by Zhou Yixing
Crust Recipe: 30 75g mooncakes
Invert syrup 300 g
10 g water
Peanut oil 120 g
Medium gluten flour 430 g
1 egg yolk
30 salted duck egg yolks
Ready-made fillings purchased:
Bean paste filling 1000 g
Or lotus paste 1000 g
Or five kernel filling 1500 g
1, buy fresh salted eggs at the market, take the yolk, spray some white wine to remove fishy, into the oven at 180 degrees for five minutes. (If you only use half of it, the baking time is longer, otherwise the core is not cooked and difficult to cut) (I especially love to eat salted egg yolks, so a 75g mooncake puts a salted egg yolk) Anyway, the weight of the filling is 50g, and everyone is free to play.
2. Prepare the materials
3, weigh the material, first mix the peanut oil, syrup, water, whisk evenly.
4: Add medium gluten flour (mooncake flour) and stir well. Pack it in a plastic bag and leave it in a cool place for about an hour and a half. (From the beginning of relaxation to entering the oven, control within two and a half hours, not too long, otherwise it is easy to leak feet)
5, the loose crust is slightly dry, but oily.
6: Bring gloves and start packing. Mooncake filling 50g = egg yolk + filling, crust about 28g. With a 75g mold, the package of 78-80g is not a big problem, and the crust is too small to expose the filling. (I usually divide the weight of the entire crust by the number of mooncakes to be made, because the total weight will have some errors)
7, stick a little flour, make the wrapped mooncake into a matte look on the line, do not have obvious powder, put into the mold, press well and gently release the mold, do not touch it with your hands!
8, my oven can bake 15 moon cakes at a time, spray some water on the surface, preheat the oven at 200 degrees for 10 minutes, and then send it to the oven at 180 degrees to bake for 5 minutes to set the shape. (My oven is 42 liters of Galanz)
9, take out the brush egg liquid, add a little water to the egg yolk and stir evenly, use the wool brush to gently brush along the lines, do not stick too much. Then bake at 140 degrees in the oven for 20 minutes.
10, 140 degrees after 20 minutes to take out, do not touch immediately, will deform, wait for ten minutes after wearing gloves to move to the shelf. Now the color is still very light, and it is beautiful after returning to the oil.
11. Wear clean disposable gloves and move them to the shelf
12. Sealed packaging.
13: Return oil after 2 days. The color will change to look good
14, the color is very beautiful after returning the oil
Precautions: 1. The crust relaxation time is about 2 hours, too long will leak the foot; 2. Spray a little water on the surface before entering the oven to prevent cracking; 3. Each oven temper is different, it is recommended to experiment with a small amount first; 4. The egg liquid should be brushed less!!! 5. Don't touch it just out of the oven! Will deform! 6. Wear gloves throughout the whole process, because of the subject
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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