Homemade Mid-Autumn Mooncakes

Stir the invert syrup and peanut oil thoroughly

Stir until emulsified and the syrup turns slightly white

Sift half of the mooncake pre-mixed powder into the stirred syrup,

Use a spatula to mix well into a dough and let it sit for 30 minutes

Sift in the remaining premixed flour according to the softness and hardness of the dough, and let it rest for 2 hours

Stir-fry the glutinous rice flour in a wok until slightly brown, set aside

Soak the salted egg yolks in corn oil overnight in advance, place in the oven at 150 degrees for 5 minutes, take out and cool and set aside

The crust is divided into 20g each, exactly 20 pieces

Weigh 30g of lotus paste and half an egg yolk together, (I made 50g mooncakes, and I made a total of 4 kinds of fillings. The bean paste was also filled with egg yolk, and the pineapple and cranberry ones did not put the egg yolk)

Press the lotus paste into pieces

Egg yolk wrapped in the middle

Reunion standby

The dough is flattened into a round shape

Wrap in fillings

Slowly close your mouth upward, reunited

Put the dough into the mold and press it into shape

When making the bean paste, dip the bean paste into the fried glutinous rice noodles to avoid sticking to your hands

Prepared cake dough

After everything is done, preheat the oven and put it in the oven. Turn on the heat to 180 degrees, then bake at 160 degrees for 5 minutes. Take out and brush with egg wash

Brush the top layer of the book with egg yolk 👌, then bake for 15 minutes

The prepared mooncakes are hard. You need to wait two days for the oil to return before eating them

It feels so good to cook it yourself and feed it to the people around you

You should try it too

Homemade Mid-Autumn Mooncakes

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