By Forever° Winter
<h2>Royalties</h2>
Low gluten flour 250 g
High gluten flour 25 g
Custard powder 10 g
Invert syrup 200 g
5 g of water
Peanut oil 70 g
Filling:
Jujube 500 g
Peanut oil 50 g
Low sugar white lotus paste 120 g
5 fresh salted duck eggs
Five kernel filling 180 g
Hand powder to taste
<h2>Practice steps</h2>
1, recipe 63 grams of cakes per month, a total of 20 amount, skin: 28 grams, filling: 35 grams. I love to eat this crust, so I use a little more skin, like the skin of the baby can be skinned: filling = 2:8 ratio to wrap Oh!
2. Prepare all the materials
3: Soak the dates in water for two hours in advance
4: Pit the soaked dates
5: Steam the dates in a steamer for about 40 minutes
6: Beat the dates into puree with a wall breaker, fry them dry in a pan over medium heat, add 50 grams of peanut oil, stir-fry the oil and date paste well, and let them cool for later
7: Mix low gluten flour, high gluten flour and Gjishi flour and sift through the sieve
8: Add water to the inverted syrup and stir well
9: Pour peanut oil into the syrup and stir well
10: Pour in the sieved powder and mix well until there is no dry powder
11: Loosen the mixture of dough cover plastic wrap at room temperature for 2 hours
12: Divide the slack crust into 20 equal portions
13, jujube puree is also divided into equal parts, 35 grams per part
14: Wrap the date paste with the crust and tighten the mouth
15, after wrapping the filling, gently pat the hand powder, use the mold to press out the shape, spray a layer of water, put into the oven on the heat of 200 degrees, bake at 160 degrees for 10 minutes, take out the surface of the moon cake, gently brush the egg liquid three times, and then bake in the oven for 10 minutes
16, egg yolk lotus filling: wrap the yolk with lotus paste, tighten the mouth and roll round
17: Wrap the egg yolk filling with lotus paste
18, gently pat the hand powder, put into the mold to press out the shape, spray a layer of water, put into the oven on the heat of 200 degrees, bake at 160 degrees for 10 minutes, remove the surface of the mooncake, gently brush the egg mixture three times, and bake in the oven for 10 minutes
19, I made a total of three kinds of fillings, date paste, egg yolk lotus paste, five kernels, the taste is great Oh!
20. Finished product drawing
21. Finished product drawing
22. Finished product drawing
<h2>Tips</h2>
1. Fried date paste to constantly stir-fry, to avoid stir-frying paste, can also be slowly fried with low heat, the time of frying is relatively long, jujube puree should be fried as much as possible and then add peanut oil to fry, if not fried dry, it is impossible to add oil to fry dry, mooncake filling is to dry a little harder 2.The proportion of egg yolk liquid is two egg yolks, a whole egg 3.Mooncake is ready to cool, sealed and saved back to oil before it is more delicious!
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