How to make mooncake for family version
4hw.com.cn: the Mid Autumn Festival is one of the traditional festivals in China, which means the happy group members. It's a custom since ancient times to eat moon cakes on the Mid Autumn Festival. Most of the moon cakes we eat are bought by the supermarket, but sometimes many friends will make moon cakes themselves in order to experience life. How to make moon cakes? Let's have a look at the detailed course of making mooncakes.
1. Put the oil, syrup, alkali water and salt into the container, and heat in the microwave oven for tens of seconds until the syrup becomes thin.
2. Sift in the flour, mix well with a rubber knife, and the moon cake skin is as soft as the earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.
3. Soak the salted egg yolk in the wine for 10 minutes to remove the fishiness, then put the egg yolk in the baking tray, bake directly without preheating the oven, bake for 7 minutes at 325f. Remove and let cool.
4. Split the mooncake skin: if you make a large mooncake, divide the mooncake skin into 8 parts, 40 grams each; if you make a small mooncake, 15 grams each, 20 parts in total.
4. Split the moon cake filling: if you make a large moon cake, divide the moon cake filling into 8 parts, each of which is 110g, wrap the yolk separately and rub it into circles; if you make a small moon cake, each of which is 30g, totally 20 parts, wrap half the yolk separately and rub it into circles.
5. Baoyue cake: put a piece of moon cake skin in the palm of your hand, press it flat with both hands, and put a piece of moon cake stuffing on it. One hand gently pushes the moon cake filling, the other hand gently pushes the moon cake skin, so that the moon cake skin slowly unfolds until the moon cake filling is completely covered. This technique is very important to ensure that the crust and stuffing will not be separated after the moon cake is baked. Sprinkle a little dry flour into the moon cake model, shake well, and pour out the surplus flour.
6. The wrapped skin of the moon cake is also lightly smeared with dry flour. Put the moon cake ball into the model, gently flatten it, and the force should be even. Then knock it up, down, left and right, and it's easy to demould. Finish all the mooncakes in turn.
7. Preheat oven to 350f. Spray a layer of water on the surface of the moon cake and bake for five minutes at the top of the oven. Remove the yolk and lower the oven to 300F. Bake the mooncakes in the oven for another seven minutes, remove and brush the yolk liquid again, bake for another five minutes, or until you like the color.
8. The last time you go into the oven, you can use only the boiler to color faster.
Take out the baked moon cake, put it on the shelf to cool completely, and then put it in a sealed container for two to three days to make it return to the oil for eating.