How to make Cantonese-style mooncakes

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  1. 160 grams of inverted syrup, 4 grams of sour water, and 50 grams of oil are fully mixed with a manual egg beater.After it heals, it will be thick and turbid.

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  2. Sift in 200 grams of flour, slowly knead it into a smooth dough, and wrap it with plastic wrap.Let it rest in the refrigerator for about 30 minutes (it’s better to chill it a little for filling)

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  3. Prepare at this time Divide each filling into 25 grams and roll into balls for later use

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  4.All fillings are ready After it is ready, take the dough out of the refrigerator, cut it into 25 grams each and roll it into a round ball for later use

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  5.After the dough is ready, pick up one and knead it several times to make the dough as soft and easy to pack as possible.Then flatten the dough, wrap it in the filling, and slowly push the dough toward the center with the tiger's mouth until the dough completely wraps the filling, then roll it into a round shape and set aside.

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  6. Preheat the oven to 180 degrees, lightly grease the baking sheet, and wrap it Put the dough and fillings into the embossing mold and press out the pattern with appropriate force

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  7. Bake at 180 degrees Take it out after 5 minutes, spray a little water on the surface to prevent cracking, bake for another 10 minutes, take it out, carefully brush with egg liquid with a fine brush, continue baking for 5 minutes, take it out again and brush the sides, you can also brush the surface again (while brushing) The egg liquid on the brush must be thinner.If you apply too much, the surface pattern will be shallow and easy to crack.)

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  8.After brushing, turn the oven to 160 degrees and bake for about 20 minutes until the surface is colored

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  9.After it is completely cooled out of the oven, it can be sealed and stored in a box.You can eat it after two or three days of oil recovery~