Ingredients
Low-gluten flour ( 120g ) | Invert syrup ( 75g ) |
Corn oil ( 30g ) | Lishui ( 2g ) |
Chestnut stuffing ( 250g ) | Egg yolk liquid ( 1 piece ) |
How to make chestnut stuffed mooncakes
1.Pour corn oil, syrup, and sour water into a container and stir to combine.
2.Pour in the flour.
3. Stir evenly.
4. Knead into dough and let it rest for more than 1 hour.
5. Divide the dough and filling into 10 parts, each dough is about 25 grams, and the filling 25g each.(50g mooncake)
6.Take a piece of dough, flatten it and put the chestnut filling on it.
7. Wrap the filling and roll it into a ball, wrap it all up, and dip it in flour.
8.Put it in the mooncake mold and press out the pattern.
9. Press into the baking pan and spray water on the surface.
10. Preheat the oven to 200 degrees and bake for 5 minutes to set.
11. Take out and brush with egg yolk liquid.
12.Put it into the oven at 175 degrees, continue to bake for 15 minutes, take it out and let it cool.
13.Install it into a sealed box and wait for three days for the oil to return.
14.The finished product picture, the color is very beautiful.
Tips
1.Adjust the oven temperature according to your own oven temperament.
2.Add a little water to the egg yolk to make egg yolk water.
3.The mooncakes are relatively hard when they are freshly baked.Leave them for three days to recover before eating.
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