Ingredients
Flour ( 115g ) | Invert syrup ( 85g ) |
Lishui( 1g ) | Cooking oil ( 35g ) |
Bean Paste Filling ( 380g ) | Duck egg yolk ( 12 pieces ) |
Chestnut filling ( 110g ) | 1 egg yolk + 1 ／3 egg whites + a little salt ( Egg liquid brushed on the surface ) |
1.Soak the duck egg yolks in wine for 4 hours in advance, then bake them in the oven at 170°C for about 15 minutes.Take out and let cool for later use.
2.Put inverted syrup, water and oil in the container and stir thoroughly.
3.Sift in flour.
4. Knead into a ball.
5. Divide the bean paste into 12 portions.
6.Bring the cool duck egg yolk.
7.Wrapped in bean paste.
8. Set aside for later use.I also made 3 chestnut fillings.
9. Divide the dough into 15 portions.
10. Wrap the fillings separately.
11.Use a mooncake mold to press out the pattern
12.There are 3: l package of chestnut filling.
13. Place on the baking sheet.Place in the middle rack of the preheated oven, heat to 190°C and lower to 170°C, bake for 5 minutes to set.
14. Prepare the egg liquid.
15. Take out the mooncakes and let them cool.
16. Brush twice with egg liquid.
17. Continue to put it in the oven until the color appears on the surface.
18. Beautiful moon dumplings are out of the oven!
19.Two kinds of fillings, wait for the oil to return.
Tips
①Don’t knead the pie crust too much, just use no dry powder.
② If there is flour when placing the mooncake mold, use a watering can to spray a layer of water on the surface of the mooncake before putting it in the oven.
③.The mooncakes are hard when they come out of the oven.They need to be kept closed for two or three days before the oil becomes soft.
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