Traditional mooncakes
Overview
Making this mooncake is almost zero failure. There is no technical content. You can do whatever you want. The materials are relatively easy to buy. If you don’t have inverted syrup, you can use honey instead
Tags
Ingredients
Steps
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Now add the inverted syrup to the water and oil and mix well. Add the milk powder and flour respectively and mix well. No need to knead, just mix well and put it in the refrigerator for later use
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After half an hour, take out the dough. It feels a little hard. The flour should not be too soft. If it is too soft, it will be difficult to shape. Without further ado, let’s get started, haha! ! ! Wrap the egg yolk into the bean paste filling, and then divide the flour evenly into each one. I personally prefer thin skin, so the ratio of skin to filling is almost 1:1. After wrapping, press it with a mold and place it on the baking sheet. Since my hands are a bit sticky, I didn’t take a detailed picture
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After wrapping, spray some water on the mooncakes and put them into the oven at 250 degrees for 5 minutes. After shaping, brush 10% of the egg white on the mooncakes. Continue baking at about 180 degrees for 20 minutes. This depends on the oven capacity and actual conditions. Just take out the mooncakes when the color is what you want. I didn’t make them by one person, so the sizes were not very uniform, so I had no choice
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It tastes very good
