Mooncake DIY
By NeldaMurray
During this year's Mid-Autumn Festival, I suddenly wanted to make my own mooncakes. His first work was recognized and praised by everyone. It was really a happy thing!
Recipe Recommendations
- low-gluten flour 100g
- invert syrup 80g
- salad oil 20g
- Jianshui 2g
Steps for Mooncake DIY
1
Stir the invert syrup, salad oil, and soap water evenly, sieve the low-gluten flour, and pour in.
2
Kneak the dough, cover with plastic wrap, and soak for 20 minutes.
3
Divide the dough and filling in a ratio of 2:3, because a 50g mooncake mold is used, that is, 20g dough and 30g filling (generally the best ratio is 3:7, but my colleagues felt that the dough was thicker after tasting it, so I improved it a little).
4
Wrap the filling into the dough and rub it round.5
Install the mooncake mold, sprinkle with appropriate flour, and pour out (this step is to prevent the mooncake from sticking to the mold and facilitate demoulding).6
Put the kneaded mooncakes into the mooncake mold, press hard, and the mooncakes will take shape.
7
Preheat the oven at 180 ° C for 5 minutes, and spray water on the surface of the mooncake.
8
Bake for 5 minutes, remove it, brush it with egg yolk water, beat up egg yolks, and add a small amount of water.
9
Continue to bake for 5 minutes before baking.Mooncake DIY Make Tips
The skin of the finished product just baked is still relatively brittle, and it takes 2 to 3 days to return to the oil before it tastes good!