How to make Mid-Autumn moon cakes?

Home-made moon cakes do not need an oven or any additives. They are delicious, hygienic and healthier.

I remember when I was a child, every Mid-Autumn Festival, adults at home would buy moon cakes for us to eat. When I was a child, there were not so many kinds of moon cakes. I remember that the most common one was bean paste stuffing, which was especially sweet in my mouth. Perhaps it was the reason why there were few snacks at that time. I still miss the taste of that kind of moon cakes.

Today, we share the method of home-made moon cakes, without oven or additives. It's simple and easy to do at first glance.

step 1: add 8g of sugar, 1g of peanut oil, 5g of honey brewed in rural areas, 4g of clear water and 3g of baking soda into the bowl.

stir evenly with a blender for later use.

sift in 3g flour in several times, and the flour will taste more delicate after sieving.

stir evenly with a spoon until it is very delicate.

cover with plastic wrap and relax for 3 hours.

Step 2: Make homemade bean paste, knead 3g into a small ball, and put it in the refrigerator for 1 hour.

step 3: 2 grams of flabby crust are separated. Take one and put it in the palm of your hand.

then put the bean paste in.

sprinkle a little corn starch into the mold to prevent it from sticking, and put the moon cake in it to press the pattern.

Step 4: Preheat the electric baking pan (or pan), put the moon cake in, cover it and bake it for 2-3 minutes.

prepare a soil egg, separate the egg white from the yolk, only the yolk instead of the egg white, add a little water, and stir into the yolk liquid.

when the bottom of the moon cake is brown, put a piece of oil paper on the electric baking pan, and brush the surface of the moon cake with egg yolk liquid.

cover and bake for another 5 minutes.

after 5 minutes, turn over and bake for another 5 minutes.

sear until the epidermis becomes hard, and we sear for another 2 minutes. Be careful, use low heat all the time. After 2 minutes, the pan can be cooked.