Ingredients
All-purpose flour ( 150g ) | Inversion syrup ( 100g ) |
Peanut oil ( 40g ) | Laoshui ( 1.5g ) |
Zaojong ( 465g ) | Egg yolk ( 1 piece ) |
Clean water ( appropriate amount ) | Flour ( Adequate amount ) |
How to make Cantonese-style jujube mooncakes
1.Prepare ingredients
2. Mix the water, oil and syrup evenly and pour them into the flour., knead into a smooth dough, cover with plastic wrap and rest for 20 minutes
3. Divide the jujube paste into 15 equal portions, about 31 grams each, rolled into balls
4.The mooncake skin is relaxed and good Then divide it into 15 equal parts, each about 19 grams (I used a 50-gram mooncake mold)
5.Take a piece of pie crust and press it into a flat circle, wrap it with jujube paste filling, and roll it tightly using the tiger’s mouth, trying not to get air in it.
6.Tighten the interface
7.Wrap everything in order and prepare the mooncake mold
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8.Press out the pattern
9. Press them in sequence, put a layer of oil paper on the baking pan, and place it in the baking pan, leaving a certain space in the middle
10. Increase the heat to 170 and lower the heat to 150 and bake for about 15 minutes
11.Put in the oven
12. Prepare an egg yolk and add appropriate amount of water to beat it
13. After the mooncakes are baked for 5 minutes to set, use a brush to apply a layer of egg yolk liquid.Brush less but evenly
14. Continue baking until slightly colored before brushing Egg yolk liquid
15.Out of the oven~
16.The finished product (it is a bit hard when it is just baked, and the oil will be softer after three days of sealing)
17.Have a try
Tips
1.Ovens are different, the temperature and baking time should be adjusted according to your own oven
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2.Try not to include air when filling.
3.My mold is 50 grams.
4.The fillings can be changed to whatever you like.
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