Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 165g All-purpose flour; 115g Invert syrup; 42g Peanut oil; 3g Jianshui

by s sister-su

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In the mid-autumn season, those who like to bake will make mooncakes of various flavors and shapes. In fact, family members prefer to eat Su-style, but it seems that only Cantonese-style mooncakes symbolize the Mid-Autumn Festival, so I will still make some suitable ones. Family and friends.
I use a 63g mooncake mold. My skin filling ratio is 20:43. I feel greasy if the skin is less, and feel shabby if the skin is too much. So I think this ratio is quite satisfactory, and the production process is relatively easy. Get started.
The prescription is 16 pieces.

Ingredients

Cantonese-style Moon Cakes

1. Mix the syrup and liquid water first

2. Add peanut oil and stir by hand until fully incorporated.

3. Add flour and mix, use a silicone spatula to mix and mix without dry powder, and then form a dough.

4. Wrap it in plastic wrap and relax indoors for 2 hours.

5. Let's divide the stuffing when we relax. The total weight of the filling is 43 grams. If the filling is filled with egg yolk, the total weight of the filling is 43 grams.

6. Let's divide the skin after the dough is loose. The skin is 20 grams/piece, and it is covered with plastic wrap in time after rounding.

7. Encrusting. After pressing the pie crust slightly, put on the filling, and slowly push it upward with the right hand in a circular motion.

8. Dip the wrapped moon cake in the low flour instead of rolling over the dry powder, and rub it with your hands to distribute the flour evenly.

9. Then roll it into an oval shape and put it into the mold.

10. Pressure type. Press it directly into the bakeware. Pay attention that the mold should be pressed down vertically, and it will feel almost compacted. Do not press too hard to avoid overflow at the bottom.

11. Preheat the oven at 200 degrees, spray the mooncakes with water before entering the oven (whether spraying water depends on the dryness of the surface of the mooncakes, I made 2 dishes this time, the second dish forgot to spray water, the result is the same as the first dish sprayed with water There is no obvious difference).

12. Bake at 200 degrees for 5 minutes and then take it out. Brush the surface of the egg liquid (the whole egg yolk is mixed with a little water to sieve).

13. Put it in the oven and bake at 180 degrees for about 20 minutes. The skin of the newly baked mooncake is slightly hard, so it should be sealed and stored at room temperature for about 2 days, and the mooncake will return to the oil.

14. This is how it looks when it's just baked.

15. This is how the oil will return after 3 days. The color of the mooncakes after returning to the oil will be soft and very soft, and they will also taste very soft.