Cantonese-style Moon Cakes
by Eat in Guizhou
Favorite
Difficulty
Easy
Time
5m
Serving
1
Cantonese-style moon cakes
1. Add syrup to liquid soap and salad oil and stir well.
2. Put in sifted low-gluten flour, knead it into a ball and seal it with plastic wrap.
3. The lotus seed paste is wrapped with salted egg yolk.
4. The fillings are wrapped in the pie crust and molded with a mold.
5. Poke the hole with a toothpick, heat up to 210 degrees, lower the heat to 175 degrees, and bake for 10-15 minutes.
6. Break up the eggs, brush a layer of egg liquid on the mooncakes, heat up to 135 degrees, lower the heat to 170 degrees, and rebake until they are colored.
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