The first mooncake.
I have never made mooncakes, nor have I seen anyone else make mooncakes. The reason why I want to make mooncakes comes from my love for exquisite mooncakes. I feel very curious. Just a little flour, grease, etc. can turn a piece of dough into such exquisite food...
Recipe Recommendations
- low-gluten flour 200 grams
- Jianshui 4 grams
- egg yolk appropriate amount
- syrup 160 grams
- edible oil 50 grams
- sweetening
- baking
- an hour
- ordinary
Steps for The first mooncake.
1
Add 160 grams of syrup to 4 grams of soap water and mix well
2
Pour in 50 grams of cooking oil and stir well again
3
Sift in 200 grams of low-gluten flour and gently mix well
4
Mix into a smooth dough, wrap it in a crisper bag, and place it in the refrigerator to relax for 30 minutes
5
Divide the lotus paste filling into 50g small balls, and divide the dough into 30g small balls
6
Press the dough into round slices and place a lotus paste filling ball on it
7
Gently push the dough upwards to tightly wrap the lotus paste filling ball and gently knead it round
8
Place the mooncake embryo ball into the mooncake mold and press it evenly
9
Pick up the mooncake mold and gently press the handle to remove the mooncake embryo
10
Preheat the oven, put the baking sheet with the mooncake embryos into the oven, bake at 220 ° C for 8 to 10 minutes (the temperature is determined according to the actual conditions of the oven), take out the baking sheet and let it dry for 5 minutes, brush it with egg yolk liquid, and then put it into the oven and bake for 8 to 10 minutes, take out. After the mooncakes are completely cooled, wrap them in a fresh-keeping bag and return oil.The first mooncake. Make Tips
1. Cake flour is prepared using standard flour and corn starch. The amount used for this recipe is 110g of standard flour and 90g of corn starch.
2. The mooncake mold used here is 83g. To make weighing easier, the filling is made to 50g and the dough to 30g. The finished product shows that the amount of dough is slightly excessive.
3. Preparation of alkaline water: Mix baking soda and water evenly in a 1:4 ratio.
4. The crust of freshly baked mooncakes will be relatively hard. After sitting for a period of time, the crust absorbs a certain amount of moisture and oil, becoming soft and moist, at which point the texture reaches its best. This stage is called "oil returning" (huiyou). The time required for oil returning varies with the ingredients of the mooncake; the shortest takes only 12 hours, while most require 2 to 3 days.