Cantonese Milky Mooncakes

Cantonese Milky Mooncakes

1. Add liquid soap to the syrup and mix well.

2. Add peanut oil to the syrup and continue mixing until no peanut oil is visible floating on the syrup.

3. Add flour and milk powder.

4. Press it with a spatula to form a dough, and then add an appropriate amount of red yeast rice powder after pressing it into a dough. What makes the mooncake more attractive is to add red yeast rice powder.

5. Pack it in a fresh-keeping bag and send it to the refrigerator to wake up for 2-3 hours.

6. In the process of waking up the noodles, you can prepare the filling part. Weigh the lotus seed paste and the egg yolk together to weigh out 43 grams of the lotus seed paste and press into slices to wrap the egg yolk.

7. Wrap all the fillings and cover with plastic wrap. The mooncakes that are ready for use are also weighed out for use.

8. Press the crust open.

9. Flatten the mooncake crust and place the filling on the crust.

10. Use a tiger's mouth to close the pie crust and round it.

11. Put the moon cake in the flour and roll it around, take out the moon cake and pat off the excess flour on the surface. Install the flower pieces in the mold, put a little flour and roll around, then knock out the flour, put the moon cake in the mold, and press the pattern You need to use skillful time for the time, not full force.

12. The pattern is very clear and beautiful. If the crust is oily enough, it can be directly sent into the preheated oven. If the crust is a little dry before being sent into the oven, spray a little water with a watering can. This recipe does not require spraying water.

13. Put it into the preheated oven and bake at 170 degrees for 20 minutes.

14. When it looks like it is going to be colored, lower the temperature to 150 degrees, so that it will not be colored, and the color of the crust will not look good.

15. Finished picture.

16. Finished picture.

17. Finished picture.

Tips:

1. The process of emulsifying syrup must be emulsified in place, the syrup will be full of small bubbles.
2. The recipe I made 22 is 63 grams, the number of grams can be done according to personal preference.
3. (This temperature is for reference only, please adjust according to the temperature of your own oven).