Wind Furnace Cantonese Moon Cakes
1.
Cantonese-style moon cakes must be made with inverted syrup. I usually cook the syrup a year in advance. The longer it is left, the better the effect. Generally, the syrup will be used at least a week after it is cooked. The syrup is very simple to boil. Two catties of white sugar and one catty of water, three fresh lemons, squeeze out the water, melt the sugar and water into the pot and add the lemon juice. After boiling, do not stir, and continue to boil for 45 minutes. Just like honey.
2.
Pour the invert syrup into a clean container.
3.
Then you need to use peanut oil.
4.
Add peanut oil and soap to the inverted syrup. Use 1 gram of baking soda and 4 grams of water to serve.
5.
Stir evenly with a manual whisk.
6.
Pour the flour. Our Chinese dim sum uses ordinary all-purpose flour, which is what we often use to make steamed buns.
7.
Stir evenly with a spatula.
8.
Hold it into a ball, cover it with plastic wrap, and keep it in the refrigerator for 3 hours.
9.
Take out the refrigerated dough. According to the size of your moon cake mold, the crust and filling are distributed in a ratio of 3 to 7. If the dough is sticky, you can pat a little cornstarch onto your hands.
10.
Take a piece of dough, knead it into a flat sheet with your hands, and wrap the bean paste
11.
Use the position of the palm of your hand to slowly harvest the mass.
12.
Dip the dough with a layer of cornstarch. You can take your child to do these steps together. The picture here is a little hand of my child who wants to help.
13.
Put the cornstarch-coated dough into the mold.
14.
Slowly roll out.
15.
My bakeware is a non-stick bakeware, so I put it on the bake directly. If it is a normal bakeware, it needs to be covered with a layer of grease paper or oil cloth to prevent sticking.
16.
Preheat the oven to 180 degrees, spray a layer of water with a spray bottle, send the mooncakes into the oven, and bake at 170 degrees for five minutes.
17.
Mine is a blast stove, ordinary oven can be used for the whole process of baking at 200 degrees.
18.
Take out the shaped mooncakes and brush a layer of egg yolk water gently and quickly. The ratio of the egg yolk water is about 6 parts milk per egg yolk. Then bake at 180 degrees for another 7 minutes. If the coloring is not satisfactory, you can turn off the heat and simmer for a while before taking it out. Do not leave. Pay attention to the state of coloring.
19.
The baked mooncakes are kept at room temperature and sealed at room temperature. After a day or two of oil return, they will become shiny and delicious, but I like to eat freshly baked mooncakes. The crunchy skin is especially delicious.
