Mooncakes stuffed with flowers

Overview

It’s mooncake season again~ Last year I posted a recipe for mooncakes stuffed with egg yolk and five kernels. This year, let’s make a recipe for mooncakes stuffed with roses. But Rose wasn't sure how well she could handle it, so she bought the filling directly. When I make it, the house is filled with the fragrance of flowers! Perfect to pair with a cup of tea~

Tags

• pastries
• home cooking
• mid-autumn festival
• autumn recipes
• cake flour
• clear water
• corn oil
• egg yolk
• invert syrup
• jianshui
• milk powder
• rose filling

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 First put the invert syrup, corn water and corn oil into the basin and stir evenly.

   

3. 3 Sift in milk powder and cake flour.

   

4. 4 Knead into a dough and place in the refrigerator for an hour until ready to use.

   

5. 5 Divide the rose filling into 40g portions and form into balls~

   

6. 6 When the dough is ready, divide it into 30g balls.

   

7. 7 Take a piece of dough and wrap it in a filling ball.

   

8. 8 Shape the dough into a round shape, sprinkle with dry powder and place into the mold.

   

9. 9 Press hard and the mooncake will come out.

   

10. 10 After everything is done, use a spray bottle to spray water on the surface of the mooncakes to prevent the mooncakes from cracking during baking.

    

11. 11 Bake in 200 degree oven for 5 minutes to set. The oven must be preheated in advance.

    

12. 12 After the mooncakes are cool, brush the egg yolk liquid on the surface evenly, not too much, otherwise the pattern will not be clear.

    

13. 13 Continue to bake at 180 degrees for 15 minutes.

    

14. 14 The mooncakes are out of the oven. Because this mooncake was newly baked that day and the oil has not yet returned, the color is not very beautiful yet. Leave it for two to three days and the color will deepen and the taste will improve.