Should I use egg liquid or egg yolk when baking mooncakes? Why do mooncakes deform when baking?

As a traditional food of the Chinese nation, mooncakes have a long history and are deeply loved by the public. There are four main factions: Cantonese mooncakes, Beijing mooncakes, Suzhou mooncakes and Chaozhou mooncakes. Recently, some "non-traditional mooncakes" have been developed, such as: snow skin mooncakes, ice cream mooncakes, tea mooncakes, coconut milk mooncakes, etc. There are so many flavors and styles of mooncakes that people especially want to experience whether they have such DIY cells and make mooncakes of their own taste, because baked mooncakes are also particularly popular among people. Today, Encyclopedia Knowledge will give you a detailed introduction to every step of baked mooncakes from making to baking, as well as how to brush the liquid, and teach you step by step.

Contents of this article

1. Mooncake making and baking process

2. How to brush baked mooncakes

3. Should we brush the mooncakes with egg liquid or egg yolk?

4. Why do mooncakes deform when baked?

Mooncake making and baking process

Egg yolk - three egg yolks and one egg - spray water on the cake after it is out of the mold, put it into the oven to bake slightly colored, put it out of the oven until the temperature of the mooncake is not hot, brush it with egg yolk liquid, hold the bottom of the brush, stick a small amount of egg yolk on it, and brush it evenly on the surface [as long as it is even, brush as little as possible], let it stand for a while until the egg yolk liquid cools down, and repeat.

Spray water on it and bake for a while. Brush it with egg liquid for the second time. The angle of the egg liquid brush to the cake surface should be 90 degrees. Bake it until cooked.

The first baking is to shape the mooncakes, spraying water mist is to prevent them from cracking, and the second baking is to color and mature them.

Cooling makes it easier to brush the egg liquid, which will not color it immediately and affect the maturity.

The basic reason for a large bottom (diarrhea) is that the crust is too soft. You can increase the amount of flour added or reduce the amount of liquid ingredients added. You can also reduce the surface heat and increase the bottom heat.

How to brush baked mooncakes

Use a short-bristled brush, and don't apply too much egg liquid. Use drier bristles to avoid brushing the egg liquid into the depressions of the pattern.

Preparation of egg liquid: 20% whole eggs, 80% clean egg yolks, and 10% raw oil.

Tips: First remove the gelatinous part of the egg white. The higher the proportion of egg yolk in the egg liquid, the easier it is to hang on the surface of the mooncake. And filter it before use. No need to use oil.

Should I brush the baked mooncakes with egg liquid or egg yolk?

The egg liquid used to make mooncakes during baking is made up of egg yolk and light sugar water, or directly using whole egg liquid (egg yolk and egg white).

The difference is: the finished product crust made by brushing with egg liquid using egg yolk and light sugar water has a softer texture (the quality meets the standard), while the finished product crust made with whole egg liquid will be more shiny and have a hard shell on the surface (the quality meets the standard) (see: Baking common sense).

As a traditional food of the Chinese nation, mooncakes have a long history and are deeply loved by the public. According to the origin, sales volume and characteristics, there are four major factions: Cantonese-style mooncakes, Beijing-style mooncakes, Suzhou-style mooncakes and Chaozhou-style mooncakes. Recently, some "non-traditional mooncakes" have been developed, such as: snow skin mooncakes, ice cream mooncakes, tea mooncakes, coconut milk mooncakes, etc.

Why do mooncakes deform when baked?

Before baking, put the mooncakes in the freezer for at least 10 minutes so that the top will not collapse when baking.

There is no pattern on the top, it means that the dough on the top needs to be thicker when filling, just like the principle of making dumplings, thin at the edge and thick in the middle. In this way, it will be very clear when pressed with a mooncake mold. I suggest you use a plastic mold. The wooden mold is easy to stick. It is easy to deform when knocking down the mooncake.

When baking mooncakes, you need to spray some water on the mooncakes with a spray bottle, so that the baked mooncakes will be the same as those sold in the market.

The moisture in the filling must be fried dry enough, and the softness of the filling is adjusted by sugar and oil, not water. If there is too much moisture, the water in the filling will turn into water vapor during baking and the filling will expand, and the whole pancake will deform and peel.