Mooncakes

Overview

This recipe is for 12 100g mooncakes. If you want to make 50g, reduce the amount by half

Tags

• baking
• alkaline water
• bean paste filling
• egg liquid
• invert syrup
• low gluten flour
• salad oil

Ingredients

Steps

1. 1 Pour all the inverted syrup, water, and salad oil into a bowl

   

2. 2 Stir thoroughly

   

3. 3 Sift in low-gluten flour

   

4. 4 First cut and mix into fluffy shape and then form into a ball (don’t knead the dough like steamed buns, just make it into a smooth dough) wrap it in plastic wrap and let it rest in a cool place for two hours

   

5. 5 Take 100 grams of mooncake as an example. Divide the mooncake skin into 50g pieces, roll into balls and divide into 12 pieces

   

6. 6 Roll 50g of bean paste into a round shape and roll into 12 pieces

   

7. 7 Take a piece of mooncake skin and press it flat

   

8. 8 Put a filling

   

9. 9 Push the mooncake skin up little by little

   

10. 10 Line a baking sheet with oil paper, put the wrapped mooncakes into the mold, press it firmly on the baking sheet to make patterns (sprinkle a little flour in the mold in advance and shake it to prevent the mooncakes from sticking to the mold)

    

11. 11 One moon cake is ready

    

12. 12 Make all the mooncakes in sequence

    

13. 13 Preheat the oven at 180 degrees for 10 minutes. Spray some water on the mooncakes. Bake the middle layer at 180 degrees for ten minutes to set

    

14. 14 Take out the mooncakes and let them cool slightly. Then brush a thin and even layer of egg yolk liquid (the ratio of egg yolk liquid to one egg yolk to one spoonful of water only brushes the surface)

    

15. 15 Place it back in the oven and continue baking for 15-20 minutes until the mooncakes become drum-shaped and colorful

    

16. 16 Take out the mooncakes and let them cool down, wrap them in plastic wrap and refrigerate them in the refrigerator. After two days, the mooncakes will become softer and more oily

    

17. 17 I made ten more 50g ones