Winter melon mooncake recipe

Winter melon can also be made into moon cakes, and the production method is very simple and very delicious.

Required ingredients:

  • Winter melon
  • salt
  • 60 g sugar
  • 80 g maltose
  • 30 g corn oil
  • 160 g invert syrup
  • 60 g peanut oil
  • 2 g water
  • 230 g low-gluten flour
  • egg yolk
  • cooked flour

Directions

  1. Peel and peel the winter melon, wash it clean, and then use a grater to shred it. Add a little salt to the shredded wax gourd, stir and marinate for a while, then squeeze out the water in the wax gourd with gauze, and put it in a non-stick pan for later use.

  2. Fry on medium heat, press while frying, and fry the water in the shredded wax gourd patiently. Stir fry until the volume of the winter melon balls in the pot becomes significantly smaller, then add 60 grams of sugar and stir fry evenly.

  3. Continue to fry until the shredded wax gourd in the pot becomes smaller in size, add 80 grams of maltose, continue to fry for about 5 minutes, add 30 grams of corn oil and stir fry evenly. When the wax gourd stuffing in the pot is transparent and clumped, you can take it out and let it cool for later use (the stuffing has 410 grams after cooling).

  4. Make the crust. Add 160 grams of invert syrup and 60 grams of peanut oil to a large bowl, stir well, add 2 grams of water, stir again, add 230 grams of low-gluten flour in batches, stir into a fine and smooth dough, then cover with plastic wrap to relax half an hour.

  5. Divide the filling and the skin into 25g portions (50g for the mooncake mold in the video), roll them into small balls, then flatten the skin in the palm of your hand, wrap the filling and roll it into a ball. Finally, roll a layer of dry powder, put it into the moon cake mold to press out the pattern, and put it on the baking tray after pressing.

  6. Preheat the oven at 190 degrees for 5 minutes; then spray a layer of water on the surface of the moon cake, put it in the upper layer of the oven, bake at 190 degrees for 10 minutes, take it out after setting and let it cool for a while, then brush the surface of the moon cake evenly with egg yolks liquid.

  7. Put the mooncake brushed with egg yolk into the middle of the oven again, bake it at 180 degrees for 20 minutes (individual oven tempers are different, the baking time and temperature are slightly different); return to the oil at room temperature for two days, the taste is better. !

tips:

  1. According to the sweetness you like, the amount of sugar added can be slightly adjusted. If you like sweetness, you can add more.
  2. The weight of the stuffing and skin can be adjusted according to the specifications of your own mooncake mold.
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