Fresh Corn Moon Cakes

Name: Fresh Corn Moon Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300G Cooked corn kernels; 40g Sugar; 50g Cooked glutinous rice flour; 30g olive oil; 100g Flour; 75g Invert syrup; 25g grape seed oil; 1g Jianshui; 10g milk powder

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Using fresh corn as the filling for mooncakes makes the mooncakes healthier and tastes sweet and greasy. It is fresh and refreshing. The corn kernels are full of corn kernels and the taste is chewy and fragrant. It is also safe to make desserts for children.
Message: Let us do our best to give our children what we can, and let them grow up healthily and happily! "

Ingredients

Fresh Corn Moon Cakes

1. Put the inverted syrup, oil, and soap into the basin together and stir well until they are completely dissolved

2. Add flour and milk powder

3. Make dough for about an hour. I have more dough with me because I will make two types of moon cakes.

4. Fresh corn cooked

5. Peel the corn kernels

6. Use the meat grinder of the food processor to stir into coarse granules. A little grainy, better taste

7. Add cooked glutinous rice flour and sugar

8. Stir well, let the flour, sugar and corn kernels mix well

9. Add olive oil and mix evenly

10. Allow the filling to form a dough and leave it to moisturize for a while.

11. Divide the filling into 45 g doses and the dough into 15 g doses

12. wrap up

13. Sprinkle cooked glutinous rice flour in the mold, mold it into a baking tray, spray water before baking to prevent cracking,

14. Preheat the oven at 180 degrees for 5 minutes, put it in the oven and bake for 5 minutes, then take it out and brush the egg mixture, and then continue to bake for 15 minutes.