Mooncake~cantonese Mooncake

Name: Mooncake~cantonese Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 960g Invert syrup; 300g Peanut oil; 25g Alkaline water; 1350g All-purpose flour; 1 Liquid egg yolk

by Daewoo's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Cantonese-style moon cakes are one of the more common moon cakes on the market. They are characterized by their thin, soft and waxy skin and large fillings. But there are disadvantages. The Cantonese-style moon cakes on the market are sweet and greasy, and there are many additives. The most embarrassing thing is that no matter what the taste is, it tastes the same. It is really not suitable for children, the elderly and people who need to pay attention to their diet.
I didn’t like to eat moon cakes before, but since playing baking, I have fallen in love with moon cakes made by myself. Not only can the sweetness be controlled by myself, but the most important thing is the real ingredients. Each filling has its own unique taste. . "

Ingredients

Mooncake~cantonese Mooncake

1. Mix syrup, oil, and alkaline water until emulsified.

2. Add the flour to the syrup and stir until there is no obvious dry powder, and wrap the noodles in plastic wrap for more than two hours.

3. When we wake up, we come to prepare the filling, 60g each knead into a ball. (I prepared here: egg yolk lotus paste, jujube puree walnut, coconut cranberry, black sesame, chestnut, bean paste, five kernels, custard) All the fillings are homemade, low in sugar and oil, delicious and healthy.