【Cantonese style mooncake guide】

Overview

I don’t know why, this year, Shi Xin felt that time passed very fast, as if there were only a few days and nights, and it was almost the Mid-Autumn Festival in an instant. As early as half a month ago, the children started asking me when I would make mooncakes. As a mother, as long as the children want it, I want to give it to them. So I have done it several times this year. Cantonese-style mooncakes are Shi Xin’s favorite among all the Mid-Autumn Festival mooncakes, among which egg yolk and lotus paste rank first. The process of making Cantonese-style mooncakes does not seem very complicated, but it is also full of various small problems. Shixin is a person who pursues small perfection the most (actually, it is what everyone calls a little obsessive-compulsive disorder). Therefore, for a small mooncake, he will repeatedly toss its various proportions. For this year’s mooncakes, I changed the previous recipe again so that they won’t crack or shrink.

Tags

• baking
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• cake flour
• invert syrup
• jianshui
• peanut oil
• salted egg yolk
• lotus paste

Ingredients

Steps

1. 1 Weigh the invert syrup, soy water and peanut oil.

   

2. 2 Mix well by hand.

   

3. 3 Sift in the flour.

   

4. 4 Use a silicone spatula to stir evenly, wrap in plastic wrap and refrigerate for 2 hours.

   

5. 5 If the salted egg yolk feels fishy, you can soak it in peanut oil. (Some people also like to spray some wine on it, and then steam it in a pot, which is fine)

   

6. 6 Prepare appropriate amount of lotus paste filling. (The mooncake I made is 80g, which has 16g of crust and 64g of fillings. Prepare as needed)

   

7. 7 Take a portion of lotus paste, flatten it and add a salted egg yolk.

   

8. 8 Form into a round ball and wrap the egg yolk in the middle.

   

9. 9 All wrapped up.

   

10. 10 Take out the ice skin after refrigeration and divide it into 16 grams each. (I make 80g mooncakes, 20% of the cake crust is 16g, and so on)

    

11. 11 Take a small portion of the pie crust and flatten it.

    

12. 12 Put a piece of lotus paste and egg yolk filling.

    

13. 13 Hold it with your left hand and use the tiger's mouth of your right hand to slowly push up the pie crust.

    

14. 14 Wrap the filling evenly.

    

15. 15 Finally, close the mouth and make it round.

    

16. 16 Put an appropriate amount of hand flour (cake flour or cornstarch) into the mooncake mold, then shake it off, leaving a thin layer, and then add the wrapped mooncakes.

    

17. 17 Press the mooncakes into the baking pan.

    

18. 18 To make it all at once, I made lotus paste egg yolk and bean paste egg yolk.

    

19. 19 Spray a little water on the prepared mooncake embryos, use a spray type. Then bake in a preheated oven at 180 degrees for about 5 minutes until the skin is set.

    

20. 20 Take out, brush evenly with a layer of egg yolk water (egg yolk water = 1 egg yolk + a small spoonful of water, mix well), continue to bake in the oven at 150 degrees for about 15 minutes. (The specific temperature and time should be adjusted according to your own oven)

    

21. 21 After the baked mooncakes have cooled, they can be put into a blister box and waited for two to three days for the oil to return before you can enjoy them.