Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Prepared ingredients.

2. Prepared ingredients.

3. Add appropriate amount of alkaline water to the invert syrup and mix thoroughly.

4. Mix the dry ingredients and sieve.

5. Add the invert syrup to the flour in portions and mix well with a spatula.

6. After mixing into this dough, wrap it in plastic wrap and put it in the refrigerator for about an hour.

7. Take out the dough and knead it with your hands, as shown in the picture.

8. The stuffing is also rolled into a ball.

9. Take a piece of skin and squash it.

10. Put the filling on the crust, hold the filling with one hand, and push the crust up with the tiger's mouth with the other hand, and then wrap the crust around the filling.

11. Put the filled mooncake blank into the mold and press down firmly, and then slowly lift the mold downward. A complete mooncake blank is ready.

12. Spray water on the surface of the mooncake dough, and send the sprayed mooncake into the preheated oven.

13. In the middle of the oven, heat up and down, bake at 200 degrees for 8 minutes, and then take it out.

14. Brush with egg yolk liquid, then put it into the oven, at this time, the oven temperature will turn to 180 degrees, and bake for another 15 minutes

15. Baked moon cakes.

16. Take it out, this is a good moon cake.

Tips:

The mooncakes are hard when they are just baked. They need to be cooled and sealed for 3 to 5 days. They will taste the best after returning to the oil.