Today, I made mooncakes. According to a recipe, you can make 12 mooncakes, each weighing 75 grams. When making the pastry, blend invert syrup, peanut oil, lye water, and medium-gluten flour together, mix well, then add the remaining flour and mix until no dry flour is visible, let it sit at room temperature for two hours.
During the waiting period, prepare the salted egg yolks: clean them first, spray with white wine, bake in a preheated 170°C oven for 10 minutes until the yolks exude oil. On the other side, prepare the lotus seed paste, combine the filling with the egg yolks, wrap them carefully, roll up and seal the opening, and the mooncake filling is ready.
Next, combine 25 grams of filling with 50 grams of pastry, flatten a piece of pastry, wrap in the filling, roll up carefully and seal tightly, and the mooncake shape is complete.
Freshly baked mooncakes need to cool before packaging. Each mooncake contains preservatives, let them sit for three days after packaging, and they are ready to be enjoyed once they have absorbed oil.
Before baking, lightly spray water on the surface of the mooncakes, place them in a preheated 200°C oven, bake for 5 minutes to set. Then brush with egg yolk mixture, adjust to 180°C, and continue baking for 12 minutes.
