Different from the Cantonese-style moon cakes, the skin of the moon cake is thicker and harder. Its syrup does not contain invert sugar, so there is no "oil back" process. But the moon cake has its own unique and simple flavor, and it is very very fragrant. There are many people who like it. Reference weight: 70 grams of moon cake 12 Baking: the middle layer of the oven, fire up and down 210 degrees, 15 minutes
First smash the syrup. Pour water and white sugar into the pan and stir while heating with medium heat until all the white sugar is dissolved. Add maltose, continue to stir, until boiling, then use a small fire for another 1 minute, turn off the heat and cool into a syrup. The prepared syrup should be light yellow, clear and transparent without impurities.
Next, make the fruit stuffing. Pour white sugar, walnuts, and melon seeds into a large bowl
After pouring 70 grams of sesame oil, pour 1 tablespoon sugar osmanthus
Pour into cooked flour
All the materials are evenly mixed by hand, and the filling of the fruit is made. (Do not pour the cooked flour all at once, stir while pouring until the filling reaches the appropriate hardness.)
Next, make a moon cake. Pour 75 grams of sesame oil into 300 grams of flour and mix well by hand.
Dip into a soft, medium-smooth, smooth and delicate dough (do not pour all the syrup all at once, pour 2/3 first, and add the rest according to the actual situation, until the dough reaches a suitable softness and hardness. And good dough and The hardness of the filling is almost the same)
Divide the filling and the dough into small portions. The weight ratio of the filling to the crust is 4:6. For example, if a 100-gram moon cake is made, the filling is divided into 40 grams, and the cake is divided into 60 grams. Please allocate according to your mooncake size
Sprinkle some dry flour in the mooncake mold, shake it, so that the inside of the mold is covered with flour, and then dump the excess flour. This step can make the moon cake mold anti-stick
Take a crust dough and crush it with your palm
Put a filling on the crust
Wrap the stuffing with the crust
And slowly push up until it is completely closed
Put the wrapped dough into the powdered moon cake mold
Compacted with the palm of your hand
Put a few mooncake molds on the chopping board
The moon cake is poured out.
Finish all the mooncakes in turn (every one, sprinkle powder in the mooncake mold). Put the mooncake on the baking tray, and brush a layer of whole egg liquid on the surface (without brushing around), put it into the preheated oven, 210 degrees, about 15 minutes.
1. The syrup of the moon cake and the syrup of the Cantonese moon cake are very different. It does not require the addition of acid during cooking, and the syrup is substantially free of invert sugar. In the past, because the degree of refining of sugar was not high, when cooking syrup, a small amount of egg white was added to the syrup, and the floating material on the surface of the syrup was removed to achieve the purpose of removing impurities. This step is called "picking up", and the moon cake is named after it. Now the sugar we use is already refined white sugar, so this step can be omitted. 2. There will be some surplus in the syrup that is cooked according to this formula. The remaining syrup is placed in a sealed can and can be stored for long periods of time at room temperature. Some syrup is cooked because the amount of syrup required may vary depending on the water absorption of the flour. If your dough is very hard and you can add some syrup to make the dough soft. Be careful not to add water to the dough. 3, cooked flour, is cooked wheat flour. Put the flour in the pot, fry it with a small fire, and fry until it is slightly yellow. It is also recommended to fry a little more, adjust the softness and hardness of the filling as needed. 4, maltose, rarely seen in the supermarket, but it is easy to buy in the grain and oil food store. Maltose is very sticky and hard to weigh. Put the spoon on the water first, then dig the maltose, it will not be so sticky. 5. There are also blue-red silk in the traditional fruit filling, but the blue-red silk is a kind of thing that I don't like to eat from small to large. So I omitted it. If you like, you can add 10 grams of crimson silk to the filling. 6, the shelf life of the moon cake is very long, the normal temperature will not deteriorate in the next two months, so you can do more, eat slowly.