What are the practices of old-fashioned soft moon cakes?

First, the ingredients of old-fashioned moon cakes: duck egg yolk, bean paste stuffing and eggs.

Seasonings for old-fashioned moon cakes: white syrup, scooped water and peanut oil.

The practice of old-fashioned moon cakes:

1. Mix white syrup, scooped water, peanut oil and flour into dough bit by bit. The ratio of flour, white syrup, scoop water and peanut oil is 5: 4:1.4:1;

2. Make the mixed noodles into small dough of the same size and roll them into cakes for later use;

3. Knead the bean paste into a small round cake, wrap it in duck egg yolk, and wrap it tightly into a stuffing ball;

4. Wrap the stuffing into the rolled bread and knead it into a ball;

5. Prepare a wooden moon cake mold, add a little dry flour, put the stuffed dough into the mold, compact and flatten it, and then buckle it out of the mold;

6. Mix egg liquid with eggs, with the ratio of 3 yolks 1 whole egg for later use;

7. Put the moon cakes into the baking tray, brush a layer of prepared egg liquid with a brush and put it in the oven;

8. oven temperature 180 degrees, baking for about 20 minutes. Take it out once in the middle and brush the egg mixture again.

The proportion of dough should be flexibly mastered according to the raw materials used in the family;

It is best to use raw yolk for duck eggs in the stuffing, so that when baking moon cakes, the oil in the yolk will melt into the crust of the moon cakes.

When the moon cake is taken out of the mold, the force should be uniform and cannot be repeated. Generally, moon cakes can be pulled out with side buckles and reverse side buckles, and it is not advisable to put more dry powder in the mold.

The baking time in the oven depends on the size of the moon cake, or you can turn on the oven when baking to avoid scorching;

In order to make the baked moon cakes more fragrant, you can add a little less butter to the dough, but remember not to add more to avoid crispness.