Today I want to share with everyone a unique flavored mooncake, which cleverly blends the characteristics of pastry and cake. The production process is similar to making a cake, easy and simple:
First prepare the ingredients: two eggs, 50 grams of sugar. Mix the eggs with sugar, beat well until a clear and lasting eight-character texture appears.
Then slowly pour in corn oil and honey, continue stirring to ensure all ingredients are evenly blended.
Next, take low-gluten flour, milk powder, and baking powder, mix them together, then gradually add them to the egg mixture, mix well patiently. At this point, the batter is ready to wrap the filling. No need for special fermentation, just wrap the filling directly. I chose classic red bean paste and fresh pineapple as the fillings, with each filling weighing 35 grams, and the outer skin controlled at 40 to 45 grams to ensure a balanced taste.
If you are not interested in traditional Cantonese mooncakes, I recommend trying to make mooncake egg custard, another unique flavor.
After wrapping, give the mooncake a proper shape and easily demold, then put it into a preheated oven at 180 degrees Celsius and bake for about 20 minutes. Unlike traditional Cantonese mooncakes, this mooncake does not need to be brushed with egg wash for color enhancement, but if you want a more appealing appearance, a light layer can be applied. The baked mooncake has an exceptionally crispy crust, almost shattering upon touch, with a rich egg flavor that is truly memorable.
