Cantonese-style mooncakes with various fillings

Overview

It's the Mid-Autumn Festival again, and mooncakes are indispensable. Those sold outside are always not so trustworthy, so I might as well make them myself. Making mooncakes is actually not that difficult, it’s just a little troublesome to make it yourself, but it’s very satisfying to make a beautiful finished product. It just so happens that Gourmet World has a Baking Road event, so I will participate in it. For those friends who are new to baking, I hope I can help you. Tip: The mooncakes I make are 50 grams each, so the amount of filling ingredients in the recipe should be doubled proportionally. Please pay attention to the tips below!

Tags

• mid-autumn festival
• mooncakes
• egg liquid
• filling
• invert syrup
• jianshui
• low gluten flour
• milk powder
• red bean paste
• rum
• salad oil
• salt and pepper nuts
• salted egg yolk
• white lotus seed

Ingredients

Steps

1. 1 Pour the inverted syrup into an oil-free and water-free basin, add the soybean water, and stir evenly.

   

2. 2 Then add salad oil, preferably corn oil or sunflower oil, and stir evenly.

   

3. 3 Sift in low-gluten flour and milk powder, and mix with a spatula until moist.

   

4. 4 Mix until moist dough forms.

   

5. 5 Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rest for at least half an hour.

   

6. 6 Process the egg yolk: Divide the salted egg yolk into two halves, or not separate them, or use them whole, depending on your personal preference. Place on a baking sheet and bake in the oven for a few minutes until slightly oily.

   

7. 7 Bake the egg yolks and spray some rum on the surface. Set aside.

   

8. 8 Divide the filling: Divide the filling of salt, pepper and five kernels into 30 grams each and roll into a round ball. The finished mooncakes I made are 50 grams each. I like the crust to be a little later, so I prepare the crusts at 20 grams each and the fillings for the mooncakes at 30 grams each. You can divide the crust and filling according to your personal preference. The white lotus paste and egg yolk are also weighed at 30 grams each.

   

9. 9 Press the white lotus paste flatly to wrap the egg yolk. Knead it into a round ball. Each ball is 30 grams.

   

10. 10 The kneaded pepper, salt and five kernels are the same as the bean paste stuffing.

    

11. 11 The first row and the second row are rounded salt and pepper nuts. The third row is the kneaded white lotus paste and egg yolk. The fourth, fifth and sixth rows are divided into rounded crusts. Each pie crust is 20 grams. If you like the crust thin, you can divide it into 10 grams each.

    

12. 12 Wrap the filling into the mooncake embryo.

    

13. 13 The wrapped mooncake embryo is waiting to be pressed and formed.

    

14. 14 Use a mooncake mold to press. Sprinkle hand powder inside the mold and the flower pieces. Tap it when using to remove excess floating powder. Only a thin layer of hand powder is needed on the mold. Use a little force when pressing, and the mooncake will come out with a slight push. You still need to pay attention when pushing. Don't ruin the appearance of the mooncake. Do this for each one, patting on some hand powder before pressing each one.

    

15. 15 Pressed mooncake embryo.

    

16. 16 It’s still a pressed mooncake embryo.

    

17. 17 Use the mold to press the round mooncake embryo.

    

18. 18 Place the pressed mooncake embryos into the baking pan. The baking pan should be lined with tin foil or oil paper. Mine is a non-stick pan, so I don’t need to line it with anything.

    

19. 19 Spray a layer of cold water on the arranged mooncake embryos before baking. It must be sprayed evenly.

    

20. 20 Bake in the oven: Preheat the oven to 200 degrees, bake for 5 minutes, take out and brush with a layer of egg wash, the egg wash should be brushed thinly and evenly. Bake in the oven for another 10 minutes, take it out and brush it with egg wash a second time. It is best to use a brush to brush it little by little, only brushing the texture. If you feel that the effect of egg liquid on the surface is still not obvious, you can brush it again. After brushing, bake in the oven for about 10 minutes, until the surface is golden brown. Basically bake it for 20 to 25 minutes in total.

    

21. 21 You can package the finished product yourself and send it to relatives and friends.

    

22. 22 Finished product

    

23. 23 Finished white lotus paste and egg yolk mooncakes

    

24. 24 Finished Salt and Pepper Five Nut Mooncakes

    

25. 25 Finished bean paste mooncakes

    

26. 26 Finished bean paste and egg yolk mooncakes