Ingredients
Invert syrup ( 105g ) | Peanut oil ( 35g ) |
槧Water ( 3g ) | All-purpose flour ( 150g ) |
Egg yolk water: ( ) | One egg yolk + 10 grams of water ( ) |
How to make ham mooncakes
1.Mix the ginseng water, peanut oil and invert syrup evenly
2.Add flour again, mix to form a ball, cover with plastic wrap and rest for 30 minutes
3. Divide the dough into 20g pieces, divide the ham filling into 30g pieces, and tighten the mouth
4.Choose the picture you like and print the pattern
5.Spray on the prepared mooncakes Add a layer of water and bake in the oven at 200 degrees for 9 minutes
6.Now prepare the egg liquid p>
7. Brush the mooncakes with egg wash, just a thin layer, and put it in the oven at 175 degrees Bake for about 20 minutes
8.The baked mooncakes are taken out of the oven to dry
9.Installation
10.Another close-up picture
Tips
You cannot eat the freshly made mooncakes right away.You can keep them in a crisper for about a day, and the crust will become fragrant and soft.This process is called oil recovery.Don’t apply too much egg wash, just a thin layer!
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