Cantonese-style mooncake

Step 1: Prepare a small bowl, pour in 150 grams of vegetable oil, 10 grams of cooking water, 400 grams of syrup, and stir evenly.

2. Then prepare a large bowl and pour in 600 grams of flour, then pour in the mixed ingredients and slowly stir the flour until the ingredients are fully mixed with the flour

3. Then pour the dough onto the cutting board and wait for a while. Then leave it at room temperature for one hour.

When the noodles wake up, we prepare the filling as shown in the picture. Each filling is rolled into a ball weighing 88 grams,

5. Then knead the awakened dough into balls of 37 grams each

6. Afterwards, wrap the dried dough flat around the filling like a bun and wrap it tightly. Finally, roll it into a round ball.

7. Place it in the mooncake mold and press it down to prevent the bottom of the mooncake from breaking. You can touch some oil on the cutting board, and when you want to remove the mold, you can drop it in the baking tray to prevent the mooncake from deforming during movement. The mold should not be pressed too much based on the feeling. As shown in the figure.

8. Place it in a baking tray and preheat the oven to 200 degrees Celsius for about 2-3 minutes. After preheating, place it in the baking tray

9. After baking for 5 minutes, take out the baking tray (just turn off the ovens first) and brush a thin layer of egg mixture on top of each mooncake. Too much will affect the mooncake pattern. Brushing egg mixture is to make the mooncakes look even more beautiful!

10. Then put it in the oven and continue baking for five minutes, adjusting the temperature to 190 degrees or 180 degrees (this is my experience with doing so much). After baking for five minutes, take out and brush the egg mixture again, and continue to put it in for baking

At this point, it takes 10 minutes and the temperature remains at 180 or 190 degrees. Finally, you can take it out and it's done. After baking the mooncakes and cooling them down, if the bottom gets stuck, don't use force to take it out, otherwise it will damage the bottom. You can use force to tap the bottom of the baking tray, which will separate the bottom of the mooncake from the baking tray and not damage the bottom of the mooncake! Put the mooncakes at room temperature and wait for them to cool down. After about two days, the mooncakes will return to oil and become soft! The freshly baked mooncakes will be too hard and will not taste good after returning oil.

12. Appreciation of finished product images!

13. Appreciation of finished product images!

14. Appreciation of finished product images!

15. Appreciation of finished product images!

16. I made 50 fillings twice. They are: the first layer: crystal five kernels; the second layer: classic five kernels; the third layer: Red bean soup; the fourth layer: taro honey beans; the fifth layer: chestnut paste; the sixth layer: fragrant white lotus paste; the seventh layer: pineapple fresh fruit honey paste