"Baking Tutorial" Mid-Autumn Festival is coming! Teach you to make milk yellow mooncakes and chestnut mooncakes video tutorial quick entrance >>> video tutorial fast entrance >>> video tutorial fast entrance >>>

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What kind of filling mooncake to eat during the Mid-Autumn Festival is really big,And the creamy yellow mooncake and chestnut mooncake are understood to ensure that you will fall in love with the taste once you eat it.

Prepare the materials

Mooncake crust

Creamy filling

Chestnut filling

Egg liquid

Honey water (2 tablespoons honey + 1/2 tablespoons water)

Production process

Weight:

4 cream mooncakes

Chestnut mooncakes 4 pcs

method:

1. Place the outer skin of the mooncake at room temperature and let it soften (about 15 minutes).

*If the skin is refrigerated too hard, it will take more time to soften.

*If the outer crust is not soft, it will easily crack when filling.

2. Divide the crust into 8 parts (about 30 g each) and roll into balls.

3. Divide the cream filling and chestnut filling into 19-21 grams each and roll into balls.

4. Preheat the oven to 250 degrees. (Warm up for at least 15 minutes to ensure sufficient heat)

5. Mooncake Styling Teaching (Please refer to the video)

*Remember to rub the mooncake until there are no cracks on the surface, otherwise the mooncake will crack during baking.

*When placing the mooncake into the mooncake mold, be careful not to pierce the outer skin with the sharp corners of the mooncake mold.

* The action of pressing the mooncake mold should be slow.

6. Bake the mooncakes at 250 degrees for 10 minutes

*This baking is to set the shape of the mooncake, but the outer skin becomes slightly golden. (Please refer to the video)

*The process requires observing the status of the mooncake from time to time! If you find that the surface of the mooncake has been slightly golden, or it has begun to crack, please remove it immediately.

*The firepower of each oven is different and needs to be adjusted by yourself! If the mooncake has a noticeable crack shortly after it enters the oven, it may be due to the high temperature.

7. Turn the oven to 220 degrees.

8. Coat the mooncake pattern with a thin egg mixture and air dry at room temperature for 5-8 minutes. After air drying, apply a thin layer of egg mixture and bake at 220 degrees for 4-6 minutes.

*If the egg mixture is too thick, it will cause the pattern to become blurred.

*If the force is too strong, it will scratch the outer skin

9. Remove the mooncake and lightly coat the surface with honey.

10. Bake at 220 degrees for 1-2 minutes.

11. Let the mooncake cool at room temperature. (Eat overnight, taste better!)

*Mooncakes can be baked to a slight warmth before serving.