How to make traditional moon cakes for farmers?

600 grams of lotus paste stuffing

Low-gluten flour100g

Salted egg yolk 10

Inverted syrup 70g

20 grams of liquid butter

Alkaline water 2.5g

20 grams of sesame oil

A little brandy

How to make traditional moon cakes delicious for farmers?

Sieve the powder, put it in a small basin for later use, and mix the invert syrup with alkaline water.

Add liquid butter and stir well.

Add spare flour, stir well and relax for 30 minutes.

Bake salted egg yolk in the oven at 180/ 160℃ for 8 minutes, take it out, spray brandy, cool, and soak it in sesame oil for later use.

Divide the lotus seed paste into 60g/ slice, each slice contains one yolk, *** 10 slice.

Divide the loose dough into 19g for later use.

Knead the dough, wrap the spare lotus paste stuffing and close your mouth.

Put it into the moon cake mold, flatten it by hand, gently shake it out from left to right, and put it into the baking tray.

Spray a little water on the surface, bake in the oven at 230/ 150℃ until the surface is colored, take out and brush the egg yolk twice.

Bake until the surface is golden yellow.

skill

After the syrup is cooked, it will be stored for a long time. ?

If there is no liquid butter, salad oil or peanut oil can be used instead. ?

Don't use too much alkaline water to avoid too deep coloring. After adding flour, do not stir for too long to avoid gluten in the dough. ?

Flour can't be added all at once, it depends on the hardness of the dough. ?

When filling, the thickness of dough should be uniform. ?

Sprinkle a proper amount of flour in the mold to prevent the dough from contacting the mold, but not too much, so as to avoid too much flour on the surface and affect the luminosity of the surface. ?

Do not spray too much water before baking. ?

Brush the eggs evenly, or brush them again. ?

The baking time depends on the color of the surface. Adding a small amount of wine when baking egg yolk can eliminate the fishy smell of egg yolk.