Colorful Cantonese mooncakes

Colorful Cantonese moon cakes that must be made every year, a proper ceiling of appearance! In mid-autumn, I'm tired of seeing traditional Cantonese mooncakes, so let's change the color and mood this time! It's really eye-catching! Follow me along!

Ingredients

Crust(canmake4075gmooncakes):

Maplewater 16 g

Peanutoil 120 g

Mooncakesyrup 440 g

All-purposeflour 640 g

Matchapowder Appropriateamount

Redvelvetliquid Alittle

Filling:(ondemand)

45g

Eggyolkwater:

Eggyolk 1

mooncakesyrup 1 drop

Peanutoil 2 drop

Alittlebitofwater

Cooking Instructions

Make the filling the night before. This time I have prepared 6 flavors of fillings, you can also choose your favorite filling, 45 grams of each filling, if there is an egg yolk, egg yolk + filling a total of 45 grams. Then cover with plastic wrap and refrigerate for later use.
Make the pie crust. Mix the water, peanut oil, and moon cake syrup and stir with an egg whisk to emulsify.
Add all-purpose flour
Stir first with a silicone spatula
Then put on gloves and rub until even
Add matcha powder to 1/4 of the crust and 1/4 of the crust to the red velvet liquid and knead until even. Then wrap the 3 pie crusts in plastic wrap and relax at room temperature for more than 1.5 hours.
Divide the fluffed crust into 15-gram portions
Take one plain crust and one colored crust
Folded into a ball, flattened and spread out, and wrapped in filling.
The wrapped moon cakes can be evenly wrapped in a small amount of hand powder, put them into the moon cake mold, press them twice repeatedly, the force should be even, and then gently remove the mold.
Spray a little mist on the surface of the moon cakes, put them in a preheated oven (if you bake multiple plates at a time, you can increase the preheating temperature), bake at 160 degrees in the stove mode for 7 minutes, and then take it out (170 degrees in the oven in the upper and lower heat mode).
If the wrapping is slow, you can wrap one plate and bake it once to set it, and then put it in the oven together to continue baking after the 4 plates are wrapped and baked.
After taking out the moon cakes, let them cool slightly, make egg yolk water in the gap, add a little peanut oil, moon cake syrup, and water to the egg yolk and mix evenly, and then sieve once.
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.
Put the moon cakes into the oven again, and bake at 140 degrees for 10 minutes in the stove mode (165 degrees for the oven in the upper and lower heat mode, which can be covered with tin foil).
After the moon cakes are baked, prepare the bottom bracket, machine sealed bag, and food oxygen absorber. Encapsulate the mooncakes when they are cold to warm, and the shelf life of the mooncakes sealed while they are hot will be a little longer. If there is no oxygen absorber, let it cool and pack it well.