Classic Cantonese Mooncake
1.
Prepare all moon cakes with all the ingredients.
2.
Put the golden syrup, peanut oil, and soap in the egg-beater bowl.
3.
Stir evenly with a manual whisk.
4.
Sift in 100 grams of Cantonese-style moon cake powder.
5.
Use a spatula to slowly stir and mix until the dry powder is no longer visible. Don't worry about this process. Wrap the finished dough in plastic wrap and let it relax for about 2 hours.
6.
Next, let’s make mooncake filling. Soak the salted egg yolk in the cooking oil one day in advance. After soaking, take the bean paste and divide it into 20 portions, each with 20 grams and 20 egg yolks. Small size is best.
7.
Press the red bean paste into a round cake, put the salted duck egg yolk in the center, and wrap the egg yolk with the red bean paste.
8.
Roll all the fillings into a circle in turn and set aside.
9.
The loosened dough is evenly divided into 20 pieces, rounded and set aside.
10.
Press the dough into a round cake, put the prepared bean paste and egg yolk filling in the middle, so that the filling is close to the crust.
11.
Use a tiger's mouth to slowly push the pie crust from the bottom up, and let the pie crust stick to the filling and slowly move up.
12.
Finally, the mouth is closed and rounded, and all the mooncakes are made into round balls for use.
13.
The coconut stuffing and rose stuffing are also made into round balls in the same way.
14.
The coconut stuffing and rose stuffing are also made into round balls in the same way.
15.
The coconut stuffing and rose stuffing are also made into round balls in the same way.
16.
The coconut stuffing and rose stuffing are also made into round balls in the same way.
17.
Put your favorite flower pieces in the moon cake mold, and dip a little flour into the moon cake mold to prevent sticking.
18.
Put the finished moon cake dough into the moon cake mold and press it lightly.
19.
Transfer the moon cake mold to the baking tray, press the moon cake mold firmly, and then gently lift the moon cake mold to shape the moon cake and place it on the baking tray.
20.
Make all moon cakes one by one, and dip each one with flour to prevent sticking.
21.
Midea/Midea S3-L251E electric steamer preheat 200 degrees, bake for 5 minutes, let the moon cakes shape.
22.
Take out the moon cakes, brush a layer of egg yolk liquid on the surface of the moon cakes. Change it to 170 degrees in the Midea S3-L251E electric steamer, put in the moon cakes, bake for 20 minutes, and let it cool before eating.
Tips:
Mooncakes are best left for two days to return to the oil before eating, and the taste will be better.
The moon cake mold I use is 50 grams, and the ratio of skin filling is 3:7.
The recipe can make 20 moon cakes of 50 grams.
Golden syrup can be replaced with inverted syrup.
