Grain Taro Mooncake

Grain Taro Mooncake

1. Prepare low-gluten flour, invert syrup, vegetable oil, and soap.

2. Pour low-gluten flour, invert sugar syrup, vegetable oil, and soap together, then stir well into a soft dough shape, cover with plastic wrap and let it stand for 1 hour.

3. Prepare the taro filling. Divide the sweet taro filling into 45 grams each.

4. The crust material is divided into 18 grams each.

5. Then round it, take a piece of pie crust and squash it, and then put the taro filling on the pie crust.

6. Pinch it with your left hand, and slowly push it up until the filling is completely covered.

7. Then rub round, and then glue a small amount of dry powder.

8. Sprinkle some dry powder in the mold to make the dry powder evenly adhere to the mold wall, then gently knock out the excess dry powder twice, and then put the smooth side of the wrapped moon cake ball into the moon cake mold.

9. Then compact the dough with your hands, and flatten the bottom.

10. Then gently push the top of the mooncake mold, and the mooncake blank is pressed out.

11. Do the others in turn.

12. Spray water before entering the oven to prevent the surface from cracking.

13. Preheat the oven to 200 degrees, bake for about 15 minutes, bake for 5 minutes. After the mooncake is shaped, take out and brush the egg liquid.

14. The mooncakes just out of the oven are harder.

Tips:

When spraying water on the mooncake, be careful not to spray it directly, spray on the top of the mooncake, and let the water spray slowly fall on the mooncake.
The baking time to the mooncake setting depends on your own oven, and it can be adjusted for 5-10 minutes. Pay attention to the last few minutes of mooncake baking, and bake it to the shade you like.
I used 63 grams of moon cake mold, 18 grams of moon cake skin, 45 grams of filling, and 8 servings.
The freshly made moon cakes are hard, and will not become soft until they are returned to the oil at room temperature. The oil return takes about 1-2 days.