Without Invert Syrup-honey Cantonese Moon Cakes
1.
First make the mooncake crust. First add honey, soap and peanut oil
2.
Stir well and add all-purpose flour. Grasp and mix without dry powder. Don't stir too much to avoid tendons. The thickness of honey is different, if the dough is thin, you can add some dry powder, if it is dry, you can add a little more honey. Adjust yourself
3.
Then put it in the fresh-keeping box to wake up for 2 hours, if the room temperature is high, it is recommended to put it in the refrigerator
4.
If you don’t want to make mooncake fillings, you can buy the finished products directly. Bean paste filling, lotus paste filling, five-ren filling, custard filling, purple potato filling, pineapple filling, etc.
The following is the same for me, the process of making five-ren filling
If you weigh the dried fruits you like, if you put raisins, it is recommended to wash them and dry them in advance. In addition, there may be sand, or you can buy washed raisins. Other ingredients such as peanuts, walnuts, oats, black sesame seeds, white sesame seeds, melon seeds need to be roasted in advance
5.
Add honey, cooked peanut oil, sugar, cold water and mix first
6.
Then add the fried glutinous rice flour. Wear disposable latex gloves and mix evenly
7.
Cover with plastic wrap. Use it after 30 minutes
8.
The mooncake skin is divided into 25 equal parts, 15 grams each. I put it in the crisper. Cover the lid. Place it in this way to dry out, you can put it on the chopping board and cover it with plastic wrap
I made 50 grams of moon cakes, the crust and filling are 3:7, the crust is 15 grams, and the filling is 35 grams. If you are a novice, you can put 20 grams of moon cake crust and 30 grams of filling. It's better to pack this way. Either too much filling is easy to leak
9.
The filling is also divided into 25 equal parts. Knead round into the fresh-keeping box
10.
Take a pie crust and squeeze it for filling. It is recommended to wear disposable gloves. It will not stick to your hands. It is very convenient to operate. Slowly push the crust with both hands. The movement is gentle, and the wrapping is as even as possible!
11.
After wrapping, wrap the surface with a thin layer of dry flour and press it with a moon cake mold.
12.
Spray a thin layer of mist on the surface before entering the furnace (be sure to remember not to spray too much water, otherwise it will easily collapse and deform)
13.
Wind furnace. Warm up to 230 degrees. Put it in the furnace and adjust it to 210 degrees, and set the shape at high temperature in 5 minutes. Brush a thin layer of egg yolk water after baking (with a brush, not a silicone brush), the thinner the better, rather less than more! ! ! Brushing too much too thick will make the pattern blurry! Remember! !
The color of the mooncakes is good and the appetite is very important. Exclusive formula, 1 egg yolk + 10 grams of pure milk + 10 grams of honey, mix well. After brushing and baking, the color will be uniform, slightly yellow, and shiny.
Or you can use egg yolk: invert syrup: salad oil = 5:1:1. This ratio of egg liquid can also be used.
14.
Put it in the oven and bake at 140°C in 6-7 minutes. Let it cool and seal it. It will return to the oil in 3 days. You can eat it after the skin becomes soft.
After cooling, I put it in the crisper and took a picture before returning to the oil. Haha
15.
Some knowledge about moon cakes
1. The syrup concentration is too high and too thick
2. The proportion of syrup in the formula is too high
3. The syrup is too acidic
4. High flour gluten
5. Too much starch is added to the filling
6. The moisture in the filling is too high
7. The crust is too thick and too soft
8. The standing time is too long after forming
9. The bottom fire of the furnace is too low
Horizontal cracking on the surface of moon cake
1. The proportion of water in the pie crust is too high
2. The syrup is too thin
3. The dough has not enough static time
4. Too much hand powder
Longitudinal cracks on the mooncake
1. The proportion of sugar or oil in the filling is too high
2. Excessive mixing of the dough
3. The proportion of cake flour in the filling is too high
4. After being out of the oven, it will burst if it encounters cold
Moon cake
1. The syrup concentration is too high and too thick
2. The proportion of syrup in the formula is too high
3. The syrup is too acidic
4. High flour gluten
5. Too much starch is added to the filling
6. The moisture in the filling is too high
7. The crust is too thick and too soft
8. The standing time is too long after forming
9. The bottom fire of the furnace is too low
The surface of the moon cake is raised and cracked
1. The filling is too soft
2. The proportion of sugar in the filling is too high
3. The molding is not good
4. The surface fire is too low
5. The baking time is too long
There are small bubbles on the surface of the crust
1. The egg white in the egg liquid is not evenly stirred
2. The egg liquid is not filtered
3. Improper ratio of egg liquid
4. Brush the egg water too much
5. Brush the egg water and bake it in the oven without drying it.
Moon cake
1. The ratio of apparent water in the pie crust is too high, and the concentration is too high
2. The syrup concentration is too low
3. Excessive stirring of the crust
4. The plate is too dense between the pie and the pie
5. The furnace temperature is too high and the baking is insufficient
Mooncakes are not in the right shape
1. The flour is too strong
2. The filling is too oily and soft
3. The pressure of the die is uneven
4. Uncoordinated force of ejection
5. Improper hand gestures with pie
6. Vibration when entering the furnace
7. Low baking temperature and long time
Mooncakes have spots on the surface
1. The oil content of the cake crust is too high
2. The pie crust is still for too long
3. Syrup and liquid soap are not mixed
4. Too much hand powder
Mooncake crust filling separation
1. Too much water in the filling
2. Too much oil in the filling
3. Too much hand powder is mixed in the pie crust when filling
4. Too much oil in the pie crust formula
5. Improper combination of soft and hard stuffing
Moon cake white waist cake noodles are not colored
1. The syrup is too thin
2. The proportion of syrup in the formula is too low
3. The concentration of soap is too low
