Self-used recipe for 8 years|Redefine five-kernel mooncakes

For some common problems, you can see my previous recipe, which will not be repeated here www.xiachufang.com/recipe/102776196/ this recipe is suitable for 30 mooncakes of 50 grams (3:7 package), which can be adjusted appropriately according to the taste you like to eat, as well as the capacity of the oven. The invert syrup is made by myself, and the previous recipe has been shared, and you can also choose to buy it in a certain treasure. All the mooncakes I make are 3:7 packs, for example, 50 grams of mooncakes, that is, the skin is 15 grams, and the filling is 35 grams. 2: 8 packs of moon cake crust crust is thinner, more filling, not suitable for novice operation, if the novice has not wrapped the moon cake in the case of easy to break the skin, and personally feel that too much stuffing will be greasy. 4:6 packets of crust are relatively thick, and the taste is not very good. 3:7 pack is my favorite and has always been the most commonly used, I feel that the taste of the skin and filling is just right and better, of course, this is just my personal opinion, you like to follow as much as the ratio can be.

Ingredients

Invertsyrup 160 g

Peanutoil 68 g

Soapwater 3.5 g

Low-glutenflour(all-purposeflourcanbeused) 248 g

Cooking Instructions

Place the invert sugar syrup, peanut oil and soap water in a large bowl. Stir well with a manual whisk, this can be safely stirred in a circle.
Add the flour.
Add the flour and mix well with a spatula.
It only takes 30 minutes to relax according to my recipe, not 2 hours like some say.
Relax for 30 minutes to use the crust, take a piece of crust and weigh 15 grams, put it in the palm of your left hand, and press it flat with your right hand.
Put the finished nut filling in the middle of the pie crust, and the recipe for the nut kernel filling is in my last recipe.
Then gently turn the crust on your left hand upside down on your right hand.
Then put it on your left hand, gently push it up with your right hand, be careful not to break the skin, and push it all evenly to close the mouth.
Probably round, the technique of the bag can be seen in the video above.
Put the finished moon cake crust into the corn starch and lightly dip it with a little flour to facilitate the mold demolding.
Hold the bottom of the mold with your left hand, press it lightly about three times with your right hand, and then slowly lift it to remove the mold, and the beautiful moon cake is pressed.
Use a watering can to spray water on the surface of the mooncakes, remember to spray all evenly, but not too much.
Place in a preheated oven and set at 200 degrees for 5 minutes.
Once set, take it out and let it heat in the oven at 190 degrees. Take an egg yolk and add 15 grams of water, stir evenly and then sieve, and then use a wool brush to gently brush the surface of the moon cake with egg wash water.
After brushing the egg wash, the mooncakes are sent to the oven again and baked at 180 degrees for 13 minutes.

The time temperature is for reference only, according to the actual adjustment of each oven, if you make 100 grams of moon cakes, add 2~3 minutes to the time.
The mooncakes are baked! After it is completely cooled, it can be packaged, and it must be wrapped after it is cooled, and the color will be more beautiful after returning to the oil on the second day.
This is the second day that the oil is gradually returning and the color has become beautiful.
This little tiger is really cute~ Last year's mold, this year there are a lot of molds, I didn't buy much, there are too many molds at home, and the previous molds are also very cute.
The cut filling will not come loose at all.
A big mouthful, very fragrant, and not greasy.