The process of making Cantonese mooncakes is both traditional and heartwarming. To begin, you need to finely mix 125 grams of invert syrup with 54 grams of peanut oil until both are completely emulsified. Then, slowly add an appropriate amount of all-purpose flour and an egg yolk, don’t forget to add 10 grams of water, knead these ingredients into a soft and slightly elastic dough, cover it with plastic wrap, let it rest for about an hour.
Next is the shaping stage, evenly divide the prepared filling into small balls of 45 grams each, while the dough is divided into 30-gram portions. Take a piece of dough in the palm of your hand, gently flatten it, gently wrap the filling ball, carefully seal the edges, ensuring there are no cracks, then gently shape it into a round mooncake with a uniform appearance.
Place the shaped mooncakes in a preheated oven at 190 degrees, bake for 5 minutes initially. Then, take out the mooncakes, evenly brush a thin layer of egg yolk on their surface, this step adds an attractive color to the finished product. Return to the oven, lower the temperature to 150 degrees, continue baking for 11 minutes until the mooncakes have a golden crust.
Once the baked mooncakes have cooled slightly, you can slice and enjoy them. When you break open the mooncake, you will find a delicate texture inside, a fragrant aroma, although the color may not be as deep yellow as expected, the texture and flavor displayed on the cut surface are still satisfying.
As for the specific ratios of the required ingredients, remember this simple recipe: 125 grams of invert syrup, 54 grams of peanut oil, 190 grams of all-purpose flour, 1 egg yolk, 10 grams of water. When baking, start at 190 degrees for 5 minutes, brush with egg yolk, then lower the temperature to 150 degrees and continue baking for 11 minutes to enjoy delicious Cantonese mooncakes.
