Mooncakes, as an indispensable traditional delicacy during the Mid-Autumn Festival, come in various types such as five kernels, egg yolk, and raisin flavors. Among the many choices, taro mooncakes stand out as unique and uncommon. Taro mooncakes, with their distinct flavor and rich nutritional value, are loved by the elderly and children. Next, let’s explore how to make these delicious taro mooncakes by hand.
The first step in making taro mooncakes is to prepare the dough. Mix low-gluten flour, inverted syrup, lye water, and vegetable oil in a large bowl. After stirring well, cover with plastic wrap and let it rest for an hour to achieve the ideal softness and elasticity of the dough.
Meanwhile, prepare the taro filling. Divide the taro filling into small balls of about 45 grams each, and divide the mooncake crust into pieces of 18 grams each, shaping them into round balls. Take a piece of crust, if it feels sticky, dust with some dry flour to prevent sticking, then flatten it and place a taro filling ball on top.
Next, using the pinch and seal technique, slowly wrap the crust around the filling, ensuring a seamless seal, then gently shape it into a round ball. At this point, the mooncake dough has taken shape.
To facilitate demolding and enhance aesthetics, sprinkle a layer of dry flour inside the mooncake mold, shake off the excess powder, then place the wrapped mooncake dough in the mold and press firmly. Finally, gently push the mold, and a beautifully shaped mooncake will be ready on the baking tray.
Repeat this process to complete the shaping and molding of all mooncake dough. Next, based on personal preference, you can choose to bake or use other suitable cooking methods to present the taro mooncakes with a tempting golden hue and a crispy yet soft texture, adding a touch of warmth and sweetness to the Mid-Autumn Festival celebration.
