As the Mid-Autumn Festival approaches, my longing for my hometown grows stronger, and the warm smiles of my loved ones flash through my mind. On the night of the full moon, although we cannot gather together, sharing the joy of mooncakes and moon-gazing through video calls, as well as personally making and tasting mooncakes, is undoubtedly a warm and unique experience.
The process of making mooncakes is both traditional and full of fun. First, mix 150 grams of inverted sugar syrup, 3 grams of lye water, and 40 grams of corn oil thoroughly until smooth, then add in 200 grams of all-purpose flour, knead it into a smooth dough, and let it rest for a while to relax.
The next steps involve shaping and baking. Divide the prepared dough and filling in a ratio of 20 grams to 30 grams; I chose a 50-gram mold and plan to make two flavors, red bean paste and red bean paste with salted egg yolk. Place the dough in the mold, lightly dust with dry flour to prevent sticking, and easily unmold.
After shaping the mooncakes, gently brush a thin layer of egg yolk wash on top, then place them into a preheated oven at 180 degrees, baking for about 15 minutes until the surface shows an inviting golden color. After the initial baking, lightly spray with water and bake again briefly at 200 degrees to help set the shape.
Once the mooncakes have completely cooled, carefully package them in a sealed bag, and let them sit for a few days to allow the oils to seep back in. This way, the texture and flavor of the mooncakes will reach their best state, becoming even more fragrant and delicate, filled with the warmth of the festival and the taste of home.
