Cantonese moon cake ❤️ stove and open hearth that will not roll over are acceptable

Cooking Instructions

1. Add the mooncake syrup, water and peanut oil and mix well with egg pump.

   

2. Add all-purpose flour, press and mix with a spatula until there is no dry powder, and then wear gloves and knead until even.

   

3. Wrap in plastic wrap and relax at room temperature for 2-3 hours.

   

4. Make the filling during the relaxation period. Soak the egg yolk in cooking oil for a while, put it in the oven and bake it at 160 degrees for about 7-8 minutes. If the egg yolk is frozen, it needs to be soaked in oil and refrigerated one day in advance.

   

5. Wrap the bean paste and lotus paste into the egg yolk and round it respectively, and the total weight of the filling after wrapping is 45 grams, because the egg yolk has a size, so you can adjust the ratio of bean paste and lotus paste according to the egg yolk.
   
   Novices can refrigerate the finished filling, and it will be easier to wrap mooncakes for a while.

   

6. Divide the fluffed crust into 30g portions and cover with plastic wrap.

   

7. Take a dough with a pie crust, knead it a few times in your hands to make the dough more malleable, and then flatten the dough and spread it out with a slightly thinner circle around it.

   

8. Hold the spread crust upside down on the filling, then drag the dough with one hand in turn, gently press the filling above with your thumb, and slowly push the crust up with the other hand, closing the mouth as you push. This method of wrapping mooncakes is more suitable for novices.

   

9. Prepare a little all-purpose flour in a bowl, roll the wrapped mooncakes in the flour, roll them round and put them on a baking sheet for later use.

   

10. Choose your favorite moon cake mold, put the moon cake dough into the mold, press out the pattern, do not release it within two seconds after pressing down, press it twice repeatedly, and use even force.

    

11. The stove is preheated at 180 degrees.

12. Spray a little water on top of the mooncakes, don't spray them on the mooncakes, and don't spray too much.

    

13. Put the mooncakes in the stove, bake at 160 degrees for 6 minutes, and then take them out. The open-hearth furnace is shaped at 170 degrees.

    

14. To make egg yolk water, mix the egg yolk with peanut oil and moon cake syrup evenly, and then sieve it once.

    

15. Use a wool brush to brush a thin layer of egg wash on the surface of the mooncake, it must be very thin! It is not recommended to use other brushes here, the wool brush is the best I have ever used.

    

16. Then the mooncakes are sent to the wind stove for the second time, and they are baked at 140 degrees for 6 minutes before being taken out. Bake in an open oven at 165 degrees for 6-8 minutes.

17. The mooncakes are brushed with egg wash for a second time, and then sent to the stove to bake at 140 degrees for 6 minutes. Bake in an open oven at 165 degrees for 6-8 minutes.
    
    Pay attention to the coloring and choose the time that best suits your oven. If you find that the color is not very even, you can pour it when the mooncakes are taken out to brush the egg wash.

    

18. After the moon cakes are baked, prepare the bottom bracket, machine sealed bag, and food oxygen absorber. The moon cakes are sealed when they are warm, and the shelf life of the moon cakes sealed while they are hot will be longer.

    

19. The mooncake will be a little dry after it is done, and it needs a process of returning oil after it is done, and after 1-2 days, when the oil is analyzed, the crust will reach the best taste, soft and crispy, and very delicious.