Lian Yuen Yuen

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Preparation of food products: lanterns, salted egg yolk, ordinary flour, transformation syrup, ointment, vegetable oil, eggs

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Conversion of syrup, ointment, vegetable oil mixed, evenly mixed

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Scan flour

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I'll put the fridge in a freezer for an hour

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I'll be back in a circle

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The yolk stuffed for about 10 minutes

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200 degrees in the oven and five minutes in the oven

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After the freeze, the noodles split into small pieces

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Pack the yolk with a lotion

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We'll wrap it up with the pasta

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Squeeze it in a slightly long circle and make it easy

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The wrapped moon cakes will be placed directly in the grill, with some noodles spread in the mold, and then the powder will be shattered, and they will be pressured directly on the dough, in form

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And when I put it in the oven, I sprayed some fresh water on the moon cake

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Go to the oven and bake for five minutes

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Take out the yolk. Remember it's not full

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Put it in the oven again, mid-level, 180 degrees, 15 minutes of fire, baked mooncakes packed, waiting for refuelling, usually two days

1. Marinate the salted egg yolks with cooking wine before baking. First, it removes the fishy smell; second, it makes the yolks taste more fragrant. For a 50g mold, split one yolk in half, otherwise it will be too salty and difficult to wrap. 2. Lye water neutralizes the acidity of the converted syrup. The right amount makes it easier to color and extends shelf life, but you must strictly follow the proportions. Too little affects the "oil return" (softening), while too much makes the skin hard and prone to burning. 3. Regarding the softness of the pastry skin: if it's too soft, it's hard to shape; if it's too hard, it tends to crack while wrapping. 4. Syrup has strong moisturizing properties, so the thickness of the syrup directly affects the softness of the dough. Therefore, don't blindly follow the recipe; adjust it based on your own syrup. Store-bought syrup is usually quite thin. Homemade syrup is best used after at least two weeks, as it returns to oil (softens) quickly. 5. If your homemade filling is too thin and doesn't hold its shape, add an appropriate amount of cooked flour. 6. When pressing the design, shape it directly in the baking pan to avoid deformation caused by moving it a second time. I observed this at a mooncake shop; the chefs press directly in the pan, which is faster and better. 7. After dusting the mold, shake off excess flour to prevent it from remaining on the mooncakes, which can cause cracking during baking. 8. Mooncake filling that is too wet is also a cause of cracking. 9. Regarding the flour for the pastry skin: All-purpose flour is easier to shape, but the resulting dough is relatively hard and improves after the "oil return" (softening). Cake flour has cracks during baking, but they disappear magically. Also, dough made with cake flour is easier to wrap and handle than all-purpose flour, in my opinion. 10. Regarding the gram weight of the mold, reducing it by 2 or 3 grams will result in beautifully shaped mooncakes. 11. When brushing the egg yolk liquid, adding a little water or some egg white makes it easier to apply. 12. The baking pan that comes with the oven is often thin, so when following recipes, pay attention to the type of baking pan used, as this has a direct relationship with the final baking time and temperature.