Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Invert syrup; 30g Corn oil; 10g Alkaline water; 1g salt; 150g Low-gluten flour; 50g Red bean paste; 7 Salted Duck Egg; 50g Chestnut puree; 1 yolk; 15g water

Cantonese-style Moon Cakes

by hjtlooking

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

I eat Cantonese-style egg yolk lotus paste mooncakes every year, but I always feel a bit sweet and greasy when I make them outside, so I made a few of them this year and tried them. I don't like the sweetness. "

Cantonese-style Moon Cakes

1. Mix the crust materials and stir evenly.

2. Stir well.

3. Sift in low-gluten flour.

4. Use scrape to mix well and knead into a ball.

5. Cover with plastic wrap and wake up for an hour.

6. Salted egg yolk wrapped in white wine and steamed. Part of my egg yolk is made of egg yolk crisps.

7. Chestnut puree or red bean paste and salted egg yolk, 35g

8. The chestnut puree wraps the egg yolk, rolls into a ball, set aside.

9. Take 15g of pastry crust.

10. Knead the crust into lumps

11. Close your mouth with a tiger's mouth.

12. Rub round.

13. Glue some dry flour, then put it into a 50g moon cake mold, and press it into shape.

14. Compression molding.

15. Wrapped moon cakes are sprayed with water.

16. Bake at 200 degrees for 5 minutes.

17. Take it out, apply egg liquid for the first time, and color it.

18. Bake at 165 degrees for 5 minutes.

19. Take it out and apply the egg liquid a second time.

20. Place in the oven at 165 degrees and bake for another 8 minutes. Because the crust is very thin, you don’t need to bake it for too long.

21. Finished.

Tips:
The dough should not be too hard, it will crack easily. Don’t bake too long at the end, as the crust is cooked. It's too long because it's dry and it's easy to crack.