Simple homemade mooncake recipe, easy to operate, nutritious and delicious!

【Halal Date Paste Mooncake】

raw material:

Crust: 300g all-purpose flour, 15g milk powder, 215g invert sugar syrup, 75g peanut oil, 3g soap water.

Filling: 300 grams of date paste.

practice:

1. Pour the invert sugar syrup into a bowl, add peanut oil and soap water and stir until the color becomes lighter.

2. Mix the flour and milk powder evenly, pour in the prepared invert sugar syrup, and let the kneaded dough rise for about 1-2 hours.

3. The ratio of cake and filling is 1:1, 25 grams of skin and 25 grams of filling.

4. Flatten the dough, take a filling and wrap it up, gently push upwards with the inside of your right thumb and index finger, and use your left hand to help rotate it until it is closed.

5. Sprinkle flour on the mooncake mold, shake it and pour out the excess flour, put the dough into the mold, press it firmly, and step forward to form the mooncake.

6. Preheat the oven to 200℃, bake for five minutes until the surface pattern is set, then brush a layer of egg liquid, and bake for about 20 minutes until the surface is golden brown.

Tips
The surface of the freshly baked mooncakes is dry and hard, but after 2-3 days of frying, the mooncakes will gradually become soft.

Mooncake fillings such as five nuts, red bean paste, and pineapple are also good.

The temperature and time can be adjusted according to the temperament of your oven.