Materials:

Medium gluten flour, vegetable oil, honey, fine white sugar, water, lemon juice, alkaline water, red bean paste, salted egg yolk (soaked in oil for a while in advance), and egg liquid.

Practice:

1, moon cake skin: Mix honey, vegetable oil and alkaline water in a large bowl, add flour and stir well. Wrap the dough with plastic wrap and refrigerate 1 hour.

2. Divide the dough and red bean paste into even equal parts, as shown in the figure, wrap the salted egg yolk with red bean paste, then wrap the red bean paste with dough and knead it round. Finally, film pressing.

3. After pressing, apply the egg liquid on the surface of the moon cake and spray a little water. Preheat the oven to 180 degrees, bake for 5-8 minutes, take out and brush a thin layer of egg liquid, and continue baking for 15 minutes until the moon cake is golden yellow.

4. Take it out, wrap it with plastic wrap and leave it for 1-2 days. When the surface of the moon cake is soft and crisp, you can enjoy it.

Red bean iced moon cake

Materials:

Sweet red bean paste, glutinous rice flour (used to wrap the outer layer), food pigment; Dough ingredients: glutinous rice flour 45g, sticky rice flour 35g, wheat flour 20g, sugar or powdered sugar 40g, milk 185g, vegetable oil 18g.

Practice:

1, stir-fry raw glutinous rice flour with medium-low heat until it is light yellow, and put it in.

2. Making ice skin: Mix the required materials in a large bowl and stir them evenly. If necessary, add food coloring, steam them for 30 minutes over medium-high fire, take them out, stir them with chopsticks, and put them in.

3. Divide the red bean paste with the dough, knead the red bean paste into a ball, wrap it with the dough, sprinkle the flour fried in the first step on the tool and palm, knead it smoothly, and mold it with a cake. Put it in a sealed box and refrigerate for 3-4 hours, and you can eat it. It tastes best the next day.

Jujube paste moon cake

Materials:

Mooncake crust material: water 1/2 tablespoons, edible alkali 1/4 tablespoons, vegetable oil 20g, Taikoo syrup 80g, low-gluten flour 125g (the above materials can be used to make about 8 75g mooncake crust); Some red dates.

Practice:

1, jujube paste: remove the core of jujube, boil it for 10 minute, peel it and beat it into jujube paste. Add oil to the pot, pour in the jujube paste and start to boil. When the jujube paste becomes dough, turn off the fire and take it out, then cool it.

2. Mooncake skin: Put edible alkali, vegetable oil and syrup into a container, then add water and stir well. Then add the low-gluten flour, stir it evenly and knead it into a smooth dough, and then put it in the refrigerator for at least two hours before taking it out.

3. Wrapping moon cakes: Divide the dough and red bean paste into even portions, wrap the jujube paste with dough and knead it round. Finally, film pressing. After the oven is preheated, put the moon cakes in the oven and bake at 180 degrees for about 10 minutes. Brush syrup evenly on the surface of the moon cake after taking it out.

Take out the oven repeatedly and brush the syrup several times.