Mid-autumn Moon Cakes, You Can Make Them at Home
1.
Steps for making invert syrup: peel and squeeze lemon juice, filter 50ml for later use
2.
Pour the white sugar and water into a stainless steel pot and stir evenly and bring to a boil (don’t stir it afterwards), add the lemon juice
3.
Turn to low heat and simmer until it is slightly thinner than honey, browned red and viscous (about 40 minutes), so that the inverted syrup is ready, let cool and seal for 1 day before use.
4.
Moon cake crust preparation steps: invert syrup, edible oil, liquid soap, mix and stir evenly
5.
Add natural flour and knead it into a smooth dough. Cover it with a damp cloth and wake up for 1 hour. The mooncake skin is ready. (75 grams of syrup, 25 grams of edible oil, 1 gram of soap, 150 grams of natural flour)
6.
Steps for making red bean paste: add oil to red bean paste three times
7.
Stir fry until thick and dry, add cooked glutinous rice flour
8.
Continue to stir-fry until it becomes a ball and does not stick to your hands, the bean paste mooncake filling is ready, knead it into a ball and let it cool for later use.
9.
Moon cake packaging steps: the moon cake dough and bean paste filling that have been woken up are divided into about 20 grams and 30 grams of uniform small doses, and the small doses are rounded.
10.
Put the small bean paste filling in the middle of the rolled round mooncake dough, and tighten the seal.
11.
The wrapped moon cake dumplings are placed in a mold and pressed to form, and the moon cake embryo is ready.
12.
Moon cake baking steps: preheat the oven at 200 degrees in advance for 10 minutes, then put in the moon cake embryos. Take out after 5 minutes of baking
13.
Brush a layer of egg yolk liquid evenly on the top of the mooncake, and bake it in the oven for 12 minutes.
14.
After 12 minutes, the golden-colored and fragrant red bean paste mooncakes are ready. Moms, please give it a try!
Tips:
1. Use a stainless steel pot when boiling the inverted syrup. Iron and aluminum pots are easy to stick to the bottom.
2. The boiled invert syrup will have a better effect after being used for one day.
3. The water may evaporate too fast during the syrup boiling process. You can add more water according to the actual situation, or shorten the boiling time.
4. The fillings must be fried until they are dry and easy to pack into the crust.
5. After the mooncakes are baked for five minutes, take out and brush the egg yolk liquid, and only brush the upper part.
6. When the finished mooncake has a dry skin, it will taste crispier after being left for two days to return to the oil.
