Cantonese style rose mooncake

Overview

How to cook Cantonese style rose mooncake at home

First, weigh the oil and syrup and mix them for 1 minute to emulsify, then add the weighed water and all-purpose flour.
Knead into balls and let rise for 1 hour.
Mix the flower filling and cooked glutinous rice flour, weigh 30 grams each, and put it in the refrigerator for 20 minutes until ready to use.
The skin is divided into 20 grams each and the filling is 30 grams each, the ratio is 2:3.
After filling the dough, place it into a mold to emboss it.
Preheat the oven to 190° for 3 minutes, bake at 190 degrees for 5 minutes to set, brush with some honey water to color, cover with tin foil and bake for 15 minutes.
Cool and return to oil for 3 days before packaging.