Hami melon mooncake recipe steps

<Hami melon" target="_blank" href="http://s.xiziwang.net/doc-view-3493.html">Hami melon mooncakes are very popular among friends during the Mid-Autumn Festival. Let us learn a little about this cake.

Hami Melon Mooncake

Material

Hami Melon Mooncake

100g low-gluten flour, 75g converted syrup, 30g peanut oil, half a teaspoon of alkaline water, a little salt.

50g low-gluten flour, 10g peanut oil.

Egg yolk liquid: Take only the egg yolk, stir it and brush it directly. If it is too thick, you can add a few drops of oil to dilute it.

Ingredients for Hami melon mooncakes

2 cantaloupes

1 large piece of winter melon (about half the size of a cantaloupe)

2 tablespoons cornstarch

White sugar amount

The Hami melon I bought this time is very sweet. In fact, I didn’t add any white sugar at all. It turned out just right, with the natural sweet flavor of Hami melon.

How to make cantaloupe mooncakes

For the crust:

1. Make the crust:

Mix 75g of inverted syrup, 30g of peanut oil, alkaline water and salt, stir well, then pour in 100g of low-gluten flour and mix well into a dough, cover with plastic wrap and let stand for 1 hour. Then add 50g of low-gluten flour and 10g of peanut oil and knead well.

2. Preheat the oven to 160 C/ 325 F. Take one portion of the filling, wrap it with salted egg yolk, close the top and roll it into a ball. Take one portion of the dough, roll it into a round shape, flatten it into a disc, put the filling in, and use your thumb and forefinger to close the opening while pushing the dough thinly. Then sprinkle a thin layer of flour on the surface, put it into the pressing mold, press it tightly, and buckle it out. Arrange it on a baking tray, put it in the oven to bake for 6 minutes, take it out, brush it with egg yolk liquid, and put it back in the oven to continue baking for about 15 minutes until it is colored.

3. After taking it out, let it cool down, put it in a sealed bag or box, and leave it for 1~2 days for the oil to recover before eating.

How to make cantaloupe filling

Mash the cantaloupe and winter melon separately, put them in a large thick-bottomed pot, and simmer slowly over medium heat. Because both melons have a high water content, this process takes a long time. It took me about 2 hours. Stir from time to time in the middle to prevent the bottom from getting sticky. When the water is almost dry, add corn starch and mix it with the cantaloupe filling, then stir-fry until the filling is clumping. Because the cantaloupe filling is too soft, adding starch is conducive to the final shaping and setting of the filling.

After the prepared cantaloupe filling has cooled, it can be stored in the refrigerator. It is best to use it as soon as possible.