The process of making mooncakes starts with preparing special invert syrup, made from 150 grams of alkali water mixed with 150 grams of flour, only needing to add 3 grams of alkali water, combined with 50 grams of cooking oil, stirring thoroughly until smooth. Afterwards, slowly mix in the flour, keeping the motion gentle, avoiding excessive kneading, simply pressing it into a cake shape, then let it sit for an hour to relax the dough.
After a brief rest, the dough is rolled out, carefully wrapped with pre-prepared filling, using the “tiger-mouth” technique to seal the edges, ensuring even coverage of the filling, then gently forming it into a round ball for shaping. When pressing out the mooncake shape with a mold, the force should be balanced, then lightly spray water on the surface, immediately put it into a preheated oven at 150 degrees, initially bake for 5 minutes, then coat a thin layer of beaten egg.
After a while, when the mooncake surface is slightly firm, once again lightly brush with egg wash, needing careful control to not affect the smooth texture of the finished product. After the second brush, return the mooncakes to the oven at the same 150-degree temperature for another 10 minutes, until the surface shows an enticing golden color.
The final moment of inspection arrives, gently breaking open a freshly baked mooncake, the aroma wafts out, inviting the taste buds directly, take a bite, full of wonderful flavors worth trying.
