Hawthorn stuffed mooncakes

Overview

Homemade hawthorn is used to make mooncakes. After the freshly baked mooncakes are left for 2 to 3 days to recover, they will taste better and have a sweet and sour taste (no additives or preservatives). You can eat them with confidence and can be eaten as afternoon tea.

Tags

• baking
• edible oil
• hawthorn filling
• mooncake syrup
• mooncake and water
• plain flour

Ingredients

Steps

1. 1 Add the mooncake syrup, add the soy sauce and stir evenly, then add the cooking oil and stir evenly.

   

2. 2 Add flour.

   

3. 3 Mix well.

   

4. 4 After leaving for 1 hour, divide into equal portions and roll into balls.

   

5. 5 Divide the homemade hawthorn filling into equal amounts and set aside.

   

6. 6 Wrap the hawthorn filling into the mooncake skin, press it with the mooncake mold and push it out onto the baking sheet.

   

7. 7 Preheat the oven for 5 to 10 minutes, set the upper heat to 175 degrees, lower the heat to 155 degrees, and bake for 20 minutes.

   

8. 8 Take out the baked hawthorn mooncakes and let cool.

   

9. 9 Cut open the hawthorn and look at the filling. The homemade pure hawthorn filling has a sweet and sour taste, crispy on the outside and soft on the inside (after the mooncakes are made, it is best to leave them for 2 to 3 days to allow the oil to regenerate and the taste will be more delicious).