Cantonese-style moon cakes
I made warm up ice-skin mooncakes a few days ago, and today my mooncake revolution officially begins.
Recipe Recommendations
- medium-gluten flour 200 grams
- invert syrup 155 grams
- vegetable oil 50 grams
- Jianshui 2.5 grams
- custard powder 15 grams
- red bean paste appropriate amount
- mung bean paste appropriate amount
- chestnut appropriate amount
- salt a little
- egg liquid appropriate amount
- salted egg yolk appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Cantonese-style moon cakes
1
150 grams of syrup +2.5 grams of soap water +50 grams of vegetable oil + a little salt mix well.
2
Sieve in 15 grams of cheese flour.
3
Mix the two well.
4
Sieve in 200 grams of flour.
5
Mix well with a spatula.
6
Knead into a smooth dough.
7
Put the kneaded dough into a crisper bag and place it in the refrigerator to relax for 2 hours.
8
Divide the dough into 35 grams each round, and 60 grams of filling each to set aside.
9
Wrap 53 grams of red bean paste in a 12-gram egg yolk and round for later use.
10
Wrap 55 grams of mung bean paste into a 10-gram chestnut and round for later use.
11
Take a mooncake skin in your palm and press it until it is thin in the middle and thick on the four sides, and wrap it in a stuffing to round the ball.
12
Roll a small amount of dry flour into the wrapped mooncake raw embryo.
13
Put in the abrasive tool to shape it.
14
Place the shaped mooncakes on a baking sheet covered with tinfoil, spray water on the surface and place them in the oven.
15
After baking the mooncakes for 5 minutes, take them out of the oven, let them warm, brush the surface with egg liquid, and bake for about 15 minutes.Cantonese-style moon cakes Make Tips
This mooncake didn't turn out perfectly; it cracked slightly during baking, but it will smooth out after cooling down, so the appearance isn't affected. At first, I didn't know what the problem was. I looked up a lot of information online yesterday, and some fellow bakers said that using homemade filling causes cracking (except for five-kernel filling), whereas using store-bought filling doesn't.