Warm up in advance of Mid Autumn Festival(zhong qiu ti qian yu re chuan tong dou sha yue bing )

Warm up in advance of Mid Autumn Festival

Introduction:

"In less than a month, it will be the Mid Autumn Festival. Now the moon cakes in major stores have been on the market. Now they are addicted to baking and like to make any snacks by themselves. In order to send them to their mother-in-law's house earlier, they especially made moon cakes in advance and sent them to the old couple. I hope they can eat the moon cakes made by me without us, which can make them happy. Because it's unique, it's my heart. Although my husband and I can't be around them all the year round, we are always thinking about them. "

Production steps:

Step 1: Jianshui 1ml

Step 2: peanut oil 25ml

Step 3: pour the syrup into the container, add water and peanut oil in turn, and stir well with chopsticks.

Step 4: sift medium gluten flour into syrup

Step 5: mix well with scraper

Step 6: after mixing the dough, wrap it in plastic wrap and refrigerate for more than one hour

Step 7: I made the bean paste filling by myself. I split the filling while the skin is loose. The ratio of the skin and the filling is 2:5.5. After weighing the filling, I need to knead it into a ball by hand, as shown in the figure (my mold is 75g), so the skin is 20g and the filling is 55g

Step 8: after the skin is relaxed, it is also divided and weighed, and rubbed into a ball. Take a piece of skin and flatten it.

Step 9: put the bean paste stuffing on the skin

Step 10: hold the stuffing in one hand and push the skin up with the other hand. When the skin is half of the stuffing, turn it over and push the skin away with the palm of your hand

Step 11: cover the stuffing evenly, as shown in the picture

Step 12: then put the moon cake ball in the hand powder, evenly dip a layer of flour, and put the moon cake ball into the mold dipped with thin powder

Step 13: fix the mould in the baking tray covered with oil paper and press the mould down. This is the pressed blank of moon cake

Step 14: after all the moon cake blanks are pressed, spray water on the surface, and send the moon cake sprayed with water into the preheated oven

Step 15: in the middle of the oven, heat up and down, 200 degrees and take out after 8 minutes

Step 16: prepare the egg liquid on the surface, mix it with one egg yolk and 15ml egg white.

Step 17: after baking for 8 minutes, pat the egg yolk evenly on the fixed shape of the moon cake. After that, put it into the oven. At this time, the oven temperature turns to 180 degrees, and take it out after baking for 15 minutes

Step 18: take it out and cool it, then put it in a sealed bag or container and let it stand for one or two days. This process is called oil return. After oil return, the moon cake can be eaten, and the taste is the best.

Materials required:

Medium gluten flour: 100g

Jianshui: 1ml

Invert syrup: 75g

Peanut oil: 25ml

Egg: 30g

Hand powder: appropriate amount

Bean paste filling: 800g

Precautions: 1. When sifting in the flour, do not use an egg beater to stir, use a scraper or spoon; 2. Brush the egg liquid lightly, and try to use a pat. This time, I brush the egg liquid too much, and the egg liquid is a little blocked after drying. 3. When the moon cake is baked, it is crisp and hard. It needs to be cooled and sealed for one to two days. Then it can be eaten after oil return;

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhong Qiu Ti Qian Yu Re Chuan Tong Dou Sha Yue Bing