Diy Mooncakes to Welcome The Mid-autumn Festival

Name: Diy Mooncakes to Welcome The Mid-autumn Festival
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 140g Invert syrup; 5g Jianshui; 60g Sunflower seed oil; Some Cooked glutinous rice flour; 280g Homemade Liuwei Dried Fruit Stuffing; 315g Red bean paste

by Jinling Meizi

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Mid-Autumn Festival is approaching, and the Mid-Autumn Festival is one of the most important traditional festivals in our country. As the saying goes: "August 15th month is full, Mid-Autumn moon cakes are fragrant and sweet." Moon cakes are absolutely indispensable for the Mid-Autumn Festival. Since I learned about baking, I have DIY some moon cakes by myself every year. First, the filling can be chosen at will, and second, it is safe to put an end to adding food. This year, our Cantonese-style mooncakes are all self-produced from inverted syrup to fillings. The fillings are made of bean paste, melon kernel, Liuwei dried fruit and lotus seed cranberry. If you ask me which one is the best, I will only Can say different flavors, each has its own merits, it is delicious, because family and friends have eaten it!

Ingredients

200g Plain Flour
140g Invert Syrup
5g Jianshui
60g Sunflower Seed Oil
Some Cooked Glutinous Rice Flour
280g Homemade Liuwei Dried Fruit Stuffing
315g Red Bean Paste

Diy Mooncakes to Welcome The Mid-autumn Festival

1. Pour the inverted syrup into a clean container, add soap and squeezed sunflower oil.

Diy Mooncakes to Welcome The Mid-autumn Festival recipe

2. Beat with your hands until it is emulsified.

3. Sift in plain flour.

4. Use a rubber spatula to stir evenly from bottom to top, do not knead hard.

5. Wrap the dough with plastic wrap and let it stand at room temperature for 2 hours.

6. The three kinds of fillings prepared by myself are divided into 35 grams each and covered with plastic wrap. As for the making of fillings, I have a special article.

7. Divide the dough into 15 grams each and cover with plastic wrap.

8. Take a portion of the dough, knead the circle and squeeze it in the middle, put in the filling, and push it up while turning it in a circle until it completely covers the filling and closes.

9. After wrapping, roll it in the cooked flour by hand, put it into a 50g moon cake mold and press it vertically, and gently push the mold to take out the moon cake embryo.

10. After wrapping, put the skin and stuffing on the baking tray. This amount is a total of 25 finished products.

11. Put it in the middle layer of the preheated oven, bake at 190°C for 7 minutes and take it out to cool. When it cools a little, let a thin egg wash on the surface.

12. Continue to put it in the middle of the oven, bake for 15 minutes at 165°C and 170°C, take it out to cool and seal for two days, then return to the oil for consumption.

13. This is the mooncake after two days of oil return. It will be more beautiful than when it was just baked. Let's take a look at the cut noodles of the three fillings. The thin skin and large fillings are delicious.

Tips:
1. Mix 1:3 with edible alkali and water in liquid soap.
2. It is best to keep the dough at room temperature, unless the temperature is very high and refrigerate it in the refrigerator.
3. Only a thin layer of egg liquid must be rinsed, one egg yolk added with a small amount of water to be evenly sieved and used.
4. As the temperature of each oven is different, please pay attention to the adjustment.