Cantonese-style Moon Cakes
1.
Moon cake golden syrup, soap and vegetable oil, put them in a clean container, stir and fuse with egg extract or chopsticks, then put all-purpose flour, put on disposable food gloves and form a uniform dough, wrap it in plastic wrap, and put it in the refrigerator. Two hours.
2.
The finished mooncake stuffing is bought directly, the stuffing is divided into 40g balls, and the mooncake skin after refrigeration is divided into 35g balls for use.
3.
Wear disposable food gloves throughout the process, which is hygienic and anti-sticky. Put a cake crust into the palm of your hand, press it into a dumpling crust shape, and then put a filling on the crust, gently wrap it, round it, and use a 75g moon cake mold to press out the desired pattern.
4.
After all the moon cake patterns are pressed, spray a layer of water on the moon cake with a baking spray bottle and let it stand for ten minutes.
5.
Put it in a preheated oven (the oven temperature is 180 degrees, my oven temperature is too high, I use 170 degrees, you make appropriate adjustments according to your own oven temper), bake for five minutes to shape, take out and let cool.
6.
Add water to an egg yolk (add water that is more than twice the weight of the egg yolk) to make an egg yolk liquid. Use a wool brush to dip it and brush it on top of the mooncake.
7.
Put it in the oven for fifteen minutes. Don't walk away during this period. Each oven has a different temper. Just think it's colored.
8.
After baking the mooncakes, let them cool and seal them for oil return. It's ready to eat, and it's great as a gift! The most heart-warming Mid-Autumn Festival blessing!
Tips:
The amount provided is exactly 11 moon cakes of 75 grams
1. The mooncake wrapper is filled with fillings. When pressing the pattern, if the baking pan is flat, the semi-finished moon cake can be directly pressed into the baking pan. The bottom of my baking pan is striped, so press it directly on the oil paper and put it in as a whole Baking pan.
2. Be sure to brush a thin layer of egg yolk liquid.
3. Do not bake the finished moon cake too dark in color, because the color of the moon cake will become darker and more even after the oil returns.
