Classic Moon Cakes

Classic Moon Cakes

by The value of chicken legs

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

Today I will teach you to make three classic moon cakes. Respectively: 1️⃣Cantonese-style lotus paste egg yolk mooncakes, 2️⃣bean paste egg yolk mooncakes, 3️⃣classic five-core filling mooncakes

Classic Moon Cakes

1. First, we need to make the crust. I made 20 moon cakes of 50 grams and 26 moon cakes of 75 grams. Mix the ingredients used for the crust (the ingredients used for the crust are marked in the step diagram)

Classic Moon Cakes recipe

2. Stir evenly, wrap with plastic wrap and relax for 2 hours

Classic Moon Cakes recipe

3. First make the five-core filling and prepare all the ingredients.

Classic Moon Cakes recipe

4. Stir-fry glutinous rice flour over low heat and set aside

Classic Moon Cakes recipe

5. Put the prepared nuts in an airtight bag and roll them into pieces

Classic Moon Cakes recipe

6. Then pour the ingredients used for the five-ren filling in the step picture into the plate

Classic Moon Cakes recipe

7. Mix everything well

Classic Moon Cakes recipe

8. Divide into 30 grams into a small dumpling

Classic Moon Cakes recipe

9. Let's make lotus seed paste egg yolks, put the salted egg yolks in a baking tray, and spray white wine

Classic Moon Cakes recipe

10. Put it in the oven and bake at 180 degrees for 5 minutes and take it out

Classic Moon Cakes recipe

11. Lotus seed paste (red bean paste) spare

Classic Moon Cakes recipe

12. Take out 35 grams of lotus paste (red bean paste) and round it into a round shape

Classic Moon Cakes recipe

13. Wrap the salted egg yolk and wrap it

Classic Moon Cakes recipe

14. The same goes for red bean paste

Classic Moon Cakes recipe

15. Pack all and spare

Classic Moon Cakes recipe

16. Take out the loose crust,

Classic Moon Cakes recipe

17. Divide into 20g dumplings

Classic Moon Cakes recipe

18. Press the pie crust into a circle and wrap it in the bean paste (lotus paste) egg yolk

Classic Moon Cakes recipe

19. After wrapping, put it in cornstarch and roll it around.

Classic Moon Cakes recipe

20. Put it into a 75g mold and press out the shape

Classic Moon Cakes recipe

21. Wrap the five-core filling into the cake crust and press out the shape with a 50g moon cake mold

Classic Moon Cakes recipe

22. All moon cakes are done and put in a baking tray,

Classic Moon Cakes recipe

23. Preheat the oven in advance, put the baking tray in the middle, and bake at 170 degrees for 5 minutes

Classic Moon Cakes recipe

24. Take out and brush a layer of egg yolk liquid (egg yolk + milk), put it in the oven again at 170 degrees and bake for 15 minutes

Classic Moon Cakes recipe

25. Take it out and the mooncake is ready. The mooncakes just made are soft, and they will be cold after letting cool. Put the mooncakes in a sealed bag. 3 days oil return is more delicious

Classic Moon Cakes recipe

Tips:

The fillings prepared by yourself are richer, and the nuts added in the five-ren filling can be added according to your personal preference. (Liquor must be put, sterilized)

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