Cantonese-style mooncakes filled with lotus paste

Overview

It is really easy to make Cantonese-style mooncakes without inverting syrup. It not only saves the time of boiling syrup, but also saves the time of waiting. It kills two birds with one stone. Moreover, the method is very simple, and the taste of the mooncakes is also very good, sweet but not greasy, and it is particularly soft after the oil is returned, making it healthier to eat.

Tags

• pastries
• mid-autumn festival
• baking soda water
• cantonese style mooncakes
• egg yolk water
• honey
• lotus paste filling
• salad oil

Ingredients

Steps

1. 1 Mold: 50g mooncake mold, this recipe is just right for making 10 mooncakes. Prepare the ingredients. The lotus paste filling was made yesterday. Take it out of the refrigerator in advance and warm it up. Weigh out the oil and honey. The baking soda and water are about 0.5g of baking soda and 1.5g of water.

   

2. 2 Put the honey, salad oil, baking soda and water in a container, stir evenly with a hand whisk, and sift in the mooncake powder after they are completely combined.

   

3. 3 Use a spatula to cut into dough, put it into a food bag, and rest at room temperature for 2 hours. If you don't have a scraper, put on gloves and knead the dough, put it into a food bag and let it rest.

   

4. 4 At this time, you can prepare the filling. The lotus paste filling taken out from the refrigerator will still be a little hard after it warms up. Divide it evenly into 10 portions, each portion is 30g. The mooncake filling will not be smooth enough. It will be better if it takes longer to warm up. A 50g mooncake mold is distributed like this: 1 mooncake filling is 30g, and 1 cake crust is 20g.

   

5. 5 Wearing disposable gloves, take a piece of dough and flatten it and slowly push it thin with your hands. Wrap in the prepared lotus paste filling. Slowly push the dough upwards to make the dough evenly wrap the filling. Close the dough and round it into a round shape without leaving any gaps. The picture was out of focus.

   

6. 6 Put the wrapped mooncakes into the mold and squeeze them into shape, and press them directly into the baking pan to avoid movement and deformation. If it is difficult to release the mold, you can press twice to loosen the mold and release it easily.

   

7. 7 Preheat the oven to 200 degrees, spray a little water on the mooncakes placed on the baking tray, bake in the oven for 5 minutes to set, then take them out, brush a thin layer of egg yolk liquid on the surface, leave the sides unbrushed, and bake in the oven at 180 degrees for 10 minutes. To make egg yolk water, prepare an egg, take the egg yolk and add a quarter of the egg white, add 15g of water, stir evenly, and use it to brush the surface of the mooncakes.

   

8. 8 Out of the oven. Let cool and put into a food bag or sealed box, seal and store at room temperature, wait for 2-3 days, the crust will gradually become soft and oily, and it can be eaten after the oil returns.