Ingredients
Flour ( 450g ) | Honey ( 75g ) |
White sugar ( 120g ) | Corn oil ( 75g ) |
Two eggs (peeled, about 115 grams ) | Baking powder ( 5 grams ) |
Baking soda ( 4 grams ) | Bean paste and egg yolk filling ( 18 pieces ) |
How to make egg skin mooncakes
1.Prepare all the ingredients
2.First combine honey, sugar, corn oil and Put the eggs together and stir to combine.
3. Stir until emulsified!
4.Pour in Igudao flour
5.Put in baking soda
6.Add baking powder
7. Stir it up and down again
8. Fold into dough, cover and let rest for half an hour.
9. Divide the dough evenly into 18 dough pieces
11.Put in the fillings
12.Put the stuffing Wrap the ingredients with the tiger's mouth method
13.The moon cake embryo is ready!
14. All the mooncakes were wrapped quickly!
15. Brush the cake mold with oil
16.Put in the prepared mooncake embryo and use the mooncake mold to press out the pattern
17.That's it
18.Preheat the oven to 180 degrees for five minutes, then add the mooncakes and bake for 20 minutes.
19. Ding dong, the mooncakes are out of the oven!
20.Finished product picture
21.One more picture to enjoy
10.Press the dough into small cakes
Tips
The skin of freshly baked mooncakes is crispy, but after two days in your pocket, the texture becomes soft! This ingredient can make 20 75g mooncakes.Today I only have 18 fillings at home, so I just made 18 mooncakes.The skin is a bit thick, so that’s okay!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
