Mooncake oven temperature

During the Mid-Autumn Festival on August 15th, it is popular to eat mooncakes and celebrate family reunion in many places in my country. If you can make mooncakes by yourself, not only will they taste good, but you will also feel a greater sense of accomplishment. When baking mooncakes, the temperature of the oven must be controlled well. Otherwise, if the temperature is too low, it will affect the maturity of the mooncakes, and if the temperature is too high, the mooncakes will be burnt. Here are the steps and techniques for baking mooncakes so that you can make delicious mooncakes yourself.

Temperature and time of baking moon cakes in oven

Cantonese style: Preheat the oven to 200 degrees, put the mooncakes in and bake for 5 minutes; take them out, brush the surface with egg wash, and continue to bake at 180 degrees for about 15 minutes

Suzhou style: Whisk egg wash, preheat the oven, bake at 180 degrees in the middle layer for 25-30 minutes

How to bake mooncakes

1. Put 120g mooncake into a bowl and mash it. Add 50g melted butter and mix well to make bread filling.

2. Put 240g high-gluten flour, 60g low-gluten flour, 4g improver (negligible), 12g milk powder, 30g egg, 6g yeast, 54g sugar, 150ml water and 6g salt into a bread machine and stir into a smooth dough for about 20 minutes.

3. Add 30g softened butter and continue kneading for 20 minutes until the dough is expanded to a film. Cover with plastic wrap and let it ferment at room temperature until it is 2.5 times larger.

4. Take out the fermented dough, exhaust it, roll it into a ball, and relax it for 15 minutes.

5. Roll the relaxed dough into a rectangle, spread the bread filling evenly, roll it up, cut it into sections, put it into a paper mold, cover it with plastic wrap, and let it ferment until it doubles in size.

6. After fermentation, brush the surface with egg liquid and start baking. Baking: (Time and temperature are for reference only, please use your own oven as the standard) Preheat the oven 10 minutes in advance, 190 degrees, second layer, 18-20 minutes

Preservation of Mooncakes

1. General indoor storage: low temperature, ventilation, cool and dry. Mooncakes are generally stored at room temperature because their ingredients are relatively complex. The raw materials include pasta, rock sugar, walnuts, sesame seeds, etc. Some also contain cream, fruits and vegetables, etc. Mooncakes have many flavors and a variety of fillings. This determines that mooncakes are a kind of food that is difficult to preserve. Therefore, even if mooncakes are placed in a room temperature, they should be kept in a low temperature, ventilated, cool and dry place, and they need to be stored separately to avoid rapid spoilage.

2. Snow skin mooncakes are best stored in the refrigerator. However, some mooncakes are not suitable for direct storage at room temperature as they can easily spoil and are best kept in the refrigerator, such as snow skin mooncakes, mooncakes with fresh meat fillings, etc. They also need to be wrapped with plastic wrap and the refrigerator temperature should be controlled and not too low.

3. Mooncakes are best stored in isolation. Mooncakes are sweet foods with a strong flavor, and are very attractive to cockroaches, mice, etc. Therefore, when storing mooncakes, they must be protected from mice and cockroaches. They need to be stored in isolation and not stored at will to prevent them from being damaged or contaminated. Mooncakes can also be stored together with tangerine peel, peppercorns, etc. to prevent them from being damaged or contaminated.