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How to make simple Cantonese-style mooncakes

Ingredients

(Can make 8 large mooncakes, or 20 small mooncakes): 160 grams of flour, 40 grams of vegetable oil, 110~120 grams of inverted syrup (or golden syrup), 1/2 tsp of alkaline water (you can use 1/2 tsp of baking soda + 1 tsp of water instead), a little salt, mooncake filling (880g for large mooncakes, 600g for small mooncakes), salted egg yolk ( You need 8 large mooncakes and 10 small mooncakes), 2 tablespoons of wine (rice wine, sorghum wine, or rum), decoration (2 egg yolks, 2 teaspoons of water or corn sryup or vegetable oil, mix well).

Method:

1. Put the oil, syrup, alkaline water and salt in a container and heat it in the microwave for tens of seconds.

Cantonese-style mooncake baking diagram

Until the syrup becomes thin. Sift in the flour and mix well with a rubber knife. The mooncake skin will be as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours. 2. Soak the salted egg yolks in wine for ten minutes to remove the smell, then put the egg yolks in a baking pan and bake directly in the oven without preheating, bake at 325F for 7 minutes. Take out and let cool. [Gourmet China] 3. Divide the mooncake skin: If you are making a large mooncake, divide the mooncake skin into 8 portions, each portion is 40 grams; if you are making a small mooncake, divide the mooncake crust into 15 grams each, max. 20 portions. 4. Divide the mooncake filling: If making a large mooncake, divide the mooncake filling into 8 portions, each portion is 110 grams, wrap each portion in egg yolk and roll into balls; if making a small mooncake, divide the mooncake filling into 8 portions, each portion is 110 grams, and wrap half of each portion. Egg yolk, roll into balls. 5. Make moon cakes: Place a portion of moon cake skin on your palm, press it flat with both hands, and put a portion of moon cake filling on top. Gently push the mooncake filling with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin slowly unfolds until the mooncake filling is completely covered. This technique is very important to ensure that the skin and filling of the mooncakes do not separate after baking. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour. Lightly apply a layer of dry flour on the surface of the wrapped mooncake, put the mooncake ball into the mold, and flatten gently with even force. Then knock it up, down, left and right, and you can easily release it from the mold. Finish all the mooncakes in sequence. 6. Preheat the oven to 350F. Lightly spray a layer of water on the surface of the mooncakes and bake on the top shelf of the oven for five minutes. Remove and brush with egg yolk and lower oven to 300F. Put the mooncakes in the oven and bake for seven minutes, take them out and brush them with egg yolk again, and bake for another five minutes, or until they are the color you like. When you put it in the oven for the last time, you can just use the broiler to get the color faster.