The universal recipe for Cantonese mooncakes, with versatile filling combinations that are easy to match at a glance!
2025-02-01 14:59:41 725
Nowadays, almost every household has an oven, so you must try making mooncakes for Mid Autumn Festival yourself! The most common type of mooncake can be said to be Cantonese mooncake. Today, I will share with you the detailed recipe for my Cantonese mooncake "skin", which can be paired with any filling you like and packaged beautifully. This year's Mid Autumn Festival souvenir is very fulfilling!
Details of ingredients
Technique
Steps to make The universal recipe for Cantonese mooncakes, with versatile filling combinations that are easy to match at a glance!
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1. Prepare all the materials.![]()
2. Add the syrup to the water and gently mix well.![]()
3. Add peanut oil and stir evenly with a manual mixer until emulsified.![]()
4. Sift all the flour onto a kneading pad, then pile the flour into a small hill and empty it in the middle. (A small amount of flour can be reserved to adjust the hardness)![]()
5. Pour in the prepared liquid, use a scraper to sprinkle the flour little by little, then fold and press repeatedly until it slowly blends into a dough.![]()
6. Seal and refrigerate the dough for at least 2 hours, preferably 4 hours.![]()
7. Divide the sorted dough into small pieces, each weighing 25g. Open and knead the filling, then divide into 50g portions. The ratio of mooncake skin to filling can be 2:8 or 3:7, depending on personal preference![]()
8. Take out a piece of dough, knead it into a round ball shape, flatten it with a scraper, pick it up and gently press it evenly, then wrap it around the filling. Slowly fold it up and push it upwards, making sure your hands are light and not exposed, and try to make the dough evenly distributed. (Be sure to wear PVC gloves!)![]()
9. The mooncake mold is fastened onto a round ball, and the mooncake pattern is pressed out twice with speed and force. Immediately lift the mold and it is completed.![]()
10. Gently spray a little water on the surface of mooncakes, then put them in an oven preheated at 210 degrees Celsius and 190 degrees Celsius (the best preheating time is 15-20 minutes) and bake for 8 minutes to set. The temperature of the oven is not absolute, it depends on the temperament of the oven. This time, we will use Baicui 6080![]()
11. After the first baking, the mooncake pattern is set and left at room temperature without burning hands. Then, use a wool brush dipped in a small amount of egg yolk liquid to quickly apply a layer of egg yolk water to the surface. Do not brush the side, and make sure to control the egg yolk water from flowing to the side. Try to only apply one layer on the surface.![]()
12. After completion, enter the preheated oven at 180 degrees Celsius for about 12 minutes. (Adjust the time according to your own oven)
