How to make watermelon mooncakes

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  1.Watermelon mooncakes are low-calorie mooncakes

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  2.After eating, you can exercise with your baby for about 10 minutes to burn off the calories you just ate, which is very healthy.

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  3. Melt the butter at room temperature in advance, add sugar and salt, and beat with an electric egg beater until the color changes.shallow.

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  4. Add the whole eggs in 3 batches and continue to beat until all the eggs are absorbed and melted, and the butter volume expands.

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  5. Sift in the low-gluten flour and milk powder, stir evenly with a spatula, and knead into a dough.

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  6.Take half of the dough, add matcha powder and knead it into a green dough.

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  7. Divide the green dough into 18 grams each, and divide the primary color into 12 Grams of dough are available for later use.

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  8. Add red yeast rice powder and black sesame seeds to the white bean paste filling, and mix into a ball to make a red core..

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  9. Divide the red core into 25g filling cores, roll into balls and set aside.

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  10.Take a piece of plain dough, press it into a round shape, wrap it with a filling core, and roll it into a round shape spare.

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  11.Take another green dough and wrap the original color dough filling evenly.

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  12.Use a bowl, add matcha powder to water and mix thoroughly, use a brush to outline the cake embryo.

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  13. Preheat the oven in advance, set the upper and lower heat to 170 degrees, and bake for 15 minutes.

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  14.It’s out