A wide moon cake
By VicentaLakin
"August 15th is round, Mid-Autumn is sweet."
Recipe Recommendations
- medium-gluten flour 100 grams
- invert syrup 75 grams
- peanut oil 25 grams
- salted egg yolk of 10
- milk powder 5 grams
- Jianshui 2 grams
- Lotus paste filling 750 grams
- sweetening
- baking
- several hours
- senior
Steps for A wide moon cake
1
Salted egg yolk, half an hour with vegetable oil
2
Mid-band flour mixed with milk powder
3
Prepare to convert the syrup. First moon cake I choose to use the old syrup
4
Join the water and mix it evenly
5
Add peanut oil and mix it evenly
6
And then you pour it into the flour, and you mix it up, and you cover it up for an hour. Don't be too anxious
7
And then you pour it into the flour, and you mix it up, and you cover it up for an hour. Don't be too anxious
8
The static noodles are divided into 10 grams each, as required
9
The static noodles are divided into 10 grams each, as required
10
I'll split the lotus first. I'm using Shukman's brand! The skin and plating ratio is 2:8 (e.g., 20 grams of leather, 80 grams of platinum, weight of lotus and yolk)
11
I'll split the lotus first. I'm using Shukman's brand! The skin and plating ratio is 2:8 (e.g., 20 grams of leather, 80 grams of platinum, weight of lotus and yolk)
12
The yolk needs to be boiled at about 170 degrees for a while
13
The yolk needs to be boiled at about 170 degrees for a while
14
And wrap the lanterns around the yolk
15
And wrap the lanterns around the yolk
16
Then you wrap the skin, you push it up with both hands, and you tighten it with your mouth until it's completely even
17
Then you wrap the skin, you push it up with both hands, and you tighten it with your mouth until it's completely even
18
A little dry powder, so it's easy to make a flat-pressed moon cake model, wrapped moon cake noodles into the mooncake mold, and the moon noodles are pressed directly on the grill, the mooncakes are pressed out, the mooncakes are drawn, the mooncakes are sprayed with water on the mooncake surface
19
A little dry powder, so it's easy to make a flat-pressed moon cake model, wrapped moon cake noodles into the mooncake mold, and the moon noodles are pressed directly on the grill, the mooncakes are pressed out, the mooncakes are drawn, the mooncakes are sprayed with water on the mooncake surface
20
Put it in the middle of the preheated oven, use 170 degrees up and down
21
Put it in the middle of the preheated oven, use 170 degrees up and down
22
I'll take out eggnog on the midway around five minutes and then put it on top of the surface
23
I'll take out eggnog on the midway around five minutes and then put it on top of the surface
24
It's so hot when it's on the surface
25
It's so hot when it's on the surfaceA wide moon cake Make Tips
1. If the dough is too thick in proportion to the filling, it will affect the pattern.
2. Remember to spray some water before baking the mooncakes.
3. Based on her own experience, Xiaomeng found that slow baking at a low temperature prevents the mooncakes from collapsing (or maybe the filling was just too soft, haha).
4. Shelf life: Since these are homemade handmade mooncakes, the shelf life is not that long. It is recommended to consume them within 7 days for the best texture!