Cake crust: low-gluten flour 100g, 75g invert syrup, 30g peanut oil, half teaspoon alkaline water and a little salt. 50g low-gluten flour, peanut oil 10g.

Alkaline water: baking soda 1/2 tsp+water 1 tsp instead.

Jujube paste stuffing: a packet of dried dates (250g), 3 cups of water, 3 tablespoons of brown sugar 1/4 cups, 3 tablespoons of vegetable oil (cooked peanut oil is used for cooking), and starch 1 tablespoon.

working methods

Cake shell:

1. Mix all invert syrup, peanut oil, alkaline water (baking soda water) and salt, stir well, add all low-gluten flour, knead into dough, cover with plastic wrap, and let stand 1 hour.

2. Take it out and use it.

Alkaline water: baking soda 1/2 tsp+water 1 tsp instead (from the behavioral method).

Jujube paste stuffing:

1. Put the red dates and water in a small pot and cook for 30 minutes on medium heat until the red dates are ripe and soft. When it is a little cold, peel off the skin of each jujube like a grape.

2. Put the peeled jujube meat back into the pot, continue to stir and cook for about 20 minutes until the soup is dry, add brown sugar to cook, and add peanut oil (or other vegetable oil) in batches and mix well (be sure to mix well before adding peanut oil every time, adding about 1 tablespoon at a time). When you feel that the soup is almost dry and the jujube paste can be caked, sieve in white powder or powdered sugar, mix well and let it cool.

Then there is the bag. The jujube paste stuffing was soft and sticky, so I rolled the whole meatball higher and divided it into four parts to make meatballs-my family only had one pack of red dates, and the cooked jujube paste stuffing was enough to make four. In this recipe, there are 6 125g moon cakes. I made four with jujube paste, and the remaining two were filled with lotus paste. Divide the crust into 6 parts, roll out each part slightly, put a filling in the middle, and slowly push the crust up with a tiger's mouth until the crust closes. Preheat the oven to 325F, bake the moon cake in the oven for 5 minutes, take it out and brush the egg yolk liquid, then return to the oven, and at the same time, lower the temperature to 300F, bake for 5 minutes, and then brush the egg yolk liquid. Bake in the furnace for 5-7 minutes. According to Wei Wei, the last baking can only open the baking stall, and I did it. But-time must not be long. I opened the baking tray and baked it for 1 minute and a half. I always feel that my moon cakes are lighter when baked. Maybe the syrup won't boil.