Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Cake flour; 150g Invert syrup; 50g Corn oil or peanut oil; 2g Jianshui; 600g Mooncake filling; 1 piece Eggs (whole egg liquid)

by The omnipotent sister Yun

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

When I was young, I didn't like to eat moon cakes. I remember that moon cakes in the north were hard and could be used as slabs. Until one time I went to a friend's house to play, the parents dared to refuse to eat mooncakes and said they didn't like them. Finally, out of politeness, he took the Cantonese-style mooncake and ate it. That taste is really unforgettable for the kids in the 1980s. It was the first time to eat such delicious mooncakes.

Ingredients

Cantonese-style Moon Cakes

1. Stir the syrup, soap and oil evenly

2. Sift in the cake flour, stir evenly, put it in a fresh-keeping bag, put it in the refrigerator to relax for 1 hour

3. Knead the filling into 35 g balls, take 15 g of the loosened dough to make a crust, and wrap the filling. Like glutinous rice balls

4. Brush the mold with oil, put the stuffed dough into the mold, and press out the moon cake embryo

5. Spray water on the surface of the mooncake embryo and put it in the oven

6. Heat up and down at 180 degrees, take it out after 5 minutes, and brush a thin layer of egg liquid. Bake for another 15 minutes and it's out of the oven