Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 50g Peanut oil; 140g Invert syrup; 805g Lotus seed paste; 4g Jianshui; Some Egg yolk water

by Lattice 07

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It's another year of moon cake season, how can you get less Cantonese moon cakes? The mooncakes bought outside are sweet and greasy, and all kinds of preservatives, or do it yourself, are delicious and reassuring. Cantonese-style mooncakes are easy to make, paying more attention to details, and they are easy to succeed.
With reference to Yong Ge, the recipe can make 23 50g moon cakes.
The ratio of crust to filling is 3:7

Ingredients

Cantonese-style Moon Cakes

1. Prepare materials

2. Pour the inverted syrup, soap and peanut oil into the basin, and stir evenly with a manual whisk.

3. Pour in all-purpose flour, put on gloves, and stir until it does not stick to the gloves. Do not over-mix to prevent the dough from becoming gluten.

4. Wrap with plastic wrap and relax at room temperature for 2 hours.

5. Divide the dough into 15 grams and round.
The lotus seed paste is divided into 35 grams and rounded. (If the egg yolk is packed, 35 grams of egg yolk and lotus paste together)

6. Take a dough, flatten it, put the fillings, wrap the dough carefully with a tiger's mouth, close the dough, and round it.

7. Put the mooncake embryo on the cornstarch and roll it around.

8. Put it in the moon cake mold and press out the pattern.

9. Put the finished moon cake embryo into the baking tray, spray a small amount of water on the surface, put it into the preheated 200 degree oven, bake for 5 minutes, take out and brush with a thin layer of egg yolk.

10. Bake in the oven at 200 degrees for 15 minutes.
After being released from the oven, bag it, and wait for 2-3 days for the mooncakes to return to the oil before being eaten.