Methods and steps of making moon cakes

1. First add 140g invert syrup to the basin, then add 35g edible oil, add 3g scooped water, and stir and mix evenly. I have the proportion of 50g moon cake

Methods and steps of making moon cakes

1. First add 140g invert syrup to the basin, then add 35g edible oil, add 3g scooped water, and stir and mix evenly. I have the proportion of 50g moon cakes.

Then add 200g of medium gluten flour several times, and mix them evenly.

Then knead it into dough. Don't knead too much here, lest the dough become stiff, or the dough is not soft enough. After kneading, seal with plastic wrap and refrigerate 1 hour.

2. Weigh the egg yolk and lotus paste stuffing on the electronic scale. The total weight of egg yolk and lotus paste stuffing is 35 grams, because I'm going to make 50 grams of small moon cakes today.

Knead the lotus paste stuffing into a round cake crust by hand, then wrap it with egg yolk, close it slowly, press it tightly after closing, and knead it into a circle by hand.

1 hour later, take the dough out of the refrigerator and weigh it on the electronic scale.

Knead them into circles.

Then press it into a cake crust with thick middle and thin sides by hand. Then wrap the lotus seed paste and egg yolk stuffing, press it inward with one hand, and flan it with the other hand to close the crust. Finally, after closing and pressing, rub it round by hand.

Sprinkle some dry flour in the moon cake mold to prevent sticking, put the kneaded stuffing in and press the moon cake out. The pressed moon cakes are placed in a baking tray covered with oil-absorbing paper.

Then put it into a previously hotter oven, set the temperature to 180 degrees, and bake for 5 minutes first. After baking, take out the pattern on the surface of the moon cake and brush a thin layer of egg yolk liquid on the surface of each moon cake. You don't need to brush too much egg yolk liquid, otherwise the pattern of baked moon cakes is not clear, which will affect the appearance.

Brush the egg yolk liquid and put it in the oven, set the temperature to 180 degrees, and bake for 10 minutes.

The skin of the freshly baked moon cake is still hard, so it is better to let the moon cake return oil after three days.