During the full moon of August and September, I always think about delicious and tasty mooncakes.Mooncakes，Specifically, these are called "mooncakes".They represent reunion and are the most representative food during the Mid-Autumn Festival.In ancient times, mooncakes were offered as sacrifices during the Mid-Autumn Festival. Over time, mooncakes have evolved into Mid-Autumn Festival foods and gifts.

How to make mooncakes

IngredientsNeeded

High-gluten flourFlour200 grams,Red beansA little bit of sand,EggsOne egg, 5 grams of salt, 80 grams of water,Lard160 grams.

Steps

1. Mix flour and lard together in a bowl, gradually add warm water while stirring, and finally form a smooth dough.

2. The oil paste is simply to mix flour and lard together.

3. Wrap the prepared dough and oil paste with plastic wrap and let it rest for 30 minutes. After 30 minutes, gently knead the dough and divide it into small balls, about 24 grams each, then roll them into circles.At the same time, divide the oil paste into 18-gram small portions, and also roll them into circles.

4. Press the dough with the palm of your hand or roll it out with a rolling pin. Don't make it too thin. Place one oil paste in the center of the dough.

Wrap the oil dough in layers, seal the edges tightly, and wrap each layer in plastic wrap for 15 minutes.

5. Wrap the oil paste, tighten the edges, and enclose each one to form a pastry, and then seal it with plastic wrap and let it rest for 15 minutes.6. After 15 minutes, take out one wrapped pastry and gently press it with your palm, then roll it out with a rolling pin.Create a "tongue" shape, and then roll it up.

7. All the pastries are rolled up and left to rest for 10 minutes, cover with plastic wrap, and prepare redbean pastepaste, which is kneaded into circles, each 20 grams. After 10 minutes, take out one rolled pastry and gently press it, and fold it in two.

8. Roll out with a rolling pin, make the central part of the dough thinner than the surrounding dough, and placered bean pastepaste in the middle.

9. Wrap the red bean paste, tighten the edges, and finally brush with a thin layer of egg liquid, then arrange them to enterthe ovenpreheat to 220 degrees, bake for 15-20 minutes, and take it out once it turns golden brown. Adjust the temperature according to your oven.

Eating guide

Most mooncakes are stored at room temperature and eaten immediately. For mooncakes such as ice skin mooncakes and ice cream mooncakes, they need to be refrigerated for a while before eating.Nutritional information for mooncakesMooncakes usually use plant-based ingredients, such as

peanuts

peachseeds,apricotseeds,sesameseeds, melon seeds,dried hawthorn, lotus seed paste, redbeans,dates,and other ingredients, which have certain health benefits.From a Chinese medicine perspective, some ingredients are warming and flat, which can strengthen the heart, calm the nerves, and some seeds are rich in vitamin E, which can anti-aging and nourish the skin.However, mooncakes are often high in oil and sugar, such asduck egg yolkas fillings, which can lead to high cholesterol. In general, mooncakes are high in calories and should not be eaten in excess, especially for people with diabetes or obesity.Lotus seed pasteegg yolkmooncakeingredients neededHigh-gluten flour 10 grams,

Low-gluten flour90 grams, lotus seed paste 400 grams, salad oil 30 grams,milk powder

10 grams, syrup 75 grams, 2 grams, 10 egg yolks.

Steps1. Mix syrup, oil, and, and sift into flour to form a dough, then put it in a plastic bag and let it rest for 1 hour.2. Divide the lotus seed paste into two small portions and flatten them, then evenly wrap the egg yolks, and roll into balls.3. Divide the rested dough into 10-gram portions, and the lotus seed paste into 40-gram portions. Flatten the dough, and place the lotus seed paste in the center. Use your fingers to slowly gather the dough around the lotus seed paste, and gather it evenly, so that it encloses the lotus seed paste, and then roll it into balls.4. Sprinkle flour in the mooncake mold, then shake off the excess flour, and place the rolled mooncake in the mold, press it with your hands, and then lift the mold to push the mooncake out.

5. After making the mooncake, spray water on the surface, and put it in a preheated oven at 200 degrees, bake for 5 minutes to set.

6. Take out the mooncake and brush it with a layer of egg liquid, and then bake it in the oven at 15 degrees for 15 minutes. After baking, cool the mooncake and seal it in a box for oiling.

Cooking tips

1. The ratio of dough to filling is 1:4, and can also be made with a ratio of 3:7.

2. If you are patient and careful when making the dough, you can definitely make mooncakes with thin dough and lots of filling.

After making the mooncakes, spray water on the surface, place in a preheated oven at 200 degrees for 5 minutes to set.

Take out the mooncakes, brush with egg liquid, and bake in the oven for 15 minutes. After baking, cool the mooncakes and seal them in a box for refilling.

Cooking tips

1, The ratio of mooncake skin and filling is 1:4, or 3:7 can also be used.

2, If you are patient and careful when pressing the dough, you can make mooncakes with thin skin and lots of filling.