Cantonese-style moon cakes

Recipe Recommendations

• medium-gluten flour 100 grams
• milk powder 5 grams
• invert syrup 75 grams
• Jianshui 1 grams
• peanut oil 25 grams
• mung bean paste 200g
• maple sugar 200g
• wuren 200g

• sweetening
• roast
• several hours
• ordinary

Steps for Cantonese-style moon cakes

1

Pour the invert syrup into a bowl, add water and peanut oil, and stir well.

2

Sieve in flour and milk powder. Knead into dough with your hands. Leave the kneaded dough to stand for 1-2 hours.

3

Take half of the cake crust and add the purple potatoes and stir well.

4

After standing, divide the crust and filling in a ratio of 3:7 or 2:8 (for example, for a 75-gram mold, with a ratio of 2:8, the crust is 15 grams and the filling is 60 grams).

5

Take a piece of pie dough, flatten it, and fill it with filling. Then place the dough in the tiger's mouth on the left hand, and use the thenar area of your thumb to push the dough. Turn the dough while pushing, let the dough slowly wrap it around the filling, and close it.

6

Sprinkle some flour into the mooncake mold to prevent sticking (add the flour, shake it to attach the flour to the mold, and then pour out the excess flour). Put the wrapped dough into a mold and use the mold to press the dough into a mooncake shape. Spray some water, then place it in a preheated oven and bake for 5 minutes. After the pattern is shaped, take it out and brush with a layer of egg yolk water (only brush the surface, not the sides), then place it in the oven and bake for about 15 minutes until the surface is golden.

7

The crust of freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, they will be sealed and stored. After waiting for 2-3 days, the crust will gradually become soft and oily. This process is called "oil returning", so don't rush the mooncakes that have just been baked. Eat it in a hurry, wait until the oil is returned before eating it.

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