Cantonese style mooncakes
Overview
How to cook Cantonese style mooncakes at home
Tags
Ingredients
Steps
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Mix the syrup and sour water evenly
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Then add peanut oil and mix well
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Mix the powder and sift, take one third of it and mix it into the syrup
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Then sift in the remaining flour
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Use a spatula to mix well into a dough
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Wrap in plastic wrap and rest in the refrigerator for at least 1 hour
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Wash the salted duck eggs and separate the egg white and yolk
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Take an egg yolk and fillings, total weight 35g
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Roll the stuffing into a ball and flatten it
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Place salted egg yolk in the center of the filling
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Place the filling on the tiger's mouth and slowly wrap the salted egg yolk tightly with the filling
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Wrapped fillings (with egg yolk, half egg yolk, or without egg yolk respectively)
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Divide the rested dough into 20 equal parts
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Dip the cake skin into mooncake powder
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Roll into a round shape and flatten, place the prepared filling in the center
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Place the ingredients on the tiger's mouth and slowly wrap the fillings tightly with the pie crust
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Put appropriate amount of powder into the mooncake mold, then pour it out
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Dip the wrapped dough into mooncake powder and knead evenly
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Roll the mooncake into an oval shape and put it into the mold
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Move the mold into the baking pan, press the mooncake mold with your left hand, and press the handle firmly with your right hand
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Press the handle with your right hand and gently rock it left and right, then take out the mold upwards and form
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Preheat the oven to 180°, spray a little water on the mooncake base, bake in the oven for 8 minutes
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After taking it out to cool for 5 minutes, brush the surface with egg wash and bake in the oven for 5 minutes
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Repeat step 23 twice, take out the third step and let it cool after five minutes
