Cantonese style mooncakes

Overview

Mid-Autumn Mooncakes have become the most representative food of the Mid-Autumn Festival. Here we introduce the preservation and tasting of mooncakes.

Tags

• pastries
• home cooking
• mid-autumn festival
• autumn recipes
• drink water
• flour
• peanut oil
• syrup

Ingredients

Steps

1. 1 Make a nest of flour first.

   

2. 2 Add syrup and water, mix thoroughly, then add peanut oil and mix well.

   

3. 3 Then fold it into dough.

   

4. 4 Let the prepared dough rest for an hour.

   

5. 5 Divide the crust and filling according to 3:7 or 4:6. I usually use 25 grams of skin and 38 grams of filling. When filling the pie, the crust should be even and the crust and filling should be close to each other without leaving any gaps. It is not advisable to knead for too long to avoid degreasing.

   

6. 6 Put the wrapped cake embryo into the mold, flatten it evenly with your hands, compact it and then remove it from the mold and put it into a plate.

   

7. 7 The formed cake embryo should be baked in the oven as soon as possible to prevent the grease from overflowing. The oven temperature is 220 degrees, and the temperature is 190 degrees. Bake for 6-8 minutes. After the crust is colored, take it out of the oven and cool it. Brush it twice with egg wash, then put it in the oven until it is cooked, and then brush it with oil. Egg liquid recipe: 3 egg yolks, one whole egg, a little salad oil

   

8. 8 The skin is thin and the filling is rich, the color is golden and buttery, the shape is slightly bulging, the skin and filling are plump and close to each other, the pattern is exquisite, and the incision is smooth and flat. The beautiful and delicious mooncakes are ready.