Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 150g Invert syrup; 4g Inkstone; 50g Peanut oil; Some Mooncake filling; Some Liquid egg yolk; Some starch

by Wen Xiaoqing

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Mooncakes, or Mid-Autumn Cakes, are Mid-Autumn Festival foods throughout East Asia. The custom of eating moon cakes during the Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, moon cakes were called "gong cakes". They were popular in the court and spread to the people, commonly known as "small cakes" and "moon cakes". Later evolved into a round shape, which means reunion and beautiful. Moon cakes were originally full moon-shaped cakes with a round appearance, which meant reunion. Later, they also had square or other shapes. Eating moon cakes on the Mid-Autumn Festival is the same as eating zongzi on the Dragon Boat Festival and glutinous rice balls on the Lantern Festival. It is a traditional Chinese custom. "

Ingredients

Cantonese-style Moon Cakes

1. Invert syrup and inkstone are mixed together

2. Add peanut oil and stir well

3. Add flour

4. Knead into a dough and put it in a fresh-keeping bag for 1 hour

5. Divide into 15g small dough

6. Divide the mooncake filling into 35 grams each

7. Flatten the dough

8. Encasement

9. The user’s mouth pushes up a little bit to completely wrap the trapped material in the pie crust

10. Sprinkle a small amount of starch on the mold to prevent staining, and put the stuffed dough into the mold

11. Cover the baking tray with greased paper, and buckle the dough stuffed mold upside down on the greased paper

12. Press the mold lightly to push out the moon cake, spray a small amount of water on the cake crust

13. Preheat the oven at 200 degrees. After baking for 5 minutes, brush a little egg yolk, and continue baking for about 20 minutes until the mooncake has a golden skin.

Tips:
The baked mooncakes are very hard after they cool down, so they must be put in a fresh-keeping bag to return the oil. About 1 to 2 days, the crust of the cake will be soft.