How to make homemade pumpkin filling mooncakes

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  1.Peel the pumpkin.Cut into thin slices, steam for 10 minutes, and puree with a grinder.

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  2. Add 85 grams of syrup and 2 grams of sour water and stir well.Add 30 grams of oil and continue stirring.

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  3.Sift the low-gluten flour into the mixed syrup, mix into a dough, and refrigerate for 1 hour.

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  4.Use a non-stick pan, pour the beaten pumpkin puree, add oil, sugar, condensed milk and milk powder and mix well.

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  5.Turn on the stove, put the mixed pumpkin puree in the pot, and simmer slowly over low heat.

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  6.When it is almost cooked, add the starch powder and continue stirring until it becomes thick.

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  7. Wait for the filling to cool down and put it in the refrigerator.

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  8. Divide the proofed skin into several portions and wrap the fillings.Use a mold to press out the shape.And spray water.

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  9. Preheat the oven to 200 degrees, bake on the middle shelf for 5 minutes, brush with egg wash, and return to the oven Continue baking for 10 minutes.