Cantonese Mooncake
Cantonese-style mooncakes with a 2:3 dough-to-filling ratio, baked twice to set shape and develop color.
Ingredients
Cantonese mooncake dough (per portion)
15 g
Water red bean filling (per portion)
35 g
Egg yolk liquid (surface decoration)
to taste
Instructions
1
Dividing and Wrapping
Weigh and divide: dough 15 g per portion, filling 35 g per portion; shape by wrapping (slowly use a pushing motion to wrap the dough around the filling, you may dip a little flour on your palm to prevent sticking).
2
Molding
Place the wrapped mooncake blanks on a silicone baking mat on the tray. Fill the mooncake mold with flour then pour it out, leaving a thin layer of powder on the inner wall. Press the floured mold onto the mooncake blank, hold the mold steady with your left hand and press down with your right hand, then grip the middle with your index and middle fingers and gently lift the mold.
3
Initial Baking
Preheat upper heat to 180°C and lower heat to 180°C, spray water and bake for about 10 minutes until the surface sets.
4
Brushing Egg Wash
Remove the tray and let it rest for 5 minutes, then brush with egg wash. Do not apply the egg wash too thickly — after dipping the brush in egg wash, wipe off the excess on the rim of the bowl — then lay the brush flat on the mooncake surface and gently pat. Only brush the top, not the sides.
5
Second Baking
After brushing, return to the oven and bake for about 8 minutes until the color reaches your preferred shade, then remove, let cool, and seal.
