Novice Making Cantonese Mooncakes for The First Time
by Sea sister
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. First make the cake crust: mix the soap, peanut oil, and syrup evenly, pour in the mooncake powder (you can use all-purpose flour instead), mix well and let stand at room temperature for more than one hour (the picture forgot to take)
2. Prepare the fillings and fry them with sesame seeds
3. Peanuts are fried and peeled, put in a fresh-keeping bag and crushed with a rolling pin
4. Add a spoonful of white wine, two spoons of honey, a small amount of cold boiling water, and a bowl of cooked cake powder to the fillings (add a little bit until the fillings can be kneaded into a ball without loosening), and leave it for half an hour after mixing.
5. Knead the finished pie crust and the filling separately into a ball, wrap 30g of the filling and 20g of the pie crust and put it into the mold to form
6. Preheat the oven at 200°C for five minutes in advance, put the finished mooncakes in the oven and bake for five minutes, take out and brush with egg liquid, and bake at 165°C for 10 minutes, and the mooncakes are ready.
7. After letting cool, put it in a packaging bag and keep it tightly sealed. It is delicious after two days of oil return at room temperature.
