The steps for making mooncakes are as follows:
First, thoroughly mix the peanut oil and water, stirring until completely combined, then add flour and knead into a dough. Next, seal the dough and refrigerate it for at least two hours to allow it to relax and achieve the desired softness. Here, the syrup and water can be homemade or store-bought; although peanut oil is the most recommended choice, it can be replaced with other types of cooking oil according to personal preference.
The next step is to portion the dough and filling: divide the dough into small pieces of about 25 grams each, while the mooncake filling should be approximately 55 grams per portion. Note that the specific amounts should be adjusted according to the size of the mold used.
Before baking, don’t forget to lightly spray some water on the surface of the mooncakes, as this can effectively prevent cracking during the baking process.
For the filling stage, slightly flatten the small pieces, skillfully wrap the filling using the space between your thumb and index finger, and pinch tightly to prevent it from opening during baking. To avoid sticking, you can apply a small amount of cooking oil to your palms.
To ensure that the mooncakes release easily and look good, lightly coat the outer layer of the pieces with cornstarch, then quickly and forcefully use the mold to imprint clear patterns. Note that the amount of cornstarch should not be excessive, as it may blur the details of the patterns.
When baking, evenly brush a layer of diluted egg yolk on the surface of the mooncakes; after this step is completed, continue baking for 15 to 20 minutes. The specific baking time should be adjusted flexibly based on your oven’s actual conditions.
Finally, wait for the mooncakes to cool to a manageable temperature before sealing them for storage, allowing them to naturally regain their moisture, which will enhance the flavor and richness of the mooncakes.
