Delicious homemade mooncakes

Overview

Mooncakes are one of my country's traditional delicacies, mainly used during the traditional Mid-Autumn Festival. They are also called harvest cakes, reunion cakes, etc. Making homemade mooncakes for the first time, from the process of kneading the dough, wrapping the fillings, pressing the mooncake dough, and baking, the moment the finished product comes out of the oven, I feel a sense of accomplishment.

Tags

• pastries
• baking
• mid-autumn festival
• all-purpose flour
• corn oil
• corn starch (hand flour)
• invert syrup
• jianshui

Ingredients

Steps

1. 1 Convert syrup and water, mix well, then add corn oil and mix thoroughly.

   

2. 2 Add all-purpose flour.

   

3. 3 Stir in the flour.

   

4. 4 Knead into dough and let rest for 1 hour.

   

5. 5 45g of bean paste filling/each round.

   

6. 6 Knead 40g/each mooncake skin into a round shape.

   

7. 7 Take 1 moon cake skin and add 1 bean paste filling.

   

8. 8 Slowly close your mouth.

   

9. 9 Then pinch it back and roll it downwards into a round shape.

   

10. 10 If your hands are sticky, you can sprinkle a little corn starch to make hand powder, and put the rounded mooncake base into the mooncake mold and compact it.

    

11. 11 The calla lily three-dimensional flower mooncake is perfectly pressed.

    

12. 12 Sunflower shaped mooncake.

    

13. 13 Flower shaped mooncakes.

    

14. 14 Place the pressed mooncake base on a baking sheet lined with greaseproof paper.

    

15. 15 Preheat the oven for 10 minutes, put the middle layer on the upper heat at 180 degrees, the lower heat at 155 degrees, and bake for 22 minutes.

    

16. 16 The mooncakes are freshly baked. This is the state after being left for 1 to 2 days to recover. The color is beautiful!

    

17. 17 The four patterns of bean paste mooncakes are clear and beautiful, and the effect of the first-time baked mooncakes is good.

    

18. 18 Cut into one piece to see if the filling is even and the taste is sweet.