Moon Cake

Name: Moon Cake
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 3g Inkstone; 500g Five-None Filling; 50g Cooking oil; 1 piece Egg white; 150g Invert syrup

by Xiaozhu

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

3

When the Mid-Autumn Festival of the year comes again, every time the autumn mood grows stronger. I always think of the most anticipated holiday when I was young. Mid-autumn festival. Not to mention that there are melons and fruits, and more importantly, the moon cakes that accompany each of us in memory... This year the epidemic at home has made me a foodie. So I made a moon cake while taking advantage of the holiday banner, which is more delicious than expected

Ingredients

Moon Cake

1. The stuffing needed to prepare the ingredients is handmade five kernels bought online, which tastes like when I was a child. It’s pretty good. It’s more time-saving than doing it yourself.

2. Add cooking oil and inkstone

3. Stir the accessories together in a clean container, remember to stir evenly

4. Weigh the flour, shaking hands a little bit more

5. Knead into a smooth dough and cover with plastic wrap. Proof for one and a half to two hours. Over time, the noodles are more elastic and not easy to reveal

6. After that, divide the filling into evenly small portions. Forget about taking photos at this step. After wrapping, put flour in the mold to prevent sticking to the mold

7. Put it in the oven and bake for five minutes

8. Let it cool, add water to the egg white and evenly spread it on the surface of the mooncake to color it. Heat and bake again for five minutes. At this time, the temperature of the bottom tray is lowered accordingly to prevent the bottom from sticking. I tuned 150 and still 180.

9. After five minutes, set the time for another 3 minutes to paint. perfect

Tips:
The noodles should not be too soft, and a certain amount of cooking oil should not be used too much. The soft-faced moon cakes will not form, and the patterns will not be pressed out.