Moon cake recipe (baked cake – flexible cake)

This is a recipe for mooncakes that turtles like to make on holidays (nothing has to be the Mid-Autumn Festival) as long as there is time. It’s “good” but it’s only done once or twice a year. Just had time to type it up today for everyone’s reference because it’s quite long and detailed. Remember what more turtles will add later, and when they do will try to have detailed illustrations.
PAKE Recipe:
The first step is to cook the sugar syrup, which is usually done as long as possible before the official cake is made. Every year, when the moon cake is finished, the sugar water is cooked for the following year. Thus, the sugar water has enough time to “soften”.

– Sugar water:
+ 1kg white diameter
+ 600 ml of water
+ Juice of 1 lemon
+ 30ml malt (*)
+ 5ml of Chinese ash water (*) + 10ml of water
Making:

Water and sugar are put in a thick saucepan and put on the stove to melt. Stir until the sugar is completely dissolved and the mixture comes to a boil, do not stir. Lower heat and cook for another 20-30 minutes. Then add the lime juice and malt. Cook for another 15-20 minutes. Slowly pour in the ash water mixture. Cook for an additional 5 minutes. Turn off the stove to cool, pour into a sealed jar. Close the lid.

– Wrapper:
+ 300g all-purpose flour
+ 40g cooking oil
+ 5ml of Chinese ash water
+ 200g sugar water

Cake filling: (For all kinds of cakes, if it is a flexible cake, add grapefruit flower distilled water – 5ml)

Multiply milled lotus seeds/green beans/red beans etc.

+ 500g fresh lotus (or nuts can be finely ground)

+ 300-350g sugar

+ cooking oil is also according to taste and requirements… lose weight

Lotus seeds are cooked, then ground thoroughly with sugar. Put the pan on the stove, pour a little oil into the pan and stir-fry the lotus with sugar until dry. If it’s too wet, you can add a few spoons of roasted glutinous rice flour (plastic cake/printed cake for sale). Before lifting, add about 1 teaspoon of malted pho and mix well.

Multiplication:

– 100g of peeled, roasted melon seeds

– 100g of roasted cashews, split/roasted whole almonds, halved

– 100g lotus jam, split in half

– 100g pumpkin jam, cut into toothpicks

– 100g of roasted sesame

– lemongrass leaves

– 50g sugar fat (fat sliced ​​1cm, boiled 3′, diced mixed with sugar)

– 100g sausage, thinly sliced, mixed with a little sugar

– 5ml sesame oil

– 1 pinch of five spice powder

– 10ml grapefruit flower distilled water (if using essence, it depends on the density of ingredients that increase)

– 1 pinch of salt

– Routing

— Above are the commonly used turtles, the rest can be added or removed at will.

Mix all the above ingredients together. Cake dough is the binder, put in last. When it is found that the mixture can be grasped into round balls without fragmentation, it is medium. If wet, add more cake flour. If your hands get too dry, add some good wine.

Salted Eggs:
– Spread the cake:
+ 2 egg yolks
+ 10ml water

Making:

Cake crust: Sift 2/3 of the flour into the flour mixing bowl. Drill 1 hole in the middle. Put in the mouth of the “volcano” cooking oil, ash water and brake sugar. Gently mix the dough.

Baking: Beat 2 egg yolks with 10ml of water. Turn the oven 200 – 210 degrees depending on the type of cake (****). Place the cake on an oiled tray. Bake for about 5 minutes, the cake is just fragrant and the color becomes opaque. Quickly take the cake out of the oven, spray water on the cake and then let the water soak into the crust. Let rest for 5 minutes and then use a brush to spread the egg yolk mixture on top of the cake.
Baking: Beat 2 egg yolks with 10ml of water. Turn the oven 200 – 210 degrees depending on the type of cake (****). Place the cake on an oiled tray. Bake for about 5 minutes, the cake is just fragrant and the color becomes opaque. Quickly take the cake out of the oven, spray water on the cake and then let the water soak into the crust. Let rest for 5 minutes and then use a brush to spread the egg yolk mixture on top of the cake.
Turn the oven to 225 degrees and bake for another 3 minutes. When the cake turns golden yellow, take it out. As it cools, the cake will turn darker. During the baking process, if the cake is hard, you can take it out and dip it in cold water, then let it rest for a few minutes and then bake again. Typically, cookies have a baking time of 7-12 minutes. Thus, with the very thin crust of mooncakes, it only takes a while to be cooked. The time is different depending on the oven temperature. Just be aware that if you leave it in the oven for too long (extended time), the filling will overheat and expand, causing the crust or the cake to deform slightly. If the time is up and the cake is not golden, the next time you can increase the temperature. Remove the cake from the oven, let it cool and bake for a few more minutes.

With the above dosage, on 30/8/07 Turtles made 20 small cakes of 50g (15-18g flour each, 2 medium sized 150g pieces (with 40-45g shell) and 1 herd of 300g mother pigs ( the shell forgot to weigh but it’s quite thin, because the filling of the pig is… 4 eggs) 😛 Normally after baking the cake is a bit dry but after 3 days the cake will pass the “aging” stage and will be delicious in the following days. The filling layer that soaks into the thin crust will become softer and softer.

Note during the implementation stage: utensils must be thoroughly washed and dried, including the hands and feet of the children in the house, to avoid bacteria sticking to the cake, leading to the cake being spoiled quickly. Baked cakes will keep for about 3 weeks, flexible cakes for 2 weeks without adding anti-sour preservatives. .

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