How to make moon cakes?

I. Raw materials and appliances

Raw materials: refined powder, oil, sugar, screwdriver, chemical thinner, etc.

Appliances: molds, ovens, etc.

Second, the content and steps

(1) formula

1000g refined powder; 350 grams of sugar; Glucose syrup 90g peanut oil 250g alkaline water15g; Baking soda 5g; The water for boiling syrup is 150ml.

2 finished eggs; Red bean paste 1000g.

(2) Production process

Ingredients → boiling, stuffing → kneading → stuffing → molding → baking → cooling → packaging.

(3) Key points of operation

1. Cook one or two days in advance. The syrup used for dough mixing should be about 42 degrees to prevent the finished product from collapsing.

2. Prepare the dough. Put the cooled syrup and oil into a dough mixer and stir until uniform. After half an hour, the mixed syrup should be "oil does not float, slurry does not precipitate". Then add flour and stir evenly to form a pulp dough. Generally, the dough preparation time should be completed within 30 minutes to prevent the dough from becoming oily.

3. Stuffing: sugar, oil, flour, maltose, etc. Knead in a dough mixer until uniform, then add various fruit materials and stir evenly. When the filling is too hard, it can be adjusted with oil or maltose, and it is not advisable to add water to prevent the finished filling from hardening.

4. Stuffing: When stuffing, make the dough into small noodles, cut the stuffing into pieces, knead it into a cylindrical shape, wrap it by hand, and then put the blank into the mold and knock it into shape. When filling, the dough temperature should be 22-28℃, and the dough should be adjusted as needed.

5. Baking and cooling: the blank is put into a baking tray at a certain interval and baked in a furnace. The furnace temperature is about 220℃, it can be discharged after 8- 10 minutes, and then it can be packaged after 20-30 minutes of Zhong Ziran cooling.

Third, the finished product inspection

Shape: oblate, fine pattern, no collapse, no waist, no concave bottom.

Color: smooth surface, dark wheat yellow, milky yellow wall.

Structure: delicate and soft, without partial skin, without holes and impurities.

Taste: crispy and delicious, with various fruit flavors and no peculiar smell.