The first moon cake(di yi ci zuo de yue bing )

The first moon cake

Introduction:

"I've never made moon cakes, and I've never seen anyone else make moon cakes. The reason why I want to make moon cakes comes from my love for exquisite moon cakes. I feel very curious. Just a little flour and grease can make a piece of dough become such a delicate delicacy."

Production steps:

Step 1: mix 160g syrup with 4G water

Step 2: pour in 50g cooking oil and stir again

Step 3: sift in 200g low gluten flour and mix well

Step 4: mix the dough into a smooth dough, wrap it in a fresh-keeping bag, and put it in the refrigerator to relax for 30 minutes

Step 5: divide the lotus paste into 50g balls and the dough into 30g balls

Step 6: press the dough into a round piece and put a lotus seed paste ball on it

Step 7: gently push the dough up to make it tightly wrap the lotus paste filling ball and gently knead it round

Step 8: put the moon cake embryo ball into the moon cake mold and press it flat

Step 9: pick up the moon cake mold, and then gently press the handle, the moon cake embryo will come out

Step 10: preheat the oven, put the baking tray with moon cake embryo into the oven, bake at 220 ℃ for 8-10 minutes (the temperature is determined according to the actual situation of the oven), take out the baking tray to air for 5 minutes, brush with egg yolk, then put it into the oven to bake for 8-10 minutes, and take out. After the moon cake is thoroughly cooled, wrap it in the fresh-keeping bag and return the oil.

Materials required:

Low gluten flour: 200g

Jianshui: 4G

Yolk: right amount

Syrup: 160 G

Edible oil: 50g

White lotus seed paste: right amount

Note: 1, low powder with standard powder and corn starch preparation, the amount of this product is standard powder 110g, corn starch 90g. 2, the moon cake mold used here is 83g, in order to facilitate weighing will be made into 50g stuffing, skin made 30g, the finished product shows that the amount of skin slightly more. 3, Jianshui method: baking soda and water according to 1:4 blending. 4, just after high temperature baking The surface of moon cake will be hard. After a period of time, the cake skin will absorb certain moisture and oil, and become soft and oily. The taste will reach the best. This stage is called moon cake oil return. With different ingredients, the oil return time is also different, the least takes only 12 hours, and most takes 2-3 days.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Di Yi Ci Zuo De Yue Bing