How to make mooncakes

Eating mooncakes during the Mid-Autumn Festival is a practice that has been passed down for thousands of years. However, today's mooncakes are more about decoration than eating. It's not that they taste bad, but the packaging accounts for a large part of the cost, which is a bit uneconomical. It is actually quite simple to make mooncakes by yourself, but you have to buy a set of molds, otherwise the mooncakes will be ugly. The mooncake fillings can include red bean paste, fruit, and egg yolks. After wrapping, you can put them directly in the oven to bake.

Ingredients Recipe Calories: 756.9 (kcal)

Main ingredients: 140g flour 50g corn starch

Methods/Steps

First, put flour, corn starch, eggs, lard, baking soda and lemon juice in a bowl, add water and stir evenly, knead into dough, and cover with film. Leave it for 20 minutes.

Homemade mooncake recipe

Cook red beans or kidney beans and make them into bean paste (you can buy bean paste directly from the supermarket), add white sugar and mix well, then add walnut kernels, peanuts and melon seeds.

Use the kneaded dough, wrap it with the prepared red bean paste and nut filling, shape it into balls, and then use a mooncake mold to press it into the mooncake shape. Place on a baking sheet lined with tin foil.

Before baking, brush a layer of cooking oil on the mooncakes with a brush.

Preheat the oven for 5 minutes, then put the mooncakes in the oven and bake for 20 minutes (200 degrees).

Turn off the heat, take out the baked mooncakes, and let them cool before eating.

Precautions

The above ingredients can be used to make about 30 mooncakes weighing 50 grams.

The mooncake filling can be made into egg yolk, nut, red bean paste, etc. according to the family's preference.

Ingredients: white flour, duck egg yolk, red bean paste, white syrup, alkaline water, raw oil, eggs.

Preparation method:

1. Mix the white sugar syrup, alkaline water, raw oil and flour little by little and knead into dough. The ratios of flour, white sugar syrup, alkaline water and raw oil are 5:4:1.4:1 respectively.

2. Pinch the kneaded dough into small doughs of equal size and roll them into pancakes for later use.

3. Shape the bean paste into small round cakes, wrap duck egg yolks in them, and wrap them tightly into a stuffing ball.

4. Wrap the filling into the rolled dough and knead it into a ball.

5. Prepare a wooden mooncake mold, add a little dry flour, put the dough with fillings into the mold, press and flatten it, and then take it out of the mold.

6. Use eggs to make egg liquid, the ratio is 3 egg yolks to 1 whole egg, set aside.

7. Put the mooncakes in a baking tray, brush them with a layer of egg liquid, and then put them in the oven.

8. The oven temperature is 180 degrees and bake for about twenty minutes. Take it out once in the middle and brush it with egg juice again.

The above method is the production method of soft-skin mooncakes. When baking mooncakes, you should pay attention to the following points:

1. The ratio of dough should be flexibly controlled according to the raw materials used at home.

2. It is best to use raw duck egg yolks in the filling. When baking the mooncakes in this way, the oil from the egg yolk will melt into the mooncake skin.

3. When taking the mooncake out of the mold, apply force evenly and do not apply force repeatedly. Generally, just press it once from the side and once on the back to take it out. Do not put too much dry powder in the mold.

4. The baking time in the oven should be controlled according to the size of the mooncakes. You can also open the oven to take a look during the baking process to avoid burning them.

5. In order to make the baked mooncakes more fragrant, you can add a little butter when kneading the dough, but remember not to add too much butter.