How to Make Cantonese-style Moon Cakes
1.
Ingredients to prepare the crust
2.
Then mix all the ingredients of the crust. Use a spatula to mix well. Put the crust into a fresh-keeping bag and refrigerate in the refrigerator for more than 4 hours, so that the crust will not be too oily.
3.
Prepare the ingredients for the filling
4.
Choose an egg yolk that is soft and hard (you can only use egg yolks that are hard to the touch and elastic)
5.
Then soak the salted egg yolk in the high wine
6.
Put the salted egg yolk in the middle of the oven, heat up and down at 180 degrees, bake for 8 minutes, and let it cool for use.
7.
Weigh the stuffing and crust ingredients. The mold I use is 50g, and the ratio of the crust to the filling is 15g and 35g (you can choose the filling material according to your favorite taste)
8.
Wrap the salted egg yolk with stuffing, round it for later use, the total weight is 35 grams
9.
Squeeze the dough flat in your hands, put the fillings, push the dough up carefully with a tiger's mouth, arrange it and close it without any gaps, and round it.
10.
Roll the mooncake into a round shape and roll it in cornstarch
11.
Then put it into the mold and press, and the moon cake in the mold should be compacted by hand, so that the pattern will be more obvious
12.
Then put the pressed mooncakes into the baking tray
13.
Put it into the preheated oven, heat the middle layer to 175 degrees, lower the heat to 165 degrees, and bake for 5 minutes. Spray a small amount of water on the surface of the mooncakes (I am a PE5389 electronic oven. Please pay attention to proper temperature adjustment when you use other brands of ovens. )
14.
Five minutes later, the pattern is set, take it out and brush a thin layer of egg yolk water, then put it in the oven and continue to bake for 5 minutes. The color is even and it is ready to be baked.
15.
The delicious moon cakes are freshly baked. The crust of the freshly baked moon cakes will be very hard. Wait until the oil returns.
Tips:
1. The filling can be made by yourself or you can buy ready-made ones. Don't put too little sugar when you make it yourself, which will affect the shelf life
2. It's best to keep sealed and eat as soon as possible
3. It is recommended to use a fine brush to brush the egg liquid, only brush the prominent pattern on the top, the brush will not be clear if the pattern is too much
4. This formula can make 22 moon cakes, if you are not skilled, you can choose the ratio of 30g filling and 20g crust
5. The ratio of egg yolk to water is one egg yolk plus 1/4 protein plus 15g water
6. I use a PE5389 oven, please adjust the baking temperature appropriately when you use other brands of ovens
