The exaggerated colorful Cantonese moon cakes lock these attention points!!

The color gradient Cantonese moon cakes made before are very popular, and today I will share some points to note about making colored Guangyue: 1️⃣ The toning part of the dough can use pigment or fruit and vegetable powder, the effect must be better, and the fruit and vegetable powder will fade faster. No matter what kind of baking it is, it will not affect the original taste of the crust. 2️⃣ Although it is faster to bake moon cakes with a wind stove, if you only bake one plate, it is recommended to use an open oven to cover the tin foil, so that the color will be better. 3️⃣ Use a relatively low degree of soap water, so that the color of the moon cake will be lighter. (The same is true for syrup and flour, some syrups are dark, and some flours are yellowish, which will affect the coloring effect of the final moon cakes) 4️⃣ Since Cantonese moon cakes are all oil-back, the color of the pie crust will be darker than when it is baked, so the color of the crust will become darker after a long time, especially if the filling is also dark (such as bean paste), the color of the pie crust will be darker after the oil is returned, so you should be psychologically prepared.

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 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 knead 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
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.