Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Brush the salted egg with a layer of oil, put it in the oven and bake at 170° for 7 minutes. Take it out and spray a layer of white wine while it’s hot to remove the fishy

2. 400 g syrup with 150 g oil

3. 10 grams of soap

4. Mix it evenly with a manual whisk, it's thicker

5. Sift in 500 grams of flour

6. Stir it with a spatula and knead it into a dough, wrap it in a plastic bag and let it stand for one hour

7. While the dough is standing still, we can make the dumplings. Put the egg yolks into the dumplings. The egg yolks will be dumped for a total of 60 grams. I made lotus paste, red bean paste, and fruit flavors.

8. There is still time, adjust the egg mixture, three egg yolks and one whole egg, add some oil, and stir evenly with a whisk

9. After the dough is allowed to stand for an hour, divide it into 25 g each, rub it smoothly and press it into thin slices by hand

10. Put it into the trap and push up with the tiger’s mouth to completely enclose the trap

11. Put the wrapped mooncake ball into the mold and press firmly to form

12. Spray some water before baking in the oven to prevent the skin from cracking during baking

13. Fire up and down 230°

14. After 10 minutes, take it out and brush a layer of egg mixture. After brushing, continue to put it in the oven and bake it. It will be cooked at 200° for ten minutes.

Tips:

The freshly baked moon cakes are relatively soft, and they become hard after they are allowed to cool. At this time, the moon cakes are packed in a packaging bag. After leaving them for 2-3 days, the moon cakes will return to the oil. You can eat them at that time!