How to Make Mid-Autumn Mooncakes in a Home Style Video

Mid-Autumn Mooncakes Pictures Step 1 1: Pour the converted syrup into a bowl and add the almond water and peanut oil.

Mid-Autumn Mooncake Recipe Pictures Step 2 2: Stir well with a whisk. Sift in the gluten flour and milk powder.

Mid-Autumn Mooncake Pictures Step 3 3: Knead the dough by hand, cover the kneaded dough with plastic wrap and let it rise for 1-2 hours.

Mid-Autumn Mooncake Pictures Step 4 4: Weigh the dough and the filling in a ratio of 2:8 or 3:7, and roll out the dough to 15 grams for the crust and 35 grams for the filling

Mid-Autumn Mooncake Pictures Step 5 5: Flour your hands to prevent them from sticking, take a piece of the crust and flatten it on your hands, roll it out with a rolling pin, and put the filling on top of the dough.

Mid-Autumn Mooncake recipe picture step 6 6, slowly push up the crust, let the crust slowly wrapped in the filling. Wrap the dough to make the crust as even as possible, you can slightly adjust the uneven thickness.

Mid-Autumn Mooncake Pictures Step 7 Step 7: Sprinkle some flour inside the mooncake mold to prevent it from sticking (put in the flour, shake it so that the flour is attached to the mold, and then pour out the excess flour). Put the wrapped dough into the mold.

Mid-Autumn Mooncake Pictures Step 8 8: Press the mold

Mid-Autumn Mooncake Pictures Step 9 9: Shape the mooncake.

Mid-Autumn Mooncake Pictures Step 10 10, do all the mooncakes in turn,

Mid-Autumn Mooncake Pictures Step 11 11, spray the surface of the mooncake with some water, put it into the preheated oven at 200 degrees Celsius, and bake it for 5 minutes, then take it out and brush a layer of egg yolk on the surface of the mooncake (the side does not need to be brushed)

Mid-Autumn Mooncake Pictures Step 12 12.

Mid-Autumn Mooncake Recipe Pictures Step 13 13: Cool the mooncakes out of the oven and store them in a sealed container, waiting for 2-3 days for the crust to return to oil before serving.