Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Prepare ingredients

2. Stir together syrup, corn oil, and soap in a good weight

3. Put the low powder into the well-stirred step 2, stir, then knead and set aside, start to divide the fillings, the fillings are 30g each, because my mold is 50g

4. After the fillings are divided, start to divide the mooncake crust, 20g each, because the number of grams is too small, it is easy to expose the filling inside, so that the filling is 30g each, and the mooncake crust is 20g each.

5. Pinch the mooncake skin into a circle by hand, as shown in the figure

6. Slowly wrap the filling into the mooncake crust

7. Put the wrapped moon cake into the mold and press it into shape

8. This is the pressed moon cake, brush a thin layer of egg liquid on the surface and around the moon cake, put it in the oven, and bake at 180 degrees for 12 minutes

9. The lighter color is the first time to bake, because the first time to bake only a layer of egg liquid on the surface of the mooncake, and the second time to bake the color of the mooncake. The egg liquid is brushed on the surface and around of the mooncake. In the last few minutes of the cooking process, the degree of baking was increased. According to your own oven.