Pumpkin Paste Filling Mooncakes
1.
Prepare pumpkin puree for filling
2.
Add alkaline water to the invert syrup and beat evenly. It must be even. Then add corn oil and stir well
3.
Sift in low powder
4.
Stir until there are no particles. And into a soft and smooth dough. Don't knead the dough too much, just form a dough. Cover with plastic wrap, relax for 2-3 hours before using
5.
Divide and reunite the pumpkin puree filling, 30 grams each
6.
Weigh the dough, 20 grams each
7.
Take a dough and press flat
8.
Add pumpkin puree
9.
Lightly wrap
10.
Close up gradually
11.
Be strict, reunion is enough
12.
Do it all in order
13.
Load a 50-gram mold
14.
Pressing and demolding is ready to become a green moon cake.
15.
Plate the green body
16.
After preheating the oven for 180 degrees, put it in the middle and lower layers and bake for 10 minutes
17.
Take out and let cool. Egg brush
18.
Put it in the oven and bake at 150 degrees for 10 minutes.
19.
Brush a layer of corn oil immediately after baking
20.
Pack it after cooling, and return the oil. Actually let it cool and you can eat it
Tips:
1. Alkaline water can be prepared with noodles alkali and water. Ratio 1:3
2. Low flour can be prepared with ordinary flour and corn starch. Generally 1:1 is fine.
3. For the recipe of pumpkin paste filling, please refer to the recipe I posted.
Pumpkin puree recipe link: http://www.meishij.net/zuofa/naixiangnanguarong.html
