Mooncakes may seem complicated, but they are actually very simple to make. You will basically not go wrong if you follow the steps. The biggest difficulty may be making the fillings. Today I will share how to make a traditional Cantonese mooncake with egg yolk and lotus paste.

First of all, we need to prepare the materials and molds needed to make mooncakes: First, 165g of all-purpose flour (Chinese flour), 116g of inverted syrup, 50g of peanut oil, 4g of water, and fillings are needed for the crust. to salted egg yolk, lotus paste or chestnut etc.

First of all, we make the cake crust. Mix the flour, oil (using peanut oil will make the mooncake more fragrant and authentic) and an appropriate amount of water, knead it well and set it aside to rise. Compare the rising time of the dough. long, you can use this time to bake the salted egg yolk in the oven.

After the cake skin is loosened, you can wrap the mooncakes. Weigh out 15g of pie crust, make a hole in the pie crust, then place the filling in the middle, and use your palms to push up the pie crust little by little until the filling is completely wrapped.

Finally put it in the oven, put it on a rack to cool after it is cooked, and then seal and package it for storage. The freshly baked mooncakes are very hard. Leave them on the third day to allow the mooncakes to fully recover and become soft, and they will be delicious~