Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g Cantonese-style moon cake premix powder; 25g Corn oil; 75g Invert syrup; 270g Stuffing

by Orange Orange Orange er (From Sina Weibo.)

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

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.

Ingredients

100g Cantonese-style Moon Cake Premix Powder
25g Corn Oil
75g Invert Syrup
270g Stuffing

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