I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good.

I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good.

Overview

Because this is the first time I have made it, there are many imperfections. Please don’t follow it for the time being. I will study it later. The raw materials are all bought online. I think many masters make them by themselves. If you have the opportunity, you can also learn from it. The original flavor failed and the shape on the surface was blurred, but the matcha flavor remained very good. It was really strange. Although the mixing ratio and temperature were the same, it seemed that more practice was needed. I’m not used to salted egg yolk, but the lotus paste tastes really good O(∩_∩)O

Tags

Ingredients

Steps

  1. To make matcha-flavored mooncake crust, mix 60 grams of inverted syrup, 20 grams of peanut oil, and 2 grams of water.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 1

  2. Sift in 77 grams of low-gluten flour and 3 grams of matcha powder. Use a spatula to mix evenly. After it is not too sticky, knead it slightly with your hands.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 2

  3. Wrap the dough in cling film and set aside to rise for an hour. (For the original cake crust, just replace the matcha powder with low-gluten flour)

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 3

  4. Take 4 raw salted duck eggs, remove the egg whites and leave the egg yolks, soak them in white wine or rice wine to remove the fishy smell. Then spray a little water on the surface and bake in the oven at 180°C for about 6 minutes. (Another way is to boil raw salted duck eggs for 9 minutes. After they are cooked, gently peel off the whites and leave the yolks.)

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 4

  5. For the mooncakes I make, the ratio of fillings to crust is 6:4. For example, for a 50g mooncake, I use 30g of fillings and 20g of crust. To make salted egg yolk bean paste mooncakes, 30 grams of filling contains about 15 grams of egg yolk, and it is enough to wrap it evenly with 15 grams of red bean paste.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 5

  6. Then just wrap the prepared fillings in pie crust. The lotus paste filling is bought ready-made, just wrap 30 grams of filling with 20 grams of pie crust.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 6

  7. Place the wrapped mooncake dough directly on the baking sheet, brush a layer of peanut oil inside the mold for easy release, use the mold to press out the shape of the mooncake, and then spray a layer of water mist on it.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 7

  8. Preheat the oven to 200°C in advance. Bake for 5 minutes before taking it out. Prepare an egg yolk and add 10 grams of water. Stir evenly and apply a thin layer of egg yolk liquid on the mooncake. Continue to put it in the oven at 160℃, bake for about 5 minutes, then take out the mooncake and continue to apply a layer of egg liquid, and bake at 160℃ for 5-10 minutes, depending on the surface of the mooncake. Take it out.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 8

  9. Cantonese style mooncakes completed O(∩_∩)O

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 9

  10. It doesn’t look good the first time_(|3　∠)_Sorry

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 10

  11. The lotus paste tastes really good O(∩_∩)O

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 11

  12. The fillings can also be made with coconut milk, coconut, salt and pepper, five kernels, etc.

    I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good. step 12