Homemade winter melon puree mooncakes, half a winter melon is made into 13 winter melon mooncakes, which are eaten in an instant

Material:

1. 38 grams of peanut oil

2. Convert 105 grams of syrup

3. 3 grams of alkaline water

4. All-purpose flour 150 grams

5. 150g white sugar (can be adjusted according to preference)

6. Maltose 50 grams

7. Corn oil to taste

8. One egg

9. Half a winter melon

How it works:

1. Stir and mix well with peanut oil, conversion syrup and alkaline water, then pour in all-purpose flour, stir until there is no dry powder, knead evenly, knead until the flour is smooth and free of particles, cover with plastic wrap and seal and let stand for two to three hours to let the materials fully integrate evenly

2. Peel and remove the seeds of the winter melon and cut it into shreds, wrap it in gauze after all the shreds, squeeze out the water, squeeze it as dry as possible, put the shredded winter melon into the pot, turn on medium-low heat, and then keep stir-frying, after the winter melon puree is fried, pour in white sugar and maltose, then add an appropriate amount of corn oil, continue to stir-fry, and slowly reduce the water until the winter melon puree becomes a ball, which can be kneaded into a state of ball, and it can be cooled for later use

3. Take out the moon cake crust material, at this time the material has been fully integrated, and then divide the moon cake crust and winter melon puree into 25 grams of uniform size, press the moon cake crust flat, and then wrap the winter melon puree, rub it into an oval shape, stick a little flour, put it into a 50-gram moon cake mold, and print the pattern.

4. Preheat the oven at 220 degrees for 5 minutes

5. Take an egg, separate the egg white and yolk, as long as the egg yolk and the egg white of 4 molecules are mixed evenly, the egg yolk liquid is ready

6. Put the winter melon puree mooncakes into the middle and upper layer of the oven, bake at 220 degrees for 10 minutes, take them out and brush with the egg yolk liquid after 10 minutes, lightly coat them, and then put them back in the oven to bake at 220 degrees for 5 minutes, bake, and the winter melt mooncakes are ready