Cantonese mooncake with coconut paste

Recipe Recommendations

• flour 100g
• invert syrup 70g
• peanut oil 30g
• Jianshui 2g
• coconut 250 grams
• butter 25 grams
• oil appropriate amount
• sugar appropriate amount

• milk fragrance
• baking
• several hours
• ordinary

Steps for Cantonese mooncake with coconut paste

1

Add invert syrup and soap water and mix well. Add peanut oil and mix well. Add the flour, cut and mix evenly, do not stir in circles to prevent the dough from becoming strong,

2

Put the mixed dough in a fresh-keeping bag and let sit for at least 1 hour.

3

At this time, I started making the stuffing of coconut paste, which was full of milk aroma

4

Use about 25 grams of butter, about 60 grams of olive oil, about 50 grams of sugar, and about 40ML of water. Put in a soup pot and cook over low heat until the butter melts

5

Stir in 250 grams of coconut ground and heavy rain while hot and mix well.

6

Beat an egg, slowly pour it into a coconut pot, stir quickly, and mix well.

7

Stir in about 50 grams of cooked glutinous rice flour. Mix well, let it dry, and serve

8

Rub into balls smaller than the mold

9

Divide the mooncake skin into small balls, wrap the filling by one, press it into a flower shape with a mold, and place it in the baking plate. I add the baking plate to the small size. I bake a plate of 8 pieces for 5 minutes, take it out and cool it slightly, and then brush it with egg liquid.(The egg liquid is an egg yolk +1/3 egg white, mix well) Continue to bake in the oven for about 10 minutes. My mooncakes are small, 50 grams each, 15 minutes in total. The roast is pretty good

10

Make shredded coconut balls with the remaining mashed coconut. Mix well the remaining egg liquid with the previous 2/3 protein, mix them into the mashed coconut, rub them into small balls, and bake in the oven for about 8-10 minutes. Look, OK Done

Recipe Categories

• baking Recipes
• Mid-Autumn