Cantonese-style Moon Cakes
1.
Get all the materials you need! These quantities are 15 pieces of 50g moon cakes, but I made 4 plates and 60 pieces!
2.
Mix invert syrup, soap and peanut oil. Sift in the flour and milk powder, mix well, and knead into a dough! Cover with plastic wrap and wake up for 1 to 2 hours at room temperature!
3.
The ratio of dough to filling is 50g moon cake. The ratio of dough to filling is 3:7. The dough is 15g each, divided into 15 pieces. The fillings are 35g each, divided into 15 pieces!
4.
Press the dough flat, put the filling in the middle, put it on the tiger’s mouth, turn the skin around the filling a little bit, and close the mouth. Put it in the flour and turn it around, stick the flour evenly, and place it in a 50g mold to compact it. The good-looking mooncakes will be deducted one by one. I use two kinds of plastic molds and wooden molds.
5.
This is the plastic mold used!
6.
This is the wooden mold used! so cute!
7.
Spray a little water on the mooncakes and put them in the preheated oven for 5 minutes! Take it out and brush it with a thin layer of egg wash, then go to the oven to bake at 200 degrees for 15 minutes, and watch the color. It is golden yellow. The mooncakes are slightly bulging on both sides. Don't take too long, it is easy to crack.
8.
The baked moon cakes are very beautiful and put them on the Internet to cool. Put it in a sealed jar.
Tips:
Don’t eat the freshly baked mooncakes in a hurry. They will be very hard after being cooled. This is normal because the Cantonese-style mooncakes go through a process of oil return. When it is cold, put it in an airtight jar and store it in an airtight container for about 3 days. When the oil return becomes soft, you can eat it. If you think it’s not easy to pack, you can also adjust the ratio of dough to filling. 4:6 is also okay!
