Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

1. Prepare the materials and molds. The amount of mooncake skin materials: 20 grams of high-gluten flour, 130 grams of low-gluten flour, 110 grams of invert sugar, 2 grams of soap, 40 grams of vegetable oil

2. Pour the oil and soap first, and mix well

3. Then add invert sugar, their density is a lot different, stir for a while, let them blend completely

4. Sift in the mixed low-gluten flour and high-gluten flour

5. Stir evenly, it looks smooth and there are no particles. Wrap in plastic wrap and relax for about 1 hour

6. We can prepare the filling when the crust is relaxed, because the red bean paste we bought is a bit wet, first put it in a non-stick pan and stir-fry for a while and then let it cool naturally. Add black sesame and chopped peanuts (wrap the cooked peanuts in cotton cloth with a rolling pin Crush it, don’t crush it too much) Stir evenly. Each bean paste stuffing is 30 grams, and the moon cake crust is 20 grams and rounded for later use (I use a 50-gram mold. If it is a 100-gram mold, the amount can be doubled)

7. Dip the palm of your hand with oil, take a pie crust and flatten it with your palm

8. Put on the red bean paste

9. Wrap the bean paste filling in the pie crust and slowly close the mouth with a tiger's mouth

10. Use a brush to stick some flour on the 50g moon cake mold. Brush the inside of the mold to prevent sticking.

11. Wrapped moon cakes into the mold

12. Just press lightly on the baking tray and release the mold. Use even force

13. The oven is preheated at 175 degrees, and the pressed mold should be sprayed with water before putting it in the oven (if there is no watering can, you can gently brush it with a brush dipped in water) to prevent cracking

14. About 175 degrees, take it out after taking the test for 5 minutes. The surface is slightly yellow and cool a little. Brush with a thin egg liquid, be sure to be thin (the thick brush will affect the pattern and color)

15. Put it back into the oven at 175 degrees for about 10 minutes. The temperature of each oven has some deviations, so you have to observe it for yourself in the next few minutes to avoid burning

Tips:

1. If the crust is too soft, you can put it on for a while.
2. The filling can be added with your favorite five kernels, lotus seed paste, Bai Guo, etc.
4. When brushing the egg liquid, it must be light and thin, not too thick
5. The baked moon cakes have a better taste after being left at room temperature for 2 days to return to the oil.
6. The moon cakes made by yourself should be eaten as soon as possible without preservatives, and should not be left for too long