It's a wide-range omelet
By VicentaLakin
the moon cakes have been made for several years, not so much good, but there's always something in mind. and some friends, starting with the mid-autumn moon cakes, starting with the bakers, with a lot of understanding, i'll sort out a few experiences of making them for years. the first thing to do is to determine the size of the monthly cakes, which are typically 50g, 63g, 75g, 100g, 125g. personally, i prefer 50 g of moon cakes, and i think the head looks small and delicate, and it's right size, and it doesn't get tired. once the specifications are established, the material is prepared according to the quantity to be done. there is also a problem in this: the proportion of the skin and the percentage of the pie determine the amount of material ultimately used. if you like skin size, you can make a parchment ratio of 2:8, you can start at 3:7 because you think you're new. one of the main features of a broad moon cake is a parchment, so you don't recommend a ratio above 3.7. i like 2.8, so here i'm doing it on that scale. take my favorite 50 g moon cake, for example, the ratio of 2 to 8 is 10 g leather and 40 g pail. so, with this in mind, the preparation of the material is simple and simple. for example, i'm going to make 15.50 g of moon cakes, so it's based on 2.8, 150 g of skin and 600 g of pie. pie can be made by yourself, but i suggest that you choose to buy it online through a letter-based shop, so that the taste of the pate is very rich. the material that a leather needs is flour, oil, transformation syrup and sluice, all of which are necessary to make a satisfactory moon cake; and gish powder, which is rubbed in with flour, which makes the last baked sluice very beautiful, and where the sluice and sluice can also be prepared, but i suggest that you buy it online, save a lot of time, which may not be relevant for me to get to work. here we go. leather: low-banded flour 66g, high-weather flour 7g, gish flour 2g, corn oil 20g, syrup 59g, platinum 1g ** careful friends may find that i have prepared more than 150g, but 5g more, so that even with some wear and tear, the use of the pretense will not be affected: 450g of lurch and 15 yolk
Recipe Recommendations
- low-gluten flour 66g
- high-gluten flour 7g
- custard powder 2g
- corn oil 20g
- syrup
- Jianshui 1g
- Lotus paste stuffing 450g
- egg yolk the 15
- sweetening
- roast
- several hours
- ordinary
Steps for It's a wide-range omelet
1
It's pouring the transformation syrup into the pot, dripping into the water
2
Full and balanced mix with an egg-beater
3
Add corn oil
4
Full shattering
5
Sift in a mix of low-banded flour, high-banded flour and cheese. Objects
6
Smuggled and smoothed
7
Packed in a bag for about an hour; (** I've borrowed formulas for swirling, using a combination of low and high-strength flour to make the skin, which is approximately 9:1; if you don't want to be in such trouble, you can make it directly using the medium flour)
8
(b) Take out the ready inner packagings and squeeze them evenly with their full hands; (** the general material needs to be refrigerated, and when it is taken out of the fridge, the material is a little hard, so it's a little softer first, and it's better to wrap them up, especially when it's a lantern yolk, without which there will be a gap between the omelet and the lantern of the finished product;)
9
based on the mass required for the production, i'm making 50 g cakes at the 2:8 scale, so the mass of the material is 40 g; (** the normal material is called 40 g directly, and the lotus and yolk are weighed together, which together weighs 40 g;)
10
Pack the yolk in the lilies
11
Round
12
We'll then wrap up the amount of the material and rub it in the ball
13
按照之前的比例算出面皮重量需要10g，称量好之后将面团Round压扁，并将内馅放在中心
14
Push the skin up slowly
15
Round并放入烤盘中
16
Take it to the model, put in a piece of the pattern, spread some flour on the inside and spread it evenly on the inside of the mould
17
Put the mold outside the faceball on the grill, push it down, pull it out of the moon cake
18
This way, the ball on the dish will be drawn in turn
19
Put it on the third level of the oven, 190 degrees for eight minutes
20
(b) Take out a thin, cold brush of egg fluid; (** It needs to be noted here that after the brush has been taken out of the egg fluid, the extra egg fluid must be removed along the bowl, and only a thin layer attached to the brush, so that the moonbrush will work well, otherwise too many egg fluids will remain in the burrow of the moonbread pattern, and the final roast will become blurred;)
21
Once again on the second level of the oven, 190 degrees continues to bake for five minutes to get out of the dryer, and for a second time to brush the egg fluid and continue to bake for seven minutesIt's a wide-range omelet Make Tips
1. Regarding the salted egg yolks used in lotus paste and salted egg yolk mooncakes, some people peel them from salted duck eggs themselves, while others buy packaged ones from the supermarket. Personally, I feel that neither option is as good as using specially prepared baking yolks. These yolks do not require pre-treatment (such as soaking in oil or alcohol, or roasting). After thawing, you can wrap them directly; it is convenient and saves effort. The baking result is also excellent, with no hard centers, and the mouthfeel is very good.
2. Regarding the handling of the molds and flower cutters, there are two methods: dusting the mold and the surface of the dough, or dipping the mold in oil. I have used both methods; each has its pros and cons, and you need to decide based on your own personal experience. Last year, I used the oil-dipping method and found it very effective, saving a lot of time and effort. However, this year, the bottom skin kept sticking to the mold during demolding. So, after testing it this year, I switched to the dusting method. Although it takes a bit more time and effort, at least the bottom skin doesn't stick...
3. Before putting them in the oven, be sure to spray water on the surface of the mooncake dough. This helps prevent cracking to some extent. Additionally, after baking for 5 minutes, you need to remove them and brush with an egg wash. The recipe for the egg wash is: 1 egg yolk + 1 tablespoon of egg white + 1 tablespoon of water. Mix well.
4. Finally, and most importantly, the temperature and time provided here are only suitable for my oven. These conditions were determined after several trials. Therefore, they are for reference only and should not be copied blindly. It is best to test the baking conditions with a small batch of dough first before baking a large quantity.
5. It is worth noting that the skin of freshly baked mooncakes is hard. They need to be left for a day or two to allow the moisture to redistribute (oil return), after which they will soften, and the texture will be much better.