Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 15g High-gluten flour; 110g Invert syrup; 40g Sunflower oil; 2g Jianshui; Some Egg liquid; 420g Red bean paste; 420g Green bean paste; 420g Lotus seed paste

by Zero Zero Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Moon cakes are traditional Chinese desserts. It is a custom to eat moon cakes during the Mid-Autumn Festival, so it is also called Moon Cake Festival. Moon cakes are round and round, which symbolizes reunion and harmony.
Mooncake Festival is coming soon. Mooncakes are ready to be made. To be honest, I didn’t like to eat mooncakes when I was a kid. My family didn’t seem to like them very much. Every time before the Mid-Autumn Festival, when relatives and friends gave mooncakes, we would give them to grandma. Not making some mooncakes for children during the holidays is really afraid that he will play down this important holiday. In addition to eating at home, the prepared mooncakes are also given to relatives and friends to taste. After all, making them by yourself is not ordinary.
Speaking of making mooncakes, I think the most difficult thing for a novice to master is the technique of wrapping. After all, the stuffing is not as easy as making a bun, but if the technique is well mastered, it is not that difficult to make.
This time I made not only the crust, but also the fillings. It was probably because the fillings were added with their own hard work and adjusted according to their taste. After tasting the finished product, I feel that the original mooncake taste is still Not bad, not as unpalatable as I remember.
This time, the recipe for this mooncake is also what many friends around want, so I sorted it out for reference to those who need it. Here only introduces the recipe for mooncakes. For the filling method, you need to refer to the next recipe.
For this recipe, I made 36 moon cakes of 50 grams in size.

Ingredients

Cantonese-style Moon Cakes

1. Prepare the materials for the mooncakes. The materials mentioned here are the materials for the mooncakes, and the filling materials should be prepared by yourself.
The amount of mooncake crust materials: 15 grams of high-gluten flour, 130 grams of low-gluten flour, 110 grams of inverted syrup, soap: 2 grams, sunflower oil: 40 grams (you can use other edible oil instead, the taste is not too big)

2. Sift the high-gluten flour and low-gluten flour on greased paper for use

3. Pour oil into the basin, add soap and water, and mix well

4. Then add invert syrup

5. Mix well with a spatula

6. After mixing well, sift the powder into the basin again, that is, sift the powder twice

7. Then use a spatula to mix the flour evenly and smoothly without seeing the dry powder, cover it and keep it fresh and put it in the refrigerator to relax for 30-60 minutes.

8. Next, prepare the fillings. I prepared three types of fillings, red beans, mung beans, and sesame seeds. Weigh each 35 grams and round them. If you are a novice, round the filling as much as possible. Otherwise, the crust will break easily when you wrap it. The package is a 50-gram moon cake with 35 grams of filling and 15 grams of skin (if it is a 75-gram moon cake, the filling needs 50 grams and the skin 25 grams, the method is the same)

9. After the dough is relaxed, take it out and weigh it, 15 grams each

10. Put on food gloves with both hands, take out the dough, rub it round and flatten it, cover the other dough and stuffing with plastic wrap to prevent it from drying out. The magnification with gloves will not stick to the hands, otherwise the high temperature will easily stick to the dough

11. Put the stuffing

12. Hold the left hand up and down, and use the right hand to rotate the left and right side to gently push the dough up slowly. This step is the most critical step in the whole process. The force must be even and gentle, otherwise it will be easy to show the filling and the filling will be large and thin. It’s a bit difficult to master. The dough should be just right when it is wrapped. If it feels too soft, it needs to be refrigerated for a while before use. If it’s too hard, it’s better to rub it when you round and flatten it.

13. Slowly push to the top, until all the filling is covered

14. Gently roll the interface into an oval shape after putting it away

15. If you are a novice, you can turn it upside down after 11-step squashing. The left hand is slowly transferred, and the right hand is gently pushed down. This may be easier to grasp

16. Push to the middle and then turn to wrap normally. If the novice really can’t wrap it, reduce the weight of the filling a little and add a bit more, but the filling will be less thick and thicker, and the technique will be ignored. 15- 16 steps

17. Take out the moon cake mold, snap the film, and use a brush to brush a layer of powder on the inside. Brush the edges and corners. After brushing, gently tap on the countertop with the mouth facing down to knock off the excess powder, in order to prevent sticking (if the mold is pressed) When it is still very sticky, you need to put the wrapped mooncakes in the refrigerator for 10 minutes before pressing)

18. Put the finished moon cake into the mold

19. Prepare the baking tray, hold the base of the mooncake mold tightly with your left hand, and gently push it down with your right hand. When you feel it is full, press it gently. Loosen your left hand and press it down again. The shape of the mooncake will come out. Sit with your left hand firmly on the bottom. Don’t use too much force when pressing, otherwise the mooncakes will easily overflow from the bottom edge.

20. The pressed mooncakes are really beautiful

21. Put it in the middle of the preheated oven and heat it up and down at 200 degrees and bake for 8 minutes

22. When baking, prepare the egg liquid, two brushed yellow and 10g egg white to beat and set aside

23. After the mooncakes are baked, take them out. Use a brush to gently apply a layer of egg liquid on the top of the mooncakes. It must be thin when brushing. After the brush is dipped in the egg liquid, both sides must be scraped on the sides of the bowl without any egg drops. This is the key to the clear pattern of the mooncake. After brushing, put it in the oven and bake for 5 minutes

24. After baking, take it out and use the same technique to brush a thin layer of egg liquid on the top and all sides.

25. Put it in the oven and bake for 5 minutes, then take it out

26. Let the mooncakes cool completely and keep them tightly sealed. It will be more delicious after the mooncakes return to the oil for one to two days

Tips:
1. The temperature and hardness of the dough wrappers are different at different room temperatures. If they are too soft, they must be kept in the refrigerator for a while.
2. After the mooncakes are wrapped, the mold will stick to the mold if powder is applied. Put the wrapped mooncakes in the refrigerator for 10 minutes before pressing.
3. Be gentle when you pack, otherwise it's easy to show stuffing.
4. The filling should not be too wet or soft, otherwise it is not easy to handle when it is wrapped, and it is easy to deform or break.
5. The mooncake is sealed and stored after cooling, and it will be more delicious when it returns to the oil after a day or two.