Foodabc Festival food customs Mid-autumn Festival

Cantonese-style mooncake

2025-04-05 15:00:32 570

I eat Cantonese style egg yolk lotus seed paste mooncakes every year, but when I make them outside, I always feel a bit sweet and greasy, so this year I made a few myself to try. I don't really like how sweet they are.

Details of ingredients

golden syrup 75g
Corn oil30g
Alkaline water10g
salt1g
Low gluten flour150g
Red bean soup50g
Salted duck egg7 pieces
Chestnut puree50g
yolk1 piece
water15g

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Cantonese-style mooncake

1. Mix the pastry ingredients and stir evenly.
2. Stir evenly.
3. Sieve in low gluten flour.
4. Use a scraper to mix well and knead into a ball.
5. Cover with plastic wrap and wake up for an hour.
6. Salted egg yolk wrapped in Baijiu, steamed. Part of my egg yolk is made with egg yolk pastry.
7. Chestnut puree or Red bean soup and salted egg yolk, 35g
8. Wrap the egg yolk in chestnut puree, knead it into a ball, and set aside for later use.
9. Take 15g of cake skin.
10. Pinch the pastry into blocks
11. Use the tiger's mouth to close the mouth.
12. Rounding.
13. Stick some dry flour, then put it into a 50g mooncake mold and press it into shape.
14. Compression molding.
15. Spray water on the wrapped mooncakes.
Bake at 16.200 degrees for 5 minutes.
17. Take it out, apply egg mixture for the first time, and color it.
Bake at 18.165 degrees for 5 minutes.
19. Take it out and apply the egg mixture again.
20. Place it in the oven at 165 degrees Celsius and bake for another 8 minutes. Because the crust is very thin, there is no need to bake for too long. If you are not satisfied with the coloring, you can bake for a longer time.
21. Completed.