Homemade Mid-autumn Mooncakes

Homemade Mid-autumn Mooncakes

1. Stir the invert syrup and peanut oil thoroughly

2. Stir until it is emulsified, at which time the syrup is slightly whitish

3. Sift half of the mooncake premix powder into the stirred syrup,

4. Mix well with a spatula to form a dough, let stand for 30 minutes

5. According to the softness and hardness of the dough, sift in the remaining pre-mixed powder and let it stand for 2 hours

6. Fry the glutinous rice noodles in a wok until they are slightly yellow and ready for use

7. Soak the salted egg yolk in corn oil overnight in advance, put it in the oven at 150 degrees for 5 minutes, take it out and let it cool for later use

8. There are 20g pie crusts, exactly 20

9. The lotus seed paste and half an egg yolk weigh 30g together. (I made 50g moon cakes. I made 4 kinds of fillings. The red bean paste is also wrapped with egg yolk, and the pineapple and cranberry do not put the egg yolk)

10. Press the lotus seed paste into slices

11. Egg yolk wrapped in the middle

12. Reunion spare

13. The dough is flattened into a round shape

14. Stuffing

15. Slowly close up, reunion

16. Put the dough into the mold and press to shape

17. Dip the fried glutinous rice noodles with the bean paste when wrapping the bean paste to avoid sticking your hands.

18. Cooked pie

19. After everything is done, preheat the oven and put it in the oven, heat up to 180 degrees, lower the heat to 160 degrees and bake for 5 minutes, take out the egg wash

20. Brush the egg yolk liquid on the first layer of the book, and bake it for 15 minutes after brushing the egg yolk liquid

21. You have to wait two days for the finished mooncakes to be eaten after the mooncakes are hard.

22. It feels very good to make it by yourself for the people around you

23. You too try it