How to make mooncakes in the oven

Mooncakes are indispensable during the Mid-Autumn Festival, but good mooncakes are not cheap nowadays, and they are more for decoration than for eating, so people who have an oven at home can choose to make them by themselves. First, let’s take the mooncake filling. Taking ordinary red bean paste as an example, you can put flower beans and rock sugar in a pot, stir it into a paste and then cool it for later use. As for the mooncake skin, mix peanut oil, syrup, soda water and flour in a ratio of 1:3 to make the skin. Then wrap it up, put it into the mold to set and bake it.

Ingredients Recipe Calories: 1428.05 (kcal)

Main ingredients: 200g all-purpose flour, 140g mooncake syrup

Method/Step 1:

Mooncake filling production

1. Soak the large flower beans in water for half a day and peel them.

2 Put it into the pressure cooker, add a small amount of water and appropriate amount of rock sugar, and press for half an hour.

3 Mash the cooked beans into a paste, add a small amount of oil in a hot pan, pour in the bean paste, and stir-fry over low heat until it forms a clumping mass. (I added rock sugar when pressing the beans, so you don’t need to add sugar at this time)

4Put it in a fresh-keeping box and let it cool for later use.

5 Roll into small balls weighing 33g.

Method/Step 2:

Mooncake skin production

Mix peanut oil, syrup and soap water (baking soda and water in a ratio of 1:3) until well combined.

Add milk powder and sifted flour, knead into mooncake skin and let stand for 20 minutes.

Divide into 17g balls.

Flatten the dough and fill it with red bean paste, slowly closing the opening upwards while wrapping.

Use a mooncake mold to press into shape. Sprinkle a little flour inside the mold to prevent sticking.

After all the mooncakes are done, spray a little water on the surface, put them in the oven (upper and lower tubes, 200℃) and bake for about 8 minutes, take them out and brush them with egg wash for the first time (try to brush the egg wash as thinly as possible so that the flower pattern will not be covered up)

Bake for another 6 minutes, take out and brush with egg wash for the second time, put it back in the oven, and bake for a final 2 minutes.

Ingredients Recipe Calories: 936.6 (kcal)

Ingredients 4 cups flour 3/4 cup egg liquid milk powder

Methods/Steps

1. Make mooncake dough. In a bowl, combine flour, milk powder and salt.

2. Beat an egg in another bowl, add sugar and stir for 5 minutes. Pour in melted butter and vanilla extract. Mix all ingredients well.

3. Pour the sifted dry powder into the liquid mixture. Forming the dough

4. Place the dough on a floured board and knead it gently. When the dough is kneaded until it is smooth, it is ready.

5. Roll into a long strip. If you can, put the dough in the refrigerator overnight, then it will be easier to do the next step.

6. Cut into small round cakes of even size. It can probably cut 15 to 20 pieces.

7. Prepare the filling. Combine almond jam, chopped dates, desiccated coconut, raisins, etc. in a bowl. Use a knife and fork to break up any large chunks.

8. Preheat the oven to 190 degrees Celsius. Prepare two baking sheets by lined with parchment paper.

9. Press each piece of dough into a round cake with a diameter of 7.5. Thick in the middle and thin at the edges.

10. Add filling. Press the filling into the center of each round, then bring the edges together to seal in the filling and pinch to secure. Shape into a ball and flatten.

11. Prepare the mooncake mold. Sprinkle with flour.

12. Then use a mold to press the flattened round cake into the shape of a moon cake. Then tap it on all four sides and the mooncake will come out.

13. If you don’t have a mooncake mold, try to roll the mooncake into a round shape and use a knife and fork to draw a pattern.

14. Keep brushing a layer of egg liquid on the mooncakes. Place the mooncakes 2.5 cm apart on the baking tray. Then put it in the oven.

Precautions

You can add any fillings you like. To make red bean mooncakes, soak one pound of red beans in water overnight, remove them from the water the next day, and then boil the beans in 8 cups of hot water. Cook until the red beans crack. Then, in a saucepan, simmer the red beans with crushed nuts (walnuts, hazelnuts, almonds, cashews, etc.), oil, and sugar until the water evaporates. Let cool before proceeding to the next step.

You will need two brushes, one for the flour and one for the egg wash.