Ingredients
Mooncake Syrup ( 114g ) | Lishui ( 3 grams ) |
Sunflower oil ( 39g ) | Low-gluten flour ( 180g span> ) |
Red date filling ( 200g ) | Five-nut stuffing ( 200g ) | Salted duck egg yolk ( 5 pieces ) |
How to make Cantonese mooncakes
1.Mix moon cake syrup, sour water and sunflower oil and stir evenly.
2. Stir evenly.
3.Sift the low-gluten flour.
4. Knead into a ball, cover with plastic wrap and let it sit for one to two hours.
5. Divide the dough into 20 pieces, roll them into balls and set aside.
6. Prepare the salted duck egg yolk.I bought it myself and peeled it.You can also buy it.off the shelf.
7. A total of 30 grams of red date filling and salted duck egg yolk.Roll and flatten the red date filling.Add the salted duck egg yolk and use a tiger's mouth to gather it into a round shape.
8.I made a total of three flavors, five-nut filling, red date filling, and salted duck egg Yellow stuffing.
9.Take a piece of pie crust and flatten it, wrap it with fillings, and slowly gather and knead it with the tiger's mouth.round.
10.Use the mooncake mold to press out the shape.Stick a little cooked glutinous rice flour on the mooncake mold for better release..
11.Press all the shapes and put them into the baking pan.
12. Brush with egg wash, preheat the oven to 165 degrees and bake for about 25 to 30 minutes.The temperature and time are for reference only, as long as the surface is golden.
13.Cut it into pieces immediately and taste it.Don’t miss out on the delicious ones.Mooncakes actually taste better if they are left for two days to recover.
Tips
This is the amount of 16 pieces.The purpose of brushing with egg wash is for better coloring and more attractive color.Stick some cooked glutinous rice flour on the mooncake mold, and tap off the excess flour to make it easier to release from the mold.
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