Spend a good month, the annual traditional festival, the moon cakes for friends and family can not be slow ~ Green juice mooncakes with healthy elements are worth trying! This formula can make 30 weights of 50g moon cake. The color of green juice imported from Japan is yellowish, and the powder has a large amount of water absorption. If you want green color, you can choose domestic green juice powder. The later color is too heavy. The last 5 minutes surface cover. If you want to make a wide-style original moon cake, change the green juice powder to the same amount of flour! Egg yolk recipe https://www.xiachufang.com/recipe/100565413/ Cantonese style moon cake recipe https://www.xiachufang.com/recipe/103397738/The amount in the formula is calculated according to 50g of moon cake, and 30 can be done. The ratio of mooncakes to fillings is usually 3:7 or 4:6, and I use a 3:7 ratio! Converted, 15g dough, 35g filling (half salted egg yolk is 8g, other such as bean paste, lotus seed is 27g) salted egg yolk: peeling salted egg yolk, including a layer of film to be removed, then use cooking oil Go for a while, squirt a little high-alcohol liquor for 180 minutes and bake for 5 minutes! You can also use the bagged branded salted duck egg (Jin Qixiang, etc.) to brush the egg yolk liquid: 5 egg yolks with an egg white, after the break, filter and spare, brush the egg yolk liquid to remember not too much, a thin layer can be used, otherwise the surface is too colored Heavy, grain is not clear to sell moon cakes to take into account the shelf life of fillings, less sugar and less oil fillings have a shorter shelf life, commercially available such as Shunnan gold, restaurants and lotus incense is a good brand moon cakes baked the same day The system is relatively hard and can be placed in a baking tray with a plastic wrap, and it will be oiled every night!
Peanut oil is heated and ready to be used in cool, so that it is fully fragrant. It is best to use peanut oil and have a unique aroma.
Invert the syrup and add water and add the cool peanut oil. Mix well with a spatula.
Sifted into flour, milk powder and green juice powder
Mix well and knead
Wrap wrapped for 2-3 hours
Take 27g lotus seed or bean paste, pack half an egg yolk, egg yolk weight about 8g
Round and reserve
Weigh 15g of good green moon cake skin
The cider skin is rounded and flat, wrapped with stuffing and pressed with a tiger's mouth.
Add a little flour to the mold
Clean down again
The oven is preheated to 200 degrees, and the moon cake is first baked for 5 minutes. After cooling, brush a thin layer of egg yolk (5 egg yolks and 1 egg white).
170 degrees and then bake for 10-12 minutes
Several brands used
You can also add 3g sea salt to the recipe.
These two brands of green juice can be
Reasons for shortening the shelf life of moon cake: 1. The filling sugar or oil quantity of the moon cake is less than 2. The syrup or oil quantity of the moon cake skin is less than 3. The baking time of the moon cake is less than 4. The temperature of the moon cake must be completely cooled after the package is collapsed. The moon cake stuffing is too much sugar 2. The baking time is too long 3. The moon cake skin and the softness of the filling are too big. The moon cake is baked after the waist. Reason: 1. The moon cake is not completely cooked 2. The filling sugar oil is not enough. The back surface is cracked: 1. The moon cake is too dry and too hard 2. The oven is too hot, the baking temperature is too high, and the wide moon cake is leaking. Reasons: 1. The filling is too soft 2. The moon cake is too soft 3. The baking temperature is too low. The surface is not bright enough, you can add a little bit of salad oil in the egg liquid to increase the brightness. The moon cake can also be sprayed with a little water before entering the furnace. The purpose is to balance the heat of the moon cake skin inside and outside, which is beneficial to the moon cake skin not cracking.