Hawthorn filled mooncakes

2024-06-15 02:58:48 129

Homemade hawthorn is used to make mooncakes. The freshly baked mooncakes will have a better taste after being left to oil for 2 to 3 days. The sour and sweet taste (without any additives or preservatives) makes it safe to eat and can be used as afternoon tea.

Details of ingredients

plain flour 220g
Mooncake syrup150g
Mooncake water5g
Hawthorn filling350g
edible oil50g

Technique

difficultySenior
workmanshiproast
tasteSour and sweet
timean hour

Steps to make Hawthorn filled mooncakes

1. Add mooncake syrup, add water and stir well, then add edible oil and stir well.
2. Add flour.
3. Mix evenly.
4. After being left for 1 hour, divide into equal weight pills and knead them into circles.
5. Divide homemade hawthorn filling into equal portions for later use.
6. Wrap the hawthorn filling into the mooncake skin, press it tightly with a mooncake mold, and pull it out onto the baking tray.
7. Preheat the oven for 5 to 10 minutes, heat it up at 175 degrees Celsius, heat it down at 155 degrees Celsius, and bake for 20 minutes.
8. Take out the roasted hawthorn mooncake and let it cool.
9. Cut open and take a look at the inside of the hawthorn filling. Homemade pure hawthorn filling with a sour and sweet taste, crispy on the outside and soft on the inside (after making the mooncake, it is best to let it sit for 2-3 days and let it return to oil for a better taste).