mid-gluten flour

200 grams

condiments

Inverted syrup

150g

Moon cake stuffing

Proper amount

Egg liquid

Proper amount

peanut oil

50 grams

Guishui

4 grams

Dried meat floss

Proper amount

cocoa powder

8 grams

step

1. Prepare materials for making moon cakes.

First, stir the invert syrup, scooped water and peanut oil evenly with a manual eggbeater.

2. Pour in the medium gluten flour, mix well with a scraper to form dough, and then mix the flour evenly and smoothly with a scraper.

3. Take 3 10g kneaded dough and knead it with cocoa powder. Cocoa powder can be increased or decreased according to the surface conditions of moon cakes, and then two doughs are wrapped with plastic wrap and proofed for at least two or three hours.

4. First, wrap your favorite stuffing with a stuffing. I mean, the stuffing I bought is too sweet. I knead it into a proper amount of floss, or I can add a little bit of sesame seeds and peanuts fried by myself.

5. Take 90% of the chocolate dough (the other 10% is used to make bear ears), divide it into several small portions, knead it into dough, and make the mooncake skin, and wrap the stuffing inside.

6. Knead part of the remaining cocoa dough to make ears and nose, and the original cake crust to make the bear's mouth and eyes. Be careful that your ears are not too big, because they will fall off easily when baking. It's best to put your ears directly above the ball so that they won't fall off and deform when baking.

7. Put each prepared bear on a small piece of oiled paper for easy transfer to the baking tray.

8. Preheat the oven to 200 degrees for 5 minutes. Before baking, spray a small amount of water mist on the moon cake and bake it in the middle layer for about three to five minutes. The exact time has not been fixed. Take it out after the surface is slightly hardened and the shape is fixed.

9. Brush the egg liquid (remind me that the egg liquid used to brush the moon cake is an egg yolk with a quarter of protein and 15g water). Put the painted moon cakes in the oven and bake for 10 to 15 minutes. The time is not exact. You can observe the surface of moon cakes and don't burn them. Mooncakes are always a little soft during baking. It doesn't matter. It will gradually harden after being taken out and cooled.

10. Moon cakes will become hard after being completely frozen and solidified. Put the chocolate pen in the boiling water pot for a while, take it out and draw the eyes, nose and mouth of the bear on each moon cake while it is hot. Note that the chocolate pen will soon get cold. When it's cold, it solidifies and can't be squeezed out. You can screw on the lid and put it in a hot pot before ironing.

1 1. The prepared moon cakes can't be eaten immediately, and they can't be eaten until the oil returns in three or four days.

12. Moon cakes after oil return

13. Have another drink.

skill

1, cocoa powder can be increased or decreased according to the surface conditions.

2, the dough is as thin as possible, too much dough is easy to collapse, if the filling is too soft to hold, you can put the filling in the frozen layer of the refrigerator and then wrap it. Each stuffing I packed was 29g, and the dough was 21g.

Be careful not to pinch the bear's ears too big. If it is too big, it will deform easily when baking. It's best to put your ears directly above the sphere so that they won't deform when baking.

4, the baking time of moon cakes, pay attention to the step chart and adjust it appropriately.

5. The chocolate pen should be melted in the boiling water pot before being applied. When they get cold, they can be put into the boiling water pot again.