Cantonese-style mooncake (guang shi yue bing )

Cantonese-style mooncake

Introduction:

Production steps:

Step 1: mix the syrup and soap well

Step 2: add peanut oil and mix well

Step 3: mix and sift the powder, take one third of it into the syrup and mix it

Step 4: sift in the remaining powder

Step 5: mix well with a scraper to form a ball

Step 6: wrap it with plastic wrap and let it relax in refrigerator for more than 1 hour

Step 7: wash salted duck eggs, separate protein and yolk

Step 8: take an egg yolk and filling, the total weight is 35g

Step 9: round and flatten the filling

Step 10: add salted egg yolk to the center of the filling

Step 11: put the stuffing on the tiger's mouth and slowly pack the salted egg yolk tightly with the stuffing

Step 12: packed fillings (with egg yolk, half egg yolk, without egg yolk)

Step 13: divide the relaxed dough into 20 equal parts

Step 14: dip the cake skin in the moon cake powder

Step 15: round and flatten, place the filling on the center

Step 16: put the material on the tiger's mouth and slowly pack the stuffing tightly with the crust

Step 17: put the right amount of powder into the moon cake mold, and then pour it out

Step 18: stick the dough in the moon cake powder, and then rub well

Step 19: turn the moon cake into an oval shape and put it into the mold

Step 20: move the mold into the baking tray, press the moon cake mold with the left hand, and press the handle with the right hand to the end

Step 21: gently shake the handle with your right hand, and then take out the mold upward to form

Step 22: preheat the oven 180 degrees, spray a little water on the moon cake blank and bake for 8 minutes

Step 23: take out and cool for 5 minutes, brush the whole egg on the surface and bake for 5 minutes

Step 24: repeat step 23 twice, take it out and let it cool after the third five minutes

Materials required:

Low powder: 130g

High flour: 14g

Peanut oil: 38g

Invert syrup: 112 G

Edible water: 2G

Stuffing: right amount

Salted egg yolk: right amount

Note: 1. The proportion of moon cake powder is 1:9 high flour and low flour, and the production is 3:7 skin and stuffing; 2. The mixed material of moon cake skin is sticky, so don't add flour without authorization, and the flour should not be too large when kneading, otherwise it is easy to cause the surface drying of ice skin after baking; 3. It is suggested to buy a better mold for moon cake flakes, and use your own One of the two molds is that the bayonet is not tight, and each time it comes out with flower pieces, which affects the shape. 4. I bought five kinds of stuffing in total, and tried three kinds this time. I feel that adding egg yolk and not adding egg yolk is definitely in favor of the former, while sour and sweet stuffing may be more suitable for ice skin moon cake, but I prefer salty and fresh, not particularly sweet and greasy. 5. I baked the moon cake for 23 minutes in total It can be roasted in four times. For the first time, spray a little water (in the case of very dry ice skin, if not, it can be omitted). After five minutes of cooling, brush the whole egg liquid. Don't brush too much at one time, which will affect the texture. Only brush the top without brushing the side. If you think the color is too light, you can also add egg yolk. 6. After baking, the moon cake will return oil after two or three days, which is the best taste, you can put it later Refrigerate in the refrigerator.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Guang Shi Yue Bing