Golden Peach and Date Paste Mooncake

Overview

Cantonese-style mooncakes are a must-have for people to give as gifts during the Mid-Autumn Festival, and there are more and more styles. Black gold mooncakes are very popular this year, but not everyone loves brown sugar. I wanted to see what the effect would be if I brushed regular Cantonese-style mooncakes with gold powder? The result was unexpected and beautiful. It gave me a full sense of accomplishment!

Tags

• pastries
• mid-autumn festival
• date paste filling
• egg yolk
• high gluten flour
• invert syrup
• jianshui
• low gluten flour
• peanut oil
• whipping cream
• salt

Ingredients

Steps

1. 1 First, convert the sugar syrup into the sour water and mix it briefly.

   

2. 2 Then add peanut oil and mix evenly with a hand whisk until emulsified.

   

3. 3 Pour the sifted flour onto the dough mat, leaving a little flour aside to adjust the hardness.

   

4. 4 Then pile the flour into a hillside, hollow out the middle, and pour the liquid prepared in the second part.

   

5. 5 Sprinkle the flour in little by little with a scraper, and slowly mix it until it slowly merges into a piece of dough, then wrap it in plastic wrap and refrigerate for 2 hours.

   

6. 6 Divide the combed dough into small pieces, 25g each, and divide the jujube paste filling into 50g each. (The ratio of mooncake skin to fillings can be 2:8 or 3:7, it mainly depends on personal preference)

   

7. 7 Take a piece of dough, roll it into a ball, and flatten it with a spatula.

   

8. 8 Wear PVC gloves, pick it up and place it in the tiger's mouth of one hand, then place the prepared filling in the center of the dough, wrap the filling with skin, and push it up little by little. Be sure to use light hands to avoid exposing the dough, and try to make the dough even.

   

9. 9 After wrapping, roll it into a ball, roll it with a thin layer of cornstarch to facilitate demoulding, then buckle the mooncake mold on the ball, press out the mooncake pattern with two quick and powerful strokes, lift the mold immediately, and it's done.

   

10. 10 Gently spray a little water on the surface of the mooncake, then bake in a preheated oven at 210 degrees and 190 degrees for 8 minutes to set.

    

11. 11 After the first baking, the mooncake pattern is finalized. After it is placed at room temperature and is not hot to the touch, use a wool brush dipped in a little egg yolk liquid and quickly brush a thin layer on the surface.

    

12. 12 Then put it into the preheated oven at 180 degrees and bake for 12-15 minutes. This time needs to be adjusted according to your own oven.

    

13. 13 After the second baking is completed, take it out immediately and let it cool on the Internet.

    

14. 14 Mix edible gold powder with a little rum and use a small brush to apply a layer on the pattern on the surface of the mooncake.