Method and formula of making handmade moon cakes Method and ingredients of making handmade moon cakes

Low gluten rice flour 100g

45 grams of butter

20g egg liquid

Sugar140g

Milk powder 10g

25 grams of baking soda

200g glutinous rice flour

Peanut100g

50g of black sesame and 50g of white sesame.

50 grams raisins

40 grams of honey

50 grams of oil

30 grams of white wine

2. Methods/steps

Step 1: Use softened moon cake skin as butter, add sugar and stir well, add egg liquid and stir until smooth and slightly white, then add milk powder and continue stirring.

Step 2: Mix the low-gluten flour and baking soda evenly, sift them into butter and gently knead them into dough.

Step 3: Make stuffed glutinous rice flour and stir-fry it in a pot with low heat. Put peanuts in the oven 150 degrees for 20 minutes without preheating. Wash and dry raisins, chop them, and mix them with honey and white wine. After the peanuts are baked and cooled, the skin is slightly broken, and the sesame seeds are rolled a few times to give off fragrance. Put the processed materials, sugar and oil into a basin, and then add the cooked glutinous rice flour.

Step 4: Knead it into the size suitable for your own mold, or take the dough suitable for your own mold size. Wrap the moon cake stuffing and sprinkle a thin layer of powder in the mold to facilitate demoulding and pressing out the flowers.

Step 5: Brush a little egg liquid 180 degrees for 20 minutes, let it cool and eat it without returning oil, so that the moon cake is ready.