Ingredients
Low-gluten flour ( 290g ) | Lishui ( 6 grams ) |
Inversion syrup ( 230g ) | Egg yolk ( 1 ) |
Various fillings ( 580g ) | Oil ( 60 grams ) |
How to make Cantonese-style mooncakes
1.Various materials are weighed and ready for use
2.Put the inverted syrup into the water and stir evenly
3. Add oil and stir evenly.After stirring, it will look like this (this process makes me feel like an old man making candy~)
4.Add cake flour and stir
5. Knead into dough and keep it fresh with Wrap in film and refrigerate for an hour
6. Knead the stuffing and dough into 25g pieces For dumplings, if you use 100 grams, use 45 grams of dough and 55 grams of filling
7.Pinch open the dough , put the fillings
8.Tighten the seal with the tiger's mouth
10.Put the dry powder into the mooncake film and knock it out.Put the wrapped dumplings into it and press it into shape
11.Preheat the oven to 180 degrees for 5 minutes (I forgot to buy oil-absorbing paper, so I’ll make do~)
12.Put in the mooncakes and bake for 5 minutes, take them out and brush with some water and bake for 10 minutes, take them out and brush them with egg wash
13.After coloring, take it out to cool
14.This one is filled with apple filling
15.A total of three fillings, even The girls all shouted that it smelled so good!
16.This is 100 grams
17.It’s also great
18.Here’s a tip for you: don’t mold the wrapped dumplings first, put them in the oven at 180℃ for 5 minutes, take them out and let them cool, then mold them and brush them with egg wash.The premise is that the dough does not become soft and paralyzed as soon as it is baked.
9.Pour some dry powder
Tips
Be careful after brushing with egg wash to avoid getting blackened.Also, don’t brush too much egg wash.I just brushed a little too much and all the flowers were gone.If the filling is taken out from the freezer, fry it in the pan first.
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