Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 140g Invert syrup; 50g Peanut oil; 4g Jianshui; a little Liquid egg yolk; 100g Cranberry filling; 500g Red bean paste filling

by Chen Nuo's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Mid-Autumn Festival is approaching, and mooncakes are naturally indispensable. Making them yourself is more fun than buying them. The ratio of the ingredients of the crust is fixed. Only red bean paste and cranberry fillings are left at home. For other tastes, Guangzhou Restaurant and Shunnan’s are good, and exhibition art is also good. It is not recommended to make your own fillings, which is time-consuming and difficult to control. The liquid egg yolk is prepared by adding a little egg yolk and peanut oil to color the surface of moon cakes. It is not recommended to replace the peanut oil with other oils. "

Ingredients

Cantonese-style Moon Cakes

1. Pour 140 grams of inverted syrup, 50 grams of peanut oil, 4 grams of liquid water into the basin, beat with a manual whisk until evenly, pour in 200 grams of medium powder, stir until there are no dry powder particles, cover with plastic wrap and relax for 2-3 hours.

2. Divide the filling into 30 grams each and round into balls.

3. The pie crust is 20 grams per serving.

4. Pinch the pie crust thinly with your hands, wrap it in the dough, and slowly push it up until it seals.

5. The wrapped moon cake embryo is put into the mold and pressed into shape.

6. Preheat the upper and lower tubes of the oven at 200 degrees, spray a little water on the surface of the mooncake, put it into the middle and lower layer of the oven, bake for 8 minutes, and take it out. Brush the surface with a thin layer of egg yolk (use a soft brush, not a silicone brush, or too much Thickness affects the pattern), and bake for another 12 minutes.

7. The mooncakes are a bit soft right out of the oven, but will harden after cooling. Put them in a fresh-keeping bag at room temperature for two to three days to return to the oil, and the delicious mooncakes will succeed.

Tips:
Be sure to use peanut oil. The thinner the egg yolk is, the better. The crust and filling of this recipe are 4 (20g): 6 (30g), or 1:9
2:8 3:7, depending on personal preference, the mold is 50 grams, please convert other specifications according to the ratio. It needs to be sealed at room temperature for 2 to 3 days to return the oil. Flour cannot be replaced with high-gluten flour or low-gluten flour.