How to make Beijing-style red mooncakes

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  1. Prepare the ingredients for the mooncake skin, weigh all the ingredients and set aside

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  2.Put the flour into a basin, add maltose, baking soda, cooking oil and sesame oil and mix well.Form into a fluffy shape

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  3.Then add an appropriate amount of boiling water and form a dough so that it does not stick to your hands

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  4.Cover with plastic wrap and let it sit at room temperature for one hour and set aside

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  5. Before preparing the filling, beat the rock sugar and cooked walnut kernels, chop the green and red dried fruits into small pieces, and cook them Black sesame seeds are ready

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  6.Put all the fillings into a basin, add a little maltose and cook Glutinous rice flour

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  7.Mix well and form a ball for later use

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  8. Divide out about 30 grams of the dough and squeeze it into a circle.Divide about 25 grams of the black sesame filling and squeeze it out.Ziruoyuan

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  9.Press the dough with your hands to wrap the fillings

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  10.Knead and seal, knead and set aside for later use

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  11. Prepare about 5 grams of red yeast powder and add a little water to make a slurry, and prepare a small bottle cap

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  12.Then put the embryo mooncakes on the baking sheet, use a small bottle cap to stick the red yeast powder paste, Gently stamp a red circle on the surface of the mooncake embryo

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  13. Send to preheating in advance Bake in an oven at 180 degrees for 20 to 25 minutes with upper and lower heat.Bake for 8 to 10 minutes.Spray a layer of water mist on the surface and continue baking

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  14.Bake until golden brown

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  15.Put it out on a grill rack and let it cool naturally.After cooling, return to oil for 48 hours

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  16.After oiling is done, you can enjoy the thin-skinned, big-filled, crispy red mooncakes