Raw materials for moon cakes?

White flour, duck egg yolk, red bean paste stuffing, white syrup, alkaline water, raw oil, eggs.

manufacturing method

1. Mix white syrup, alkaline water, raw oil and flour bit by bit to make dough. The ratio of flour, white syrup, alkaline water and crude oil is 5:4: 1.4: 1.

2. Knead the mixed flour into small dough of the same size and roll it into a cake for later use.

3. Knead the bean paste into a small round cake and wrap it tightly with duck egg yolk 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 the egg liquid and eggs according to the ratio of 3 yolks 1 whole egg.

7. Put the moon cakes in the baking tray, brush them with a brush and put them 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.

This is how to make soft-skinned moon cakes. When making moon cakes completely, we should pay attention to the following points:

1. The proportion of dough should be flexibly controlled according to the raw materials used at home.

2. 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 moon cakes.

3. When the moon cake is taken out of the mold, the force should be even, and it is not allowed to be used repeatedly. Generally, moon cakes can be pulled out with side buttons and reverse buttons: don't put too much dry powder in the mold.

4. The baking time in the oven depends on the size of the moon cake, or you can turn on the oven during 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.