Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Mooncake special powder; 400g Invert syrup; 150g butter; 10g Jianshui; 15 Salted egg yolk; 400g Maraschino cherry filling; 400g Purple potato filling; 800g Red bean paste; 800g Lotus paste filling

by Hokkien (from Tencent.)

4.9 (1)

Favorite

3

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.

Ingredients

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.

2. Make 35 grams of each filling

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

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)