Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

by Orange Orange Orange er (From Sina Weibo.)

4.8 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

5

Preheated the mooncake season in advance, and now it feels very convenient and quick to make baking. I used a Cantonese-style mooncake premix to easily get the delicious Cantonese-style mooncake fillings. Choose according to your favorite taste. I made two flavors of matcha lotus paste today. The mold of the white lotus paste filling is 50 grams. Let’s take a look at the recipe of this moon cake.

Cantonese-style Moon Cakes

1. 1. The mold is cleaned and all materials are ready

Cantonese-style Moon Cakes recipe

2. 2. Wipe the moon cake mold with a paper towel

Cantonese-style Moon Cakes recipe

3. 3. Put the invert syrup in a bowl

Cantonese-style Moon Cakes recipe

4. 4. Add vegetable oil and stir until emulsified

Cantonese-style Moon Cakes recipe

5. 5. Pour 50 grams of Cantonese-style moon cake premix powder and stir evenly

Cantonese-style Moon Cakes recipe

6. 6. Cover with plastic wrap and let stand for 30 minutes

Cantonese-style Moon Cakes recipe

7. 7. Then pour 50 grams of Cantonese-style moon cake premix powder and stir evenly

Cantonese-style Moon Cakes recipe

8. 8. Cover with plastic wrap and let stand for 1 hour

Cantonese-style Moon Cakes recipe

9. 9. In the meantime, divide the filling into 9 pieces of 30g round-shaped plastic wrap for use

Cantonese-style Moon Cakes recipe

10. 10. Divide the dough into 9 small pieces of 20 grams, cover with cling film and wrap them with fillings

Cantonese-style Moon Cakes recipe

11. 11. Brush the mold with cornstarch and put it into the wrapped moon cake to press out the pattern. Use a small brush to brush off the powder on the surface.

Cantonese-style Moon Cakes recipe

12. 12. Put it in the preheated oven at 200 degrees for 5 minutes, then take it out and brush the egg yolk water, then turn to 180 and bake for about 15 minutes

Cantonese-style Moon Cakes recipe

Tips:

The temperature is for reference only. The dough must be set aside to return to the oil after baking.

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