Cantonese style mooncake 63g
Overview
Do you still remember the five-nut mooncakes you had when you were a kid? I remember that when I was a child, in addition to five-nut mooncakes, there was egg yolk and lotus paste. I loved lotus paste at that time. Now I can eat it whenever I want. As long as I make it myself, no matter what the filling is... 🤞🏻🤞🏻🤞🏻 This recipe uses a 63g mold
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Ingredients
Steps
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Pour invert syrup and soda water into a clean basin and mix well
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Pour in peanut oil and stir until emulsified
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Pour in flour
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Mix well with a spatula to combine the flour and syrup
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Put it into a disposable bag and let it rest at room temperature for 3 hours
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Spray the egg yolks with high-quality white wine and place in the oven at 180 degrees for 5 minutes (skip this step if you don’t want to make egg yolk filling)
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Take out and cool
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Make the filling: The total weight of egg yolk and bean paste is 43 grams. If you don’t use egg yolk, then pure bean paste is 43 grams
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Roll the bean paste into a round ball and flatten it. Place the egg yolk in the middle
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Slowly seal it with the tiger's mouth
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Roll into balls and set aside
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Next, add 20 grams of dough and stuffing for a total of 63 grams
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Various fillings are completed in order
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Take the dough, roll it into a ball, flatten it, add the filling and then slowly shrink it
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Slowly close up
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Complete
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Roll the mooncakes in corn starch
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Rub some cornstarch on the mold to release it
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After all is unmoulded, spray cold water and place in a preheated oven at 10 degrees Celsius for 10 minutes
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After the mooncakes are set, lightly brush a layer of egg yolk liquid. Continue baking without brushing more, 180 degrees for 15 minutes
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Take it out of the oven, cool it and keep it sealed for 3 days. It can be eaten after the oil has returned
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Three days later, the oil-recovered mooncakes
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internal
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Date paste filling
