Little Cantonese-style Mooncake
Warming up for Mid-Autumn Festival! It’s been years since Xiao Wang made mooncakes to give to family and friends. This year, my mom once again kept mentioning wanting to eat mooncakes. Coincidentally, the official of the vacuum storage boxes I bought earlier wants to hold a Mooncake Festival event. They will select the top five works uploaded to this recipe to send matching vacuum storage boxes and the top three to send Taiwanese chiffon baking books. I think this event is quite meaningful, so I decided to lend a friendly hand~ Wishing everyone a happy Mid-Autumn Festival in advance~~~
Ingredients
Steps
First, place the inverted syrup, liquid shortening, and lye water into a bowl. Mix well with a stirrer until completely combined.
Sift the low-gluten flour and add it. Mix evenly with step 1 using a cutting and folding method. Put it into a plastic wrap bag and let it rest at room temperature for 2 hours.
The ratio of 50g mooncakes filling to crust is 3:7. Weigh 35g of filling, roll it into a ball by hand, and set it aside.
Divide the rested dough crust into 15g pieces and set them aside.
Flatten the crust, wrap it around the filling, and carefully push the crust upward using a tiger’s mouth technique.
Seal well to ensure no filling is exposed or gaps remain.
Once done, gently roll it in a bowl of flour to coat lightly, then shake off the excess flour.
Use a mooncake press to imprint patterns.
Repeat steps 5 to 8 to complete all mooncake molds.
Spray a small amount of water on the surface using a spray bottle.
Place in a preheated oven at 200°C and bake for 5 minutes to set. Remove, brush a thin layer of egg yolk wash, and then continue baking in the middle rack at 200°C for 12 minutes.
After baking, let them cool. The mooncakes will still be hard at this point.
Place them into a vacuum chamber to enhance the oil-return effect. This also extends the shelf life of the mooncakes if they aren’t eaten right away.
The golden mooncakes radiate an adorable charm~~~~
After oil returns, package the mooncakes up, and they’re ready to be given as gifts.
Choose a festive box to give to elders, hehe.
PS: This is the filling I’ve been using for many years. I haven’t considered switching, as family and friends who have tasted it have all said the mooncakes are delicious.
The top three participants will receive a chiffon cake book as shown in the picture (＾Ｕ＾)ノ