Homemade Five-Seed Mooncake Recipe

Make mooncakes Cakes Always feel quite mysterious, a bit like chiffon cakes Eggs Pancakes Similarly, scared of failure. Actually, there's nothing to worry about. My idea is that since you enjoy DIY, if it turns out well, show it off; if not, swallow your pride. In any case, no additives or preservatives, healthy food.

Main ingredients:Rice flour 200 grams, Pine nut filling

: Corn syrup 140 grams, Alkali water 3 grams,Corn oil 60 grams, Egg liquid Operation steps:

1 Make your own corn syrup.

2 Add alkali water and mix well.

It must be mixed evenly.3 Then add corn oil and stir until smooth.4 Sift in one-third of the flour.

5 Mix until no lumps remain.6 Add the remaining flour.

7 Form into a soft, smooth dough.

Don't overmix, just form it into a ball.8 Cover with plastic wrap and let rest for 2-3 hours before use.

9 Prepare the filling in advance.

10 Divide the filling into round balls, each weighing 70 grams.11 Measure the dough, each at 30 grams.

12 Press a piece of dough flat and place the filling inside.13 Gently wrap it up.

14 Seal by rolling upward.15 Tightly close and round it off.16 Do this for all pieces.

17 Press into a 100-gram mold.19 Raw mooncake. Place the raw mooncakes on a tray.Rack preheat to 180 degrees, then bake the raw mooncakes in the middle for 10 minutes. 20

OvenTake out and let cool.Brush with egg wash. Re-bake at 160 degrees for another 10 minutes until done.

21 Let cool after baking. Brush with corn oil immediately after baking.

22 Package while still cool, allowing it to absorb the flavor. Actually, you can eat it once cooled down.

[Pictures and facts]Tips:

1 Alkali water can be made by mixing baking soda with water in a 1:3 ratio.

2 You can substitute some cornstarch for the rice flour. Usually, a 1:1 mix works well.

3 With homemade dough and filling, adjust the proportions as needed. It's best to use everything at once; leftovers might not be easy to store. Ratio 1:3

2. Low flour can be replaced by ordinary flour and cornstarch. mixed. Generally, a 1:1 ratio works well.

3. When making it yourself, the proportion between dough and filling can be flexible, more or less is okay, but it's best to use all at once as leftover ingredients may not keep well.