Old-fashioned Moon Cakes (puff Pastry Moon Cakes without Inverted Syrup)
1.
Prepare the black sesame peanut and walnut filling in advance, 15 grams each.
2.
Find a clean basin, put 4 grams of baking soda and then add 80 grams of mineral water, stir to melt
3.
Add corn oil, soft sugar, honey, and stir to emulsify. (Remember to stir more until it melts into syrup)
4.
Add 500 grams of flour and mix well with your hands or a mixing knife.
5.
Don't stir too hard to prevent the flour from becoming gluten
6.
Catch into a ball with your hands
7.
Don't need to wake up the noodles, immediately wrap the mooncakes: 35 grams of dough each, pressed into a thin circle by hand.
8.
Moon cake
9.
Hukou
10.
Press and round
11.
50g moon cake mold shape
12.
This recipe made exactly 845 grams of dough and made 24 50-gram moon cakes.
13.
Bake the middle layer of the upper and lower fire at 180 degrees for 15-18 minutes (according to the different tempers of each oven). Pay attention to the coloring effect
14.
Fresh, delicious and unique meringue mooncakes are out!
15.
I really like the cake made out of this mold💕
16.
Try a piece 😊 Yummy
17.
I like this commercial mooncake mold. It is easy to operate and has clear lines. It does not need to be powdered by hand. I recommend it to kitchen friends. Don’t thank me.
18.
It's so tall and packed
19.
Walk away
20.
😎
21.
😄
Tips:
1. The ratio of crust and filling can be adjusted according to your preference when you make it. I like to eat shortbread crusts, so the ratio of crusts is bigger.
2. The filling for meringue mooncakes is best to use dry five-core filling or black sesame, walnut and peanut filling.
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