Cantonese Baiguo Mooncake

Cantonese Baiguo Mooncake

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

5. Stir-fry glutinous rice flour over low heat

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

7. Stir-fry the walnuts until fragrant

Cantonese Baiguo Mooncake recipe

8. Saute and pour out and chop

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

10. Add maltose and stir well

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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

Cantonese Baiguo Mooncake recipe

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.

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