1. First prepare some anti-stick hand flour, and use a non-stick pan to fry the flour until slightly yellow.
2. Milk+sugar+oil, mix well, stir in a circular motion with egg custard, don’t touch the bottom of the basin, so that you can mix the milk and oil evenly
3. Sift in all the flour and mix well
4. Sieve, this step is very necessary, there are a lot of undissolved dough masses, use a spatula to press down these undissolved dough masses
5. Cover with plastic wrap and steam for 25 minutes
6. There is a layer of oil on the surface of the steamed dough. After letting it cool to your hand, knead it and the oil will get in. Knead for a few more minutes, so that the dough will be glutinous.
7. The skin is divided into 20 grams, and I use a 50-gram moon cake mold
8. The red bean paste filling is divided into 30 grams each, and the filling can be replaced with other fillings you like
9. Flatten the pie crust, pack the fillings, and tighten the mouth with a tiger’s mouth. Novices can use 25 grams of crust and 25 grams of filling, which is easier to pack.
10. Dip the wrapped dough with cooked flour, and then gently round it with 2 hands, so that the surface of the dough is covered with a thin layer of cooked flour
11. Put the flower pieces you like in the mold, roll the dough into an oval shape, put it into the moon cake mold, and press out
12. Keep the finished mooncakes in the refrigerator for at least 4 hours before eating. Seal them, or the skin will become dry.
13. Add a beautiful package and you can give it away
Tips:I used a 50g mooncake mold with 20g skin and 30g stuffing to make 18 mooncakes. Some friends reported that the skin is too thin and I don’t like it very much. It’s better to wrap 25g stuffing with 25g skins, so you can make them according to your own taste. Let’s adjust, the shelf life of the mooncakes is short, please eat as soon as possible
