Cream skin mooncakes
2024-05-02 14:59:52 43
The Mid Autumn Festival is approaching, and I have been practicing my skills recently. I have been wanting to try making Cantonese mooncakes, but I found it troublesome to use Jianshui (to put it bluntly, I don't know what Jianshui is) and return oil to the mooncakes. I found Junzhi's mooncake recipe online, which does not require Jianshui or return oil, and it is very easy to make. I just gave it a try. It was my first time making it, but I didn't control the temperature too well, but the taste was very good
Details of ingredients
Technique
Steps to make Cream skin mooncakes
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1. Soften 45 grams of butter, add 20 grams of whole egg mixture and 40 grams of sugar powder![]()
2. Use an electric egg beater to beat smoothly![]()
3. Add 10g of milk powder and continue to beat evenly. Then, mix 100g of gluten flour and baking soda and sieve into the butter mixture![]()
4. Mix evenly with a rubber scraper, then knead into a ball![]()
5. Divide the dough into 10 equal parts, and divide 200g Red bean soup filling into 10 equal parts![]()
6. Take a piece of dough and flatten it, wrap it with Red bean soup filling and knead it round![]()
7. Insert the mold and press out the shape![]()
Brush a layer of egg mixture. At this time, preheat the oven to 180 degrees![]()
9. Put it into a preheated oven and heat it up and down at 180 degrees Celsius for about 15 minutes. Bake until the surface is golden brown and then take it out of the oven
