How to make mooncakes by yourself

Before we start making them, we need to prepare the following ingredients: 300g of flour, 120ml of sugar syrup, 40ml of vegetable oil, 15ml of lye, 20 salted egg yolks, 350g of green bean paste, 1 egg yolk, and water

Step 1: Prepare a large bowl, put in 120g of sugar syrup, add 15ml of lye, and then 40ml of vegetable oil, mix well, then add 300g of flour, mix well to form a floc, then knead by hand to form a smooth, wet and sticky dough. Add 120g converted sugar syrup, add 15ml lye water, add 40ml vegetable oil, mix well, then add 300g flour, mix well to form a floc, then knead by hand to form a smooth, moist, non-sticky dough, cover with a plastic wrap and allow to rise for 30 minutes.

Step 2: Prepare 20 salted egg yolks, place them on a baking sheet, brush each with a layer of vegetable oil, and bake in the oven at 180°C for 15 minutes to cook the yolks!

Step 3: After the salted egg yolks are baked, remove them from the oven and let them cool a bit, then divide the prepared mung bean paste into 20 evenly sized small doses, and when the salted egg yolks are cooled down until they are not hot, wrap all the salted egg yolks in the mung bean paste and set aside.

Step 4: After the dough has risen, take it out, divide it into 20 even-sized small doses, and then pinch it flat, then put the salted egg yolks wrapped in green bean paste in the middle of the crust, and put it into the tiger's mouth to gently rotate it, and then wrap the filling tightly into the crust. Then put it into the mooncake mold and print out the flower shape!

Step 5: When all the mooncakes are done, line a baking sheet with parchment paper and place the mooncakes neatly into the baking sheet, bake in 2 batches if you can't finish them all at once, and then brush the mooncakes with water to prevent them from cracking.

Step 6: Preheat the oven to 180°C for 5 minutes, then place the baking sheet with the mooncakes in the oven and bake for 30 minutes, brushing the top of the mooncakes with a layer of egg yolk water during the 20th minute of baking to make the mooncakes look more beautiful.

Step 7: After the mooncakes are baked and removed from the oven, it is recommended to let them cool down before eating them, or seal them up and let them sit for 2 days until they return to their original color, which will make them fluffy and soft.

Such a colorful and delicious, delicious and gluttonous Cantonese moon cakes on the production is complete, like this food friends, follow to do to try it, to ensure that the taste will not let you down.