Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 77g Invert syrup; 27g oil; 2g Jianshui; Some Lotus paste filling; Some Red bean paste; Some Egg liquid; Some Salted egg yolk

by Saket-chu

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Moon cakes are traditional snacks of the Han nationality that have been well-known for a long time and are deeply loved by the Chinese people. The mooncakes are round and round, and they are eaten by the family, symbolizing reunion and harmony. They are a must-eat on the Mid-Autumn Festival. Ancient moon cakes were eaten as sacrifices on the Mid-Autumn Festival. It is said that the custom of eating moon cakes on the Mid-Autumn Festival began in the Tang Dynasty. In the Northern Song Dynasty, it was popular in the palace, but it also spread to the people. At that time, it was commonly known as "small cake" and "yue tuan". In the Ming Dynasty, it became a common dietary custom for the whole people. Today, there are more varieties and different flavors from place to place. Among them, the Cantonese style, Beijing style, Soviet style, Chaozhou style, Dian style and other mooncakes are loved by people from all over China.

Ingredients

Cantonese-style Moon Cakes

1. Prepare the ingredients, weigh the ingredients, and sift the flour

2. Pour the inverted syrup into the basin

3. Pour in liquid water and stir evenly

4. Add oil in portions and stir evenly

5. Until emulsified

6. Pour in the sifted flour

7. Mix well into a dough

8. Cover with plastic wrap and relax for 2 hours

9. Roll the egg yolk in the white wine once, then put it on the baking tray

10. Bake the egg yolks in the oven at 150 degrees for 10 minutes

11. Weigh all the fillings into a portion of 25 grams, (if the egg yolk is added, weigh 25 grams together with the egg yolk), round it and set aside

12. Flatten the bean paste filling, wrap it in egg yolk, and round it for later use. Other fillings are also rounded for later use.

13. Weigh 25 grams of pie crust and round it

14. Flatten the pie crust, thin all around, thickly wrap the bean paste in the middle, and round it

15. Put the moon cake into the mold,

16. 50g moon cakes, press on the baking tray

17. Preheat the oven at 200°, turn it at 180° and bake for 5 minutes. Take out and brush the egg wash, and continue the test for 15-20 minutes (depending on the individual oven)