Materials
Low gluten flour 210g milk powder 35g unsalted butter 30g sugar 40g honey 30g egg 1 salt little white bean paste filling 430g pumpkin seeds moderate fat pot MBG-0111 Taiwan
Methods
1
Prepare all the ingredients, 385g crust-wet ingredients with a whisk to stir with a good mix, and pour into the inner pot of パンの pot bread machine. Pour it into the inner pot of a pan bread maker.
2
Sift 385g of crust and dry ingredients into the inner pot. Stroke 11, stir the dough, 8 minutes to form a ball and then stop, do not stir too long!
3
Take the dough out of the pan and cover with a clean, damp cloth and let rise for 30 minutes. Use this time to roll the pumpkin seeds into the bean paste filling.
4
Divide the filling into 15 equal portions and roll them into rounds (about 28-30g each), then divide the crust into 15 equal portions and roll them into rounds (about 25g each).
5
Flatten a piece of dough into a flattened crust, wrap it around a portion of the filling, and knead it. The thickness of the crust should be as even as possible.
6
Sprinkle the molds with low-flour flour, put the wrapped mooncakes into the molds, shape and flatten them, and release them from the molds.
7
Preheat the oven to 170 degrees Celsius, brush with whole egg sauce and add milk.
8
Bake the mooncakes for about 5-10 minutes for coloring, keep an eye on the mooncakes!
9
After coloring, place a soaked, non-drip napkin between the baking sheet and the rack. And cover with aluminum foil.
10
Continue baking for 10 minutes, smothering for 5 minutes after time is up, without picking up the aluminum foil. (Total *** is baked about 20 minutes, smothered 5 minutes) Great job!