Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Weigh the syrup and add liquid water and mix well

2. Then add peanut oil, oil and salt to the syrup and mix until you can’t see the peanut oil floating on the syrup. After that, it will be mixed before proceeding

3. This is a mixed state

4. Add the low-gluten flour to the syrup

5. Use a spatula to press until the dry powder is invisible, (or put on a glove and grab it until the dry powder is invisible)

6. Wrap the mixed pie crust with plastic wrap and let it stand at room temperature for 2-3 hours

7. The fillings I use are red bean paste and white lotus paste. At this time, wrap the egg yolk and fillings first, and cover them with plastic wrap to prevent cracking

8. Wake up the pie crust and weigh out the number of grams you want. Mine is to make a 63-gram mold. The ratio of crust to filling is 3:7.

9. Take a piece of pie crust and press it in the palm of your hand, then put the filling on the crust and tighten it with a tiger’s mouth

10. After closing the mouth, rub it round and pat a little powder

11. Take the powder, put it in the mold and press out the mooncake. Remember, don’t press too hard.

12. Is the pressed pattern very clear?

13. Preheat the oven for 10 minutes at 170°C up and down, and set for 7 minutes. (The temperature depends on the temperature of your own oven. This temperature is for reference only)

14. After setting the shape, take out and brush the egg liquid, and brush the egg liquid gently with a brush. If there is excess egg liquid on the brush, scrape off the excess egg liquid on the side of the bowl so that the texture of the moon cake is clear enough.

15. Put it into the oven again, and the temperature is 170 degrees for 12 minutes (the temperature depends on the temperature of your own oven to adjust, this temperature is for reference only)

16. Bake it out and let it cool thoroughly, then seal and wait for the oil to return

17. The moon cakes after the finished product is returned to the oil.

18. The moon cakes after the finished product is returned to the oil.

Tips:

So when you are making face-to-face meetings, you have to add it according to your status. You will know the amount of followers next time. If you don’t look at the status, you will have to remedy it if you add it all at once. Look at the status. Three times, so you have to add it according to the state when making the noodles. Because the water absorption of the flour is different because the syrup is different, so you need to adjust it yourself when making the noodles. The good state is soft and non-sticky, and the egg yolk Treatment: To make the egg yolk more oily, soak it in peanut oil for 2-3 hours, or soak it overnight. Remember to put it in the refrigerator when it is soaked overnight, and then bake it at a temperature of 150°C-160 for 5-7 minutes. This temperature Also for reference only, let cool and set aside (the temperature depends on the temperature of your own oven to adjust, this temperature is for reference only)