Cantonese mooncakes (homemade is very simple)

Cooking Instructions

1. Prepare the ingredients first, I have double the amount, 50 grams of moon cakes can make about 48

   

2. Prepare a clean container, pour the mooncake syrup into the basin, add the water, stir well,

   

3. Add peanut oil and continue to stir well into a milky shape, as shown in the picture below

   

4. Stir until milky

   

5. milkiness

   

6. Add flour,

   

7. The flour can be divided into two parts, the first time it is completely mixed and then the next time.

   

8. Don't knead it by hand, just stir and fuse.

   

9. Cover with plastic wrap, put at room temperature, wake up for more than
   3 hours (I am double the amount), 50 grams of moon cakes can make about 45-48

   

10. Rinse fresh salted duck eggs with water, peel the shell, and rinse the egg yolk with running water to clean the white film on the surface.

    

11. Set out the baking tray and spray a little high liquor,

    

12. Bake in the oven at 180°C for 5 minutes, let cool and set aside
    

    

13. 50 grams of skin, white lotus paste, salted egg yolk

    

14. Wrap the salted egg yolk in the white lotus paste filling or bean paste filling

    

15. Place the wrapped white lotus paste egg yolk filling on the mooncake crust

    

16. Slowly push the skin up and slowly close the tiger's mouth

    

17. Divide the awakened moon cake crust into equal parts, all kinds of fillings are also directly divided into agents, fillings I directly buy finished products (red bean paste, white lotus paste, Jinsha milk queen, spicy beef, five kernels, purple potato) all kinds of fillings, novices recommend buying finished products, more trouble-free.

    

18. Regarding the ratio of skin and filling,
    50 grams: 20 grams / skin 30 grams of filling,
    63 grams: 28 grams of skin / 35 grams of filling,
    75 grams: 30 grams of skin / 45 grams of filling,
    2/8 ratio, 3/7 ratio, 4/6 ratio, like the thickness of the skin, according to their own taste

    

19. Each stuffing and skin are well divided,

    

20. Knead the skin into a slightly thin slice and put the filling in

    

21. Tiger's mouth

    

22. Gently roll into a circle and wrap in a thin layer of starch to prevent the bottom from sticking

    

23. All is done, start embossing with molds

    

24. I use 50 grams, 63 grams

    

25. This is 50 grams

    

26. That's 63 grams

    

27. A variety of fillings, with different patterns

    

28. Egg yolk and purple sweet potato filling

    

29. Spicy beef filling

    

30. Put it into a baking tray, spray a little water on the surface of the mooncake to prevent cracking of the bake, and preheat the oven to 180°C in advance to bake up and down

    

31. Put in the oven, bake at 180°C, bake for about 8 minutes, take out, and let it cool slightly.

    

32. Brush a thin layer of egg yolk liquid on the surface, (one egg yolk can be stirred with 10 grams of water), the egg yolk should not be too thick, the skin is easy to bake, and the pattern is not clear.

    

33. Continue to the oven, 180-200 °C, bake for about 15-18 minutes,!!️ Don't bake (according to the temper of your own oven), the surface of the moon cake crust can be slightly yellow, just start baking, the moon cake is hard, and you need to return oil for three or five days.

    

34. After cooling, all the mooncakes are sealed with plastic wrap covered with a baking tray and the oil can be returned for three to five days.

    

35. Pastry gift box

    

36. Boxed, this is 63 grams

    

37. heal

    

38. Giftboxed

    

39. The gift box is of high grade

    

40. Gift box with egg yolk crisp

    

41. finished product