material
-500g low-gluten flour
-Glutinous rice flour150g
-Fine sugar100g
-Vegetable oil100g
Two eggs.
-milk 100 ml
-Salt content
Eight egg yolks
-Sesame in moderation
step
1. Ready
Mix low-gluten flour, glutinous rice flour, fine sugar and salt together. Then, add vegetable oil, eggs and milk, stir well and knead into a smooth dough. Ferment the dough for 30 minutes.
Make moon cake skin
Divide the proofed dough into 8 portions, each about 60g. Roll each piece of dough into a ball, put it on the table and roll it into thin slices with a rolling pin. Fold the sheet into three layers and roll it into a sheet again. Roll the paper into a cylinder, and then pinch both ends. Cut the cylindrical dough into three parts horizontally, and each part is divided into three small parts, ***9 small parts. Arrange 9 small portions horizontally, roll each small portion into a circle about 5 mm thick, and put the moon cake skin on the baking tray.
Make mooncake stuffing
Beat the egg yolk well, add a little water and stir well. Put a spoonful of egg yolk liquid in the center of each moon cake skin, wipe off the egg yolk liquid by hand, and add a proper amount of moon cake stuffing. Rub the mooncake skin around the center and wrap the mooncake stuffing inside. Turn the moon cake upside down, flatten it, roll it into a circle again, with a thickness of about 2 mm, and put it on the baking tray.
Bake moon cakes
Brush moon cakes with egg liquid and sprinkle with sesame seeds. Preheat the oven to 180℃, and bake the moon cakes in the oven for 15 minutes. Then, take out the moon cake, brush it with egg liquid again and sprinkle with sesame seeds. Put the moon cake back in the oven and bake it again for 15 minutes until the moon cake is golden yellow.