Honey version of Mid-Autumn Mooncake
By VicentaLakin
Most of the moon cakes are converted to syrup, too much sugar sweetness, too fat for moms, too sweet, so use honey to try and replace the syrup, try it a few times, but not get oil back. It's a little hard, it's soothing, it's all right
Recipe Recommendations
- honey 100 grams
- ordinary flour 175 grams
- corn oil 65 grams
- Jianshui 2 grams
Steps for Honey version of Mid-Autumn Mooncake
1
Prepare a clean basin, add 100 grams of honey, 65 grams of corn oil, 2 grams of water, evenly mixed
2
Add 175 grams of flour
3
Smuggle in the freezer for 30 minutes
4
It's about 30 grams
5
I've got a five-ton pot
6
Depending on the size of the mold, I've made three pallets, I've used different moulds, I'm not here to talk, the oven is 190 degrees preheated for three minutes, a thin layer of water on the moon cake is evenly distributed, and a thin egg fluid is taken out for another 15 minutes
7
The exact time is based on your own oven
8
Looks good, tastes goodHoney version of Mid-Autumn Mooncake Make Tips
The only downside to honey mooncakes is that they don't have the "oil return" effect. Aside from the five-kernel filling feeling a bit hard, everything else is fine. I made them many times before uploading this recipe. The red bean paste with chestnut and the red bean paste with salted egg yolk I made the day before yesterday are still soft and have a great texture. The hardness of the five-kernel filling might be due to my recipe; I made the filling a bit dry. Give it a try without worry; it's actually quite good