Beijing-style pulp mooncakes (mince filling) (reference weight: 12 mooncakes weighing 70 grams)

Baking ingredients:

Syrup: maltose 80 grams, 210 grams of white sugar, 80 grams of water

Crust: 300 grams of plain flour, 75 grams of sesame oil (sesame oil), 190 grams of syrup

Mince filling: 70 grams of cooked flour , 70 grams of sesame oil (sesame oil), 125 grams of white sugar, 30 grams of walnut kernels, 10 grams of melon seeds, 1 tablespoon of sweet-scented osmanthus (15ML)

To brush the surface at night: appropriate amount of whole egg liquid

Baking: middle layer of oven, upper and lower heat 210 degrees, 15 minutes

Baking process:

1. First boil the syrup. Pour the water and sugar into the pot and heat over medium heat while stirring until the sugar is completely dissolved. Add maltose and continue stirring until it boils, then switch to low heat and cook for another 1 minute, turn off the heat and let cool to form syrup. The syrup should be light yellow, clear and free of impurities.

2. Next make the mince filling. Pour the white sugar, walnut kernels, and melon seeds into a large bowl.

3. After pouring in 70 grams of sesame oil, add 1 tablespoon of sugared osmanthus.

4. Pour in the cooked flour.

5. Mix all the ingredients evenly with your hands, and the mince filling is ready. (Do not pour all the cooked flour in at once, stir while pouring until the filling reaches the appropriate softness and hardness level)

6. Next, make the mooncake skin. Pour 75 grams of sesame oil into 300 grams of flour and mix well with your hands.

7. Pour in the syrup.

8. Knead it with your hands into a moderately soft, smooth and delicate dough (do not pour all the syrup at once, pour 2/3 first, and add the rest as appropriate according to the actual situation until the dough reaches the appropriate consistency. Softness and hardness. The dough is about the same softness and hardness as the filling). 9. Divide the filling and crust dough into small portions. The weight ratio of fillings to crust is 4:6. For example, to make a 100-gram mooncake, divide the filling into 40-gram pieces and the crust into 60-gram pieces. Please distribute according to the size of your mooncake mold.

10. Sprinkle some dry flour into the mooncake mold, shake it around so that the inside of the mold is covered with flour, and then pour out the excess flour. This step can prevent the mooncake mold from sticking.

11. Take a piece of pie crust dough and flatten it with the palm of your hand.

12. Place 1 filling on the crust.

13-14. Wrap the filling with pie crust and slowly push it up until it is completely closed. 15. Put the wrapped dough into the floured mooncake mold.

16-17. Press it firmly with your palms

18-19. Tap the mooncake mold on the chopping board a few times, and the mooncake will pour out

20. Make all the mooncakes in order (sprinkle powder into the mooncake mold for each one). Place the mooncakes on the baking sheet, brush the surface with a layer of egg wash (no need to brush around), put it in the preheated oven, 210g, for about 15 minutes.

TIPS: 1. The syrup used in slurry mooncakes is very different from the inverted syrup used in Cantonese-style mooncakes. There is no need to add acid when cooking, and there is basically no invert sugar in the syrup. In the past, because the degree of refined sugar was not high, when boiling the syrup, it was necessary to add a small amount of egg white to the syrup and remove floating matter on the surface of the syrup to remove impurities. This step is called "pushing the pulp", hence the name of the pulp-pushing mooncake. The sugar we use now is refined white sugar, so this step can be omitted. 2. The syrup cooked according to this recipe will have some excess. The remaining syrup can be stored in an airtight jar at room temperature for a long time. The reason for cooking more syrup is that when making pie crust, the amount of syrup required may be different depending on the water absorption of the flour and other reasons. If your dough comes out hard, add a little more syrup to make it softer. Note, never add water to the dough.

3. Cooked flour is cooked wheat flour. Put the flour in the pot, stir-fry over low heat until it turns slightly yellow. It is also recommended to fry a little more and adjust the softness and hardness of the filling as needed. 4. Maltose is rarely seen in supermarkets, but it is easy to buy in grain and oil food stores. Maltose is very sticky and difficult to weigh. Dip the spoon in water first, then scoop out the maltose, so it won't be so sticky.

5. There are green and red threads in traditional mince filling, which are omitted here. If you like, you can add 10 grams of green and red shreds to the filling.

6. The shelf life of pulp mooncakes is very long and will not deteriorate in one or two months at room temperature, so you can make more and eat them slowly.