Ingredients
Flour ( 150g ) | Invert syrup ( 115g ) |
Corn Oil ( 40g ) | Lishui ( 3g ) |
Bean paste filling ( appropriate amount ) | Date paste filling (appropriate amount) |
Egg yolk ( 1 ) | Egg white ( half ) |
How to make Cantonese-style mooncakes
1.All raw materials
2.Put invert syrup, corn oil, and water into the basin
3.Use a manual egg beater to stir clockwise evenly
4.Put in flour
5.Knead into dough, cover with plastic wrap and let it rest for more than an hour
6.Egg yolk plus half egg white Beat into egg liquid
7. After the dough has risen, divide it into equal portions, and the filling too.Today I have 30 grams of skin and 50 grams of filling
8.Take a piece of dough and flatten it
9.Put in the stuffing and push the foreskin upward
10.Wrapped mooncakes
11.Wrap all the mooncakes
12.Put in the mooncake mold and press Make the shape
13. Preheat the oven at 200 degrees for ten minutes and put the mooncakes on the baking tray
14.Put it in the oven at 200 degrees for five minutes to set
15.When the time is up, take it out and brush it with egg wash.Apply a thin layer of it
16.Put it in the oven and bake at 180 degrees for 20 minutes
17.Time is up
18.Let cool Then put it into a fresh-keeping bag and let it cool for a day or two
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