How to make mooncakes delicious and simple

Mooncakes are a must-have food for all families during the Mid-Autumn Festival, symbolizing family reunion. There are many types of mooncakes, not only the flavors are different, but also the dough and other aspects are very different. Many people cannot buy mooncakes that they like in stores, so they make them at home. Some mooncakes are actually very simple to make and very delicious. So, how to make mooncakes delicious and simple?

1. Egg Yolk Mooncake

Ingredients: 125g all-purpose flour; 25g vegetable oil; 75g honey; 180ml water; Alkaline water: 1/8 teaspoon alkali + 1/2 teaspoon water; Filling: 300g red bean paste or lotus paste, 14 salted egg yolks, soak in vegetable oil for 30 minutes, take out and drain; For coating: 1 egg yolk, 1 teaspoon egg white.

practice:

1. Mix honey, vegetable oil and alkaline water in a large bowl, add flour and stir well. Wrap dough in plastic wrap and refrigerate for 1 hour.

2. Divide the dough and red bean paste into 14 portions, 15g of dough per portion and 22g of red bean paste per portion. As shown in the picture, wrap the salted egg yolk with red bean paste, then wrap the red bean paste with dough and roll it into a ball. 3. Coat the dough with a layer of flour, sprinkle flour on the pancake mold, and then use the pancake mold to press the dough into shape.

4. After pressing, mix 1 egg yolk with 1 teaspoon of egg white, spread it on the surface of the mooncake, and then spray a little water. Preheat the oven to 180 degrees, bake for 5-8 minutes, take out and brush with a thin layer of egg liquid, continue to bake for 15 minutes, until the mooncakes are golden brown.

5. Take it out, wrap it with plastic wrap, and leave it for 1-2 days until the surface of the mooncake is soft and crispy, then you can enjoy it.

2. Red bean snow skin

Ingredients: 300g sweet red bean paste; 80g glutinous rice flour, for wrapping the outer layer; coloring ingredients: 1 teaspoon of matcha powder, 1 handful of amaranth leaves, boil in 80g of boiling water, filter out the red water; dough ingredients: 45g glutinous rice flour, 35g sticky rice flour, 20g wheat flour, 40g granulated sugar or powdered sugar, 185g milk, 18g vegetable oil.

practice:

1. Make the snow skin first. Prepare a frying pan and stir-fry the raw glutinous rice flour over medium-low heat until it turns light yellow. Turn off the heat and let it cool.

2. Mix all the ingredients needed for the dough in a large bowl and stir evenly. Add matcha powder or amaranth water if color is needed. Steam over medium-high heat for 30 minutes. Take out, stir with chopsticks, and let cool.

3. Divide the red bean paste and dough into 8 portions, knead the red bean paste into balls, wrap them with dough, sprinkle flour on tools and palms, knead them until smooth, and press them into shape with a cake mold. Place in a sealed box and refrigerate for 3-4 hours before serving. It tastes best the next day.