Ingredients: 1/4 cup (CUP) of flour, 2 tbsp of water, 2 tbsp of powdered sugar and 2 tbsp of honey.

Directions:

1: Take 1/4 cup (CUP) of flour and 2 tbsp of water and put it in a bowl and mix well with chopsticks.

2. Add ghee/shortening, powdered sugar and honey to the batter and beat with a handheld mixer for 3-5 minutes until well blended without particles, like whipped cream.

3. Add the rest of the flour and knead to form a smooth, soft dough, about as soft as an earlobe.

Ingredients: 400g lean ham, 4 tbsp flour, 4 tbsp sugar, 3-4 tbsp honey.

Directions:

1. Cut the ham into small dices as big as green beans.

2. Fry the flour in a small pan.

3. Add the sauteed flour, sugar and honey to the diced ham and mix together.

Ingredients: Oven.

Directions:

1. Prepare the mooncake crust and filling using the above method.

2, will do a good job of the moon cake crust dough cut into 8 small groups, covered can start wrapping good moon cake filling wrapped into a ball slightly pressed flat.

3, the oven preheated 400 degrees, the bottom of another pad filled with water baking dish baked 10-15 minutes to the surface of the browning can be. When baking, check a few times at the end, it's easy to overbake.

Flavors of Dian-style mooncakes

When it comes to Dian-style mooncakes, it's important to mention that Yunnan-style mooncakes are representative of Yunnan-style mooncakes.

The mooncake is made of the best part of Xuanwei ham cut into small pieces, with winter honey, lard, sugar and other fillings, and then baked with purple wheat flour from Chenggong County, a suburb of Kunming. This mooncake has a crispy, loose, fragrant features, its appearance of brownish yellow and slightly hard, when eaten crispy and not scattered, so commonly known as "crusty ham cake". Eating loose crispy, sweet and salty, oily and not greasy, with a strong ham flavor, is the Mid-Autumn Festival essential food, is also a gift to friends and relatives.

According to the legend, Dian-style mooncakes are from the palace, and are especially famous for the old "Jiqingxiang" and "Guimeixuan", which have been exported to countries outside the province and Southeast Asia for 50 years.

1, Dian-style mooncakes used in the original recipe of the odor powder, but now in the food industry, odor powder has been discontinued, so the use of baking powder instead of the effect of a slight difference; if some friends want to eat crusty, do not need to feel the sense of puffiness, not to put the baking powder is also okay.

2, in the process of baking, be sure to pay attention to the temperature of the oven, otherwise the moon cake is very easy to bake underneath the paste, so to the back of the fire must be changed to the top.

3, bake this moon cake, the last time it is best to pay attention at any time to observe the color of the moon cake in the oven oh!

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