The Mid-Autumn Festival will be here in a few days, and the most indispensable part of the Mid-Autumn Festival is mooncakes. In previous years, mooncakes were either distributed by work units or purchased online, so the taste is not what I like, and most of the mooncakes sold outside are... It's a bit sweet and not suitable for the elderly and children.
So I decided to make mooncakes at home this year. I found mooncake making materials early and after several experiments, I finally made a flavor suitable for my family. I made two flavors of mooncakes, one is bean paste mooncake and the other is chestnut mooncake. The bean paste filling is fried by yourself, with less oil and sugar, so it doesn't taste too sweet. The chestnut filling is a low-sugar flavor purchased online, and it tastes just right in sugar content.
The Mid-Autumn Festival is approaching. I will teach you how to make mooncakes at home. The proportions are super detailed. I will teach you step by step with zero failure. Here are the specific methods. Friends who like it, please give it a try.
[Bean Paste/Egg Yolk Chestnut Mooncake]
Bean paste mooncake:
Preparation materials: 100g all-purpose flour, 25g peanut oil, 2g water , 85g inverted syrup, appropriate amount of bean paste filling 1 egg
Production method:
1. We Let’s make the mooncake skin first. Pour invert syrup, peanut oil, and water into a bowl and stir evenly.
2. Then sift the flour into the syrup and mix well with a spatula to form a smooth dough. The freshly mixed dough is very sticky, but it doesn't matter. Cover it with plastic wrap and put it in the refrigerator for more than 1 hour before using.
3. When the refrigeration time is up, we divide the filling and skin into required fractions. The mold I used is 50g, so I divided the skin into 15g portions and the filling into 35g portions. For novices, this ratio is easy to pack.
4. Wear disposable gloves or dip your hands in some flour, take a skin and flatten it, and put the bean paste filling on the skin. Use the tiger's mouth of your right hand to slowly push the mooncake skin, and use your fingers to continuously turn the skin and filling, then wrap it up and close it carefully.
5. Put some flour in the mooncake mold and shake it a few times to spread the flour evenly in the mold. Pour off excess flour. Place the wrapped mooncake base into the mold.
6. Place oil-absorbing paper on a baking sheet and press out the mooncake shape. Spray a little water on the surface. Place in a preheated oven at 190°C, bake for 5 minutes. Take it out, brush a thin layer of egg yolk water on the surface, put it back in the oven, and bake for about 15 minutes, until the surface is golden brown.
Chestnut egg yolk mooncake:
Preparation materials: 100 grams of all-purpose flour, 25 grams of peanut oil, 2 grams of water, 85 grams of inverted syrup, appropriate amount of chestnut puree, appropriate amount of salted egg yolk, 1 egg
Production method:
1. Soak the salted egg yolk one day in advance Add corn oil until the oil covers the egg yolk, refrigerate and soak overnight; take out the salted egg yolk soaked in oil and place it on a baking sheet lined with tin foil, and bake in the middle of a preheated oven at 150 degrees for 8 minutes. Take out the baked salted egg yolk and wait for it to cool. Remember not to bake the salted egg yolk until it cracks or becomes oily
2. Use the same technique as above to bake the bean paste mooncakes. Wrap the egg yolk in the chestnut filling and roll it into a round shape. The total amount of egg yolk and chestnut filling is 35g, and the skin is 15g. I still use a 50g mooncake mold. Flatten the mooncake skin with the palm of your hand and add the chestnut egg yolk filling. Use the tiger's mouth to slowly push up to wrap the chestnut filling, and finally gently roll it into a round shape.
3. Put a little flour into the mooncake mold, then shake the mold a few times, and then pour out the excess flour.
4. Put the dough into the mooncake mold, then put it into the baking pan and press out the pattern. Don't press too hard when pressing the pattern. After pressing the pattern, gently lift the mold and release your hand, and the mooncake is ready.
5. Preheat the oven to 190 degrees in advance and spray a little water on the surface of the mooncakes. This can prevent the mooncakes from cracking during baking. Bake for 5 minutes, take out, let cool slightly, and brush with a thin layer of egg yolk.
6. Return to the oven and continue baking for 15 minutes.The baked mooncakes are taken out of the oven immediately and then stored in a crisper or packaging bag after cooling. Mooncakes just out of the oven are not delicious. They will taste better after 2-3 days when the oil has returned to the mooncakes.
The Mid-Autumn Festival is approaching. You can try making mooncakes at home. Once you learn how to make them, you no longer need to buy them from takeout. There are no additives, they are delicious and safer.
[Tips]
1. Regarding invert syrup, water, and chestnut puree, they are all available online. If you don’t want to make your own bean paste filling, you can also buy low-sugar ones online.
2. Peanut oil can be replaced with flavorless cooking oil such as salad oil and corn oil.
3. The skin of freshly baked mooncakes is very hard. After the mooncakes cool down, seal them and store them. Wait for 2-3 days, and the skins will gradually become soft and oily, making them delicious.
In addition to the above two flavors of mooncakes, what other flavors of mooncakes do you like to eat? Please leave me a message and comment! Wei Xiaochu hereby wishes all our friends a Happy Mid-Autumn Festival in advance!
