Cantonese style coconut mooncake

Overview

In the past, when I saw the overwhelming mooncake promotions, I always wondered what other flavors I had never tried. Nowadays, when I look at the mooncake advertisements flying all over the sky, I always think that there are mooncakes that have never been made before. It seems that coconut mooncakes are one of the characteristics of Cantonese mooncakes, but after thinking about them again and again, I have never seen mooncakes with this flavor in the market here. So, I couldn't help but feel itchy in my heart and itchy in my hands. . . The butter in the coconut filling still made people worried. They kept guarding the stove and adjusted the firepower according to the situation. Finally, nothing happened.

Tags

• baking
• cantonese style mooncake crust
• coconut filling
• egg liquid

Ingredients

Steps

1. 1 Coconut filling

   

2. 2 A piece of Cantonese-style pancake crust

   

3. 3 Divide the filling into 25g/piece

   

4. 4 Pie crust 8g/piece

   

5. 5 Take a piece of pie crust and flatten it

   

6. 6 Wrap in fillings

   

7. 7 Close and round

   

8. 8 Place into floured mooncake mold

   

9. 9 Press molding

   

10. 10 Demold

    

11. 11 Place on a baking sheet and spray a little water on the surface

    

12. 12 Place in the oven, middle layer, with upper and lower heat, bake at 200 degrees until the surface is set

    

13. 13 Take it out, brush with egg wash, turn up the heat to 220 degrees, and bake for about 5 minutes

    

14. 14 After the surface is colored, take it out of the oven