Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

by Hokkien (from Tencent.)

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

4

The first time I made Cantonese-style moon cakes, the egg wash was thicker and the temperature was a little higher. I hope I can make them more perfect the second time.

Cantonese-style Moon Cakes

1. Mix the invert syrup and ghee, add the medium powder and mix well from bottom to top, and leave it at room temperature for more than two hours.

Cantonese-style Moon Cakes recipe

2. Make 35 grams of each filling

Cantonese-style Moon Cakes recipe

3. Make 15 grams each of the pie crust and let it sit for five minutes.

Cantonese-style Moon Cakes recipe

4. Put the mold into the baking tray, put it in the oven at 200 degrees for 5 minutes, take out and brush the egg liquid (the egg liquid is the whole egg yolk and a quarter of the egg white, and it must be thinly brushed)

Cantonese-style Moon Cakes recipe

5. Bake it and leave it for two days to return to the oil to succeed.

Cantonese-style Moon Cakes recipe

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