Candied mooncakes

Recipe Recommendations

• low-gluten flour 120 grams
• egg yolk appropriate amount
• syrup 85 grams
• candied appropriate amount
• salad oil 30 grams
• alkaline water 2 grams

• sweetening
• baking
• an hour
• ordinary

Steps for Candied mooncakes

1

Add syrup, salad oil and alkaline water to a container

2

Use an egg beater to beat the syrup, salad oil and alkaline solution

3

Add flour to the solution

4

Mix into dough and leave for 2 hours

5

Divide the dough into portions according to the size of the mold

6

Divide the candied fruit into equal portions of dough

7

Take one portion of dough and press it into small slices according to a circle

8

Take one portion of the candied fruit and place it on the dough sheet

9

Wrap the filling, seal it, and dip it with a little dry flour

10

Place the dough into the mooncake mold and tighten it until the whole dough fills the mold

11

Sprinkle a little dry flour on the chopping board, invert the mooncake mold, gently knock it on the chopping board, and release the mold

12

All prepared mooncake embryos

13

Place the raw mooncake embryos on a baking sheet, brush the surface with water, place them into the second layer of a preheated oven, bake at 210 ° C for 5 minutes, take them out, brush with a little egg yolk water (only brush the surface, not brush the texture depressions), and continue to bake for 5 minutes, turn to 150 ° C and bake for 10 minutes. After cooling the roasted mooncakes, place them in a fresh-keeping bag, seal them, and return to oil for 2 to 3 days.

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• Mid-Autumn