【Ultimate Cantonese Mooncake Recipe】The secret to a shiny skin!

Many students have asked me what is the best way to use Cantonese mooncake filling? In fact, I don't recommend novices to make moon cakes by frying the stuffing by themselves, because the state of various fillings is easy to grasp poorly, and the finished product is easy to burst and collapse. I myself have been using the commercially available fillings from Shunnam, which have few additives and are of stable quality. In particular, the low-sugar series has a very good taste sweetness. The recipe can make about 12 mooncakes of 100 grams! If you want to make a bigger or smaller one, you can convert the recipe to the total number of all the ingredients in the pie crust recipe÷ the number of pigrams per mooncake you want to use, and you will know how many mooncakes you can make!

Ingredients

Cakeflour 150 g

Cakeflour 50 g

Soapwater 4 g

Invertsyrup 130 g

Peanutoil 50 g

Saltedeggyolk 12

Lotuspastefilling Appropriateamount(dependingonhowbigmooncakesyouneedtomake)

Cooking Instructions

The syrup is added to peanut oil and emulsified evenly with hand-held eggs, which means that the syrup and oil are stirred evenly! To see that the oil and syrup are completely integrated.
The oil must be peanut oil!
Add moon cakes and water to continue to mix well, it must be very even, the water can not be omitted, go to a treasure to buy, it is easy to buy.
High flour and low flour mix evenly
Note: different flour brands have different water absorption, if you find that the crust is very soft, then add more high-gluten flour to adjust it, the crust is not soft or hard, it is good to wrap, it is smooth, and it is the best state to bake it out without leaking your feet when the temperature is enough.
If the crust is too soft, it will leak your feet, and if it is too hard, it will crack.
Add the liquid that has just been mixed well, be sure to stir it with an egg whip before pouring it evenly, and then pour it into the flour.
After that, use a silicone spatula to crush and mix well, just don't see the dry powder, this is the state of mixing, or relatively firm, not very soft.
If you make a lot of it, you can mix it well with your hands or a cooking machine.
Find a grocery bag, seal it, and let it rest at room temperature for three hours or more, this step should not be omitted unless you are very experienced.
The filling and egg yolk are weighed together as 70 grams, and the 100 grams of moon cakes we made today, the ratio of three and notoginseng, is 70 grams of filling, and 30 grams of pie crust.
Wrap in the egg yolk and stick tightly to the bag without getting into the air
The filling and crust are weighed and ready to wrap!
Take a pie crust and wrap it flat into the filling, pay attention to the video technique!
pack
Wrap it and roll it in a circle of flour and press the mold. There is no limit to high, low and medium starch, and the main thing is anti-sticking.
The stove should be preheated to 220 degrees in advance, and adjusted to 200 degrees after entering the furnace, because the temperature will drop when the door is opened (the setting temperature at the beginning is very, very important, it must be enough, otherwise the moon cake is easy to deform) first set for 5 minutes and then take it out to brush the egg liquid.
Before the moon cake enters the furnace, you can spray water mist on the surface of the moon cake, just spray three or four times, and spray it very finely.

The reference temperature of the stove is set at 200 degrees within two plates for 5 minutes, and then cooled to 160 degrees for 8~10 minutes.
Set at 220~240 degrees for more than two sets for 5 minutes, then turn to 180 degrees for about 10 minutes. It depends on the state of the moon cakes, and the baking time of the moon cakes cannot exceed 20 minutes.
The reference temperature of the small household oven is 200 degrees or higher, and the temperature is set for 5 minutes, and then turn to 160~180 degrees for about 10 minutes.
Specifically, you have to adjust your oven temper!
Here's the trick!
The bright liquid is prepared in advance, an egg yolk plus 2 grams of water and a drop of moon cake syrup, the egg yolk should be sifted, don't ask how big a drop is, anyway, it's a drop, less than a gram. Stir well and set aside.
And the secret!
Today is really full of dry goods!
After the moon cake is set, you should wait for the egg wash to be brushed, about the surface temperature is between 60~70 degrees, and you can touch it with your hands without a thermometer, and it is not too hot.
Wipe it lightly and then dry it again, and hold the brush flat, with a soft wool brush.
After wiping the egg mixture, continue to send it to the oven to cool down to 160 and bake for about 10 minutes!
It's ready to be baked!
This is only the first day of oil return, and it looks better when the oil is fully returned!