Ingredients
Invert syrup ( 140g ) | Low-gluten flour ( 200g ) |
Milk powder ( 10g ) | Peanut oil or corn oil ( 50g span> ) |
Lishui ( 4 grams ) | Lotus paste filling (appropriate amount) |
How to make Cantonese lotus seed mooncake
1.Prepare all the materials
2.Pour the peanut oil into the basin
3.Pour in invert syrup
4.Stir the two evenly
5.Pour in the pre-prepared juice and mix again
6.Sift in low-gluten flour
7. Knead it into a ball and place it in the refrigerator to rest for more than 1 hour
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8.I divided it according to the ratio of 3:7, 20 grams of skin and 43 grams of filling
9.Put the skin on your left hand, use the palm of your right hand to press the middle of the skin, and press it into a circle with a thick middle and thin sides-
11.Use the thumb of your right hand to push up the skin, assisted by your left hand, until the skin can completely protect the filling
12.Roll it in flour
13.Roll the dough into a circle with both hands, remove excess flour, and put it into the mold
14.Press with your hands and beautiful patterns will appear
15.After everything is wrapped, preheat the oven to 200 degrees and spray some water on the mooncakes
16.After baking for ten minutes, brush the surface with egg wash and bake for another 10 minutes
17.When the time is up, take it out and let it cool completely, then put it in a crisper to return the oil.You can enjoy it in about a day or two
18.There are also custard and black sesame fillings
10.Put the fillings
Tips
Mooncakes in the oven*
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