Blueberry Mooncake First Release

Name: Blueberry Mooncake First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 128 g low-gluten flour; 102 g Inverted syrup; 37 g Peanut oil; 1.7 g alkaline water; 400 g Blueberry mooncake filling

Blueberry Mooncake First Release: low-gluten flour, inverted syrup and peanut oil in a few quick steps, baked until golden and tender. Great for beginners and experienced home cooks alike.

0 minNewEasy Baking Bake Sweet

Instructions

1
Ingredients: 128g low-gluten flour, 102g invert syrup, 37g peanut oil, 1.7g alkaline water, 400g blueberry mooncake filling.
2
Pour the alkaline solution into the invert syrup and stir evenly.
3
Add the oil and stir evenly.
4
Pour in the flour.
5
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
6
Divide the dough filling into 13 equal portions.
7
Take a piece of dough, flatten it, and put in the filling.
8
Push the dough upwards, wrap it well, and seal the opening.
9
Do them one by one and roll them into balls.
10
Place it into the mould for sprinkling powder.
11
Place it on the counter and press it down firmly.
12
Lift the mold and gently demold.
13
Place into the baking tray, spray water on the surface, put it into the preheated oven on the middle rack, with the top heat at 200°C and the bottom heat at 170°C, and bake for about 5 minutes.
14
After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15 minutes.
15
Golden on the surface, fresh out of the oven.