White bean cranberry mooncake

1

All the mooncakes are ready

2

Turn the syrup and the water into a bowl

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When you're mixed, pour corn oil

4

When it's fully mixed, the syrup will lighten up

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The moon cake

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You mix it with a spoon, then you rub it with your hands, it's a moon cake, and then you wake up an hour later

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Cranberry dry weight

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Slice

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We'll put the dry white soybean in the back

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Full mixing even

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Scaled electronically and split white bean cranberry into 20, each 35 g; the mooncake skin group after an hour is divided into 20, each with a 15 g (actual total of 40) and rounded separately

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Put a small amount of vegetable oil in a small bowl, and a proper amount of flour into a plate; take a month of pasta, rub a small amount of vegetable oil in the palm, and flatten it; if you wear a single glove, the oiling step can be omitted

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Take a ball and put it in the middle of the face

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The right hand thumbs hold the top of the ball, the left hand tiger gently holds the face and the ball; the right hand thumbs press, the left hand turns, and the ball is wrapped in the skin

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The skin completely wrapped the ball in it

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Change the lunar ball to an elliptical, roll it in the flour, lightly touch it

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Put the face in the mooncake mold and flatten the surface with your finger

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Put the molds and the faceballs on the non-knit grill, hold them steady in the left hand, press them hard down in the right hand, and then lightly down, and the mooncakes fall on the grill in their entirety; finish all the mooncakes in turn; start the pre-heat oven at 200 degrees, fire at 5-10 minutes

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Before the moon cakes go into the oven, they spray a layer of fresh water on the surface; 200 degrees in the oven, fire up and 5 minutes first

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Five minutes later, the moon cake is stylish, it's taken out, it's swirled with a brush, and it's light on the surface. Down

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Re-enter the oven, 200 degrees, 15 minutes; out of the oven, dryer on the hanger, flattened into the bag, sealed, fed back in two days, tasted better

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50 grams apiece. It looks good

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Skin full

1. The dough and filling quantities are calculated based on a 50g mooncake mold. With a skin-to-filling ratio of 3:7, the dough is sufficient for 40 pieces and the filling for 20 pieces; 2. Kansui (alkaline water) can be homemade by mixing food-grade alkali and water in a 1:3 ratio; for example, 10g of alkali powder with 30g of water. Unused kansui can be stored in a small bottle or covered with plastic wrap to prevent evaporation; 3. A properly proportioned mooncake skin can be easily stretched upward using the "tiger's mouth" (the space between the thumb and index finger) to fully wrap the filling ball; 4. Spray a layer of water on the surface of the mooncakes before placing them in the oven to prevent the surface from cracking due to high temperatures; 5. After the mooncakes have been in the oven for 5 minutes, remove them and gently brush a thin layer of whole egg wash on the surface. Ensure the application is light and minimal; using too much will cause the surface patterns to blur; 6. Freshly baked mooncakes will feel slightly taut and soft when removed from the oven but will harden as they cool. Store them in boxes or bags after they have completely cooled. They will become soft and more delicious in about two days as the oils return. Store them in a single flat layer and do not stack them, otherwise the skins may stick together due to the oil return, affecting their appearance; 7. Homemade fillings have a shorter shelf life; it is recommended to consume the finished mooncakes within 7 days.