Novices can also succeed in 50g Cantonese moon cakes

Cooking Instructions

1. 1. Stir 130 grams of syrup and 50 grams of peanut oil together evenly, so that the oil and syrup are completely integrated.

   

2. 2. Add 4 grams of mooncake alkaline water and continue to stir well.

   

3. 3. Mix 150 grams of cake flour and 55 grams of cake flour. (Generally, 50 grams can be put in, in order to prevent the stirred pie crust from being very soft, I put an extra 5 grams when baked to reveal the filling, and I personally think the effect is very good.) Of course, don't put too much high-gluten flour, if too much, the baked mooncakes will crack if they are too hard)

   

4. 4. Pour the liquid mixed evenly into the flour and stir well with a spatula. If you feel that it is still not evenly enough, you can knead it by hand and do not see the dry powder inside.

   

5. 5. Wrap the kneaded dough in plastic wrap and seal it and let the skin rise at room temperature for at least three hours.
   

   

6. 6. Personally, I prefer to eat moon cake crust, so my filling is the same as half of the pie crust, and it is weighed 25 grams. Roll the weighed filling and crust into a round and set aside. (If you like the filling, use the scale to weigh 30 grams of bean paste filling and 20 grams of pie crust, and you can also replace the mung bean paste with your favorite filling!) ）

   

7. 7. Take a pie crust and press it flat and then wrap it in the filling, pay attention to the wrapping must wrap all the fillings in it, and do not expose it. The shape of the wrapping should be similar to a cylindrical shape, so that the shape is better.

   

8. 8. Put the wrapped cylindrical shape into your favorite 50g moon cake mold to make moon cakes. In order to prevent the mold from sticking to the mooncake crust and affecting the demoulding effect, you can wrap a layer of flour on the outside of the wrapped columnar mooncake, or brush a layer of oil in the mooncake mold. If you are a novice, it is recommended to brush a layer of oil in the mold, which can better prevent flour particles from existing on the surface of the mooncake and affect the appearance.

   

9. 9. While making the last mooncakes, preheat the oven at 180 degrees for 5 minutes. Put the mooncakes in the oven and bake for 10 minutes to set. (According to the temper of your own oven, some ovens have a higher temperature, and you can bake for seven minutes, in short, observe while baking, and try to come)

   

10. 10. When the oven is set, separate an egg yolk, slowly sieve it out with a fine sieve, then add a drop of syrup and stir evenly for later use, and then brush it on the surface of the moon cake crust to make the moon cake shiny.

    

11. 11. Touch the moon cake crust with your hands, and when the surface temperature is not too hot, use a soft wool brush to brush the bright liquid just made on the surface of the moon cake, and a thin layer of egg liquid will do. Isn't it a little good-looking now, and it's beginning to take on the appearance of mooncakes?

    

12. 12. Use a small spray bottle to spray a little water on the surface of the moon cake, and then put it in the oven and bake it at 160 degrees for 15 minutes, and if you like the skin color, you can bake it for about 8 minutes. In short, according to the temper of your own oven, just observe and grope.

    

13. 13, it's ready to be baked! This is what it looks like when it comes out of the oven. After baking, wait for three to five days, and the oil will start to return the next day, and then it will become softer and waxier day by day.

    

14. 14, after four days, it's like this, isn't it more beautiful again?

    

15. 15. Of course, it would be more perfect to wrap it in a beautiful bag!

    

16. 16. Now all you have to do is to share the fruits of your labor with your relatives and friends, wait for the praise, and then show an aunt-like smile!