Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

by Taro baking

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

5

Cantonese-style mooncakes have thin crust and thick filling, sweet but not greasy. The mooncake premix powder I used this time is not self-prepared and does not require liquid water. The preparation is also very simple, but the taste is not discounted at all.

Ingredients

Cantonese-style Moon Cakes

1. Material preparation.

Cantonese-style Moon Cakes recipe

2. Put the invert syrup and salad oil together, stir well until it is emulsified, at this time the syrup is slightly whitish.

Cantonese-style Moon Cakes recipe

3. Sift half of the Cantonese-style mooncake premix powder into the mixed syrup, and mix it with a spatula to form a dough. Let stand for 30 minutes.

Cantonese-style Moon Cakes recipe

4. Now the filling can be made. Take a total of 37 grams of egg yolk and stuffing as the amount of stuffing, and divide it well.

Cantonese-style Moon Cakes recipe

5. Wrap the egg yolk in the bean paste and round it.

Cantonese-style Moon Cakes recipe

6. After 30 minutes, sift the remaining moon cake premix powder into the dough and let it sit for 20 minutes.

Cantonese-style Moon Cakes recipe

7. Set the dough.

Cantonese-style Moon Cakes recipe

8. Wrap the fillings one after another, cover them with plastic wrap, and set aside.

Cantonese-style Moon Cakes recipe

9. Divide the moon cake dough into 13 grams each, round it, and cover with plastic wrap for later use.

Cantonese-style Moon Cakes recipe

10. Take a piece of moon cake dough, flatten it, and roll it round.

Cantonese-style Moon Cakes recipe

11. Put a piece of filling.

Cantonese-style Moon Cakes recipe

12. Closed spheronization.

Cantonese-style Moon Cakes recipe

13. Put the filled moon cakes into the moon cake mold.

Cantonese-style Moon Cakes recipe

14. Install the pattern pressing tablet, put it backhand on the table, press out the pattern, and take out the moon cake.

Cantonese-style Moon Cakes recipe

15. Moon cakes made.

Cantonese-style Moon Cakes recipe

16. Put it into the preheated oven, copy it at 190 degrees, take it out, cool to room temperature and brush with a layer of egg yolk liquid water, and continue to put it in the oven.

Cantonese-style Moon Cakes recipe

17. Continue to bake for about 15 minutes.

Cantonese-style Moon Cakes recipe

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