400 grams of special syrup for moon cakes.

Liquid ghee120g

Guishui10ml

600 grams of moon cake powder

Egg yolk 10

Two eggs

How to make Cantonese moon cakes?

Bill of materials. I made six 75g moon cakes, and made 34 in total, mainly because the stuffing was not enough and the dough was estimated to be enough 10. Steps of Cantonese moon cakes 1

Necessary tools: moon cake mold+flower slice, oven, electronic scale, measuring cup, rubber scraper, brush (wool brush is the top, it is best not to use silicone brush), egg yolk separator, filter screen, tin foil and plastic wrap. The second step of Cantonese moon cakes

Soak the egg yolk in vegetable oil for later use to remove the fishy smell. I use the yolk of vacuum packaging, or I can use the yolk of salted duck eggs. The third step of Cantonese moon cakes

Pour the weighed syrup into a large bowl, and then add the weighed ghee into the syrup little by little. The mixture of ghee and syrup tastes sweet. The fourth step of Cantonese moon cakes

Add ghee while stirring. When stirring, you can feel the flavor of ghee surrounded by syrup ~ the fifth step of Cantonese moon cake

Add the scooped water. Because all the ingredients I bought are just used up, there is no need to weigh them. If the ingredients are not just right, don't squeeze them directly, but weigh them accurately. The sixth step of Cantonese moon cakes

Continue to stir evenly. But in fact, it is really difficult to be uniform, just try your best. Step 7 of Cantonese moon cakes: Add the sieved flour. I use moon cake flour and medium gluten flour (ordinary flour) for abortion, both of which are acceptable. Mix flour and syrup evenly by cutting/turning, and don't stir in circles, so as not to affect the taste of flour. The practice of Cantonese moon cakes is almost ready. Mix the dough in step 8 to form a soft dough with a smooth surface. Don't knead the dough too much, just knead it into dough. The ninth step of Cantonese moon cakes

Cover with plastic wrap and let stand for an hour. The standard of dough mixing is three lights: hand light, face light and basin light. Obviously, I didn't meet the standard ... steps of Cantonese moon cakes 10.

Prepare the filling while relaxing the dough. I have prepared six kinds of fillers, all of which are magical and have wood (╯V╰). Five kernels feel like chewing gum and are very distinctive. The rest of the filling ... is the feel of the filling. Steps of Cantonese moon cakes 1 1

Weigh the stuffing, and remember to count the yolk if there is any. The ratio of 75 grams of moon cakes is 23 grams of cake crust +52 grams of stuffing. Steps of Cantonese moon cakes 12

Take white lotus egg yolk as an example. First, knead the white lotus seed paste into a ball. Steps of Cantonese moon cakes 13

Then knead the ball into a groove. Steps of Cantonese moon cakes 14

Put the yolk in the middle. It is best to ensure that the yolk is placed in the middle, otherwise the yolk will be easily exposed when embossing. Steps of Cantonese moon cakes 15

Gently press the yolk with one hand and push the lotus paste from bottom to top with the other. Steps of Cantonese moon cakes 16

Sealed. Isn't it a bit like sales? = =. Steps of Cantonese moon cakes 17

Then gently knead it into a ball ~ if there is no egg yolk, just knead the filling directly into a ball. Steps of Cantonese moon cakes 18

All the fillings are pinched. Is the warrior cute (/≧▽≦)/. Steps of Cantonese moon cakes 19

You can take out the dough after about an hour. Step 20 of Cantonese moon cakes

Weigh the dough, and all the dough is 23g. In contrast, such a small dough (front) is covered with such a big filling (back). Step 2 of Cantonese moon cakes1

The dough is round and flat. Step 22 of Cantonese moon cakes

Put the filling in the middle and slowly push the dough until the filling is completely wrapped. Step 23 of Cantonese moon cakes

After the stuffing is wrapped, knead it into a ball. It is best to wrap the foreskin evenly. It will be easier to wrap pure stuffing. If egg yolk is added to the filling, it will be more difficult to push the dough (the egg yolk and the filling are not firmly bonded, and it is easy to move or even crack, so be extra careful. Step 24 of Cantonese moon cakes

Brush the inside of the moon cake mold with oil, otherwise it will easily stick to the mold. At this time, you can preheat the oven at the same time. Step 25 of Cantonese moon cakes

Put the wrapped moon cake dough in. Or cover the dough directly on the table. Step 26 of Cantonese moon cakes

When the button is placed on the table, you should hold the mold gently with your hands to avoid the mold from sliding and affecting the pattern when you force it. Step 27 of Cantonese moon cakes

Press hard ~ Because the bottom of my baking tray is uneven, I press it on the table before putting it in. If the bottom of the baking tray is flat, you can press it directly on the baking tray, so you don't need to move the pressed moon cakes twice. Step 28 of Cantonese moon cakes

After pressing, the bottom is like this ~ it can be picked up without falling off. Step 29 of Cantonese moon cakes

Gently press the spring to push the flower piece and push out the shaped moon cake. Step 30 of Cantonese Moon Cake

Put them on the baking tray, leaving a gap between each moon cake. Put the baking tray in the middle layer of the preheated oven at 180, and bake for 5 minutes first. How to make Cantonese moon cakes? Step 3 1

Use an egg yolk separator to separate an egg yolk, 2 portions of egg yolk 1 tablespoon of egg white, and stir well for later use. Step 32 of Cantonese moon cakes

Minutes later, take out the moon cake and carefully brush a thin layer of egg liquid on the top of the moon cake with a brush. The egg liquid should be thin and even, otherwise the baked pattern is not clear. Step 33 of Cantonese moon cakes

I brushed one with a silicone brush and replaced it with a brush. Silicone brushes are too difficult to operate. Students who do not have a writing brush should buy one. Silicon carbon brushes can't replace brushes. Step 34 of Cantonese moon cakes

Brush the egg mixture well. Remember to preheat the oven at this time. Step 35 of Cantonese moon cakes

Continue baking for 15-20 minutes, and the moon cake can be baked after it is evenly colored. It looks decent, doesn't it (/≧▽≦)/. If there is egg yolk, it is suggested to lower the temperature slightly (about 170) and bake it for a longer time (20min) so that the egg yolk can be heated thoroughly. Step 36 of Cantonese moon cakes

The crust of freshly baked moon cakes is relatively dry, so it should be completely cooled and covered for a day or two to return oil. The surface will be oiled after returning oil. Plastic wrap or any other box with a lid can be used, as long as it is covered, without sealing. Step 37 of Cantonese moon cakes

This is what it looks like after oil return. Step 38 of Cantonese moon cakes

Cut a white lotus egg yolk for breakfast ~ it tastes really good "<" Step 39 of Cantonese moon cakes

Packed and ready to send Mid-Autumn moon cakes in the afternoon ~ hahaha. Step 40 of Cantonese moon cakes

Stick the name of the stuffing on the back. If the baked moon cakes are not just a plate of stuffing, it is best to press a small note with the name of the stuffing under each moon cake. I thought I would remember, but it turned out that two days later, I couldn't tell the difference between unmarked chestnut stuffing and cranberry stuffing. Can't be lazy. Step 4 of Cantonese moon cakes1

This is a panoramic view. ~ Whew, it's finally over.