moon cake

2025-01-16 03:00:40 386

moon cake

Details of ingredients

  • golden syrup 140g
  • Jianshui5g
  • Corn oil50g
  • Medium gluten powder200g
  • Salted egg yolk+lotus seed paste40g
  • Bean paste+lotus seed paste40g
  • Milk yellow filling40g

Technique

  • difficultySenior
  • workmanshiproast
  • tasteother
  • timeThree hours

Steps to make moon cake

  • Mix 1.140g of syrup, 5g of water, and 50g of corn oil thoroughly until the mixture is evenly mixed.
  • 2. Mix 200g of gluten powder into a dough and place it in a fresh-keeping bag for two hours.
  • 3. A total of 40g of lotus seed paste and salted egg yolk are wrapped in lotus seed paste and salted egg yolk to form balls.
  • 4. 40g of bean paste and salted egg yolk wrapped in bean paste to form balls of salted egg yolk.
  • 5. Squeeze 35g of custard filling into 5g of flowing filling with a piping bag and refrigerate for one hour to make it easier to shape the package.
  • 6. Divide the dough into 16 equally sized small pieces and organize them into a circle.
  • 7. Gently rotate the skin with your hand and pinch it thin with your thumb.
  • 8. Wrap the filling with the mouth facing downwards and place it on the circle formed by the right hand. Push the skin with your left hand towards the opening to close the mouth.
  • 9. After collecting most of the mooncake filling, gently push the dough around the edge of the mouth until it completely covers the entire mooncake filling.
  • 10. Slightly organize the shape and wrap it evenly with a thin layer of flour for easy demolding. Remember to shake off any excess flour.
  • 11. Place the mooncake mold under moderate pressure and hold for ten seconds before demolding.
  • Preheat the mooncake with a thin layer of water at 180 degrees Celsius. After preheating, bake the middle layer over high heat at 180 degrees Celsius for 5 minutes to set.
  • 13. Remove and open the oven door to cool down. Brush a thin layer of egg yolk liquid on the surface of the mooncake (egg yolk liquid: a mixture of egg yolk and 1 tablespoon of water. Note: silicone brush is not easy to brush evenly. It is recommended to use a brush) at 165 degrees Celsius and bake for 5 minutes. Then remove and brush another layer of egg yolk liquid. Bake at 165 degrees for 5-10 minutes until the color is moderate.
  • 14. Cool at room temperature and place in a fresh-keeping bag at room temperature for 3 days before returning oil.
  • 15. Finished product drawings.
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