Handmade mooncakes#Send mooncakes with deep love to our parents this year#

Overview

During the festive season, we miss our loved ones more and the Mid-Autumn Festival is coming soon. The most suitable thing to go home to visit our parents is mooncakes. There are too many additives on the market, so it’s safest to make your own.

Tags

• baking
• mid-autumn festival
• autumn recipes
• invert syrup
• jianshui
• medium and low gluten flour
• peanut oil
• bean paste

Ingredients

Steps

1. 1 Ingredients: 110 grams of Jiantan graphite flour, 85 grams of inverted syrup, 25 grams of Jiantan peanut oil, 2 grams of bean paste, appropriate amount (I happen to have mung beans at home, stir-fry them myself, and red bean paste is more delicious. If you don’t have soda water, use soda water, baking soda and water 1:3 to prepare the inverted syrup. I forgot to take a photo. Next time I make it, I will give you a recipe)

   

2. 2 Add sour water to the inverted syrup

   

3. 3 Add peanut oil

   

4. 4 Beat well with a whisk

   

5. 5 Sift the flour into the beaten syrup

   

6. 6 Use a spatula to mix evenly and form a dough

   

7. 7 Place the mixed dough in the refrigerator for more than an hour

   

8. 8 I used a small cake mold, 30 grams of cake crust and 30 grams of bean paste filling (I read a recipe from a master who said it was 10 grams of cake crust and 40 grams of bean paste. I’m sorry that I can’t do it. Children’s shoes with good skills can reduce the amount of cake crust)

   

9. 9 I baked some flour to prevent sticking. I dipped my hands in some cooked flour and flattened the pie crust, then wrapped it with bean paste filling.

   

10. 10 Tie it up, it’s my first time making it, so I’m not sure, so I evenly spread some cooked flour on top of the dough to make it easy to release from the mold,

    

11. 11 I forgot to take a photo of the lamination. Put some cooked flour in the mooncake mold, press the mouth and shake it a few times. Pour out the excess flour, add the dough, and press it into shape.

    

12. 12 Brush oil on the baking sheet and place the shaped mooncakes on it.

    

13. 13 Preheat the oven in advance to 180 degrees, bake for 5 minutes, brush with egg wash (I removed two-thirds of the egg white from one egg, leaving the egg yolk and one-third of the egg white, mix well, brush on the surface of the mooncake, if you are patient, you can also brush on the side) and bake for 15 minutes.

    

14. 14 Cantonese-style mooncakes have a process of oil recovery, and they will taste better if you keep them for a few days.