Cantonese style mooncakes

Overview

Moon cakes, or Mid-Autumn cakes, are a Mid-Autumn Festival food throughout East Asia. The custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, mooncakes were called palace cakes. They were popular in the palace and also spread among the people. They were commonly known as small cakes and moon cakes. Later it evolved into a circle, which symbolizes reunion and happiness. Mooncakes were originally shaped like a full moon, with a round appearance, symbolizing reunion. Later, they also came in square or other shapes. Eating mooncakes on the Mid-Autumn Festival is a traditional Chinese custom, just like eating rice dumplings on the Dragon Boat Festival and glutinous rice balls on the Lantern Festival.

Tags

• pastries
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• egg yolk liquid
• flour
• inkstone
• invert syrup
• mooncake fillings
• peanut oil
• starch

Ingredients

Steps

1. 1 Mix invert syrup and inkstone water together

   

2. 2 Add peanut oil and mix well

   

3. 3 Add flour

   

4. 4 Knead the dough and put it in a plastic bag to rest for 1 hour

   

5. 5 Divide into 15g small dough

   

6. 6 Divide the mooncake filling into 35g pieces

   

7. 7 Flatten the small dough

   

8. 8 Wrapped in trap material

   

9. 9 Push up little by little with your mouth to completely wrap the filling into the crust

   

10. 10 Sprinkle a small amount of starch on the mold to prevent sticking, and put the stuffed dough into the mold

    

11. 11 Line a baking sheet with parchment paper and invert the mold filled with dough onto the parchment paper

    

12. 12 Gently press the mold to push out the mooncake and spray a small amount of water on the crust

    

13. 13 Preheat the oven to 200 degrees. After baking for 5 minutes, brush with a little egg yolk liquid and continue baking for about 20 minutes until the mooncake skin becomes golden.