Want to make homemade Mid-Autumn Festival delicacies at home? Try this simple mochi mooncake recipe and let your taste buds enjoy a unique feast.
Start by making the pastry: Mix softened butter with powdered sugar, use an egg beater to beat until it expands in volume. Then add in fresh cream and continue beating, gradually mix in the beaten eggs slowly, ensuring each step is well blended. Next, sift in low-gluten flour and milk powder, knead the ingredients into a smooth dough, wrap in plastic wrap, refrigerate for an hour to make the dough easier to work with.
Next, prepare the mochi filling: Mix glutinous rice flour, sugar, and milk, steam in a steamer for 20 minutes. Once steamed, add softened butter, mix well, let it cool slightly, wear gloves, fold and pull repeatedly for over ten times until the mochi shows a tempting pulling effect. Then divide the mochi into small portions, each about 5 grams, chill and set aside.
As for the salted egg yolk part, simply spray a little high-quality white wine on the salted egg yolk, bake in the oven for 10 minutes, crush after baking, to add a savory touch to the mooncake.
The mooncake assembly reaches its climax: Take out the chilled dough, divide into 25-gram portions, each serving as the crust and filling base. Take a piece of crust, flatten it, wrap in the prepared filling, carefully seal and round it.
Use a special mold to place the wrapped mooncake, gently press, and the exquisite mooncake shape will be revealed.
For the final step, place the formed mooncakes in a preheated oven at 180 degrees, bake for about 10 minutes until golden. Once out of the oven, let it cool slightly, then enjoy this homemade mochi mooncake with a crispy crust and soft filling, adding warmth and sweetness to the Mid-Autumn Festival.
