Fresh corn mooncakes

Overview

Using fresh corn to make mooncake fillings makes the mooncakes healthier, and the taste is less sweet. It is fresh and refreshing, full of corn kernels, and chewy and fragrant. It is safe to make desserts for children. Message: Let us do our best to give our children what we can, so that they can grow up healthily and happily!

Tags

• baking
• mid-autumn festival
• autumn recipes
• cooked glutinous rice flour
• flour
• grapeseed oil
• invert syrup
• jianshui
• milk powder
• olive oil
• ripe corn kernels
• sugar

Ingredients

Steps

1. 1 Put the invert syrup, oil and water into a basin and stir thoroughly until completely dissolved

   

2. 2 Add flour and milk powder

   

3. 3 Knead into dough and let it sit for about an hour. I made a lot of dough because I was making two mooncakes.

   

4. 4 Fresh corn cooked

   

5. 5 Peel off the corn kernels

   

6. 6 Use the meat grinder of the food processor to grind into coarse particles. A bit grainy and tastes better

   

7. 7 Add cooked glutinous rice flour and sugar

   

8. 8 Stir evenly until the flour, sugar and corn kernels are fully mixed

   

9. 9 Add olive oil and mix well

   

10. 10 Let the filling form into a ball and let it moisten for a while.

    

11. 11 Divide the filling into 45g portions and the dough into 15g portions

    

12. 12 Wrap it up

    

13. 13 Sprinkle cooked glutinous rice flour into the mold, mold into the baking pan, spray water before baking to prevent cracking,

    

14. 14 Preheat the oven to 180 degrees for 5 minutes, bake in the oven for 5 minutes, take it out and brush with egg wash, then continue baking for 15 minutes

    

15. 15 Baked mooncakes can recover their oil by leaving them overnight.