Share a method for making Cantonese mooncakes, which use smooth red bean paste and corn oil as ingredients. The finished product not only has a complete appearance without collapse or cracks, but also has a delicate and sweet taste. There are various fillings to choose from, such as barbecue pork and mixed nuts, black sesame with red bean paste, and salted egg yolks, catering to different tastes. To make it, mix red bean paste with low-gluten or medium-gluten flour to form a dough, then freeze for two hours for later use.
For making the mooncake crust, each portion is 25 grams, rolled into a small ball and flattened, wrapped with the filling, sealed by pinching with the tiger’s mouth technique, lightly pressed into a ball, shaped with a mold for a smooth surface.
This Cantonese mooncake recipe is simple and has a superior taste, making it an essential delicacy for the Mid-Autumn Festival. The key lies in controlling the temperature and duration to ensure the quality and flavor of the mooncakes.
Before baking, preheat the oven to 205°C, then bake the mooncakes for 7 minutes. Afterwards, prepare the egg yolk mixture (mix egg yolk with a spoon of water) and brush it onto the surface of the mooncakes for a glossy finish. Bake again for 7 minutes, then apply another layer of thin egg yolk mixture, bake for an additional 10 minutes until the mooncakes turn golden yellow, completing the baking process.
