Materials

Crust: 75 grams of sugar syrup, 100 grams of low-flour, 30 grams of peanut oil, 5 grams of custard (can be omitted), 1 gram of alkaline (I do this proportionally to the raw material 3-4 times)

Filling: corn, taro, red and green bean paste, lotus seed paste, etc.

Please note that this is the first time I've seen a mooncake in the oven. buy

Practice

1. Alkaline add heated sugar syrup and mix well, then add the oil and mix well, sift the flour into the sugar-oil mixture with a rubber knife and mix to form a dough, wake up at room temperature for 2 hours.

2. Divide the dough into small pieces and roll them out, then roll out the chestnut filling into a round shape. 3:7 ratio of crust to filling.

3. Flatten a piece of crust, put the filling in the center, push the crust up slowly, wrap it around the filling, and shape it into a ball.

4. Pat a little flour on the ball and put the ball of dough into the moon cake mold.

5. Bake on a baking sheet lined with parchment paper, press out the mooncakes on the baking sheet, spray the surface with water, preheat the oven at 200 degrees, bake in the middle for ten minutes, then take out and let cool for five minutes.

6. After cooling, brush the surface with egg wash (the ratio of egg yolks to egg whites is 2:1), continue to bake until the crust is golden brown, and then seal and return to the oil after cooling.

Practice 2, homemade chestnut moon cake

Materials

Chestnut filling: 500g chestnuts, 140g granulated sugar, 4 tablespoons of salad oil (60ml), crust: 150g of syrup, 200g of low-flour oil, 55g of peanut oil, 10g of custard (can be omitted), 3g of spouting water

Practice

1. small bowl into the pressure cooker, steam on low heat for about 50 minutes, until it cools naturally, open the lid and take out.

2. Use a rolling pin to crush the chestnuts and sieve (or add the right amount of water and use a blender to make a paste), pour into the pan over low heat and fry dry until the water is almost dry, then add granulated sugar and continue to fry until even.

3. salad oil in 3 times to add to the chestnut paste fried, add one to be completely absorbed oil and then add the next, to be completely absorbed after the sheng out, cooled and refrigerated for use.

4. Alkaline added to the heated syrup and mix well, then add the oil and mix well, sift the flour into the sugar and oil syrup and mix with a rubber knife to form a dough, and wake up at room temperature for 2 hours.

5. Divide the dough into small pieces and roll them out, then roll out the chestnut filling into a round shape, with a ratio of 3:7 between the crust and the filling.

6. Flatten a piece of the crust, put the filling in the center, and push the crust upward slowly to enclose the filling, and then form it into a ball shape.

7. Pat a little flour on the ball and put the ball of dough into the moon cake mold.

8. Bake on a baking sheet lined with baking cloth, press out the moon cake on the baking sheet, spray the surface with water, preheat the oven at 200 degrees, put it in the middle of the baking for ten minutes, then take it out and let it cool for 5 minutes.

9. After a little cooled skin brush with egg wash (egg yolk and egg white ratio is 2:1) continue to bake the crust golden, cooled and sealed back to oil.