This time using honey instead of inverted syrup to make moon cakes, it is easier and more convenient to make. Friends who have not had time to make inverted syrup can give it a try. The taste and taste are almost the same. There is no obvious difference. To say the difference, the crust made of inverted syrup is slightly sweeter.
It is actually easy to make mooncakes, but it takes longer to make the fillings. I usually make more fillings if I have time, and freeze them in the refrigerator so that they can be stored for a long time. It is not a problem for half a year to a year. When I eat, it is very convenient. You don’t need to make bread alone.
The amount of sugar and oil can be adjusted to your liking for the fillings you make yourself, so that it won’t be too sweet and your family likes it. To make the fillings for mooncakes, try to dry the water as much as possible. The fried fillings are easy to clump and reach a firm state, so that there is support when wrapping the crust. It is better to wrap the mooncakes. When frying the fillings, try to dry the water as much as possible, so that one can extend the shelf life, and the other is easier to operate.
Materials used
Low (medium) gluten flour: 140g, whole milk powder: 10g, honey: 80g, peanut oil: 50g,
30g cake crust can be Make 9
Reference temperature:
190 degrees up and down, set for 5 minutes
165 degrees and then bake 15-20 minutes
practice steps
1. Add peanut oil to honey to emulsify evenly. Honey can also be replaced with the same amount of invert syrup. If syrup is used, it needs to be emulsified with water.
2. After the liquid is evenly emulsified, add flour, milk powder, milk powder is more fragrant, and it is ok to add it. Use a silicone spatula to mix well. When there is no dry powder, knead it into a ball, cover and relax for 2-3 hours.
3. The dough is relaxed, divide it into evenly sized dough, and round it. This time I made 60 grams of moon cakes, each with 30 grams of crust and 30 grams of filling. Use fruit fillings, because the fillings are softer, and the crust and fillings are 1:1, which is better.
4. This is my own cantaloupe filling, you can choose the filling you like. The fillings you make by yourself should be fried as much as possible, and it will feel firm to the touch, so that mooncakes can be shaped better, because the fillings of mooncakes are softer and more watery, and it will be difficult to handle and bake. Mooncakes are also easy to crack.
5. Flatten the crust, put on the filling, slowly gather it with the mouth of a tiger, and round it. Then it is rolled into a cylindrical shape so that it can be put into the mold easily. This time I used a square mold. When filling the stuffing, you can preheat the oven to 190 degrees. Wrap the filling, stick a little flour, so that it is easy to demould.
6. Wrap a moon cake and press a pattern. After pressing the shape, put it in a preheated oven at 190 degrees to shape it. This time, there is no water mist, the oven temperature is increased to 190 degrees, the temperature is higher, and the setting is faster. The shape is basically set in 5 minutes, and the pattern is clear and not blurred without spraying the water mist.
7. Take it out after setting, and then brush a thin layer of egg yolk water. Add 10 grams of water to 1 egg yolk and stir well. This time the ratio of egg yolk to water is thinner, so that the mooncakes will look better after baking. Brush with egg yolk water, continue to put it in the oven, turn the temperature to 165 degrees and bake for 15-20 minutes, and then the coloring is enough. Pay attention to the coloring to avoid over-bake.
8. Take out the baked moon cakes, take them out and let them cool, keep them sealed, and they will become soft the next day.
9. Then I made some other fillings. I made mooncakes by myself. The softness and hardness of the fillings affect the effect of the mooncakes. The fillings should be fried as much as possible. The state of being able to form a mass is firm and firm to the touch. Because the fruit fillings are a bit soft and the support is not enough, they are not very good when they are wrapped. Please pay attention to the hardness of other fillings.
10. After one day, the crust will return to the oil and become softer, and the color is better. The crust is thinner and softens faster, while the crust is thicker and softens slower. Compared with moon cakes made with inverted syrup, moon cakes made with inverted syrup are slightly sweeter with the same number of grams and the same fillings. They soften the next day and are both delicious.
Tips for honey mooncakes:
1. The filling is soft and firm, it is suitable to use a tighter filling, which is close to the softness of the crust or harder, better package, easier modeling.
2. Cracking of the pie crust is related to the humidity and firmness of the filling. Make the fillings by yourself and try to dry them up.
3. The pattern is not obvious, which has something to do with the low setting temperature, too much flour, too much egg yolk, and mold.
4. If the fruit filling is soft, you can pack it at a ratio of 1:1. For other tight fillings, the crust ratio can be less, either 2:8 or 3:7.
Written at the end, do not forget the original intention, always have to always, our busy work is to have a better life, and work requires a healthy body, we must know that a healthy body requires a reasonable diet and regular exercise Cooking by yourself is not only to enjoy the fun of cooking, but also to make our family eat healthier. This is the original intention.
