Medium gluten flour160g
Inverted syrup 108g
Peanut oil 40g
3 grams of water
Lotus paste stuffing? 500 grams
Salted egg yolk? eight
Eggs? 1
White wine? Proper amount
Methods/steps
1
Mixing syrup, peanut oil and water;
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2
Stir evenly, and stirring clockwise into a slow flow state;
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three
Sift in low-gluten flour;
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four
Stir evenly with a scraper, put on disposable gloves and knead for a few times to make the materials fully mixed;
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five
Wrap the kneaded dough with plastic wrap and wake it for 2 hours at room temperature;
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six
Salted egg yolk It is recommended to buy the whole salted egg, filter out the protein, take out the egg yolk, put the egg yolk in a bowl and mix it with a little white wine, or spray it with white wine directly, and then bake it in the oven for about 8 minutes at 200.
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seven
Divide the lotus paste stuffing into 58 grams and knead evenly, and divide the dough into 30 grams;
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eight
First take a portion of lotus paste stuffing and mash it, add an egg yolk and put it away slowly;
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nine
Spread another dough, wrap it with stuffing, and slowly push it to the middle to close it;
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10
Spread oil paper on the baking tray, wrap it all, put it into a mold for internal pressure molding, then spray some water on the surface, preheat it in an oven at 200 degrees for 3 minutes, and bake it in the middle layer at 200 degrees for 5 minutes;
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1 1
Mix an egg yolk with a little water to make an egg liquid, then dip some egg liquid with a brush and gently brush it on the surface of the moon cake. Pat it lightly without repeated brushing, and then put it in the oven 15 minutes or so.
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12
Baked moon cakes will return to oil after being sealed for two days at room temperature, with more beautiful color and better taste ~
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