Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling)

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling)

by Blue fat man is not plain fat paper

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Every Mid-Autumn Festival must make Cantonese-style moon cakes, which are classics and favorites. The lotus paste filling on the market is basically added with white kidney beans to reduce costs. If you make it yourself, you can make 100% lotus seeds. The lotus paste filling made by the recipe is sweet and tastes good. This recipe is super detailed, including invert sugar syrup, lotus seed paste filling and moon cakes. All homemade without additives, healthier. "

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling)

1. Prepare the invert syrup at least one day in advance. Prepare an acid-resistant pot. It is best not to use a black bottom like mine. Stainless steel is best. Add the sugar and water, shake it a few times, and let the water coat all the fine sugar.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

2. Fresh lemons squeeze the juice. Do not squeeze juice even with the skin, and do not use commercially available concentrated lemon juice.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

3. Heat the sugar water over medium heat. At this time, you can use a whisk to stir gently to speed up the melting of the sugar.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

4. Boil until the sugar water boils.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

5. Add lemon juice. From this point on, don't stir, don't stir, don't stir.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

6. I usually put on a thermometer at this time. Boil on medium heat until the sugar water boils again, then change to low heat.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

7. Cook until 113-115°C, then turn off the heat and wait for the inverted syrup to cool.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

8. Or you can turn off the heat when you observe that the syrup turns amber. Therefore, it is best not to use a pot with a black bottom. It is too difficult to observe unless you have a thermometer to test it.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

9. The prepared syrup can be used the next day. Of course, the longer you put it, the better the effect.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

10. The lotus paste filling is also prepared in advance. I usually soak dried white lotus seeds about 1 hour in advance. The purpose is to take out the lotus heart, and there are two unclean skins. Even if you buy lotus seeds that are cored, check them carefully, otherwise just one core can make your lotus paste filling bitter.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

11. Pour the cleaned lotus seeds into the pot, and add more than 1 cm of water to the lotus seeds.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

12. .Boil the lotus seeds until they can be easily crushed with a fork.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

13. If there is water in the pot, pour out the water until only the lotus seeds are left. While hot, pour the white sugar, water and corn oil into the red beans. Stir until the sugar melts.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

14. Beat the lotus seeds finely with a wall breaker. If the skin on both ends of your lotus seeds is clean, you can get pure white lotus seed mud at this time.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

15. Pour the lotus seed puree into a non-stick pan, be sure to use a non-stick pan. Heat on a low heat, and stir constantly while heating.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

16. The lotus seed paste is much dryer than it was at the beginning, but it still sticks to the spatula.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

17. At this time, the lotus seed paste is almost ready, and the spatula has begun to not stick, but it is still a little wet.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

18. Stir-fry until the lotus seed paste is held together, and the spatula is not sticky, as shown in the picture.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

19. The prepared lotus paste filling is sealed with plastic wrap, and can be placed in the refrigerator after cooling to room temperature. The final product is about 680g.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

20. Finally, we are going to deal with the mooncake crust. Mix the syrup, peanut oil, and soap with a manual whisk.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

21. Add the flour and stir evenly with a spatula until the dry powder is no longer visible.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

22. Wrap the dough in plastic wrap and let it rest for 2 hours.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

23. Take out the refrigerated lotus paste filling and divide into 52g pieces, a total of 12 pieces.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

24. Divide the loose crust into 23g pieces and round them for later use.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

25. Take a pie crust, flatten it, and put lotus paste filling on it.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

26. With the help of a tiger's mouth, slowly wrap it up and round it.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

27. Take out the Xuechu Mooncake Mould (75g HelloKitty model) and insert the flower slices. Brush a thin layer of oil around the pattern and mold.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

28. Put the moon cake dough into the moon cake mold and move it to the baking tray to print the pattern. (You can start to preheat the oven when pressing moon cakes, and the upper and lower fire is 200 ℃).

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

29. Put all the printed moon cakes into the pre-heated Dongling oven, heat up and down at 190℃, middle layer, bake for 5 minutes, let the moon cake pattern shape.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

30. Take out the moon cake, brush with a thin layer of egg yolk liquid on the surface, continue to send it into the oven, heat up to 170℃, lower the middle layer to 160℃, and bake for 15 minutes.

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

31. The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!

Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling) recipe

Tips:

1. I used Xuechu 75g moon cake mold. Skin: The filling ratio is 3:7, which is easier to pack.
2. The baked mooncakes can be eaten after returning to the oil in one day. Because they are fillings made by myself, the weather in Guangdong is hot, so I sealed the mooncakes after returning to the oil and put them in the refrigerator. It can be stored for 7-10 days.
3. Fangzi can make 12 Cantonese-style moon cakes.

Comments

Similar recipes

Stir Fried Kidney

Waist Flower, Lotus Root, Chives

White Sliced Chicken

Three Yellow Chicken, Sesame Oil, Minced Garlic

Glutinous Rice Dumplings

Glutinous Rice Balls, Glutinous Rice, Wolfberry

Whitening and Freckle Soup

Chixiaodou, Green Beans, Dried Lily

Kimchi Soup

Tofu, Shiitake Mushrooms, Pickle

Stuffed Chicken Wings with Seasonal Vegetables

Chicken Wings, Salt, Cooking Wine

Tomato Glutinous Rice Balls

Glutinous Rice Balls, Tomato, White Sugar