Wu Ren Moon Cake
1.
First put the inverted syrup, corn oil and alkaline water in a large basin, and stir with a whisk until the bran water becomes thin. Add the sieved low powder at one time, and use a spatula to press the dough to make it soft and smooth. Cover with plastic wrap, and you can make stuffing at this time.
2.
Stir-fried nuts! The peanuts are fried and peeled! Roll it up a bit! Stir-fried cashew nuts and roll them into pieces, stir-fry walnut kernels, and break them into small pieces. I buy almonds and black and white sesame seeds. Put the raisins directly, don't get too crushed!
3.
Stir-fry glutinous rice flour and all-purpose flour over low heat.
4.
First add edible oil, then water, white wine, and white sugar. Add the crushed nuts all at once and stir for a while, then add the prepared glutinous rice flour and all-purpose flour all at once and stir evenly.
5.
Put on disposable gloves and knead the mixed nuts into a ball (30g each). I made a 50g mold. The skin filling can be 2/8 or 3/7. My skin is 20g and 30g.
6.
Divide the pie crust into 20 grams. I personally think that the crust is too thin and tastes bad.
7.
Take a piece of skin and press it on the palm of your hand as well, so that the palms of both hands can be flipped repeatedly. Until it becomes a relatively large dough.
Put a five-nut filling in the center, snap it back onto the finger of the other hand, and push it down from the center, taking care not to leave air. Push it upside down again, and push toward the center in a circular motion. The force must be even, and no air can be left!
8.
Until the filling is completely covered, the seal is smoothed, and it becomes a smooth ball, and the thickness of the crust is basically even!
9.
Take one of them and gently roll it into a cylindrical shape. Sprinkle with a little dry powder. Gently buckle the moon cake mold on the dough and press it down evenly.
10.
Remove the mold, and the beautiful pattern will immediately appear in front of you!
11.
The oven is preheated up and down to 180 degrees, and the surface of the moon cake is sprayed with water mist.
Put it into the uppermost layer of the preheated 180 degree oven, and bake on the upper and lower fire for about 3 to 5 minutes.
12.
The surface of the mooncake is slightly yellow. Take out the egg wash and put it in the middle and upper layer of the oven. The temperature is adjusted to 150 degrees. The whole process is baked for about 18 minutes.
13.
Take out the baked mooncakes and put them on the grill to let them cool thoroughly. Put it in a sealed box at room temperature and wait for the oil to return!
Tips:
Share some analysis of the reasons that are prone to problems: the pattern is fuzzy 1. The formula is too oily or the furnace temperature is too low. 2. The method of brushing the liquid egg yolk is wrong.
There is a skirt at the bottom. 1. The lower fire temperature is high and the upper fire temperature is low, and the furnace temperature does not reach the temperature of moon cakes in a balanced manner. 2. The skin is too soft.
There are cracks in the pie body 1. Over-baking. 2. Forget to spray water before entering the furnace. After being out of the oven, it shrank and was not cooked. . .
The perfect mooncake just baked does not shrink, crack, and has a clear pattern.
