Cantonese-style Moon Cakes
1.
1. The mold is cleaned and all materials are ready
2.
2. Wipe the moon cake mold with a paper towel
3.
3. Put the invert syrup in a bowl
4.
4. Add vegetable oil and stir until emulsified
5.
5. Pour 50 grams of Cantonese-style moon cake premix powder and stir evenly
6.
6. Cover with plastic wrap and let stand for 30 minutes
7.
7. Then pour 50 grams of Cantonese-style moon cake premix powder and stir evenly
8.
8. Cover with plastic wrap and let stand for 1 hour
9.
9. In the meantime, divide the filling into 9 pieces of 30g round-shaped plastic wrap for use
10.
10. Divide the dough into 9 small pieces of 20 grams, cover with cling film and wrap them with fillings
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.
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
Tips:
The temperature is for reference only. The dough must be set aside to return to the oil after baking.