Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 105g Invert syrup; 25g Corn oil; 3g Jianshui; Some Red bean paste; Some Lotus paste filling; 1 piece egg

by Greedy cat vip who loves life

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The whole Mid-Autumn Festival was busy with moon cakes, so the recipes could not be posted at all. Today was a big holiday, and I took a moment to clear the pictures. I tried a few recipes, and improved and improved it by myself. I personally think that the softness and hardness of the crust is still very good, and I can feel it when I push it by hand! Come and try it next Mid-Autumn Festival~

Ingredients

Cantonese-style Moon Cakes

1. Pour 105 grams of inverted syrup into a clean water-free basin, then add 3 grams of soap, mix well with a manual whisk, pay attention, just mix well until such fine bubbles are formed

2. Pour 25 grams of corn oil into the syrup and mix it clockwise. The emulsified syrup should be thick

3. This is the state of the syrup thoroughly mixed

4. Pour in low-gluten flour, mix well with a silicone spatula until there is no dry powder

5. Put it in a fresh-keeping bag, knead a few times through the fresh-keeping bag, and leave it to wake up for 1-2 hours

6. Generally, the ratio of Cantonese-style mooncake crust to filling is 2:8 or 3:7. I chose 3:7, which is better for operation. The crust is 15 grams per ball, and the bean paste or lotus paste is 35 grams per ball.

7. Knead the crust evenly and flatten it with the palm of your other hand. It is easier to operate with gloves, especially when pushing the crust.

8. Put stuffing

9. Wrap the pie crust lightly, and gently push the crust up with the other hand until the filling is evenly covered

10. Wrapped, because the crust is very soft, this is easy to operate, even if it breaks, it doesn’t matter, just push some crust from other places to cover it.

11. Prepare a dry mold, sprinkle some flour into the mold, and then pour it out, pat some flour on each small moon cake ball, and put the ball into the mold

12. Place it on the baking tray and press down flat

13. Push out the mooncakes with your hands clasping the bars. If you stick them in this way, just break them off.

14. Preheat the oven at 180 degrees, put it in the oven and bake for five minutes to set the shape, take it out and let it cool

15. Separate the egg yolk from the egg, add some clean water, beat it evenly, use a brush to lightly brush a layer of egg liquid, and then bake it in the oven for about 10 minutes. Observe the coloring condition and increase or decrease the time according to the coloring speed.

16. After baking, apply a thin layer of oil immediately, and the beautiful mooncake is complete. It is best to leave it for two or three days to return the oil~