Moon Cake

Name: Moon Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 700g Red bean paste; 500g Lotus seed paste; 250g chestnut; 25g milk powder; 125g Peanut oil; 5g Depending on the water; 1 piece egg; 375g Invert syrup

by Cat on rainy street

4.9 (1)

Favorite

18

Difficulty

Easy

Time

30m

Serving

2

The Mid-Autumn Festival is here. How can you have a strong festive atmosphere if you don’t prepare to order mooncakes. As a must-have food for the Mid-Autumn Festival, it feels great to make by yourself. Bean paste, lotus paste, chestnut, three favorite stuffings, A little bit of each.

Ingredients

Moon Cake

1. Prepare materials

2. Pour the inverted syrup into a bowl, add in water and peanut oil and mix well

3. Sift in flour and milk powder, knead into a dough, and let it rise for 1 to 2 hours after kneading

4. Divide the sink and the skin according to the ratio of 3:5 (I used 15 grams of skin and 25 grams of sink).

5. Pat the skin flat, wrap it in, and roll it into a dough. Mix egg yolk and 15ml egg white into egg yolk water

6. Sprinkle some flour in the moon cake mold and press it into a cake shape. Put in the mold

7. 200C·Up and down fire. Bake for five minutes, take out and brush with egg yolk water, and bake for another 15 minutes

Tips:
1. When using oil, be sure to use the tasteless, otherwise the mooncakes will taste oily;
2. After the mooncake is ready, it will take two to three days before it becomes soft, so be patient.