Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Mix the syrup and liquid water well

2. Add peanut oil and mix well

3. Mix the powder through a sieve, take one third of it and mix in the mixed syrup

4. Sift in the remaining powder

5. Use a spatula to mix well into a dough

6. Wrap in plastic wrap and let it relax in the refrigerator for more than 1 hour

7. Wash salted duck eggs, separate protein and yolk

8. Take an egg yolk and filling, total weight 35 grams

9. Round the filling and press flat

10. Put salted egg yolk on the center of the filling

11. Put the filling on the tiger’s mouth and slowly wrap the salted egg yolk with the filling

12. Wrapped fillings (respectively with egg yolk, half egg yolk, and without egg yolk)

13. Divide the loosened dough into 20 equal parts

14. Take the cake crust and dip it in the moon cake powder

15. Rub round and press flat, put the filling on the center point

16. Put the ingredients on the tiger’s mouth and slowly wrap the fillings tightly with the pie crust

17. Put an appropriate amount of powder in the mooncake mold and pour it out

18. Glue the wrapped dough into the mooncake powder and knead it evenly

19. Roll the moon cake into an oval shape and put it into the mold

20. Move the mold into the baking tray, press the moon cake mold with your left hand, and press the handle firmly with your right hand to the end

21. Press the handle with your right hand and gently shake it from side to side, then take out the mold upwards to form

22. Preheat the oven to 180°, spray a little water on the mooncake, and bake it for 8 minutes

23. After taking it out and cooling for 5 minutes, brush the surface with whole egg mixture and bake for 5 minutes in the oven

24. Repeat step 23 twice, take out the third five minutes later and let it cool.

Tips:

1. The ratio of mooncake powder is based on the 1:9 mix of high powder and low powder. This time the production is made with the skin and fillings 3:7;

2. Mooncake crust mixed materials are sticky. Don't add powder without authorization. Do not use too much flour when kneading, otherwise the surface of the ice crust will become dry after baking;

3. Mooncake flower molds, it is recommended to buy some better. One of the two molds of my own is that the bayonet is not tight. Each time they come out with the flower pieces, which affects the shape;

4. I bought five kinds of fillings in total. I tried three of them this time. I personally feel that adding egg yolk and not adding egg yolk is definitely the first one. The sweet and sour fillings may be more suitable for snowy moon cakes. I still prefer salty and fresh fillings. Especially sweet and greasy;

5. The moon cakes were baked for a total of 23 minutes, and they were baked in four times. The first time was slightly sprayed with water (if the ice crust is very dry, if not, you can omit it), and after each time it is baked and cooled for five minutes and then brushed completely Do not brush too much egg liquid at one time, which will affect the texture. Only brush the top and not the side. If you think the color is too light, you can add egg yolk;

6. Mooncakes will return to the oil after being baked for about two or three days. At this time, they will taste the best. You can put them in the refrigerator for refrigeration afterwards.