How to make Cantonese mooncakes

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  1.Collection photos of all raw materials

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  2.Mix the cooking oil, syrup, and amaranth water until cloudy.I stirred it for about 15 minutes.

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  3.Sift the all-purpose flour and put it into a clean container, then pour the mixed liquid in step 2 into the flour to knead the dough

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  4.Knead the dough vigorously until all the flour is grain-free, then wrap it in plastic wrap and leave it for 1 hour

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  5. Cut the dough into 20 grams, add about 25 grams of red bean filling, roll the dough out with a rolling pin until it is thick in the middle, and pack it thin around the edges.Put the stuffing into the mooncake skin, pay attention to the tiger's mouth, put it into the mooncake mold, and press it into shape

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  6.Put a little flour in the oven pan so it won't stick to the pan.Preheat the oven at 200 degrees for 5 minutes.Spray water before putting the mooncakes in the oven so the mooncakes won't come out.Bake at 200 degrees for 5 minutes

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  7. After baking at 200 degrees for 5 minutes, take out the mooncakes and brush a layer of egg wash (a egg yolk, a spoonful of egg white), put it in the oven again, and continue to bake at 200 degrees for 5 minutes

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  8.After baking at 200 degrees for 5 minutes, preheat the oven to 180 degrees, take out the mooncakes and add egg liquid again, then put them in the oven and bake for 15 minutes

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  9.Plate the finished product

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  10. I used 3 kinds of fillings, one with egg yolk filling, one with bean paste filling, and one with bean paste and egg yolk filling

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  11.Eat moon cakes and have a cup of tea, leisurely.Hehe