Cantonese mooncakes with various fillings

2024-04-17 04:46:22 20

It's Mid Autumn Festival again, and mooncakes are essential. Those who sell them outside are always not so confident, so why not make them yourself. Making mooncakes is actually not that difficult, it's just a bit troublesome to do it yourself, but making the finished product beautiful and satisfying also gives a great sense of achievement. Coincidentally, there is an activity called "The Road to Baking" in the culinary world. I will also participate in it. For those friends who are new to baking, I hope I can help you together< Br>

Details of ingredients

Low gluten flour60 grams (crust: quantity of 6 finished products)
golden syrup 40 grams (quantity of 6 finished products)
Salad oil15 grams (quantity of 6 finished products)
Filling About 180 grams (quantity of 6 finished products)
Salted egg yolk3 or 6 (quantity of 6 finished products)
Ruma small amount
White Lotus RongModerate (low sugar)
Egg liquida small amount
milk powder5 grams (quantity of 6 finished products)
Jianshui0.6 grams (quantity of 6 finished products)

Technique

difficultybeginner
workmanshipbaking
tasteSalty and sweet
timeThree hours

Steps to make Cantonese mooncakes with various fillings

1. Pour the conversion syrup into an oil-free and anhydrous bowl, add water, and stir evenly.
2. Add salad oil, preferably corn oil or sunflower seed oil, and stir well.
3. Sieve in low gluten flour and milk powder, and mix with a scraper until moist.
4. Mix until the dough is moist.
5. Knead into a smooth dough by hand, cover with cling film, and wake up for at least half an hour.
6. Processing egg yolks: Divide the salted egg yolks in half or not, the whole one is fine, according to personal preference. Place it in a baking tray and bake in the oven for a few minutes until there is a slight oil discharge.
7. Spray some rum on the surface of the roasted egg yolk. To be used.
8. Divide the seasoning: Divide the seasoning of salt and pepper into 30g pieces and knead them into a round ball shape. The finished product I make is mooncakes weighing 50 grams each. I prefer the pastry skins to be a little later, so I prepare 20 grams each for the pastry skins and 30 grams each for the mooncake toppings. Everyone can divide the crust and seasoning according to their personal preferences in proportion. The white lotus egg yolk is also called 30 grams each.
9. Wrap the egg yolk in a flattened white lotus seed paste. Knead into a spherical shape, and the resulting spherical shape weighs 30 grams.
10. The same goes for kneaded salt and pepper with five kernels, as well as bean paste and seasoning.
11. The first and second lines are about kneading the round pepper, salt, and five kernels. The third line is the kneaded white lotus egg yolk. The fourth, fifth, and sixth elements are the pastry skins that are well divided and kneaded. The pastry crust is 20 grams each, and those who prefer thin crust can be divided into 10 grams each.
12. Wrap the sunken mooncake embryo.
13. Wrap the mooncake embryo and wait for it to be pressed into shape.
14. Use a mooncake mold for pressing, sprinkle hand powder on both the inside of the mold and the flower pieces. When using, knock it off to remove excess floating powder. Only a thin layer of hand powder is needed on the mold. When pressing, apply a little force and gently push the mooncake out to take shape. Be careful when pushing. Do not damage the appearance of mooncakes. Everyone operates like this, and before pressing each one, you need to pat some hand powder on it.
15. Pressed mooncake embryos.
16. It's still the pressed mooncake embryo.
17. Round mooncake embryos pressed with molds.
18. Place the pressed mooncake embryos into a baking tray. The baking tray needs to be covered with tin foil or oil paper, while mine is a non stick tray, so there is no need to lay anything.
Spray a layer of cold water on the prepared mooncake before baking. It must be sprayed evenly.
20. Oven baking: Preheat the oven to 200 degrees, bake for 5 minutes, then take out and brush a layer of egg mixture. The egg mixture should be brushed thinly and evenly. Bake in the oven for another 10 minutes, then take it out and brush the egg mixture a second time. It is best to use a brush to brush it little by little, only brushing the lines and edges. If you feel that the surface egg liquid effect is still not very obvious, you can brush it again. After brushing, bake in the oven for about 10 minutes until the surface is golden brown. Basically, bake for a total of 20 to 25 minutes.
21. Finished products, you can package them yourself and give them to relatives and friends.
22. Finished products
23. White Lotus Rong Egg Yolk Mooncake Finished Product
24. Salt and pepper five kernel mooncake finished products
25. Bean paste mooncake finished products
26. Bean paste egg yolk mooncake finished product