as much as possible, with a little more oil, and more water to make it easy to crack. I bought special mooncake fillings and won’t have this problem.
2. If the inverted syrup is not done well, it will crack. This is what Bakeyou told me. There is a problem with the inverted syrup of a certain brand for one year. It is said that many manufacturers return the product.
3. The temperature of the oven is also related. Relatively speaking, increase the temperature of the oven to bake the crust out of hardness in a short time. Every oven is different, so I can only say a relative temperature as a reference. The baking time is shortened and the filling is reduced. The material may expand due to continuous high temperature. So it’s necessary to bake for 8 minutes and bake for 8 minutes at the beginning.

Tips:
1. The temperature difference of the oven is adjusted according to the temperature of the oven;
2. Remember to keep the finished moon cakes at room temperature for 2-3 days before returning to the oil and returning to the oil before eating! The important thing is to say three times. The mooncake skin after oil return is soft and delicious. It’s not just baked hard, but I don’t know how long it will last. It’s best to eat it as soon as possible after returning the oil. The mooncake has a high calorie content, so it’s done. Remember to share it with the people around you and taste it together;
3. Be diligent when baking. Don't bake for too long at a time. Mooncakes are easy to deform, especially the first two crusts are softer and harder to support the expansion of the filling.