The Mid-Autumn Festival is approaching. Do you want to try making Cantonese mooncakes by hand? Let’s learn the method together. The required materials include: 150 grams of inverted syrup, 50 grams of lye water, 65 grams of corn oil, 250 grams of all-purpose flour, as well as 450 grams of meat filling, red bean paste, or five nuts as the filling. Additionally, prepare 2 egg yolks and 1 whole egg for decorating the surface of the mooncakes.
Let’s get started! First, mix the syrup and lye water evenly, then add the corn oil, stirring continuously until the mixture becomes thick and turns a pale color. Next, gradually add the flour, mixing as you go, until there is no dry flour left and the dough is smooth.
Then, roll the dough into strips and divide it into 18 equal pieces. Take one piece of dough, flatten it, place 25 grams of filling inside, carefully wrap it up, pinch it into an oval shape, and finally use a mooncake mold to press out beautiful patterns.
Place the shaped mooncakes on a baking tray, lightly spray some water mist, and then send them into an oven preheated for 10 minutes.
During the baking process, let the mooncakes set in the oven for about 7 to 8 minutes. At this point, take them out and gently brush a thin layer of egg wash on top. The trick is to use the tip of the brush to take a small amount of egg wash and apply it evenly in two passes, ensuring the surface of the mooncake has an appealing glaze.
Return them to the oven and continue baking until the mooncakes are fully cooked, with a golden-yellow crust encasing the sweet filling. Delicious Cantonese mooncakes are then ready. The entire process is not complicated; the key lies in the meticulous operation at every step, so you can enjoy your homemade delicious mooncakes.
