Old-fashioned mooncakes (peach crispy mooncakes without sugar syrup and any additives)

The production materials of this old-fashioned moon cake are particularly simple, without any syrup and no puffing additives, it is made with a crispy peach crisp taste, I personally think it is better than Cantonese moon cakes, and it is worth a try~ This recipe can make 12 pieces of 75 grams of moon cakes (40 grams of skin, 35 grams of filling)

Ingredients

Cornoil 120 g

Sugar 50 g

Water 25 g

Flour 275 g

Filling 420 g

Cooking Instructions

Put the sugar and water in a two-to-one ratio into a bowl
Stir to melt
Pour in corn oil or peanut oil
Stir for a while until emulsified
Pour in plain flour
Mix with a spatula until there is no dry powder
Grab the dough, don't overknead the dough, cover with plastic wrap for later use, you don't need to rest the dough and wrap it directly, so prepare the filling in advance
Take 40 grams of dough and make a little dough
Press a circle in the middle with your thumb to press out a fossa, and the dough is dry and malleable without adding syrup, so the cracking is not very formed
Add the filling, about 35 grams, push and wrap the filling, this crust is suitable for oily dry fillings, not for homemade fillings with a lot of moisture, otherwise it will crack easily
Finally, use the palms of your hands to form a smooth dough
You can make 12 mooncakes of 75 grams
When the dough is dry and pressed into the mold, it may not be easy to demold, sprinkle some dry powder in the mold, it will be good to demold, and finally use a small brush to gently sweep off the dry powder on the moon cake, and spray a layer of water mist with a watering can before entering the oven, which can also effectively prevent cracking
Bake in the middle of the oven at 200 degrees for 5 minutes, brush a layer of egg yolk water, turn to 180 degrees and bake for 15 minutes
It is soft when it is baked and can be enjoyed after cooling, and the crust is crispy and has the same texture as a cookie peach crisp