Cantonese style mooncakes
Overview
It’s almost August 15th, and I always buy mooncakes every year, but I always feel like they’re just that, I can’t even take two bites, mainly because they’re too sweet. This year I chose to cook it myself, eat it at home, give it as a gift, and feel a sense of accomplishment! First time doing itO(∩_∩)O
Tags
Ingredients
Steps
-
Have all the materials you need ready! These amounts are for 15 50g mooncakes, but I made 4 trays for 60 pieces!
-
Mix the invert syrup, soy water and peanut oil evenly. Sift in the flour and milk powder, mix well, and knead into a dough! Cover with plastic wrap and let rest at room temperature for 1 to 2 hours!
-
The proportion of dough and fillings is based on 50g mooncake. The ratio of dough to filling is 3:7. The dough is 15g each and divided into 15 pieces. Each filling is 35g, divided into 15 pieces!
-
Flatten the dough, place the filling in the middle, turn it little by little, wrap the dough around the filling, and close the mouth. Put it in the flour and turn it around to evenly coat it with flour, then place it in a 50g mold and compact it. A nice-looking mooncake is ready. I use two types of plastic molds and wooden molds.
-
This is the plastic mold used!
-
This is a wooden mold used! Very cute!
-
Spray a little water on the mooncakes and put them in the preheated oven for 5 minutes! Take it out and brush a thin layer of egg wash on it, then bake it in the oven at 200 degrees for 15 minutes. Check the color. It should be golden brown and the sides of the mooncake should be slightly puffed up. Don't leave it too long as it may crack.
-
The baked mooncakes are very beautiful and placed on the Internet to cool. Place in an airtight jar.
