The practice of traditional moon cakes

condiments

Sino-Finnish 105g

Inverted syrup 73g

Vegetable oil 26g

Guishui 1g

Salted egg yolk 10

200g red bean paste

Auxiliary egg yolk (instant noodles) 1.

Clear water 20g

sweet taste

Baking process

It takes ten minutes.

Ordinary difficulty

Making steps of traditional moon cakes

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1

The above formula is/10 50g moon cake. Mix invert syrup, vegetable oil and water and stir evenly.

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2

You can stir by hand, and you don't need an eggbeater.

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three

Pour in low powder, stir into balls, and let stand 1 hour.

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four

At this time, the egg yolk is wrapped in bean paste, and one egg yolk is wrapped in 20 grams of bean paste per serving.

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five

10 Wrap the yolk for later use.

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six

Divided by the total weight 10, the persistent mooncake skin is almost 20g per skin.

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seven

Push the seal to the top until it is completely closed.

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eight

Learn to cook a little flour on the printed part of the moon cake mold, and cook a little flour after the moon cake is rounded to prevent sticking.

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nine

Directly flatten and press down on the baking tray, which can reduce movement and avoid deformation.

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10

Spray a little water mist on the surface with a watering can to prevent cracking during baking. Heat the oven to 170 degrees and bake for five minutes.

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1 1

Take it out after five minutes and brush it with a thin layer of egg liquid! Every time the brush picks up the egg liquid, it must scrape the excess egg liquid back and forth at the edge of the bowl, and then gently brush it on the grain of the moon cake.

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12

Heat the bottom layer 160℃ and bake for 20 minutes.

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13

For the remaining five minutes, I brushed the egg liquid for the second time and baked it in the middle and lower floors. "If you feel that the color is not enough, you can take it out and brush it for the second time. Satisfy once is enough. 」

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14

Finished product drawing.

skill

You can take off the moon cakes when they are out of the oven and cool, otherwise the ice skin will be torn easily.