Cantonese egg yolk mooncake
2025-03-16 14:59:54 173
The Cantonese style moon cake is characterized by its exquisite material selection and production techniques. It is thin and soft, beautiful in shape, exquisite in design, clear in pattern, not easy to break, exquisite in packaging, and easy to carry. It is a good gift for people on the Mid-Autumn Festival, and an indispensable good for people to eat cakes and enjoy the moon on the night of the Mid Autumn Festival.
Details of ingredients
Technique
Steps to make Cantonese egg yolk mooncake
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1. Add peanut oil, water, milk powder, and invert syrup to low gluten flour.![]()
2. Stir evenly.![]()
3. Cover the dough with plastic wrap and let it stand for 1-2 hours.![]()
4. After spraying white wine with salted egg yolk, put it into the oven and bake for 10 minutes at 180 °.![]()
5. Cut the egg yolk in half (because for making 50g mooncakes, if there are too many egg yolks, it will affect the shaping of the mooncake).![]()
6. Take half an egg yolk and wrap it with filling (about 5 grams for half an egg yolk, 35 grams for filling, 10 grams for crust, totaling 50 grams of mooncake).![]()
7. 10 grams of crust, each pre divided.![]()
8. Take a piece of pastry and wrap it with filling.![]()
When filling, slowly push the pastry skin upwards until it covers the entire filling, then close and knead it into a round shape.![]()
10. Roll it round so that the crust evenly covers the entire filling.![]()
11. Put it into the mold and press out the shape (mooncakes do not need to be coated with powder to prevent sticking during film pressing because the oil in the square is sufficient).![]()
Spray a small amount of water on the surface of mooncakes, preheat the oven at 200 ° C, and bake over high and low heat for 5 minutes.![]()
13. Remove and apply egg yolk mixture on the surface.![]()
14. Bake on low heat at 170 ° C for 10 minutes in the oven, then bake on high heat for 6 minutes to color.
