It was not easy to finally make mooncakes. The mooncakes are engraved with their own names, which looks quite fun, but the nicknames are too complicated. After roasting, they can't see the complex words clearly. In the future, it will be the easiest to call Yiyi, haha.
Although it is not perfect, I feel very good about myself. The pictures were taken twice, before oil return (evening) and after half oil return (morning).
The Mid-Autumn Festival is tomorrow, everyone have a good time. Finally, I wish everyone a happy Mid-Autumn Festival and a happy reunion.
The color of the mooncakes before returning to oil is not bright enough, but they are simple and unpretentious. In fact, they look good.
Traditional mooncakes filled with bean paste
By CloydWitting
Recipe Recommendations
- low-gluten flour 130 grams
- cooked powder 100 grams
- invert syrup 85 grams
- Jianshui 2 grams
- salad oil 30 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Traditional mooncakes filled with bean paste
1
Prepare materials.
2
Weigh the invert syrup.
3
Add 10 grams of alkali to 40 grams of water. (Inexhaustible)
4
Mix well with alkali water.
5
Add 2 grams of alkaline water to the syrup.
6
Add salad oil in portions. Mix well each time and add it again for a total of 30 grams of oil.
7
After mixing well, the syrup turns into a thick brown and viscous liquid.
8
Sieve in low-gluten flour.
9
Stir well with a spatula.
10
After stirring well, it will become a mooncake skin. Cover with plastic wrap and place in the refrigerator for 1 hour.
11
Take 250 grams of white kidney bean paste filling.
12
Add 100 grams of cooked powder and stir well.
13
Mixed mooncake filling.
14
Remove the refrigerated mooncake skin.
15
Take 15 grams of mooncake skin and knead it round.
16
Take 50 grams of mooncake filling and knead it round.
17
Dip your hands with cooked powder and wrap the mooncakes.
18
Wrapped mooncakes.
19
Use mooncakes to mold your favorite patterns.
20
Spray a small amount of water on the surface of pressed mooncakes.
21
Preheat the oven to 180 degrees, and put the mooncakes in the middle layer.
22
After 5 minutes, the surface is slightly colored and taken out.
23
When it cools slightly, brush the surface with egg liquid.
24
Pour into the oven again at 180 degrees for about 10 minutes.