Cantonese-style mooncakes
By KeiraCrona
I didn't make this recipe according to the ratio of skin to stuffing of 2:8. I lost 10 grams of stuffing. My husband said he would like to eat one with a slightly thicker skin. Therefore, the ratio is not absolute, but mooncakes with thin skin and large fillings are better. In this way, the difficulty of filling will be reduced a little, and I am also happy
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- invert syrup 75 grams
- Jianshui 1 grams
- egg yolk one
- egg white a big spoonful
- edible oil 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cantonese-style mooncakes
1
Pour the syrup into a basin, add the soap water and oil, and beat evenly with an egg beater.
2
Add the sifted medium-gluten flour and milk powder, and let the dough stand at room temperature for 1- 2 hours.
3
Divide the settled dough into 15 portions, each serving about 13 grams.
4
The various fillings are divided into 15 portions, each serving is about 40 grams.
5
Sprinkle some flour on your hands, place the dough on your hands, and press flat.
6
Take a portion of filling and wrap it in, and slowly push the skin from the bottom upwards with your hands.
7
Slowly push until the mouth is closed.
8
As shown in Figure 8, wrap the entire filling into a round ball shape.
9
Sprinkle some dry powder into the mold, shake it and knock out the excess flour. Flush the wrapped dough out of the mouth and stuff it into the mold.
10
Put oil paper on the baking sheet, invert the mold on the baking sheet, hold the bottom of the mold with one hand, and press downward with the other hand. When it cannot be pressed, grab the protruding parts on both sides of the mold and lift them up, and a mooncake will be formed.
11
Wrap all the fillings in the same way, press them into different flower shapes with different flower slices, and spray a little water on the surface of the mooncake.
12
Preheat the oven at 200 degrees for 5 minutes, place it in the oven and bake it under high heat for 5 minutes, remove it, and coat the surface with egg liquid.
13
Put the mooncakes with the egg liquid back into the oven and bake them for another 15 minutes. Let cool at room temperature.
14
Take the purchased packaging boxes and pack the mooncakes in turn.
15
Put the packed mooncakes in packaging bags, wrap them in boxes, place them in 1- 2 days, wait for the mooncakes to return to oil, and then eat them.