Ingredients

Main ingredients

200g flour

15g milk powder

Seasonings

Blended oil

50g

Egg

1 piece

Lishui

2g

How to make homemade mooncakes

1. Sift the flour and milk powder and set aside.

2. Add the softened syrup to the water and oil and stir evenly

3. Add the softened syrup to the flour and form a dough

4. Pack it in a fresh-keeping bag Let it rest for 20 minutes

5. Divide the relaxed pie crust into equal parts

6. Divide the filling into equal parts (I am not very skilled, the ratio I use is : Skin: filling is 3.5: 6.5)

7. Take a piece of pie skin, flatten it, and put the mung bean filling on it.

8. Slowly push the pie crust upwards with your hands, close the edge and make it round.

9. This is the cake dough that I have filled with fillings

10. Shake the mooncake mold with flour a few times, then pour out the hand flour from the mold, and the mold will be evenly coated. Apply a thin layer of flour to prevent sticking; add flour-coated dough, press it firmly on the counter a few times, and then slowly push the dough.

11. Now measure the cake dough I made.

12. Spray a layer of water on the cake base and put it in the preheated oven.

13. Bake at 200° for 5 minutes, take out and brush with egg wash, then put it in the oven and bake for 15 minutes.

14. This is a freshly baked mooncake. The color is not bright and the surface is very dry. Put it in a plastic bag and put it in the refrigerator. Take it out after 1 or 2 days. After the oil has returned, The color will be much brighter and the skin will become softer, so it is best to eat at this time.