Classic Cantonese mooncake, versatile skin formula, filling can be changed freely!
2025-02-01 15:00:26 505
The Mid Autumn Festival is approaching, and those who have entered the baking pit must be preparing to make their own mooncakes. The most common type of mooncake is 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 Classic Cantonese mooncake, versatile skin formula, filling can be changed freely!
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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 the surface mat, leaving a small amount of flour to adjust its hardness, and then pile the flour into a small hill with a hollow in the middle.![]()
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. This cartoon 3D mold is not recommended to have too thin skin![]()
8. Take out a piece of dough, knead it into a round ball shape, flatten it with a scraper, pick it up and place it on the tiger's mouth of one hand. Then place the prepared filling into a round ball in the center of the dough, wrap it with a leather bag, and push it up bit by bit. Make sure your hands are light and not exposed, and try to make the dough evenly distributed.![]()
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)
