Egg-roasted mooncakes
Overview
Egg-roasted mooncakes, also known as egg-skin mooncakes, are mooncakes with higher video value that successfully solve the greasy problem of mooncakes. The soft and thick cake outer shell is wrapped with fillings of different flavors, allowing you to experience mooncakes with a unique flavor.
Tags
Ingredients
Steps
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Prepare all the ingredients and soften the butter at room temperature.
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Sift low-gluten flour and high-gluten flour and mix them directly on the kneading mat. Add soda powder, baking powder and stinky powder and mix well. (If there is no smelly powder, you can ignore it)
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After mixing well, make a big skylight in the middle of the flour.
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Place the softened butter and icing sugar in the middle of the flour, and wear PVC gloves to grasp evenly.
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Then add the egg liquid and invert syrup in sequence, and mix well again.
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Mix the mixed flour with oil and sugar together, and fold repeatedly to form a dough.
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Divide the dough into small portions, with 40g of skin and 30g of filling. (It’s best to separate the fillings in advance for later use)
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Roll the dough into a round shape, flatten it, wrap the filling and roll it into a round shape.
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Put it into the muffin mold and use the flower piece of the mooncake mold to flatten it to print the pattern. (It is recommended that the pattern not be too dense and complicated)
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Prepare an egg, add a drop of oil and a pinch of salt, and beat until smooth. It is best to sift it to make the egg liquid more delicate and smooth. Then use a wool brush dipped in a little egg liquid, and gently and quickly brush the surface of the mooncake twice.
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Preheat the oven at 200℃ and 170℃ for at least ten minutes, put the mold in and bake for 13-15 minutes.
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After taking it out of the oven, transfer it to a drying net to cool down and wait for the oil to return before eating.
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Picture of the finished egg-roasted mooncake
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Picture of the finished egg-roasted mooncake.
