Cantonese style mooncakes

Overview

How to cook Cantonese style mooncakes at home

Tags

• baking
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• bean paste filling
• cake flour
• corn oil
• jianshui
• orange filling
• syrup

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Stir together syrup, corn oil, and water with good weight

   

3. 3 Put the flour into the mixture in step 2, stir, then knead well and set aside. Start dividing the filling. The filling is 30g each because my mold is 50g

   

4. 4 After the fillings are divided, start dividing the mooncake skins, 20g each, because if the grams are too small, the fillings inside will be exposed easily, so the fillings are 30g each, and the mooncake skins are 20g each

   

5. 5 Shape the mooncake skin into a round shape with your hands, as shown in the picture

   

6. 6 Slowly wrap the fillings into the mooncake skin

   

7. 7 Place the wrapped mooncakes into the mold and press them into shape

   

8. 8 This is the pressed mooncake. Brush a thin layer of egg wash on the surface and sides of the mooncake, put it in the oven, and bake at 180 degrees for 12 minutes

   

9. 9 Shaping, the lighter color is from the first baking, because only a layer of egg liquid was brushed on the surface of the mooncake during the first baking, and the darker color is from the second baking, the surface and surroundings of the mooncake are brushed with egg liquid, and in the last few minutes of the baking process, the baking degree is increased. Depends on your oven.