Jujube Paste and Winter Melon Filling Mooncakes
1.
Cut the winter melon candied fruit into small cubes that are slightly larger than the rice grains.
2.
Put the cut winter melon candied fruit into the prepared jujube puree and stir evenly.
3.
Ingredients to make the crust: 300 grams of all-purpose flour, 15 grams of milk powder, 225 grams of inverted syrup, 3 grams of lye, and 75 grams of corn oil.
4.
Pour invert sugar syrup, corn oil and alkaline water into a large bowl and stir well, sift in flour and milk powder.
5.
Knead the dough into pie crust, and then proof it for 1-2 hours.
6.
Weigh the pie crust and the jujube paste filling in a ratio of 5:5 (25 grams of pie crust and 25 grams of filling), then rub them into rounds for later use.
7.
Press the pie crust to cover the red bean paste, and then slowly push it a little bit until it completely covers the red bean paste.
8.
Sprinkle a layer of hand powder in the mold, put the wrapped dough into the mold, use the mold to press the dough into a moon cake shape, spread oil paper on the baking tray, put the finished moon cake in the baking tray, and spray a little water on the surface of the moon cake.
9.
Put the mooncakes in the preheated oven and bake for five minutes, then remove and brush with a layer of egg wash. Put it in the oven and bake for about 15 minutes until the surface is golden. Then take it out and let it cool for a day. Let the mooncake return to the oil and serve.
Tips:
1. Alkaline water can be prepared by yourself, alkali: water = 1:4
2. When brushing the egg liquid, only brush the top of the mooncake, not the side.
3. The baking time depends on the performance of your own oven and the size of the moon cake.
4. This formula can be used to make 25 50g moon cakes according to the mold 50g and the filling ratio of 5:5.
