Fast forward to the annual Mid-Autumn Festival! Are you all ready to rush home to celebrate the reunion festival with your loved ones?
Every year I will personally make mooncakes, now I don't like to eat sweet, specially made low-sugar chestnut stuffed mooncakes, delicious and not greasy, very good Oh!
ingredient:
Medium gluten flour 100g
Invert syrup 75g
Water 1g
Salad oil 25g
1 egg
Low sugar chestnut filling 500 g
method:
1: First of all, put the mooncake syrup, salad oil and water together in a large bowl and stir well with an egg beater
2: Sift in the flour, stir well with a spatula, wrap in plastic wrap and relax for about an hour
3: When loosening the dough, divide the low-sugar chestnut filling into 35 grams of round balls and cover with plastic wrap to prevent drying
4: Divide the loose mooncake crust into 15 grams of round balls and cover them with plastic wrap to prevent drying
5. Press the palm of the mooncake skin flat, put the chestnut filling in the middle, and use the tiger mouth part to rotate the side to close the mouth, and wrap the filling
6, the moon cake mold installed flower pieces, press the embossed flower pieces to dip the moon cake powder, and then knock out the excess powder, put the moon cake ball into the mold and press, gently push out the molded moon cake blank
7: After all the pressure is done, spray some water on the surface of the mooncake, put it into the preheated oven, bake at 200 degrees for 5 minutes to set the shape
8. After setting, take it out, brush the surface with a little egg yolk liquid, then put it in the oven, bake for 15 minutes, and the surface can be cooled out of the oven
Tips:
1, before the moon cake is baked, be sure to spray some water, otherwise it will be easy to crack
2. The baked mooncake is put back to oil for 1-2 days and then tastes better