Oven making moon cake method step by step

125g flour; 25g vegetable oil; 75g honey; 300g granulated sugar; 180ml water; 40ml lemon juice; lye: 1/8 teaspoon lye + 1/2 teaspoon water; for the inner cavity: 300g mashed red bean paste or lotus seed paste, 14 salted egg yolks, soaked in vegetable oil for 30 minutes, remove and drain; for the surface: 1 egg yolk, 1 teaspoon egg white.

Methods

1: Combine honey, vegetable oil, and lye in a large bowl; add flour and mix well. Wrap dough in plastic wrap and refrigerate for 1 hour.

2: Divide the dough and red bean paste into 14 equal portions, 15g for each portion of dough and 22g for each portion of red bean paste; as shown in the picture, wrap the salted egg yolks in the red bean paste, then wrap the dough around the red bean paste, and knead.

3. Coat the dough with flour, dust the mold with flour, and press the dough into the mold.

4: Once pressed, mix 1 egg yolk with 1 teaspoon of egg white and spread on top of the mooncake, then spray with a little water. Preheat the oven to 180 degrees Celsius and bake for 5-8 minutes. Remove from the oven and brush with a thin layer of egg wash and continue baking for another 15 minutes, until the mooncakes are golden brown.

5. Remove from the oven, wrap in plastic wrap, and let sit for 1-2 days until the surface of the mooncake is fluffy and crispy.

Red Bean Ice Crust

Materials

300g sweet red bean paste; 80g glutinous rice flour for wrapping the outer layer; for coloring: 1 teaspoon of matcha tea powder, 1 handful of amaranth leaves, cooked in 80g of boiling water, and strained out the red water; for dough: 45g of glutinous rice flour, 35g of sticky rice flour, 20g of wheat flour, 40g of granulated sugar or powdered sugar, 185g of milk, and 18g of vegetable oil.

Practice

1, first make the iced skin, prepare a pan, stir-fry the raw glutinous rice flour over medium-low heat until light brown, remove from heat, and let cool.

2. Mix all ingredients for the dough in a large bowl, add matcha powder or amaranth water for color, and steam over medium-high heat for 30 minutes, remove from heat, stir with chopsticks, and let cool.

3. Divide the mashed red beans and dough into 8 equal portions. Form the mashed red beans into a ball, wrap it in the dough, dust tools and palms of your hands with flour, knead it smooth, and press it into shape with a pie mold. Put in a sealed box, refrigerate for 3-4 hours, ready to eat, the second day to eat the best taste.