Cantonese Coconut Mooncakes
Cantonese-style coconut mooncake recipe, covering coconut filling preparation, wrapping, and the double-baking process.
Ingredients
desiccated coconut
2000 g
powdered sugar
1500 g
vegetable shortening
1000 g
honey
100 g
syrup
50 g
whole eggs (adjust the quantity according to the desired firmness of the filling)
6
flour
250 g
relaxed Cantonese-style mooncake wrappers
Instructions
1
Make the filling
Combine the desiccated coconut and flour, then mix the vegetable shortening, honey, syrup, and powdered sugar until evenly blended.
2
Add the eggs
Add the whole eggs.
3
Mix the filling
Mix all the ingredients until uniform. Adjust the quantity of eggs according to the desired firmness of the filling.
4
Divide the wrappers
Divide the relaxed Cantonese-style mooncake wrappers into 15 g dough portions.
5
Divide the filling
Divide the filling into 47 g portions.
6
Shape and seal
Press a wrapper flat with your palm and place the filling in the center. If it becomes sticky while wrapping, dust your hands lightly with flour. Make sure no filling leaks out.
7
Press into molds
Place the mooncakes on a baking tray lined with heat-resistant parchment. Press them into a mooncake mold, making sure the patterns are clear.
8
Spray with water
Once shaped, spray a small amount of water over the surface of each mooncake to prevent white spots from forming.
9
Bake
Bake at 230°C with top heat and 180°C with bottom heat for about 15-20 minutes. After about 7 minutes, when the surfaces have set, remove the mooncakes and let them cool to 50°C. Brush each one with egg wash twice, then return them to the oven and bake at 200°C with top heat and 180°C with bottom heat for about 10 minutes, or until the surfaces are golden brown.
