In my opinion, in cakes, moon cakes are not difficult to make but need to be meticulous, because it is easy to encounter basic errors if not careful. After a while of researching through the forums, I found a recipe for mooncakes that I think is super standard, after a little adjustment, the result is the same delicious cake that people sell, the crust is beautiful and firm. , for the second day to be soft and eat.
The recipe has been changed and improved from Mr. Su’s recipe shared on FB Making moon cakes at Mrs. Tu’s house
The recipe, after being changed by me according to my experience, is as follows: (the product gives the crust of 17 cakes 150g (crust: cake ratio is 1:2), equivalent to more than 1.5kg of cake filling. .)
The cake should be made larger than the mold. For example, a 50g mold makes a 70g cake, a 100g mold closes 125g, if you want to make a 150g cake, use a 125g mold. That way the cake will be fuller, more beautiful, according to the usual mold, the cake looks a bit thin, not as beautiful.
500g Hoa Ngoc Lan flour, meizan, (I’m used to using this type from the beginning, and don’t mean to change, this type is quite popular so it’s easy to find), number 11.
360g cake sugar water
80g cooking oil (I use peanut oil)
1.5 – 2 tablespoons of peanut butter (I use a normal rice spoon for peanut butter and wine)
1.2 teaspoons of cinnamon apricot wine (in my opinion, just like Thuy said, this is the soul of mooncakes, the typical smell of baked goods, without mql, it’s not really traditional, like a dough wrapped in filling. , but do not add much, the smell will be strong, the maximum amount of this powder should be 1.5 tablespoons).
1/3 teaspoon baking soda (helps soften the cake, but if you put a lot of it, it will break)
Human: Depending on the type, you can buy it yourself or buy it.
The mixture to sweep the cake: 01 egg yolk, half a tablespoon of unsweetened fresh milk, a little bit of coconut color (for cooking italian food), beat, sifted to smooth, free from clumps.
Note 1: For those of you who are making cakes for the first time, you should use sugar water and ready-made fillings. The reason I recommend that, because if the sugar water is too thick or too liquid, the crust will be too dry or too pasty, the cake will crack or lose focus; The cake filling is too wet, making the cake when baking is puffy, out of focus, cracked, and the crust is separate. If you start and fail, it’s easy to give up :D. When getting used to a few batches, hands can feel the standard of sugar water and filling, then they can cook by themselves.
The standard ratio is 2 times 1 shell. (150g cake: 50g shell, 100g filling, similar to the ratio for other cake sizes, but I usually make 90g filling and 60g shell, easy to cover and thick, I like to eat a little crust).
B1: Add all the crust ingredients (except flour) and mix well, set aside
B2: choose a round member (I use slug kernels, people I know slugs, or farina. , you drink a box of milk that also has preservatives, people do the process with strict inspection, not sure if you make it yourself, it’s cleaner, so don’t buy someone else’s slug if you don’t understand the process their own, or unbranded retail).
B3: Sift 500g flour into mixture B1. Use spatula to mix well, you can use your hands to mix again. Spread the dough evenly. Note do not knead the dough, just mix well, kneading the dough will make the dough hard.
B4: Divide the dough into balls once. Roll into a ball, use a rolling pin, roll the dough until the edges are thicker than the inside. Or use 2 thick flat sheets to press the dough out (I usually use 2 cutting boards, cover with food film and then press, the dough is even and round :p).
B5: Wrap the filling, this is an important stage, put the filling in the middle, rub the dough to stick to the filling, use your hands to pull the dough to cover the filling, not too strong to avoid distortion, not too light to avoid crevices between the filling and the dough, will loosen the core and shell after baking. (You can watch San san’s baking video to see how people wrap the filling, or watch how I wrap the filling
B6: Cake: Coat the cake mold with cooking oil or dry flour. I dress with cooking oil. If applying with dry flour, pour the flour into the coated mold evenly, pour all the flour, there is still a thin layer, then put the cake in, press it with your hand, then close the cake. If the surface of the cake is difficult to come out of the mold, use 1 finger to gently hold the side of the cake to take it, be careful to keep it lightly, do not press to lose the cake form. If the surface of the cake still has a tiny white powder, remember to use a dry brush to wipe it clean, to avoid sticking, it is easy to mold the surface of the cake when baking.
Place the cake on the parchment paper.
Cake after molding:
Note that the temperature depends on the oven, no one understands your oven better than yourself, if the oven is not standard, you need an oven thermometer. To put the cake on a black tray, it is necessary to have stencils, otherwise the bottom of the cake will catch a high heat and ignite. It is best not to use the black tray. Bake the cake 1-2 times, you will know how to adjust to your oven.
Turn on the oven 10 minutes before to preheat the oven, top and bottom heat, temperature 200 degrees.
I use a 65 liter Ukoeo oven.
Bake the cake 3 times.
1st time: 200 degrees – 10 -15 minutes – take it out, spray steam on the surface of the cake to cool it down (leave the jar 20cm away from the cake and then spray the mist to let the steam fall), let it cool (I put it in front of the fan. 20 minutes is cool). Once cooled, brush the cake.