Cantonese style mooncakes

Overview

How to cook Cantonese style mooncakes at home

Tags

• snacks
• home cooking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• invert syrup
• jianshui
• oil
• salted egg yolk
• stuffing

Ingredients

Steps

1. 1 All materials

   

2. 2 Pour in the syrup, water and oil and mix well

   

3. 3 Add flour and mix well

   

4. 4 Knead into a ball and refrigerate for more than 2 hours

   

5. 5 The crust is 15 grams and the filling is about 30

   

6. 6 Press the pie crust into thin slices, add the filling, and patiently wrap it up little by little.

   

7. 7 Spread some dry powder on the surface of the wrapped mooncake, put it into the mold and press it lightly.

   

8. 8 Put the printed mooncakes into the oven (preheated to 180 degrees)

   

9. 9 Beautiful chrysanthemum

   

10. 10 After baking for 5 minutes, take it out, let it cool slightly and then brush it with a thin layer of egg wash.

    

11. 11 Bake for about ten minutes until the skin is colored and it’s ready to be baked

    

12. 12 After drying, it can be packaged and given away.

    

13. 13 Cut it open and look at

    

14. 14 This is half an egg yolk

    

15. 15 It grew taller immediately after packaging.