Cantonese style coconut mooncake
Overview
How to cook Cantonese style coconut mooncake at home
Tags
Ingredients
Steps
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First make the filling, put the glutinous rice flour into a pot over low heat, stir-fry until the glutinous rice flour emits fragrance and turns slightly yellow in color, let cool and set aside
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Soften the butter in advance, add powdered sugar, and mix well in a food processor
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Add eggs (100 grams after shelling) to the stirred butter and continue to stir evenly
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Then add the fried glutinous rice flour, milk powder and coconut and stir
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Keep the mixed coconut filling in the refrigerator until the filling becomes hard and ready to use
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Then prepare the ingredients for making dough, Cantonese mooncake pre-mixed powder, ghee, and syrup (note that the pre-mixed powder does not need to be added with ghee)
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First stir the ghee and invert syrup evenly
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Then add the mooncake pre-mixed powder
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Use a spatula to mix the dough evenly, preferably until the dough is very shiny
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Then cover the dough with plastic wrap and rest for 1 hour
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Weigh the coconut filling and dough separately. Weigh the relaxed dough, 20 grams each, and the coconut filling 43 grams. It is best to cover the dough and wrapped filling with plastic wrap
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Take a portion of the dough and knead it repeatedly with your hands, then wrap it with the filling. Try to make the dough as close as possible to the filling so that the dough is uniform in thickness, and then pinch the closing edge tightly
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You can adjust the wrapped mooncake dough with your hands to make the dough more even, so that the pressed mooncake filling will not be easily exposed
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Roll some flour on the mooncake dough (not too much), put it into the mold and press it
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After the completion of the mooncake, place it on the baking tray
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Preheat the oven to 200 degrees with upper and lower heat. Hold the water spray bottle high and spray twice on the green mooncake. (Do not spray too much as the pattern will change.) Place it in the middle rack of the oven and bake for 5 minutes
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After taking it out and letting it cool, brush it with egg wash! First squeeze the brush on the edge of the bowl a few times, then use a small amount of egg liquid to brush a layer on the pattern
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Then adjust the oven temperature to 180 degrees, heat the middle layer up and down, and bake for about 15 minutes. A plate of beautiful mooncakes is ready!
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Picture of the finished product. Due to time constraints, the mooncakes are still baked and the oil has not yet returned! Forgive me
