Cute love mini moon cakes

Mini moon cakes are cute and lovely, one bite at a time! There is no doubt that the C position of this year's mooncake season must be them! The mini moon cake that is the first in the airborne hot search is actually the practice of traditional Cantonese moon cakes, but the body is reduced to 20g each, and the big moon cake becomes a small snack in seconds, and there is no burden to eat one bite at a time! Inspired by last year's popular "good persimmon peanut" moon cakes, this time we will adjust the pie crust into 5 colors, hold a handful in your hand, it is too colorful , and the mood has become good~

Ingredients

Basicmooncakecrust

Invertsyrup 235 g

Peanutoil 75 g

Soapwater 6 g

Mediumandlowglutenflour 340 g

Goldenmooncake(canmake16pieces)

Basicmooncakecrust 130 g

Goldencheesepowder 5 g

Jujubepastewalnutfilling 192 g

Greenmooncakes(canmake16pieces)

Basicmooncakecrust 130 g

Matchapowder 3 g

Tangerinepeelandredbeanfilling 192 g

Brownmooncake(canmake16pieces)

Basicmooncakecrust 130 g

Cocoapowder 6 g

Chuanxiangbeeffilling 192 g

Yellowmooncake(canmake16pieces)

Basicmooncakecrust 130 g

Orangecheesepowder 5 g

Fragrantlotuspastefilling 192 g

Redmooncakes(canmake16pieces)

Basicmooncakecrust 130 g

Redvelvetliquid 1 gram

eggyolkmeatflossfilling 192 grams

Cooking Instructions

The crust is a traditional Cantonese mooncake crust that mixes invert sugar syrup, peanut oil and soap water and stirs until emulsified.
Sift in low-medium cake flour, mix into a homogeneous dough, wrap in plastic wrap, and relax at room temperature for one hour.
Divide the loose dough into 5 equal portions and prepare for mixing.
Add 5 golden cheese powder, orange cheese powder, matcha powder, cocoa powder and red velvet liquid to each of the 5 dough servings.
Knead the dough and toning ingredients until evenly to make a crust of 5 colors.
Divide the dough into 8 grams per piece, and cover it with plastic wrap after the reunion.
Choose 5 of your favorite ultra-low sweet fillings, weigh them at 12 grams per piece, and set aside.
Press the mooncake crust into thin slices and wrap it in the filling.
Choose 5 mini mooncake molds and press out different patterns.
Put the wrapped mooncakes into the middle layer of the preheated oven, bake at 200Â°C for 5 minutes, and then bake at 180Â°C for 5 minutes to cook.
Because mooncakes are small, a day of oil return can make the crust soft.
If you want to give it away, it is recommended that the mooncakes can be packed after they are cooled so that they are not hot.
Label the flavor and seal the package.
With a low-sweet filling, it tastes just right~
Who would you share such beautiful and delicious mini mooncakes with?