Things to note when making traditional Moon cake crust to make it soft and smooth without cracking will be mentioned by Websosanh.vn in the article below right now!
For Moon cakediners not only require high quality of flavorful cake filling, soft and smooth crust, and eye-catching packaging, but also have requirements for the cake’s appearance. A properly baked Mid-Autumn Festival cake will have a shiny yellow crust, with clear patterns, no cracks, no tiny air bubbles or the egg coating that obscures the pattern. The sides of the moon cake must not be bulging, must be straight and not crooked.
Standard moon cakes need to have an attractive flavor and eye-catching appearance
To do that, chefs need to pay attention to the ingredients, cooking method as well as the temperature and baking time. Here it is How to make traditional moon cake crust that customers can refer to.
1. Ingredients for making moon cake crust
To domoon cake crust, We need to prepare the following ingredients: 240g flour, 160g baking sugar, 1 egg yolk, 30g cooking oil, 10g peanut butter and ¼ teaspoon of five spice.
In particular, flour needs to use flour with a low protein content, from 8 to 11% because flour with high protein content will make the crust hard and prone to cracking. Therefore, to make the crust delicious and soft, flour should be mixed in a 1:1 ratio between cake flour with a protein content of 8% and bread flour with a protein content of 11%; Specifically, 120g of No. 8 flour and 120g of No. 11 flour.
Moon cake crust needs to use flour No. 8 and flour No. 11 to make the crust soft and smooth
2. How to make moon cake crust
Here it is Instructions on how to make moon cake crust In detail, even beginners can make delicious traditional moon cakes for relatives or friends.
2.1. Mix the doughMoon cake crust
First, we need to sift the flour into the bowl to get a smooth, even and lump-free dough. Then, make a small hole in the middle of the flour and add in the baking sugar, egg yolks, cooking oil, peanut butter and teaspoon of five spice.
Use a spoon to stir the mixture evenly and continuously in a circular or spiral shape until the ingredients dissolve together, then gently knead the dough with your hands to form a smooth, flexible mass. When the dough is mixed, it will be slightly wet and soft, then we wrap the dough tightly and let it rest at room temperature for 30 to 45 minutes.
Note that when kneading the dough, you can add cooking oil or sugar water if the dough is dry or friable. If the dough is too soft, add more flour to ensure the dough for the crust is not too loose.
2.2. The filling of the cake
Mooncakes have many different fillings from traditional to modern such as red bean filling, lotus seed filling, taro filling, mixed filling, durian filling, green bean filling with chia seeds, cheese filling, salted egg filling, … The choice of filling depends on each customer’s taste, however, to make a beautiful moon cake, the filling needs to be weighed, divided into small parts and rolled into balls.
Moon cake fillings are quite diverse, however, they all need to be weighed, divided evenly and rolled into balls
To put the cake into the mold, we need to prepare tools such as: Moon cake moldrolling pin, 15g flour, 1 cup cooking oil, oil brush and baking tray. In particular, cake molds have many types from small cake molds such as 50g, 75g, 100g,… to large cake molds such as 150g, 250g, 300g,… and have diverse patterns so customers can choose. Choose to buy molds depending on your dietary needs.
2.3. Shape the cake
Before shaping the cake, be sure to wash your hands, dry them, and rub a little flour to prevent the dough from sticking to your hands. How to shape moon cakes includes the following steps:
Cover the filling: Use a scale to divide the dough into parts corresponding to the prepared filling. Then, cover the rolling pin with a layer of flour and flatten the dough shell. Note that you should roll the dough just enough to cover 2/3 of the filling and the edges need to be thicker than the middle of the dough. Finally, place the filling in the middle, gently press the shell with the filling up from the bottom so that the dough evenly covers the filling, then seal and smooth to remove the sticky marks on the edge of the dough.
Pack the cake into the mold: Brush a thin layer of cooking oil around the inner wall of the cake mold, put the cake into the mold and gently press down to spread the cake evenly. To keep the cake from sticking to the table, we need to apply a layer of flour underneath the base and use a toothpick to poke a few holes in the bottom to let the cake air out. For a spring cake mold, we need to place the mold on a table surface covered with flour. While the left hand holds the mold firmly to stabilize it, the right hand uses strong pressure to press down and gently lift the mold out, we will get a cake. Complete Mid-Autumn Festival.
Make the egg mixture to brush on the cake: This mixture will help the cake have a shiny yellow color and ensure the softness of the crust. The method is quite simple, we just need to mix 1 egg yolk, ½ egg white, 1 or 2 teaspoons of unsweetened fresh milk, 1 teaspoon of sesame oil and ½ teaspoon of honey or baking sugar. Then filter the mixture through a sieve.
3. How to bake moon cakes
Job bake moon cakes This is an important step that can determine whether the crust is beautiful and soft or not. Before baking the cake, the chef needs to preheat the oven for about 10 to 15 minutes at a temperature of 180 – 190 degrees Celsius. The oven needs to have 2 fires on top and bottom so that the cake cooks evenly and does not burn.
The baking process will be divided into 2 times. The first time, bake the cake for about 5 – 10 minutes, then take it out and wait for the cake to cool. Next, use a brush to brush the previously prepared egg mixture evenly over the surface of the cake. For the sides of the cake, use a large brush and sweep vertically from the bottom up and from the top down.
In the second baking, bake the cake for 5 – 7 minutes and at a temperature of 190 – 200 degrees Celsius, then take the cake out and let it cool. Mooncakes that have just come out of the oven will have a slightly yellow color. After about 2 to 3 days, the sugar will lose color, the oil from the filling will gradually seep into the crust and from there, the crust will be dark golden brown and shiny.
Baked mooncakes have a shiny golden brown color and a soft, flexible crust
To make a moon cake that has both a beautiful appearance and a rich flavor is not an easy task but must go through many quite complicated steps of kneading dough and baking. Hope the above article returns How to make flexible moon cake crust will bring useful information to consumers to create delicious traditional moon cakes for family, relatives or friends.
