Five Kernel Moon Cakes

by Hug with happiness

4.7 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

Bringing the kids at home by myself, I have nothing to do, and I make food at home every day. It was not the time to make mooncakes, but my aunt said that the mooncakes I made during the Mid-Autumn Festival were delicious, so I made some more today and shared the process with you. All the ingredients we need today are processed by ourselves, which is very fulfilling.”

Ingredients

400g All-purpose Flour
270g Invert Syrup
120g Corn Oil
8g Jianshui
Some (you can also replace it with your favorite stuffing) Five-none Filling
Some Yolk
Some Glutinous Rice Flour

Five Kernel Moon Cakes

1. Prepare ingredients

2. Mix the syrup with soap and corn oil, and mix well with a manual whisk

3. Sift in the flour

4. Stir well

5. Stirring but no dry noodles

6. Wrap it in plastic wrap and let stand for 3 hours

7. During these three hours of free time, roast the glutinous rice flour in the oven. Just turn yellow slightly

8. Divide the static noodles into 55g dough equally

9. Stuffing

10. All wrapped up, ready to emboss

11. Embossed finish

12. Bake at 180 degrees up and down in the oven for five minutes, and the surface pattern of the mooncake will harden. Take it out

13. Use egg yolk + a little water to make egg mixture, brush the egg mixture, put the egg mixture back to the oven and bake for another 20 minutes

14. When finished, take it out of the oven and let cool

15. Finished product picture, return the oil for two or three days, the color will be better

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