How to make peach mooncakes

Peach Su Mooncake is a new flavor of mooncake. Unlike ordinary mooncakes, peach mooncakes taste tender and refreshing, and the fillings inside are sweet and crispy. Children in particular love to eat peach mooncakes. The production process of peach mooncakes is very simple, and the ingredients needed are also very common in our daily life, so everyone can make peach mooncakes at home. So, what is the method of making peach mooncakes?

1. Method 1

Ingredients: 170g lard, 100-110g powdered sugar, 300g low flour, 40g egg liquid, 3g baking soda, 3g baking powder, and a little white sesame seeds.

step:

1. Mix lard and powdered sugar with your hands until smooth. Add egg liquid and stir with your hands until smooth.

2. Sift the low flour + baking powder + baking soda and mix well.

3. Add all the flours into the mixed lard and mix well with your hands. Don't use too much force, but knead gently. Don't knead too much, which will affect the cracks of the peach pastry. Just knead it into a ball.

4. Each can be divided into small pieces of 26 grams, slightly rounded, pressed once (not too flat), then use your thumb to press a hole in the middle (not too deep). Then sprinkle with sesame seeds.

5. Preheat the oven. 175 degrees - 180 degrees, about 20 minutes.

2. Method 2

Ingredients: 1 egg, 60 grams of fine sugar, 300 grams of medium-gluten flour, 120 grams of peanut oil, and 30 grams of water.

step:

1. Mix oil, sugar and water and stir into syrup.

2. Pour the flour into the dough and knead it into a dough. Let it rest for a while (about half an hour). The dough will become oily and harder.

3. Wrap the filling and put it into the mold.

4. Preheat the oven to 210°, adjust to 200° after putting the cake in, brush with egg liquid after 5 minutes, and then bake for 15 to 30 minutes. Stop the heat when you observe the color.

3. Method 3

Ingredients: 120g peanut oil, 30g water, 60g sugar, 300g all-purpose flour.

step:

1. Mix peanut oil, sugar and water until it becomes a syrup-like state (remember to mix them well).

2. Add flour, mix well, put in a plastic bag and let it rest for about five minutes.

3. Divide the proofed dough into appropriate sizes (the ratio of skin to filling for old-style mooncakes is 6 skins/4 fillings). After dividing, be sure to wrap them in plastic wrap or plastic bags.

4. The next step is to wrap the stuffing. The skin of this mooncake is relatively hard, so when wrapping it, put your hands together and wrap it tightly. If you feel it cracks slightly, then wrap it tightly. Do not make the dough too soft, otherwise the pattern will not be obvious after baking.