Mid-autumn Moon Cakes

Name: Mid-autumn Moon Cakes
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 100g Peanut oil; 290g Invert syrup; 7g Jianshui; Some White Kidney Bean Filling; Some Chestnut filling; An egg yolk plus a scoop of egg white Egg yolk water

by Donger's mother

5.0 (1)

Favorite

5

Difficulty

Normal

Time

2h

Serving

3

During the Mid-Autumn Festival family reunion, the moon cakes made by myself are made with enough new ingredients, so they are safe and delicious. Sending off to the family, and may the family be reunited forever.

Ingredients

400g All-purpose Flour
100g Peanut Oil
290g Invert Syrup
7g Jianshui
Some White Kidney Bean Filling
Some Chestnut Filling
An egg yolk plus a scoop of egg white Egg Yolk Water

Mid-autumn Moon Cakes

1. Put the invert syrup, peanut oil and liquid soap together and mix well.

2. Put the flour and mix well to proof for 2 hours

3. The two kinds of fillings were kneaded into 45 g balls, and the flour was divided into 30 g ingredients and kneaded into rounds.

4. Flatten the dough and put the stuffing

5. Close up gradually

6. Just press out with a mold

7. Bake in the middle of the oven at 200 degrees for 5 minutes, then take out and brush with egg yolk water.

8. Put it in the oven and bake for 15-18 minutes

9. Let cool

10. load

11. Return the oil for 2 days.

Tips:
The moon cakes made this year are very delicious, and the fillings are made by myself and taste very good. Set the time and temperature according to the situation of your own oven, for reference only.