How to make winter wing mooncakes? The whole family rushes to grab them. Is it so satisfying after eating them?

Since I got into cake baking, my family has never bought mooncakes. Every year during the Mid-Autumn Festival, I make mooncakes of various flavors. Because the mooncakes I make are full of color, fragrance, and safety and hygiene, they are nutritious and healthy for my family! The whole family rushed to eat it!

Speaking of mooncakes, everyone is almost tired of eating these five-nut fillings, salted egg yolk fillings, and sword soul fillings. Now I will teach you how to make winter wing fillings. When it comes to winter wings, friends in the north may be relatively unfamiliar; however, when it comes to winter melon puree, they are particularly familiar with it. If the winter melon is scraped and pulped, the fried filling is winter melon puree. filling. If the processed winter melon is rubbed into thin strips, the stir-fried winter melon filling will look like a bit of soaked "dried abalone". It has a special image, so it is called winter melon dried abalone filling, or winter wings for short.

Gray-skinned old winter melon is specially used to make winter wing stuffing. It is tough, smooth and very delicious. The biggest advantage of winter melon is that it basically does not absorb oil and is not like red bean paste. , lotus seed filling, purple sweet potato and other fillings, a lot of oil and sugar are used. Less oil, less sugar, and low calories are the biggest advantages of butterfoot wing filling. Even good friends who have lost weight will not feel any pressure when eating.

I would like to share with you this winter wing mooncake. It has a peanut-shaped design and is cute. The skin is very crunchy when you eat it. The fillings are both sweet and delicious. If you like winter mooncakes, you don’t have to go out to buy them. I will teach you how to make them at home. Made, crispy on the outside and soft on the inside, delicious and quenching your cravings! Let’s take a look below. Winter wing peanut Cantonese mooncake filling food; 3200g winter melon, 95g brown sugar, 95g maltose, 30g cooking oil. Cake crust food: 120g mooncake powder, 23g edible oil, 83g invert syrup, 3g edible alkali. Method: Step 1

Peel and flesh the winter melon, wash and set aside. Use a grater to grate the winter melon into shreds. Add a small spoonful of salt and mix well to help dry out the winter cider. Put shredded winter melon and pickled water into the pot and bring to a boil, then cook for 5 minutes. Take the cooked winter mong out and put it into a gauze bag and squeeze out the unnecessary water. Put it into a non-stick frying pan, add 95g maltose and 95g brown sugar. Step 2

First stir-fry with red wine, wait until all the sugar has dissolved, then turn to low heat and stir-fry until it forms a lump. Add 30g cooking oil and stir-fry again. Use a non-stick scraper and a bottom pan until the filling can be flipped and formed into a dough. Fry it as dry as possible to make it more dense. Put the fried filling in the refrigerator for a while, divide it into 30g balls, roll it into balls, and put it in the refrigerator for emergencies. Step 3

The next step is to make the mooncake skin. Add edible alkali to invert syrup and mix well. Pour in cooking oil and beat until light in color. Add mooncake powder. Knead into a smooth batter, cover with a plastic bag and place in the refrigerator to rest for 2 hours. Divide the relaxed dough into 20g pieces, roll into balls and set aside. Take out a piece of mooncake batter, flatten the crust, and put the winter wing filling in the middle. First turn it out so that the crust is close to the filling, then pull it up with your palms to shrink the crust and shape the dough into a round shape. Roll some wheat flour into the wheat flour. Step 4

Pour it into the mooncake mold and press out the pattern, and the mooncake is ready. Place the prepared mooncakes on the baking tray and spray a small amount of mist. Put it into the middle and upper layer of a well-heated electric oven, bake it at 180 degrees for 5 minutes. Remove the mooncake and lightly brush it with a layer of egg liquid. Be sure to use a roller brush, not a silicone brush. The egg liquid on the brush should be skimmed cleanly. It is better to brush it thinner so as not to blur the lines. Put it into the electric oven again and bake for 12 minutes until the surface is colored and ready to be released.

The winter wing mooncakes are ready. After making it, pump oil for a few days, and it will look nice and shiny. When you peel it open, you will find the tough and smooth winter melon puree, which is so delicious that your loved ones can’t get enough of it. Mix egg white powder with 1 egg yolk and 10g cold water. Be sure not to brush too much. The filling should be dry rather than wet. Overly wet filling will not make good mooncakes. Not only will the skin peel easily, but it will also cause the cake skin to become sticky and shorten the shelf life.