Mooncakes~Cantonese style mooncakes

Overview

Cantonese-style mooncakes are one of the more common mooncakes on the market. They are characterized by thin, soft and waxy skin and large fillings. But there are also disadvantages. The Cantonese-style mooncakes on the market are sweet and greasy, and have a lot of additives. The most embarrassing thing is that no matter what flavor they taste, they all taste the same😂. It is really not suitable for children, the elderly and people who need to pay attention to their diet. I didn’t really like eating mooncakes in the past, but since I started baking, I have fallen in love with the mooncakes I make. Not only can I control the sweetness, but the most important thing is that the ingredients are real and each filling has its own unique taste.

Tags

• baking
• mid-autumn festival
• alkaline water
• all-purpose flour
• egg yolk liquid
• invert syrup
• peanut oil

Ingredients

Steps

1. 1 Mix syrup, oil, and alkaline water until emulsified.

   

2. 2 Add the flour to the syrup and stir until there is no obvious dry powder. Wrap it in plastic wrap and let it rest for more than two hours.

   

3. 3 While the dough is resting, let’s prepare the filling. Knead each 60g ball into a ball. (I have prepared here: egg yolk lotus paste, date puree walnuts, coconut cranberry, black sesame, chestnut, bean paste, five kernels, custard) All the fillings are made by myself, low in sugar and oil, delicious and healthy.

   

4. 4 Divide the risen dough into 40g pieces.

   

5. 5 After everything is wrapped, preheat the oven to 200°. Place the mooncakes into the mold and bake in the oven for 10 minutes.

   

6. 6 Bake for ten minutes, take out, cool slightly, and brush with egg yolk. Turn 170° again and continue baking for 10 minutes.

   

7. 7 Depending on the coloring, if the coloring is even, take it out and let it cool.

   

8. 8 After it cools down, wrap it up and give it as a gift😊.

   

9. 9 Finished product.

   

10. 10 Finished product.