Cantonese-style Dongrong Sweet-scented Osmanthus and Baiguo Mooncake
1.
Ingredients: 100 grams of moon cake powder, 5 grams of milk powder, 75 grams of inverted syrup, 25 grams of peanut oil, 1 gram of lye, 560 grams of Dongrong sweet-scented osmanthus mince filling, appropriate amount of egg liquid
2.
Pour the alkaline water into the inverted syrup, mix well, add peanut oil, and mix well. Sift in flour and milk powder, mix into a uniform dough, wrap in plastic wrap, and relax for 30 minutes
3.
Divide the stuffing into 16 equal parts. Take a piece of skin, flatten it, put in the stuffing, and wrap it up. Close your mouth and rub it round.
4.
Put a small amount of flour into the moon cake mold, shake it for a while, pour it out, put in the moon cake blank, buckle it on the table, press it tightly, and demould
5.
Put it on a baking tray, spray water on the surface, and put it in the oven,
Tips:
Sprinkle powder in the moon cake mold to prevent sticking and peeling.
The ratio of skin filling can be adjusted as you like.
It needs to be pressed tightly when pressing to ensure the best finished product appearance