Honey version of Mid-Autumn Mooncake

Overview

Most mooncakes use invert syrup. The syrup is too sweet and can easily lead to obesity. My mother is already very fat and likes sweets, so she tried using honey to replace the syrup. I tried it several times, but everything else worked fine except that it didn't return the oil. The five-nut filling feels a bit hard, but it is crispy when eaten open. Other fillings are acceptable, with moderate hardness and softness!

Tags

• mid-autumn festival
• mooncakes
• corn oil
• honey
• jianshui
• plain flour

Ingredients

Steps

1. 1 Prepare a clean basin, add 100 grams of honey, 65 grams of corn oil, and 2 grams of white water and mix well

   

2. 2 Add 175 grams of flour

   

3. 3 Mix well and refrigerate for 30 minutes

   

4. 4 Divide the dough into about 30 grams

   

5. 5 Wrap in five-nut filling

   

6. 6 Determine the size of the dough and fillings according to the size of the mold. I made three kinds of fillings and used different molds. I won’t go into details here. Preheat the oven at 190 degrees for 3 minutes. Use a spray bottle to evenly spray a thin layer of water on the mooncakes and put them in the oven. After five minutes, take them out and brush with a thin layer of egg wash and bake for 15 minutes.

   

7. 7 The specific time depends on your own oven

   

8. 8 It looks good and tastes good