Cantonese style mooncakes

Overview

The Mid-Autumn Festival is coming soon. I would like to share with you the mooncakes I made and teach you the detailed steps!

Tags

• baking
• snacks
• children
• traditional food
• mid-autumn festival
• mooncakes
• egg
• flour
• invert syrup
• jianshui
• mooncake fillings
• vegetable oil

Ingredients

Steps

1. 1 In the first step, prepare a small bowl, pour 150 grams of vegetable oil, 10 grams of soy water, 400 grams of inverted syrup and stir evenly.

   

2. 2 Then prepare a large basin and pour 600 grams of flour, then pour in the mixed ingredients and slowly stir the flour so that the ingredients can be fully mixed with the flour.

   

3. 3 Then pour the noodles onto the chopping board and mix for a while. Then leave it at room temperature for one hour.

   

4. 4 While the dough is rising, we prepare the fillings as shown in the picture. Roll each filling into a ball of 88 grams,

   

5. 5 Then use the rested dough and roll it into balls of 37 grams each

   

6. 6 , then wrap the dough flatly around the filling like a bun. At the end, shape into a round ball.

   

7. 7 Put the mooncake mold into the mold and press down to prevent the bottom of the mooncake from being broken. You can touch some oil on the chopping board. When you finally remove the mold, you can drop it in the baking pan. This can prevent the mooncake from deforming during the movement. Press the mold by feel and don't overpress it. As shown in the picture.

   

8. 8 Put the baking sheet into the oven and preheat the oven to 200 degrees for about 2-3 minutes. After preheating, put the baking sheet into the baking pan

   

9. 9 , take out the baking sheet after baking for 5 minutes (just turn off the oven at this time), brush a layer of egg wash on each mooncake, it should be thin, too much will affect the mooncake pattern. Brush with egg wash to make the mooncakes more beautiful!

   

10. 10 Then put it in the oven and continue baking for five minutes. At this time, the temperature is adjusted to 190 degrees or 180 degrees (this is my experience of doing so many things). After baking for five minutes, take it out and brush it with egg wash again, and continue to put it in and bake

    

11. 11 , it takes 10 minutes, and the temperature is still 180 degrees or 190 degrees. Finally, you can take it out and it's done. When you take the mooncake out after it has cooled down, if the bottom is stained, don't hold it hard or it will damage the bottom. You can tap the bottom of the baking pan hard. This will separate the bottom of the mooncake from the baking pan without damaging the bottom of the mooncake! Put the mooncakes at room temperature and wait for them to cool down. It will take about two days for the mooncakes to return to oil and become soft! Freshly baked mooncakes will be too hard and will not taste good after the oil has returned.

    

12. 12 Appreciate the finished product picture!

    

13. 13 Appreciate the finished product picture!

    

14. 14 Appreciate the finished product picture!

    

15. 15 Appreciate the finished product picture!

    

16. 16 I made a total of 50 fillings twice: the first layer: crystal five kernels, the second layer: classic five kernels, the third layer: red bean paste, the fourth layer: taro honey beans, the fifth layer: chestnut paste, the sixth layer: fragrant white lotus paste, the seventh layer: pineapple fresh fruit honey