Moon Cake

Moon Cake

by "No distractions ❤ノ

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

The sugar-free mooncakes I made for my family members were very good, saying they were better than those sold in supermarkets. I made 75 grams, and I think the size is just right.

Moon Cake

1. Pour all the auxiliary materials together and make the dough. I use a bread machine to make the dough, so it is easier to put it in the sample. The softness of the dough is about the same as that of the ears and lips. Wake up for at least half an hour after making up and bagging it in the refrigerator

Moon Cake recipe

2. I bought 500 grams of sugar-free fillings in a pack. I made 75 grams of moon cakes with 53 grams of crust and 22 grams of filling. The last bit will be left in the bag. I think this ratio is very good, with thin crust and large filling. good to eat.

Moon Cake recipe

3. 75 grams of moon cakes, 22 grams of dough, 53 grams of fillings

Moon Cake recipe

4. Because it’s inconvenient for a person to take a photo, I didn’t take it. Just squeeze the dough and press it into a piece by hand. You can put some dry flour on your hand to prevent sticking, and it doesn’t affect the taste. To be honest, I made more than 40 pieces one night, and I was tired by myself.

Moon Cake recipe

5. Sprinkle dry powder in the mold, and then put the wrapped dough inside, be sure to compact it before lifting the rod, otherwise the bottom of the mooncake will easily leak.

Moon Cake recipe

6. Spread oiled paper on the baking tray and press the mooncake directly on it. The mooncake can be baked directly after pressing it. It is easy to deform without touching it. Spray water on the surface of the mooncake embryo before entering the oven to prevent the mooncake from cracking.

Moon Cake recipe

7. Fire up and down at 180 degrees for 10 minutes, finalize the shape

Moon Cake recipe

8. After setting up and cooling down for a while, you can brush the egg wash. The day I made the mooncakes was two b. At this stage, I found that there were no eggs in the house. When my husband came back, I bought it for me. It was past nine o'clock and I served myself.

Moon Cake recipe

9. After brushing the egg liquid, directly put it into the oven and heat it up and down at 180 degrees for 10 minutes. After finishing the work, take it out and let it cool.

Moon Cake recipe

10. Pack the box and seal after it is completely cooled, which are all cheaply purchased online. It is best to wait three or four days for the oil to return before eating, and the taste will be better.

Moon Cake recipe

11. You're done

Moon Cake recipe

Tips:

Mooncakes are actually quite simple to make.

Comments

Similar recipes

Five Kernel Moon Cakes

Moon Cake Powder, Invert Syrup, Peanut Oil

Mooncake with Lotus Seed Paste and Egg Yolk

Moon Cake Powder, Lotus Seed Paste, Salted Egg Yolk

Snowy Mooncake

Moon Cake Powder, Purple Potato Filling, Low-sugar Chestnut Filling

Five Kernel Moon Cakes

Moon Cake Powder, Invert Syrup, Peanut Oil

Red Taro Snowy Mooncake

Moon Cake Powder, Pure Water, Butter

Lotus Paste Moon Cake

Moon Cake Powder, White Lotus Paste, Red Lotus Paste

Brown Sugar Chestnut Mooncakes

Moon Cake Powder, Brown Sugar Syrup, Peanut Oil