Make delicious Cantonese-style mooncakes at home
Overview
Recently, a lot of friends have asked me about the recipe for Cantonese-style mooncakes. It seems that my friends are still very interested in mooncakes. I am not stingy and I decided to share the recipe with everyone.
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Ingredients
Steps
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Have all materials ready. (The water can be mixed with edible alkali; the ratio of edible alkali to water is 1:3)
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Pour all ingredients into the bread machine one by one.
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Select the dough function to knead the dough, and knead for 20 minutes until the surface of the dough is smooth. Take the dough out and place it in a container, seal it with plastic wrap and let it rest for 4 hours.
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After resting for 4 hours, take the dough out and place it on a silicone mat. Knead the dough by hand. Just knead it a few times until the surface of the dough is smooth.
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Divide the dough into 10g portions; divide the mooncake filling into 40g portions (this is based on a 50g mooncake mold).
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Pour a little salad oil on the silicone mat. Because the dough is very sticky, apply the oil on your hands to prevent sticking when wrapping moon cakes. If your hands are not oiled, the dough will stick to your hands when making mooncakes.
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First take a piece of dough, place it on a silicone mat, and press the dough thinly with your palms.
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Place the mooncake filling in the dough, push the dough up with the thumb of the tiger's mouth, and use the flesh of your palm to push it up slowly until the filling is completely covered by the skin.
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Take out the mooncake balls and knead them in your hands. While shaping, evenly coat the mooncake balls with flour (high-gluten flour is used to prevent sticking).
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Put the mooncake ball into the mooncake mold, then place the mooncake mold on the baking sheet and press hard to print a beautiful pattern.
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In order to prevent the mooncakes from cracking easily, we take a spray bottle and spray a little water on the mooncakes. If you don’t have a water spray bottle, you can use a wool brush to brush a little water on the mooncakes.
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Preheat the oven to 180 degrees for 5 minutes, then place the mooncakes in the oven and bake for 5 minutes.
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After baking for 5 minutes, take it out and brush with a thin layer of egg wash with a wool brush; continue to bake in the oven for about 15 minutes, until the surface is golden brown (the ratio of egg liquid is: 2 whole eggs + 1 egg yolk; beat with a whisk and sieve).
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Freshly baked mooncakes~ Come and try them
