Moon cake diy

Moon cake diy

Introduction:

"This year's Mid Autumn Festival, suddenly he wanted to make his own moon cake, and his first work was affirmed and praised by everyone. It's really a very happy thing!"

Production steps:

Step 1: stir the invert syrup, salad oil and soap water evenly, sift the low gluten flour and pour in.

Step 2: knead the dough, cover it with plastic wrap and let it stand for 20 minutes.

Step 3: divide the dough and stuffing in a ratio of 2:3, because the 50g moon cake mold is used, that is, 20g dough and 30g stuffing (generally, the best ratio is 3:7, but after tasting, colleagues think that the thicker the dough is better, so they slightly improved it).

Step 4: pack the stuffing into the dough and round it.

Step 5: install the moon cake mold, sprinkle appropriate flour and pour it out (this step is to make the moon cake not stick to the mold and easy to demould).

Step 6: put the kneaded moon cake into the moon cake mold, press it hard, and the moon cake will take shape.

Step 7: preheat the oven at 180 ℃ for 5 minutes, and spray water on the surface of the moon cake.

Step 8: take out after baking for 5 minutes, brush with egg yolk water, that is, the egg yolk is dispersed, and add a small amount of water.

Step 9: continue to bake for 5 minutes.

Materials required:

Low gluten flour: 100g

Stuffing (bought ready-made wurenhe bean paste): 360g

Invert syrup: 80g

Salad oil: 20g

Jianshui: 2G

Egg yolk water: right amount

Note: the skin of the finished product just out of the oven is still quite crisp, it needs 2-3 days to return the oil before it tastes delicious!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original