Golden Guanafu! Everything is not "south" big pumpkin mooncakes!

Large pumpkin mooncake (can make 1 piece of 600g)

Ingredients

Mooncakecrust:

Peanutoil 36 g

Invertsyrup 102 g

Soapwater 2.8 g

High-glutenflour 28 g

Low-glutenflour 136 g

Goldencheesepowder(orpumpkinpowder) 10 g

Matchapowder 3 g

Filling:

Saltedeggyolkandmeatfloss:

Saltedduckeggyolk 5

Meatfloss 60 g

Condensedmilk 15 g

Butter 20 g

Colorfullotuspastefilling:

Low-sugarlotuspaste 140 g

Colorfulflour 5 g

Roast-resistantmochi 40 g

Cooking Instructions

First, make the crust, sift the cake flour and cake flour and stir well
Pour peanut oil and invert sugar syrup into a bowl and stir well with an egg whip
Add the water and continue to stir well, the color becomes significantly darker
Then pour in the flour, stir it with a spatula to form a flocculent, knead it with gloves, and knead it until there is no dry powder
Take about 30 grams of dough and add matcha powder and knead well
Knead the remaining dough with cheese powder, cover with plastic wrap and relax for 1 hour
Prepare the filling part during the relaxation period, the salted egg yolk is completely baked and crushed, pour the meat floss, salted egg yolk, condensed milk butter into the basin, and knead well
Lotus paste can be kneaded with colorful powder, and the filling here can also be changed to bean paste, taro paste, etc.!
Take 40 grams of baked-resistant mochi and pat it flat, wrap it in the salted egg yolk and meat floss filling
The colorful lotus paste is flattened and wrapped in mochi, salted egg yolk and meat floss
For a loose mooncake crust, press the matcha skin into the mold leaves first
Flatten the orange-yellow mooncake crust and wrap it in the filling
Slowly close it with both hands
After wrapping moon cakes, brush an appropriate amount of dry powder on the surface to prevent sticking
Press into the mold
This mold is hand-tapped, and it needs to be knocked all around to remove the mold
Use a scraper to shovel the bottom of the moon cake slightly to the middle to make the moon cake more round and more like a pumpkin~
Spray a little water mist on the surface of the moon cakes, enter the preheated oven and bake at 205 degrees for 5 minutes
When the time is up, take out the moon cakes, the surface of the moon cakes is slightly whitish, and then let them cool slightly
Continue to put it in the oven and bake it at 185 degrees for about 20 minutes, and then it can be baked after it is completely colored
After baking, it can be packed in a warm state, and it needs to be packed with oxygen absorber when packing!
Finish!