There would be no Mid-Autumn Festival mooncakes without mooncakes
Overview
I went to the supermarket a few days ago and saw that mooncakes were already on the market. I was so early. My mother happened to come over to help me take care of my children during the summer vacation. My mother has always liked mooncakes, but as she is getting older, I don’t dare to let her eat too sweet ones for fear of being too high. I happen to have everything at home, so let’s make some healthy mooncakes with less oil and sugar.
Tags
Ingredients
Steps
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Weigh the syrup, juice, and salad oil and mix them together until evenly mixed.
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If you are worried about the commercially available syrup or it is difficult to find it, you can cook it yourself using 400G white sugar + 180ML cold boiled water. Slowly cook until the sugar dissolves. After boiling, add 50ML lemon juice and cook over low heat until it turns amber. I cooked this some time ago, and it has been stored for almost a month. There happened to be a sale on lemons during those few days, so I bought 7 of them for 5 yuan. I made such a big bottle, which made me laugh.
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What it looks like after beating syrup, soda water and salad oil evenly.
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Sift in flour and custard powder.
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Mix until there is no dry powder left
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Make a smooth dough, do not over mix to avoid gluten.
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Divide the salted egg yolk into 10G pieces
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Red date bean paste filling is divided into 20G each
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The egg yolk is stuffed into the bean paste filling.
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Divide the mooncake dough into 20G pieces, then put the egg yolk-coated bean paste into the mooncake skin.
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Use a mooncake mold to cut out the pattern you want.
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This is KITT that my daughter likes
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Before putting it in the oven, spray a small amount of water and bake at 200 degrees for 10 minutes, then take it out and brush with egg yolk, then bake for another 10 minutes
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I made a full plate and probably finished it without refilling the oil. My son also ate two this time.
