Colorful Cantonese-style Moon Cakes
1.
Xinliang Cantonese-style moon cake powder is divided into 4 portions, and each portion is added with different fruit and vegetable powder for later use.
2.
.Mix the syrup, peanut oil, and soap with a manual whisk.
3.
Divide the syrup mixture equally into 4 portions.
4.
Add the flour separately, and mix evenly with a spatula until the dry powder is no longer visible.
5.
Wrap the dough with plastic wrap and let it rest for 2 hours.
6.
The salted duck egg yolk is soaked in cooking oil overnight in advance.
7.
Next, let's prepare the filling first. Divide the rose filling into 27g portions, and rub round for later use.
8.
Remember that the weight of the filling plus egg yolk is 35g.
9.
Press the rose filling into a round cake, put the salted duck egg yolk in the middle, wrap it up, and set aside for later use.
10.
Divide the loose crust into 15g pieces and round them for later use.
11.
Take out a mooncake crust, squash it, and put the filling in the middle of the crust. Turn it over and gather the skin so that it is close to the filling.
12.
Press the filling with the thumb of one hand, and push the crust upward with the other hand to make it close to the filling and slowly climb up. Finally close the mouth and round it.
13.
Wrap all moon cakes.
14.
Use the moon cake mold to print the pattern. (You can start to preheat the oven before pressing the mooncakes, the upper and lower fire is 220℃)
15.
Put all the printed moon cakes into the pre-heated oven with a baking tray, heat up and down at 200 ℃, middle layer, bake for 5 minutes, let the moon cake pattern shape. When the time is up, take out the mooncakes, let them dry for 5 minutes, then put them in the oven and heat up and down at 180°C, the middle layer, bake for 15 minutes, and cover with tin foil after 5 minutes.
16.
The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!
Tips:
1. The rose filling can be replaced with other fillings you like.
2. I use Xuechu 50g moon cake mold, the ratio of skin: filling is 3:7, this ratio is easier to pack. You can adjust it to 2:8 according to your preference.
3. The baked moon cakes can be eaten after returning to the oil in one day. They can be sealed and stored at room temperature, and they can be stored for about a week.
4. Fangzi can make 12 Cantonese-style moon cakes.
5. After the mooncake skin is ready, it must be relaxed for 2 hours.
6. Please adjust the baking time and temperature according to the temper of your own oven.
7. You can add different fruit and vegetable powders to make different colored crusts.
