How to make ordinary mooncakes in the countryside. Teach you how to make traditional mooncakes at home. The method and recipe are very simple!

The Mid-Autumn Festival is approaching. A few days ago, I went to the supermarket and saw that there was a promotion for mooncakes. A box was 39 yuan. It looked good, so I bought a box. It happened to be the lotus seed paste flavor that my mother-in-law likes. If it tastes good, I will buy some more to give as gifts. After I brought it back, my mother-in-law tried it and found it too sweet and greasy. She said it didn’t taste good at all, not as good as the one I made last year. I have a one-year-old baby at home, and the child is clingy. Once I turn around to do other things, the child can’t see his mother and starts to make a fuss. So I have to be in front of the child all the time. Mid-Autumn Festival is only a few days away, but I am not ready to make mooncakes yet. But after hearing what my mother-in-law said, I still bought some mooncake ingredients and made them for her myself. It only happens once a year, so no matter how busy you are, you should make some time to do it. I made small ones this time. Mooncakes are more delicious and more flavorful when made at home during the Mid-Autumn Festival. It is really satisfying to eat one piece at a time.

I didn’t have time to make the filling myself this year, so I bought some online, made the crust myself, and baked it. It’s actually quite simple. If I made the filling myself, it would take more time. One advantage of buying ready-made fillings is that the success rate is very high. Ready-made fillings are very stable. You should choose fillings with high oil content and low sugar content, otherwise the mooncakes you make will have all kinds of problems! Also, make sure there is no error when weighing, as 1 gram of weight can affect the finished product of the headset! Especially soap water and invert sugar syrup.

If you don’t want to eat mooncakes bought outside, you can also try making them yourself at home. It’s also delicious if you buy ready-made fillings. For the elderly at home, you can choose low-sugar or sugar-free types. This time I bought the custard lava filling and white lotus paste filling that the children like. The children eat the custard lava and the elderly eat the white lotus paste, just right! Today I will share with you how to wrap mooncakes and make the crust. The method is very simple. You only need some time and patience to succeed! Share it with everyone. If you like it, please collect it~

【Traditional Lotus Seed Paste Mooncake --- 50g/piece】 --- 25g crust, 25g filling

Ingredients:

[Crust] 400g all-purpose flour, 280g invert sugar syrup, 100g peanut oil, 8g soap water

【Filling】400g lotus paste.

[Coloring] 1 yellow egg liquid, 10 grams of water

Production steps

1. First, weigh the invert sugar syrup, peanut oil and soap water, put them in a bowl, and then stir them with a manual egg beater. There is no particular technique involved. You just need to draw circles to allow them to blend completely and evenly, leaving no obvious separation between the syrup and peanut oil. Use a scraper to scrape away any uneven edges. Mix again.

2. Add all-purpose flour, no need to sift, add all at once, press and mix evenly with a spatula, then knead the dough directly until there is no dry powder and it is fully blended.

3. Wrap the dough with plastic wrap and let it relax at room temperature for more than 2 hours. This can make the crust softer and better for wrapping fillings, but don’t relax it too much, otherwise the mooncakes will loosen when baked!

4. Divide the relaxed dough into 25g portions. If you like thinner dough and thicker fillings, you can divide it into 15g dough and 35g fillings. My kids like to eat thicker skin, so I divide the filling and skin into 25 grams each. Knead into a ball, cover with plastic wrap in time to prevent it from drying out, and set aside.

5. Also divide the filling into 25 g portions. You can add fillings according to your preference! Knead into a ball, cover with plastic wrap in time to prevent it from drying out, and set aside. The crust and filling are ready, ready to be stuffed.

6. Take a dough, roll it into a ball, spread it out, wrap the filling, and use your thumb and thumb to push the dough up little by little until it can be sealed. It is easier than making glutinous rice balls.

7. Roll it into a ball.

8. After rolling into a ball, dip it in some flour to prevent it from sticking to the mold when pressing the film.

9. With the seam facing downwards, use a 50g mooncake hand-pressing mould to shape.

10. After pressing them into shape one by one, preheat the oven to 185 degrees, then bake them for 5 minutes to allow the patterns to take shape.

11. After 5 minutes, take out and brush with egg liquid. The egg liquid should be diluted with egg yolk and 10 grams of water and stirred evenly. Don't brush too much when brushing, just apply a thin layer of egg liquid.

12. Put it in the oven again, bake at 165 degrees for 10 to 15 minutes. If you see that the mooncake is bulging a little bit and the surface has taken on color, it means it is baked. The temperature also needs to be adjusted according to your oven!

After the mooncakes are baked, put them into a sealed box after they cool down. The freshly baked mooncakes are a bit hard, but they will slowly absorb the oil and become soft after cooling down. The baked mooncakes will be delicious on the third day! If you have time, do it now!

The above is the method of making ordinary mooncakes in rural areas. It is very simple to teach you how to make traditional mooncakes at home! If you have any different opinions about this mooncake, please leave a message and share! If you have a better way to do it or if you have a dish you like or want to eat, you are also welcome to leave a message.