Mid-Autumn Festival Cantonese-style mooncakes

Overview

Since I fell in love with baking, I have tried various methods and tried and failed. It seems that I have the potential to be a cook, haha~~~~~ I fry the stuffing, boil the syrup, and make the crust by myself. It is full of fun and at the same time, what I eat is healthy and full of love~~~~~

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• all-purpose flour
• bean paste filling
• egg
• invert syrup
• jianshui
• milk powder
• vegetable oil

Ingredients

Steps

1. 1 Mix invert syrup, vegetable oil, and citrus water and mix well

   

2. 2 Sift in the flour and milk powder and mix well to form a dough

   

3. 3 Cover the kneaded dough with plastic wrap and let it rest for 2 hours

   

4. 4 Divide the bean paste and dough into small portions and knead into a ball. I made 50g mooncakes, divided into 20g crust and 30g filling

   

5. 5 Press the ice skin thinly with your hands, add the bean paste filling, put it into the palm of your hand, and press it with your right hand while closing

   

6. 6 Use a mold to carve out the mooncake shape, preheat the oven to 200 degrees, bake for 10 minutes to set, then brush with a layer of egg yolk water (1 egg yolk, 15ml egg white mixed with egg yolk water), and bake for another 10 minutes.