Perilla stuffed moon cake

Overview

The perilla stuffing that I love is brought to the dining table every Mid-Autumn Festival. It is a great love of my family. For this reason, my sister will plant a few perillas every year, just to make the Mid-Autumn mooncakes taste more pure. I can’t get enough of this green delicacy.

Tags

• pastries
• afternoon tea
• mid-autumn festival
• autumn recipes
• egg yolk
• invert syrup
• perilla peanut filling
• salad oil
• yi xiaobao cantonese style mooncake pre-mixed powder

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Place invert syrup and salad oil in a container and stir thoroughly until emulsified

   

3. 3 Sift in the premixed powder

   

4. 4 Cut into dough and put into food bag, knead evenly and let rest

   

5. 5 Prepare 30g of perilla and peanut filling. Divide the rested dough into 20g balls and roll into balls

   

6. 6 Wearing disposable gloves, take a piece of dough and flatten it, then wrap it in the filling. Slowly push the dough upward to make the dough evenly wrap the filling, close the dough and roll it into a round shape

   

7. 7 Put it into the mold for extrusion. If it is difficult to demould, lightly brush the mold with some oil before putting it into the mold

   

8. 8 Put it into the baking pan and spray it with a little water

   

9. 9 Preheat the oven to 180 degrees with upper and lower heat, bake in the middle rack of the oven for 10 minutes

   

10. 10 Mix the egg yolks with a little less water, take out the mooncakes, brush a thin layer of egg yolk liquid, leave the surroundings unbrushed, and bake in the oven for about 10 minutes

    

11. 11 Take it out of the oven, let it cool and keep it sealed until the oil returns and softens before eating.