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Cantonese Mooncake

  • Difficulty

    advanced

  • Serves

    6

  • Preparation time

    4h

  • Total time

    4h 25min

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Ingredients

  • Mooncake wrapper
  • Peanut oil
    50g
  • Inverted syrup
    140g
  • Edible alkaline water
    4g
  • Medium gluten flour
    200g
  • Stuffing
  • Red Bean Paste
    200g
  • White lotus seed paste
    200g
  • Salted egg yolk
    20pcs
  • Brightener
  • Egg yolk
    1pc
  • Water
    5g
  • Syrup
    5g

Preparation

  • step 1

    Put 50g peanut oil, 140g inverted syrup and 4g edible alkaline water into a bowl , and mix them fully for emulsification

  • step 2

    Put 200g medium gluten flour and emulsified syrup into the mixing bowl

  • step 3

    Mix the ingredients at 30sec/REV4, knead them into dough, cover it with plastic wrap, and relax it in a refrigerator for 4hr

  • step 4

    Cut the relaxed dough into equal dough parts weighing 18g each, and cover them with plastic wrap

  • step 5

    Make stuffing: take 20g red bean paste or white lotus seed paste, wrap a salted egg yolk with the paste

  • step 6

    Press a wrapper thin and wrap the stuffing with it to form a bun

  • step 7

    Sprinkle an appropriate amount of flour inside a 50g mould to prevent adhesion, and put the wrapped bun into it to form a mooncake

  • step 8

    Put 1 egg yolk, 5g water and 5g syrup into a bowl, and mix them uniformly to make brightener Preheat the oven to 180℃, and apply a layer of the brightener on the surface of the mooncake with a brush

  • step 9

    Put the mooncakes into the oven and bake them at 5min/180℃ for shaping them Take out the mooncakes, apply another layer of the brightener on their surface with a brush, and bake them at 10min/160℃ Take out the mooncakes, apply another layer of the brightener on their surface with a brush, and bake them at 10min/160℃ again

  • step 10

    After the baking program is completed, cover the mooncakes with plastic wrap, and keep them still for 1 day for absorbing back oil

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