Ingredients
Medium powder ( 120g ) | Inversion syrup ( 90g ) |
Oil ( 30g ) | Milk powder ( 6g ) |
Jianshui ( 1g ) |
How to make mooncakes
1.Pour in invert syrup
2.Add oil and water
3.Stir evenly
4.Sift in milk powder
5.Sift flour
6.Mix into a smooth dough
7. Wrap in plastic wrap and let stand for 1-2 hours
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8. Divide into 15g each
9.Put in your favorite fillings
10. Heat up and down at 170℃, spray a small amount of water on the surface of the mooncake, and bake for 5 minutes to set
11.After five minutes, brush with egg wash and bake for 10-15 minutes
12. Let cool and seal, it will taste better when the oil returns after one to two days
Tips
1.It is best to wear gloves when making moon cakes;
2.The oven temperature and time should be changed according to your own oven.170℃ is just a reference;
3.When brushing with egg liquid, there should be very little egg liquid on the brush, otherwise the pattern will be destroyed;
4.Try to use oil with no obvious odor, such as corn oil;
5.Just seal and return the oil at room temperature, no need to refrigerate;
6.Mooncakes are best eaten 2-3 days after they are made;
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