Nostalgic Cantonese-style mooncakes

Overview

How to cook Nostalgic Cantonese-style mooncakes at home

Tags

• pastries
• mid-autumn festival
• alkaline water
• cake flour
• custard powder
• fillings
• salted egg yolk
• syrup

Ingredients

Steps

1. 1 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

2. 2 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

3. 3 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

4. 4 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

5. 5 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

6. 6 Use a mold to emboss the pattern. Put a baking sheet and spray a little water on the cake surface, preheat the oven to 180 degrees, bake for 5 minutes, remove and brush with egg wash, return to the oven and bake for another 20 minutes.

   

7. 7 Freshly baked mooncakes can only be eaten after 3 days of oil recovery.