Cantonese style mooncakes
Overview
I made mooncakes many times last year and gained some experience. This year I wrote the recipe in advance to share with everyone
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Ingredients
Steps
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Invert syrup, peanut oil, water, beat evenly until the color is slightly white
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Pour in the mooncake powder, stir evenly, use a non-stick spatula, and the surface is oily, indicating that the proportion is correct
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Wrap it in plastic wrap and leave it for about half an hour to an hour. Do not leave it for too long, as the ductility will be affected
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Weigh the mooncake fillings and dough into portions respectively. The ingredients I gave are for eight 75g mooncakes, with 25g of dough and 50g of filling.
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After wrapping, roll out a layer of dry dough, place it on the baking sheet, and press it with a mold. This will make it easier to release the mold
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If there is dry flour on the surface, use a watering can to lightly spray some water, otherwise the baked result will not be beautiful. Of course, you cannot spray too much, as it will affect the three-dimensionality of the pattern
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Bake at 180 degrees for ten minutes to set. The oven must be preheated in advance, otherwise the temperature will not be enough and it will be easily deformed
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After cooling for a while, brush the egg yolk liquid. Do not brush when it is too hot, as it will stick and destroy the pattern. Egg yolk, add a little egg white, a little oil, and use a small soft brush to evenly brush on the raised areas of the pattern
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Bake at 150 degrees for fifteen minutes and the mooncakes are ready. Then leave them for two days until the oil returns and you can eat them. The freshly baked skin is hard and you have to wait for the oil inside to come out before it tastes good
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After a day or two, the skin will become shiny and soft, and you can eat it
