Best Mooncake recipe! (Great tips inside) Most delicious I ever eaten

Hello everyone, this is Qiong Today I will share with you how to make moon cakes This Mooncake is easier than to make than Pastry mooncake The one I shared today is a very classic mooncake with bean paste and egg yolk Cantonese-style mooncakes need Alkaline water The Alkaline water can synthesize the acid in the syrup to make the color of the mooncakes look better So let's make the Alkaline water first Prepare 10g baking soda and put it on the baking pan Preheat the oven to 150°C (300°F) in advance and bake for 5 minutes Baking soda heated at high temperature becomes alkali Add 30g of water after it cool, it’s the Alkaline water you need for making mooncakes Cantonese-style mooncakes can be made with homemade inverted syrup I made this bottle in advance and it is ready for use now You can also use the syrup you bought, or honey, either The syrup I bought is more stable than homemade syrup Mooncakes that are generally made can return to the oil the next day I made this mooncake today with homemade invert syrup Add 120g of invert syrup in a basin, then add 1 teaspoon of Alkaline water Stir slowly with egg soak to neutralize the acid in the inverted syrup A lot of bubbles will be generated during the mixing process Finally, the bubbles disappear slowly, which is a process of acid-base neutralization After stirring, add 32g peanut oil, you can also use corn oil instead After adding peanut oil, continue to mix well Then add 170g all-purpose flour Stir slowly with a spatula until there are no dry powder particles Then knead it into a ball After kneading into a dough, wrap it in plastic wrap and let it relax at room temperature for 2 hours The mooncake crust is ready, now let’s prepare the mooncake filling I use this kind of vacuum packed salted duck egg yolks, 20 pcs per bag you can use fresh salted duck eggs yolk to make too This is raw salted egg yolk, let’s heat it up at high temperature Put it in the baking dish, spray some white wine on the surface Preheat the oven at 180°C (360°F) and bake for 6-8 minutes Let cool after baking For the bean paste, you can use your own homemade bean paste You can also buy this packaged red bean paste Homemade bean paste fillings have a short shelf life, and it’s best to eat them within 3-4 days If it is for gift or sale, it is better to use this kind of packaged one The mooncakes I made this time are 50g each The ratio of filling to skin is 7:3 So duck egg yolk and red bean paste add up to 35g each Round the bean paste filling, pinch a hole, and wrap the duck egg yolk in it Place the finished mooncake fillings on a plate and cover with plastic wrap to avoid drying After 2 hours, the dough of the mooncake crust is ready Take out the dough from the plastic wrap and divide it into 20 portions The weight of each mooncake crust is 15-16g After dividing, round each round, then put it on a plate and cover with plastic wrap Let's pack moon cakes now Take a small dough and place it in the palm of your hand and squash it Put on the filling, buckle upside down, and slowly close down with the mouth of the right hand After receiving the 1/3 position, turn it upside down and close it slowly Use your fingers to slowly push up the dough Then use your right hand to slowly collect Such a moon cake is wrapped, and it is wrapped in flour to prevent sticking Then shake off the excess flour Put it in a baking tray and use a mooncake mold to make the lines If you use a square mold, you need to make it longer It’s easy to put in the mold Spray some water vapor on the surface of the mooncake before entering the oven to prevent it from cracking Preheat the oven at 200°C (400°F) and bake for 5 minutes to let the mooncakes shape Use this time to prepare the liquid egg yolk brush on the surface of the mooncake Strain it and add 1/2 tablespoon of water After 5 minutes, take out the mooncakes from the oven and apply a layer of egg yolk liquid on the surface Gently apply a layer on the surface when brushing Don't leave too much egg yolk on the surface to avoid covering the lines After brushing, lower the oven temperature to 165°C (330°F) and continue to bake for 5 minutes Take the mooncakes out of the oven in 5 minutes Brush the surface of the mooncake with another layer of egg yolk After brushing, continue to put it back into the oven Bake at 165°C (330°F) for about 12 minutes Take it out from oven when the surface become golden Wait for the mooncakes to cool and place them in an airtight box, seal and store Oil can usually be returned within 2-3 days This is the third day, the mooncakes have completely returned to oil Let's open it The color of the moon cake has changed and the oil has ooze out of the moon cake surface And the mooncakes have become soft, not as hard as they were just baked Cut one and have a look Inside is very tempting salted egg yolk and red bean paste If you like the food I cook, please give me thumbs up And subscribe to my channel I’m Qiong, see you next time

Channel: Qiong Cooking

Views: 447,677

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Id: 0DnT1xa3ZGQ

Length: 9min 27sec (567 seconds)

Published: Sat Sep 12 2020