Cantonese-style mooncakes are well-known all over the world. The most basic thing is that its material selection and production techniques are extremely exquisite. It is characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easy to break, and exquisite packaging.
Convenient to carry, it is a good gift for people on the Mid-Autumn Festival, and it is also an indispensable product for people to eat cakes and admire the moon on the night of Mid-Autumn Festival.
The flavors of Cantonese-style mooncakes are also very diverse. The taste is soft, smooth, shiny, and thin. Everyone can find their favorite flavor. I really like the lotus seed paste with egg yolk lotus paste with a natural fragrance. The sweetness and delicateness of the moon cake with the delicious taste of the egg yolk is endless aftertaste.
1 If you want to wrap the egg yolks in, the egg yolks are roasted in advance until they are half-cooked and cooled before being wrapped in filling
2 When brushing the egg liquid, you can use a small amount for many times, not a lot of brushes all at once
3 Cantonese-style mooncakes are baked and cooled and sealed and stored for two or three days before being eaten after returning to the oil.