Homemade white mooncakes
Overview
The homemade white mooncakes are made of wheat flour, soft white sugar, lard or edible vegetable oil to make the skin, and the fillings are made of rock sugar, peach kernels, melon kernels, osmanthus, hawthorn cake, etc., which are stuffed and baked. The skin is crispy and the filling is soft. It is preferred by the elderly.
Tags
Ingredients
Steps
-
Prepare materials.
-
Pour 30 grams of flour into the pot and stir-fry over low heat until slightly brown.
-
Chop the cooked walnuts with a knife.
-
Wash the raisins and cut the hawthorn strips into cubes and set aside.
-
Put the raisins, hawthorn strips, walnut kernels, melon seeds, crushed rock sugar, sugared osmanthus, cooked flour, and lard in a large bowl.
-
Set aside for later use.
-
Add white to the melted lard and stir evenly, add flour and stir until fluffy.
-
Add appropriate amount of water according to the situation to form a soft and hard dough.
-
Knead the dough repeatedly and divide into equal portions.
-
Divide the cooked filling into equal portions.
-
Take a portion of the divided dough and flatten it with the palm of your hand, then use a rolling pin to roll it into an oval shape.
-
Roll it up as shown.
-
Roll them all up one by one, cover with a layer of plastic wrap, and let rise for 10 minutes.
-
Place the risen dough roll as shown and press flat.
-
Use a rolling pin to roll the dough into a long strip.
-
Roll it up again.
-
Place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes.
-
Roll out the crust with the edge facing up.
-
Add divided fillings.
-
Wrap the filling and close.
-
Wrap all the mooncakes in turn. Use a mineral water bottle cap to stamp the top with a red seal.
-
Place in the oven at 180 degrees, middle rack, and bake for about 25 minutes.
-
The white mooncakes are out of the oven.
