Cantonese Style Coconut Mooncake

Cantonese Style Coconut Mooncake

by Yi Xiao Yanran

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

I bought a few bags of coconut paste, first made coconut paste filling, and then baked this coconut paste mooncake. The homemade mooncakes are made of real materials, rich in coconut fragrant, soft and delicious, not greasy. A total of 8 50g coconut mooncakes were baked with these amounts.
The main material part is the raw material of the moon cake skin, and the auxiliary material part is the raw material of the coconut paste filling.

Ingredients

Cantonese Style Coconut Mooncake

1. First, make the coconut filling, melt the butter in water, add white sugar, eggs, coconut and milk powder, mix well with a spatula, and refrigerate for 30 minutes.

Cantonese Style Coconut Mooncake recipe

2. Add corn oil, syrup and soap to the bowl, mix well with a spatula,

Cantonese Style Coconut Mooncake recipe

3. Add low-gluten flour,

Cantonese Style Coconut Mooncake recipe

4. Use a spatula to mix into a dough,

Cantonese Style Coconut Mooncake recipe

5. Put it in a fresh-keeping bag and put it in the refrigerator for 30 minutes.

Cantonese Style Coconut Mooncake recipe

6. Take out the refrigerated coconut filling, divide it into 25g/portion, put it into a fresh-keeping bag, and ball it

Cantonese Style Coconut Mooncake recipe

7. Divide the moon cake dough into 25 g/pieces, and group them into balls.

Cantonese Style Coconut Mooncake recipe

8. Take a moon cake dough and press it flat,

Cantonese Style Coconut Mooncake recipe

9. Put the coconut filling,

Cantonese Style Coconut Mooncake recipe

10. Evenly close the mouth, wrap the coconut paste filling, round into balls,

Cantonese Style Coconut Mooncake recipe

11. Dip dry flour on the surface and use a moon cake mold to make a moon cake shape.

Cantonese Style Coconut Mooncake recipe

12. Put it into the preheated oven, middle level, upper and lower fire, 200 degrees, bake for 5 minutes,

Cantonese Style Coconut Mooncake recipe

13. Brush the surface with whole egg mixture and bake for another 10 minutes.

Cantonese Style Coconut Mooncake recipe

Tips:

Baked mooncakes are best eaten after returning to the oil for two or three days. The taste will be better.

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