This year's Mid-Autumn Festival is coming again! In previous years, I went to the street to buy all kinds of moon cakes myself. This year, I want to have a different one. I plan to make moon cakes myself at home. Fortunately, I have done it before, so I have rich experience. Let's take lotus seed yolk moon cakes as an example to teach you how to make moon cakes at home!

ingredients: 21g of medium gluten flour, 145g of syrup, 52g of peanut oil, 4.5g of alkaline water, salted duck eggs, lotus seed paste and red bean paste.

Step 1: First, add the peanut oil, syrup and alkaline water prepared in advance into the bowl, and use an egg beater to fully and evenly stir until it is emulsified and the color becomes slightly yellow.

Step 2: Slowly sift the medium-gluten flour into the bowl with a sieve, stir it directly by hand until it is mixed with the sugar and oil mixture in the bowl, and then wrap it with plastic wrap for about 2 hours.

Step 3: Put the egg yolk evenly on the baking tray, then spray some white wine on the egg yolk and put it into the oven. Adjust the oven temperature to 18 degrees and bake for about 6 minutes to keep the egg yolk slightly oily.

Step 4: Take out the lotus paste stuffing, bean paste stuffing and egg yolk prepared in advance. The weight of the stuffing should be controlled at about 45g, which can be weighed in advance with a food electronic scale, and then wrap the lotus paste and bean paste into the egg yolk and knead it round.

knead the proofed dough by hand for several times and then divide it into small doughs, each dough is about 3g, and then cover it with plastic wrap.

Step 5: Take out a piece of dough, gently press it on your hand, wrap it in the pre-packed lotus seed yolk or bean paste stuffing, and then slowly fold it up with the tiger's mouth. This process must not be anxious. Finally, pinch the mouth tightly and roll it in your hand.

Step 6: Roll the wrapped moon cakes on the starch and put them on a baking tray to prevent sticking. Put it into the mold and press it repeatedly for three times. Do not loosen it within two seconds.

step 7: lightly spray some water mist on the pressed moon cake, then bake it in the oven at 17 degrees for about 6 minutes, then take it out to cool for 5 minutes, brush it with a thin layer of egg liquid, and continue to bake it in the oven preheated in advance at 15 degrees for 13 minutes.