400 grams of special syrup for moon cakes.

Liquid ghee120g

Guishui 10ml

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 I made 34 in one * * *, 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 egg yolk in vegetable oil for later use to remove 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 bit by bit. The mixture of ghee and syrup tastes sweet. The fourth step of Cantonese moon cakes

Add ghee while stirring. When you stir, you can feel the taste of syrup surrounded by ghee ~ step 5 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 powder, and Xiaoyue uses medium gluten powder (ordinary flour), both of which are acceptable. Stir the mixture of flour and syrup evenly by cutting/turning, and don't stir in circles, lest the vitality of flour affect the taste. The practice of Cantonese moon cakes is almost to mix the dough in the eighth step to form a soft dough with a smooth surface. Don't knead the dough too much, just make 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 fillings, all magical and wooden (╯V╰). Wuren feels like chewing gum, which is very distinctive. The rest of the filling ... is the feel of the filling. Steps of Cantonese moon cakes 1 1

Weigh the filling, and remember to count the weight of the yolk if there is any. The ratio of 75g moon cakes is 23g crust +52g 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 Wuren too cute (/≧▽≦)/. Steps of Cantonese moon cakes 19

After about an hour, you can take out the dough. Step 20 of Cantonese moon cakes

Weigh the dough, all evenly 23g. In contrast, such a small dough (front) should be wrapped with such a big stuffing (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, roll it into balls. Better wrap the skin evenly. It will be easier to wrap pure stuffing. If the 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 oil inside the moon cake mold, 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

Put the button on the table, and hold the mold slightly with your hands to avoid the mold sliding and affecting the pattern when applying force. 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 and can be pressed directly on the baking tray, then the pressed moon cakes don't need to be moved 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. The 30th Step of Cantonese Moon Cake

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

Separate an egg yolk with an egg yolk separator, 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 it with a thin layer of egg liquid. The egg liquid should be thin and even, otherwise the baked pattern will not be 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 don't have a brush buy one. Silicone 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 (170 or so) 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 before oil can return. The surface will be oiled after returning oil. Plastic wrap or any other box with a lid will do, as long as it is covered and not sealed. Step 37 of Cantonese moon cakes

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

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

Packed and ready to go to the Mid-Autumn Festival moon cake delivery 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 piece of paper with the name of the stuffing under each moon cake. I thought I would remember, but 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.