Cantonese style mooncake (75g)

Overview

How to cook Cantonese style mooncake (75g) at home

Tags

• baking
• mid-autumn festival
• bean paste filling
• corn oil
• egg yolk
• invert syrup
• jianshui
• moon cake powder

Ingredients

Steps

1. 1 Mix invert syrup, corn oil, and water evenly.

   

2. 2 Add mooncake powder and mix well and let it sit for an hour.

   

3. 3 Soak the salted egg yolk in white wine.

   

4. 4 Place in the oven at 150 degrees for 6 minutes.

   

5. 5 Divide the bean paste filling into 33g portions, 15 portions in total.

   

6. 6 Wrap in egg yolk.

   

7. 7 Wrap each in turn and cover with plastic wrap.

   

8. 8 Divide the mooncake skin into 25g portions, totaling 15 portions.

   

9. 9 Wrap in fillings.

   

10. 10 Wrap each in turn and cover with plastic wrap.

    

11. 11 Add cooked powder to the mold and put the mooncakes in it.

    

12. 12 Press out the pattern.

    

13. 13 Spray a little water before putting in the oven, preheat the oven to 180 degrees and bake for 5 minutes.

    

14. 14 Take out and brush with egg wash and bake at 180 degrees for 15 minutes.

    

15. 15 I took a photo just after it cooled down and the oil has not returned yet, but it looks even more beautiful and delicious after the oil has returned.

    

16. 16 Finished product.