Chestnut Ham Mooncakes
1.
Cake crust: 128 grams of low-gluten flour, 88 grams of invert syrup, 37 grams of sunflower oil, 1.6 grams of lye.
2.
Pour the alkaline water into the invert syrup and stir well.
3.
Add corn oil and mix well.
4.
Pour the flour.
5.
Mix into a uniform dough, wrap in plastic wrap, and relax for half an hour.
6.
Filling: 200 grams of chestnut paste, 100 grams of winter melon, 100 grams of cooked ham. Decoration: appropriate amount of whole egg liquid.
7.
Cut cooked ham into mung bean-sized cubes.
8.
Put the chestnut paste, winter melon paste, and diced ham into a large bowl.
9.
Grasp it well and form a uniform ball, set aside.
10.
Divide the stuffing into 13 equal parts.
11.
Take a piece of pie crust, press it flat, and put in the filling.
12.
Push the crust up.
13.
Pack it and close it.
14.
Put it in a powdered mold.
15.
Buckle on the table and compact down.
16.
Lift the mold and release it gently.
17.
Place it in a baking tray, spray water on the surface.
18.
Put it in the preheated oven. In the middle layer, heat up to 200 degrees and lower to 170 degrees. Bake for about 5 minutes until the surface is shaped.
19.
Take it out and brush the egg liquid on the surface. Put it back in the oven again and bake for about 15 minutes.
20.
The surface is golden and baked.
Tips:
1. Winter melon paste can also be used with chestnut paste.
2. The baking time and firepower need to be adjusted according to the actual situation.
3. The freshly baked mooncakes are relatively dry, and taste better after being placed in the oil.
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