How to make Cantonese-style moon cakes with thin skin and thick stuffing, sweet but not greasy, simple and zero failure?

How to make Cantonese-style moon cakes with thin skin and thick stuffing, sweet but not greasy, simple and zero failure? I haven't bought moon cakes at home since I entered the pit of baking cakes. No matter how beautifully packaged, the moon cakes outside are always uncomfortable to eat, or healthier and more delicious. In fact, Cantonese moon cakes are very simple and can be easily made at home. In particular, there is now a special moon cake ready-mixed powder, which does not need to be equipped with various powders, not to mention eating alkaline water. You can learn it well in one minute, and it's simple and zero failure!

Today, I'm going to give you a recipe of "Lotus-paste Cantonese-style Moon Cake". The process is detailed, so you can see it at a glance. Let's take a look at it and teach you how to make Cantonese-style moon cakes that don't explode, don't separate the skin and stuffing, and can pump oil smoothly. They are delicious, zero-added, better than selling! Cantonese-style moon cake food: easy-baked Cantonese-style moon cake premixed powder 220g, invert syrup 150g, edible oil 50g, salted egg yolk 16, red bean stuffing and white lotus seed paste. This secret recipe can make 75g moon cakes, 16 pieces: 25g skin and 50g stuffing (salted egg yolk 15g+ 35g red bean stuffing).

The first step is to soak salted egg yolk in cooking oil three days in advance. Firstly, invert syrup is added into edible oil and mixed evenly until it is completely combined and slightly whitened. Pour the moon cake pre-mixed powder into the bowl. Stir with a rubber scraper until there is no powder, and put it in a fresh-keeping bag to relax at room temperature 1 hour or more. It's time to make stuffing. Coat the soaked salted egg yolk with pure grain wine, put it in an electric oven heated to 180 degrees, bake it for about 8- 10 minutes, and take it out.

Step 2, take a salted egg yolk and add a proper amount of red bean stuffing. The total output is 50 grams. Knead the red bean stuffing into a ball, squeeze it flat, wrap it with salted egg yolk, and gradually tighten the edge and knead it into a circle. Wrap all salted egg yolks in red bean stuffing. Then divide the batter into 25 pieces and knead it into a circle. Cover tightly with plastic wrap and set aside. Take a piece of cake crust and flatten it, wrap it with a layer of bean paste and egg yolk stuffing, and gradually shrink the edge of the palm upwards and knead it into a circle. Roll in flour, shake off excess wheat flour, and put it into a 75g moon cake crusher for tamping. Gently press the moon cake mold to release the moon cake.

Step 3, put the prepared moon cakes into a baking tray, spread a little cold water on them, put them into an electric oven heated at 200 degrees, take them out at 190 degrees, and keep the temperature for m in. Take off the baking tray and brush a thin layer of egg white powder on the moon cake. Put it into the electric oven again and bake at the set value of 170 degrees for 20 minutes. The moon cake is just baked and soft. Don't move. It will harden when it is completely cooled. At this time, you can put it in a self-sealing bag and wait for the oil to be pumped.

Step 4: Add a little water to an egg yolk and mix well. When brushing the egg liquid, you must use a roller brush and control the dryness of the egg liquid. When it is drained to the soft brush, the egg liquid will not flow downward, but only a part of the protrusion will be brushed. Remember to brush the egg liquid, rather less than more! After the pastry batter is made, it needs to be relaxed for more than 1-2 hours to wrap it, so that the wheat flour can be fully combined with sugar and oil. The baking time and ambient temperature of moon cakes should be adjusted according to the specific situation of electric oven and the size of moon cakes.