Whole egg liquid 120g Soft white sugar 120g
Mooncake Syrup 60 grams Corn oil 120g
Salt 1g All-purpose flour 400g
Milk powder 50 grams Custard powder 10 grams
Baking powder 5 grams Baking soda 5 grams
Hawthorn hazelnut filling 12 pieces
Egg Mooncake-How to make cake-like mooncakes Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 1

Step 1

Place the eggs, sugar, and mooncake syrup in a mixing bowl, and weigh the other ingredients ready for use. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 2

Step 2

Add sugar and mooncake syrup to the eggs, and use a whisk to beat until the milky white color becomes sugary. No need to beat. If there are bubbles on the surface, stir manually.Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 3

Step 3

Stir the various powders evenly with a spatula to avoid bitterness. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 4

Step 4

Add corn oil and mix evenly, then add salt, baking powder, baking soda, and all-purpose flour, and stir with a spatula until there is no dry powder. Egg Mooncake-cake-like mooncake, soft and fragrantsweet! Illustration of how to do it 5

Step 5

Use a scraper to cut and mix, then move to the kneading mat, press and fold a few times to form a ball, don't press too hard! The dough is thin and very soft. (Do not knead the dough as it will become stringy or it will bulge and crack when baked) Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 6

Step 6

Wake up for 15 minutes Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 7

Step 7

For a bag of 500 grams of hawthorn filling, add 80-100 grams of chopped hazelnuts and mix evenly.Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 8

Step 8

Divide into 30g portions and set aside, use 12 mooncake skins and 12 fillings. Refrigerate the excess hawthorn filling for use next time. Egg Mooncake-a cake-like mooncake, soft and sweet! Illustration of how to do it 9

Step 9

After the dough has risen, divide it into 70g portions (you can also divide it into 60g portions and 14 portions. I feel that the 60g crust size is more suitable, and you can bake two more.) Eggyaki-cake textureThe mooncakes are soft and sweet! Illustration of how to do it 10

Step 10

The skin and stuffing are ready and ready to be wrapped! Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 11

Step 11

Press the skin flatly into the hawthorn and hazelnut filling and pinch tightly. The skin is big, soft and very easy to pack. The dough is a little thin, so wrap it as soon as possible, otherwise it will become oily. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 12

Step 12

After wrapping, dip it in corn starch and put it into a tinfoil cup. Spray some release oil on the tinfoil cup before use for better demoulding.Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 13

Step 13

There is no special embossing for egg moon cakes, so use a 75g mooncake mold instead to press it flat. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 14

Step 14

All pressed! The flower shape is a bit small, but it’s okay! Spray some water mist on the surface and bake in the oven. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 15

Step 15

Preheat the oven to 200 degrees and bake at 170 degrees for about 15 minutes Bake in an open oven at 180 degrees for about 15 minutes Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 16

Step 16

It’s out! Brush with cooked corn oil while hot. Egg Mooncake-cake-like mooncake, soft and sweet! Illustration of how to do it 17

Step 17

Brush oil to prevent drying and return oil quickly Egg Mooncake-cake-like mooncake, soft and sweet! Illustration 18

Step 18

The sweet and sour hawthorn hazelnut filling is delicious! Egg Mooncake-a cake-like mooncake, soft and sweet! Illustration of how to do it 19

Step 19

So delicious! Egg Mooncake - Cooking Tips for Cake-like Mooncakes

1. The fillings are optional, including bean paste filling, red date filling, black sesame filling, perilla filling, and five-nut filling. They are all delicious. Bean paste with honey beans, red dates with walnuts, black sesame seeds with peanuts are especially delicious when paired with nuts (nuts plus 20%). 2. The egg mooncakes are sealed and packaged. They will taste better after the oil is returned after two days! 3. You don’t need to use egg liquid to make egg mooncakes. Use egg liquid to make the golden butter bright and beautiful. Mooncake Guangmingji: mix one egg, one egg yolk, and a little corn oil evenly and filter. Bake for 8 minutes, take out and brush with egg wash, then bake for 8 minutes.