🥮 Pepper and Salt Mooncake (椒盐五仁月饼) : Mom's Taste（妈妈的味道）

Pepper and salt mooncake is the Mid-Autumn Mooncake that Mom often makes. Use more ingredients. 2 kinds of dough, the hard one is suitable for beginners, soft for experienced friends. Before the Mid-Autumn Festival, Mom will continue sharing the practice of various mooncakes, and the next issue will be more exciting~ If you like "Mama's Taste", please subscribe and give her a thumbs up. Pepper and Salt Mooncake Method Soft Dough Ingredients: • 100g All-Purpose Flour • 70g Inverted Sugar Syrup • 25 g Oil • 1g Alkali Powder • 8ml Water • Plastic Wrap Hard Dough Ingredients: • 150g Low-Gluten Flour • 90g Inverted Sugar Syrup • 30g Oil • 1g Salt • 1g Alkali Powder • 8ml Water • Plastic Wrap Mooncake egg liquid material: • 1 Egg • 5ml Water • Soft Brush other materials: • Toasted Glutinous Rice Flour Soft dough (all-purpose flour): 1. To make lye water, add 1g alkali, add 8ml water, and stir into alkaline water. 2. Add 5g lye to 70g inverted sugar syrup and stir well. 3. Sieve 100g all-purpose flour, use a spatula to mix the dough using flip-stirring method, and the dough will be fine if there is no flour. Wrap the dough in plastic wrap and let it sit in the refrigerator for 2hrs. Hard dough (low-gluten flour): 1. To make lye water, add 1g alkali, add 8ml water, and stir into alkaline water. 2. Add 5g lye to 90g inverted sugar syrup and stir well. Add another 30g oil to fully mix. 3. Add 1g salt to 150g low-gluten flour, sieve it, use a spatula to mix the dough using flip-stirring method, and the dough will be fine if there is no flour. Wrap the dough in plastic wrap and let it sit in the refrigerator for 2hrs. Make mooncakes: Hard dough (low-gluten flour) 1. Divide the filling into 25g each, 14 pieces in total, and roll into balls. 2. Take out the hard dough, weigh 20g each, 14 pieces in total, knead into round doughs, cover with plastic wrap. 3. Take 1 round dough, roll some dry flour, and press into a round piece. Take 1 piece of filling and wrap it up, wrap tightly and round it, put in the dry flour and roll, and knead into a slightly longer dough. 4. Use a mould to press out the pattern. 5. Use a small watering can to spray a little water on the cake to prevent cracking, preheat the oven to 220°C (428F°), and bake for 5 min. 6. Separate the egg white and yolk of 1 egg, add 5ml water to the yolk, and stir well. 7. Take the baked pie out of the oven. Let it come to room temperature, dip a small amount of egg yolk with a brush, and brush the surface of the cake twice, horizontally and vertically. Preheat the oven to 160°C (320°F) and bake for 15min. 8. Delicious mooncakes are ready. It's more delicious after 2-3 days when oil infiltrates from filling into the skin! Soft dough (low-gluten flour) 1. Divide the filling into 25g each, 10 pieces in total, and roll into balls. 2. Take out the hard dough, weigh 20g each, 10 pieces in total, and knead into a round doughs. 3. Take 1 round dough, roll some dry flour, and press into a round piece. Take 1 piece of filling and wrap it up, wrap tightly and round it, put in the dry flour and roll, and knead into a slightly longer dough. 4. Use a mould to press out the pattern. 5. Preheat the oven to 200°C (392°F) and bake for 6~8min. 6. Separate the egg white and yolk of 1 egg, add 5ml water to the yolk, and stir well. 7. Take the baked pie out of the oven. Let it come to room temperature, dip a small amount of egg yolk with a brush, and brush the surface of the cake twice, horizontally and vertically. Preheat the oven to 180°C (356°F) and bake for 10min. 8. Delicious mooncakes are ready. It's more delicious after 2-3 days when oil infiltrates from filling into the skin! #food #homemade #mooncake #月饼 #中秋節 ——————————————————————————————————————————————————————— 椒盐五仁馅月饼，是妈妈常做的中秋月饼。使用食材较多。2种面团，偏硬的适合新手。偏软的适合有经验的朋友。 中秋节前，妈妈会持续分享各种月饼的做法，下一期更精彩～ 如果您喜欢“妈妈的味道”，请订阅，并为她点赞哦。 椒盐五仁月饼食谱 🥘 软面团材料：中筋面粉100克、转换糖浆70克、油25克、碱1克、清水8毫升、保鲜膜 🥘 硬面团材料：低筋面粉150克、转换糖浆90克、油30克、盐1克、碱1克、清水8毫升、保鲜膜 🥘 月饼蛋液材料：鸡蛋1个、清水5毫升、软毛刷 🥘 其他材料：熟糯米粉 🍳 步骤： 椒盐五仁馅：   • 🥮 Pepper and Salt Mooncake Fillings  椒盐五仁馅...   🍳 软面团（中筋面粉）： 1. 制作碱水：把1克碱，加入8毫升清水，搅拌成碱水。 2. 将70克转换糖浆，加入5克碱水搅拌均匀。再加入25克油，使其充分融合。 3. 将100克中筋面粉过筛，用刮刀使用翻拌法和面，没有面粉面团就和好了。用保鲜膜将面团包裹起来，放入冰箱醒2小时。 🍳 硬面团（低筋面粉）： 1. 制作碱水：把1克碱，加入8毫升清水，搅拌成碱水。 2. 将90克转换糖浆，加入5克碱水搅拌均匀。再加入30克油，使其充分融合。 3. 150克低筋面粉加入1克盐，过筛，用刮刀使用翻拌法和面，没有面粉面团就和好了。用保鲜膜将面团包裹，放入冰箱醒30分钟。 🍳 做作月饼 🍳 硬面团（低筋面粉） 1. 分馅：馅料分成25克/个，共14颗，揉成圆球 。 2. 从冰箱里取出硬面团，称重20克/个，共14颗，揉成圆面团，盖上保鲜膜。 3. 取1颗圆面团，粘一些干粉，按成圆片。取1颗馅料包起来，包严滚圆，放入干粉中滚一下，搓成稍微长一点的面团。 4. 用模具将饼坯压出图案。 5. 用小喷壶往饼胚上喷一点水，防开裂，烤箱预热220度，烤5分钟。 6. 将1个鸡蛋的蛋清与蛋黄分离，蛋黄中加5毫升清水，搅拌均匀。 7. 从烤箱取出烤好的饼坯。放至室温，用刷子沾少量蛋黄液，在饼坯表上刷两遍，横向、纵向各一遍。烤箱预热160度，烤15分钟。 8. 美味的月饼做好了。回油2-3天更美味！ 🍳 软面团（低筋面粉） 1. 分馅：馅料分成25克/个，共计10颗，揉成圆球 。 2. 从冰箱里取出硬面团，称重20克/个，共10颗，揉成圆面团。 3. 取1颗圆面团，粘一些干粉，按成圆片。取1颗馅料包起来，包严滚圆，放入干粉中滚一下，搓成稍微长一点的面团。 4. 用模具将饼坯压出图案。 5. 烤箱预热200度，烤6-8分钟。 6. 将1个鸡蛋的蛋清与蛋黄分离，蛋黄中加5毫升清水，搅拌均匀。 7. 从烤箱取出烤好的饼坯。放至室温，用刷子沾少量蛋黄液，在饼坯表上刷两遍，横向、纵向各一遍。烤箱预热180度，烤10分钟。 8. 美味的月饼做好了。回油2-3天更美味！