[Mid-Autumn Festival Essentials] How to make Cantonese-style mooncakes

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  1. Stir the syrup and salad oil evenly with a manual egg beater

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  2.Pour in the mooncake pre-mixed powder and mix well to form a ball, cover with plastic wrap and let it sit for half an hour

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  3. Soak the salted egg yolk in oil overnight in advance, place it in a baking pan and bake it at 180 degrees with the upper and lower tubes Bake for 6 minutes and set aside

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  4. Divide the white lotus paste filling into 65g pieces Small dumplings, set aside

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  5. Divide the dough into 25g portions Small dumplings, set aside

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  6. Flatten the lotus paste in your hands and add salt For the egg yolk, carefully push it up with the tiger's mouth, arrange the edges so that there are no gaps, and roll them into a round shape.

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  7. Flatten the dough in your hands, put on the fillings, and use the same method Carefully push the dough up with the tiger's mouth, arrange the closing edge without leaving any gaps, and roll it into a round shape.

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  8.Sprinkle some anti-stick powder into the mooncake mold and put it in the mold Shake it for a while, then pour out the excess powder

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  9. Press all the mooncakes It is best to put it into the baking tray, then put it into the preheated oven (spray a little water before putting the mooncake into the oven) and bake for 5-10 minutes

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  10. Bake the mooncakes until the surface and sides turn light yellow, let cool for 5-8 minutes, take them out and brush with a thin layer of egg yolk water, and bake again in the oven for 8 -10 minutes to complete coloring