Cantonese style mince mooncake

Overview

Baiguo mooncake is a more traditional mooncake. It is divided into two types: Suzhou-style Baiguo and Cantonese-style Baiguo. The ingredients are similar but the production methods are different. You can adjust it according to your own preferences if you make it yourself. I don’t like fat mooncakes, so I gave up on them. I slightly adjusted the sweetness of the fillings. It doesn’t have a very sweet texture. It’s great

Tags

• baking
• children
• old man
• mid-autumn festival
• mooncakes
• autumn recipes
• lunch
• apricot preserves
• coconut
• dried cranberries
• egg yolk liquid
• glutinous rice flour
• high powder
• invert syrup
• jianshui
• low gluten flour
• maltose
• ripe pine nuts
• sunflower oil
• sunflower seed kernels
• walnut kernels
• white sesame
• white sugar
• black sesame
• water

Ingredients

Steps

1. 1 Prepare ingredients for pie crust

   

2. 2 Add the inverted syrup to the oil and mix well, then add the soy sauce and mix well

   

3. 3 Pour into the flour and mix well, then put it in a plastic bag and let it sit for 2 hours

   

4. 4 Prepare filling ingredients (chopped apricot preserves and dried cranberries)

   

5. 5 Stir-fry glutinous rice flour over low heat

   

6. 6 Then stir-fry white sesame seeds, black sesame seeds and melon seeds until fragrant

   

7. 7 Then stir-fry the walnut kernels until fragrant

   

8. 8 Saute until fragrant, then pour out and chop into pieces

   

9. 9 Pour oil into the pot and heat it until it boils, then turn off the heat and wait for about 2 minutes, then turn on the heat and pour in water while stirring, add sugar and bring to a boil, then turn off the heat

   

10. 10 Add maltose and mix well

    

11. 11 Pour in all the fillings, mix well, wait for cooling, divide into 25g pieces each and roll into balls

    

12. 12 Divide the pie crust filling into 25g pieces and roll them into balls, flatten them and roll them into balls

    

13. 13 Wrap in the filling and slowly push it upwards to close

    

14. 14 Knead it into such a shape so that it is easier to put into the mold

    

15. 15 Sprinkle powder into the mold to prevent sticking, then put the cake base into the mooncake mold and compact it

    

16. 16 Press a little harder to release the mold and put it into the baking pan. Spray water on the surface

    

17. 17 Preheat the oven to 170 degrees and bake for 5 minutes, then take it out and brush with egg yolk, then bake for 15 minutes---18 minutes

    

18. 18 Let it cool and keep it for about 2 days. It is best to eat after the oil has recovered