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.
5.
Divide the pumpkin puree filling into rounds, each 30 grams.
6.
After the dough relaxes for 2-3 hours, weigh the dough, 20 grams each.
7.
Take a dough and press it flat.
8.
Add pumpkin puree.
9.
Lightly wrap.
10.
Gradually close up.
11.
Be strict and reunion is enough.
12.
Do it all in turn.
13.
Load a 50-gram mold. 18.
14.
Pressing and demolding is ready to become a green moon cake.
15.
Load the green body onto the plate.
16.
After preheating the oven for 180 degrees, put it in the middle and lower layers of the green body and bake for 10 minutes.
17.
Take out and let cool. Brush the egg wash.
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. In fact, you can eat it after cooling down.
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.
