Cantonese moon cake with pumpkin filling Recipe

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  1.First make the dough, add the syrup [Syrup can be made with white sugar] and 槝水 [枳水 is made from food soda ash and water].Pour into a bowl, pour in salad oil, and stir well.

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  2.Add flour

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  3.Stir well and knead into a ball

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  4. Stir into dough, wrap in plastic wrap and refrigerate for 1 hour.

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  5.Stuffing, peel the pumpkin



6.Cut the pumpkin into pieces and steam it in a steamer

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  7. Steam the pumpkin and take it out.

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  8.
  
  
  Pour into the pot Pour a small amount of cooking oil into the pot, add the steamed pumpkin, add sugar, and stir-fry over low heat until the water dries up.The drier the better.

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  9.Fried pumpkin filling

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  10.Take the prepared mooncake skin out of the refrigerator and divide it into small balls.The fillings are also the same

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  11.Now I start making moon cakes.The homemade fillings are generally soft, but they are really delicious.

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  12.Push up the rotating bag method

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  13. Use a model to press out the pattern of the wrapped mooncakes,

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  14.Put it in the oven

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  15.After 10 minutes, apply the first egg yolk liquid for coloring, and after 15 minutes, apply the second time.The mooncakes will be baked in 20 minutes

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  16.The baked mooncakes are out of the oven