How to make Cantonese-style mooncakes

Overview

Cantonese-style mooncakes are famous all over the world. The most basic thing is that they are extremely exquisite in the selection of materials and production techniques. They are characterized by thin and soft skin, beautiful shape, and easy to carry. They are a good gift for people during the Mid-Autumn Festival. They are also an indispensable product for people to eat mooncakes and admire the moon on the night of the Mid-Autumn Festival. This time I used four different flavors of fillings, you can also prepare the fillings according to your favorite taste. The production method is very simple, come and start making it with me~

Tags

• baking
• all-purpose flour
• bean paste filling
• corn starch
• cranberry filling
• custard filling
• egg yolk water
• invert syrup
• jianshui
• matcha filling
• mix lard and peanut oil
• salted egg

Ingredients

Steps

1. 1 Prepare ingredients for pie crust

   

2. 2 Then mix all the ingredients for the pie crust. Use a spatula to mix evenly into a ball. Put the pie crust into a plastic bag and refrigerate it for more than 4 hours. This way, the crust will not be greasy and difficult to wrap

   

3. 3 Prepare the ingredients for making fillings

   

4. 4 Choose an egg yolk that is soft and hard (you can only use egg yolks that are hard and elastic to the touch)

   

5. 5 Then soak the salted egg yolk in strong wine

   

6. 6 Put the salted egg yolk into the middle rack of the oven, bake at 180 degrees for 8 minutes, then cool and set aside

   

7. 7 Weigh the filling and crust ingredients. The mold I used is 50g, and the ratio of crust to filling is 15g and 35g (you can choose the filling materials according to your favorite taste)

   

8. 8 Wrap the salted egg yolk in the stuffing, roll it into a ball and set aside. The total weight is 35g

   

9. 9 Flatten the dough in your hands, put the fillings on it, carefully push the dough upwards with the tiger's mouth, arrange and seal the dough without any gaps, and roll it into a round shape

   

10. 10 Roll the mooncakes into round shapes and roll them in cornstarch

    

11. 11 Then put it into the mold and press it. Use your hands to compact the mooncakes in the mold so that the pattern will be more obvious

    

12. 12 Then put the pressed mooncakes into the baking pan

    

13. 13 Put into the preheated oven, heat the middle layer to 175 degrees, lower the heat to 165 degrees, bake for 5 minutes, spray a small amount of water on the surface of the mooncakes (mine is a PE5389 electronic oven, please pay attention to the appropriate temperature adjustment when using other brands of ovens)

    

14. 14 After five minutes, when the pattern is set, take it out and brush it with a thin layer of egg yolk water, then put it in the oven and bake for another 5 minutes. If the color is even, it’s done

    

15. 15 Delicious mooncakes are freshly baked. The skin of the freshly baked mooncakes will be very hard. Please wait until the oil has returned before eating