Milky Mooncake (50g/piece)
1.
1. Boiling syrup:
①Pour the sugar and water into the pot and stir while heating on a low fire until all the sugar is dissolved.
2.
②Add the maltose and continue to stir until it boils, then switch to a low heat and cook for 1 minute. Turn off the heat and let it cool. Serve.
3.
③Put the syrup into a container for later use.
4.
2. Making pie crust:
①Put the flour into the container.
5.
②Add corn oil.
6.
③ Stir it a little bit.
7.
④Add the syrup ((Do not add the syrup all at once, add two-thirds of the syrup first, and add the rest according to the actual situation until the dough reaches the appropriate softness and hardness).
8.
⑤ Mix well, cover with plastic wrap and relax for more than 1 hour.
9.
3. Making stuffing:
①Put the walnut kernel, melon seed kernel, cranberry (chopped), and sugar into the container.
10.
②Add corn oil.
11.
③Add sugar osmanthus.
12.
④Add cooked flour (don't pour all cooked flour in at once, stir while filling until the filling reaches the proper softness and hardness), put on disposable gloves, mix all the ingredients and serve.
13.
Divide the filling into 6 equal parts according to the 6:4 ratio of the pie crust and the filling.
14.
Divide the crust into 6 equal parts.
15.
Put on disposable gloves (to prevent sticky hands), take a small dose and squash it. Put a filling on the top, and slowly push the small potion up with a bit of a tiger's mouth.
16.
Wrap it like a gnocchi, and close your mouth.
17.
Do the remaining 5 in turn.
18.
Take one of them and gently roll it into a cylindrical shape. Sprinkle a little dry flour in the moon cake mold, shake it to make the inside of the mold full of flour, then pour out the excess flour (this will prevent the moon cake mold from sticking), then put in the moon cake embryo with the filling, and press it. .
19.
Do it all.
20.
Gently brush a thin layer of egg yolk on the surface (the brush should be dipped a little less egg yolk at a time, otherwise there will be accumulated egg yolk in the grooves of the pattern, and the flowers will not look good).
21.
Put it in the preheated oven and bake at 200 degrees for about 20 minutes.
22.
Take out and let cool.
23.
Finished picture.
24.
Finished picture.
25.
Finished picture.
26.
Finished picture.
Tips:
1. The oven has different temperatures, so the time and temperature are for reference only.
2. The remaining syrup (I have surplus syrup) can be placed in an airtight jar and can be stored for a long time at room temperature.
3. The amount of water absorption is different for different flours, and the amount of syrup required may be different. If your dough comes out very hard, you can add more syrup to make the dough soft. Be careful not to add water to the dough.
4. There are green and red silk in the traditional filling, but I don't have green and red silk, so I added cranberries according to my preference.
5. The shelf life of mooncakes is very long. They will not deteriorate in one or two months at room temperature. You can make more of them at a time and eat slowly.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
