Cantonese style mooncakes

Overview

During mooncake season, children who don’t have an oven can try my simple version of mooncakes. I made all the fillings in advance.

Tags

• baking
• mid-autumn festival
• corn oil
• egg yolk
• flour
• invert syrup
• jianshui
• li rong
• mung bean paste
• salted egg yolk
• lotus paste

Ingredients

Steps

1. 1 Peel the salted egg yolk and microwave for 5 minutes

   

2. 2 Reserve after oil is discharged

   

3. 3 Beat the inverted syrup, corn oil and water, then add the flour and knead into a dough. Wake up for 30 minutes

   

4. 4 Prepare the filling. Knead 50 grams of chestnut paste and mung bean paste into a ball

   

5. 5 grams of lotus seed paste mixed with salted egg yolk. Almost 50 grams each

   

6. 6 Do it all

   

7. 7 Divide the dough into 20g portions.

   

8. 8 Wrap in fillings. With the mouth facing down

   

9. 9 Use the mooncake film cutter to press out the pattern

   

10. 10 Brush with egg yolk liquid after 5 minutes in microwave oven grill mode

    

11. 11 Bake for another 15 minutes. Cool completely and then refrigerate. It can be eaten after the oil has returned.