What are Mooncakes for Mid-autumn Festival this Year? Internet Celebrity Black Gold Five-ren Moon Cake Teaching
1.
Sift all the flours into an egg beater and mix well.
2.
Brown sugar syrup, soap and peanut oil can be directly weighed and placed in an egg-beating bowl (in large quantities, the oil needs to be added in batches), and stirred with a manual whisk until it is emulsified.
3.
Sift the sifted flour onto the mat again, then pile the flour into a hillside, hollow out the middle, and pour the mixed liquid in the middle.
4.
Use a spatula to cut in the flour little by little, slowly blend and press until it slowly blends into a dough, then wrap it in plastic wrap, and refrigerate and comb for at least 2 hours.
5.
The combed dough is evenly divided into 12 small pieces, each about 23-25g, the filling is divided into about 40g each, and kneaded into a ball for later use. (The ratio of mooncake crust to filling is 2:8 or 3:7. It depends on personal preference. Remember to cover with plastic wrap after grouping.)
6.
Take out a piece of dough, knead it into a ball, flatten it with a scraper, pick it up and place it on the mouth of one hand, remember to wear pvc gloves! Then put the filling that is ready to be kneaded into a ball at the center of the dough, wrap the filling with the skin, and push up little by little, with your hands light, not exposed, and try to make the dough even.
7.
Be sure to cover with plastic wrap after wrapping! Then continue to pack the next one.
8.
The moon cake mold is buckled on the ball, the left hand holds the mold, and the right hand presses the moon cake pattern with two speeds and vigorous strokes. Lift the mold immediately to complete it. (The pressing mold can be rolled with a thin layer of corn starch, which is convenient for demoulding; there is no need to press repeatedly, which will easily affect the appearance.)
9.
Before entering the oven, lightly spray a little water on the surface of the mooncake, and then put it in a preheated oven at 210°C and 190°C to bake for 6-8 minutes. (Oven preheating is best for 20 minutes. The temperature of the oven is not absolute. You need to be based on your own oven temperament)
10.
After the first baking is completed, take it out of room temperature and leave it at room temperature without burning your hands. Use a wool brush to dip a little egg yolk water on the surface at a speed. Do not brush the side. Be sure to control the egg yolk water not to flow to the side. There is only a thin layer on the surface. (Egg yolk water = 1 egg yolk + a little pure water, mix well and sieve)
11.
Re-enter the oven preheated at 180 degrees for about 12 minutes. Adjust this time according to your own oven temperament. After you bake it again, take it out directly and transfer it to the drying net to let it cool.
12.
Add edible gold powder and a little rum to mix thoroughly, and use a small brush to paint a layer on the pattern on the surface of the mooncake.
Tips:
1. The ratio of the skin to the filling of Cantonese-style mooncakes is generally 2:8, 3:7, and you can adjust it at your own discretion.
2. The moon cake made by this formula is about 63-65 grams, and the mold is 63 grams.
3. The water absorption of each type of flour is different, and the consistency of the syrup is also different, so when you make it for the first time, you can reserve a little flour, and finally adjust it according to the state of the dough.
