Cantonese Baiguo Mooncake

Name: Cantonese Baiguo Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 160g Invert syrup; 55g Sunflower seed oil; 3g Jianshui; 50g Sunflower Seed Kernel; 100g walnut; 40g Cooked Pine Nuts; 20g Coconut; 25g White sesame; 55g Black sesame; 55g Sugar; 20g Dried apricot; 170g water; 140g Glutinous rice flour; 55g maltose; 20g Dried cranberries; Some High fan; Some Liquid egg yolk

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Baiguo mooncakes are more traditional mooncakes. They are divided into Su-style Baiguo and Cantonese-style Baiguo. The raw materials are similar and the production methods are different. You can adjust it according to your own preferences. I don’t like mooncakes with fat, so I abandoned it. The sweetness of the filling has been slightly adjusted. It’s not a very sweet taste. It’s great.”

Cantonese Baiguo Mooncake

1. Ingredients to make the crust

2. Invert syrup, add oil and mix well, then add liquid water and mix well

3. Pour into the flour, mix well, put it in a fresh-keeping bag and let stand for 2 hours

4. Prepare filling ingredients (chopped dried apricots and dried cranberries)

5. Stir-fry glutinous rice flour over low heat

6. Then fry the white sesame, black sesame and melon seeds together until fragrant

7. Stir-fry the walnuts until fragrant

8. Saute and pour out and chop

9. Pour the oil into the pot and bring it to a boil, then turn off the heat and wait about 2 minutes before turning on the fire. Pour in the water while stirring and add the sugar to boil and then turn off

10. Add maltose and stir well

11. Then pour all the fillings and mix well, wait for it to cool, and divide them into 25 grams each and round them.

12. Pie crust fillings are also divided into 25 grams each, rounded, flattened and rolled into round crusts

13. Put the stuffing in and slowly push up and close your mouth

14. Knead into this shape so that it is easy to put into the mold

15. Sprinkle the mold with high powder to prevent sticking, and then put the cake blank into the moon cake mold to compact

16. Press slightly harder to release the mold and put it into the bakeware, spray water on the surface

17. After preheating the oven at 170 degrees, enter it and bake for 5 minutes, then take it out and brush with egg yolk liquid, then put it in the oven for 15 minutes - 18 minutes

18. Keep it cool and let it stand for about 2 days. It is best to eat after returning to the oil.

Tips:
1. The picture is taken after baking. After 2 days, the surface of the oil-returned moon cake will be more shiny. This amount of 50 grams can make 18 molds. The ingredients and fillings are 1:1, which can be adjusted according to your preference.
2. The ingredients of the filling can be changed according to your own preferences.