Hawthorn-filled mooncake

Name: Hawthorn-filled mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 220g All-purpose flour; 150g Mooncake syrup; 5g Mooncake lye water; 350g Hawthorn filling; 50g Edible oil

A homemade recipe for Hawthorn-filled mooncake, combining all-purpose flour, mooncake syrup and mooncake lye water; baked until golden and tender.

1 hrNewHard Baking Roast Sweet & Sour

Instructions

1
Add the mooncake syrup, then add lye water and stir evenly, then add the cooking oil and stir evenly.
2
Add the flour.
3
Mix well.
4
After setting for 1 hour, divide into portions of equal weight and roll them into balls.
5
Divide the homemade hawthorn filling into equal portions and set aside.
6
Wrap the hawthorn filling in the mooncake dough, press it firmly with a mooncake mold, and unmold it onto the baking tray.
7
Preheat the oven for 5 to 10 minutes, set the top heat to 175°C and the bottom heat to 155°C, and bake for 20 minutes.
8
Take out the baked hawthorn mooncakes and let them cool.
9
Cut it open to see the hawthorn filling. Homemade authentic hawthorn filling has a sweet and sour taste, with a crispy outside and soft inside (after the mooncakes are made, it is best to let them sit for 2 to 3 days to allow the oil to return; the taste will be even better).