Zero difficulty, novice-friendly, old-taste egg moon baked moon cakes

It is the moon cake that I have been wanting to make for the past two years, (Jin style) egg moon baked moon cake. The freshly baked moon cake crust is crispy, and after two days of sealing and storage, the taste is crispy and soft, and the aroma is strong, compared with the traditional Cantonese moon cakes, the taste is relatively refreshing, and it is very much the taste of the moon cakes in the village dim sum shop when I was a child. The amount of work is relatively large, the high-tech 80s air stove mode is multi-layer baked, it can be loaded, and 4 plates are produced in one furnace~ I tried corn oil, salad oil, peanut oil, butter, and the aroma and taste of the finished pie crust are different, and you can ha~

Ingredients

(5/5ratio)

Mooncakecrust48pieces

Wholeeggliquid 360 g

Castersugar 280 g

Starch 160 g

Salt 6 g

Saladoil 300 g

Bakingpowder 12 g

Bakingsoda 6 g

Glutenflour 1260 g

Milkpowder 100 g

Filling

Favoritefilling 2400 g

Note:Pleasefine-tunetheweightofthelow-glutenflouraccordingtothewaterabsorptionoftheflourandthestateofthecrust.

Cooking Instructions

Whole eggs, sugar, salt, and syrup are weighed and poured into containers.
Beat well with an electric whisk and whip until it is slightly whipped and milky white
Add the oil and continue stirring until completely emulsified
Low powder + baking powder + baking soda, add milk powder and mix evenly, add after sifting
Mix evenly with a spatula or wear gloves to form a ball by hand, the amount is relatively large, it is recommended to use your hands directly;
Wrap the dough in plastic wrap and relax at room temperature for about 20 minutes;
Prepare the filling: You can use any filling you like, I made black sesame walnuts and jujube paste walnuts, and the proportion of walnuts added is about 30%.

Walnut kernels are roasted in advance and cooled for later use, I use about 140 degrees for 12 minutes, and turn them over during the period if the spread is thicker.

This temperature time is not absolute, it can be higher or lower, and everyone can be flexible and do not overbake it.
Cut small walnuts and mix well with the filling
Weigh about 50 grams, divide the round and set aside,
Loosen the dough into 50 grams each,
Press the crust flattened to cover the filling,
Hold down the filling with your right hand, slowly push up with your left hand, and gently push the dough up with your thumb when you are almost closing, until it is completely closed.
After closing, gently round, put in a tin foil cup or a mold, flatten it and press out the pattern with a flower piece, and the flower piece should be dipped in starch to prevent sticking
The moon cake embryo is rolled with a layer of starch to prevent sticking, and it can also be pressed with a mold
Push the moon cake embryo directly into the tin foil cup, or you can use cupcake molds or connecting molds.
Do it in turn
Spray a drop of water on the surface, put in the preheated 80s, wind stove mode, 195 degrees for 6 minutes to set.
Remove and brush with whole egg wash.
S: (1), the whole egg liquid is sifted, the brush is dipped in a little egg liquid when brushing the surface, and the excess egg liquid is scraped off by the edge of the container, and the reverse side should be scraped, and there is no excess egg liquid on the brush; (2) The egg washing step can be omitted;

Put it back in the oven and bake at 185 degrees for about 13 minutes.
Baked, cooled, sealed or packaged