Cantonese Mooncake
A Cantonese-style mooncake with a thin crust and generous filling. The crust is made with inverted sugar syrup, producing crisp, well-defined patterns and a golden color.
Ingredients
low-gluten flour (for crust)
1 kg
syrup (for crust)
750 g
alkaline water (60°, for crust)
20 g
oil (for crust)
250 g
salt (for crust)
10 g
filling (such as lotus seed paste, five-nut mix, etc.)
to taste
egg yolk (for decoration)
to taste
Instructions
1
Prepare the crust dough
Mix the syrup, alkaline water, oil, and salt in the order of ingredient addition, then add flour and stir until evenly combined. The dough must be rested for at least 30 minutes before use, and must be used within 1 hour.
2
Divide and wrap with filling
Divide the dough and filling in a 2:8 crust-to-filling ratio. Flatten the small dough portions and wrap the small filling portions inside, working quickly to prevent the crust from releasing oil.
3
Shape the mooncakes
Use a mooncake mold or shaping machine to form the raw dough pieces into mooncake blanks as per the design requirements, then place them neatly on a baking tray.
4
Bake
Set the upper and lower oven temperatures to 230°C/160°C. Bake the raw mooncake blanks for 10 to 12 minutes until light yellow. Take them out to cool to 60°C, brush with a second layer of egg yolk, then continue baking for 8 to 10 minutes until golden brown or reddish-brown.
5
Cool and package
Package the baked mooncakes when their surface temperature is around 60°C.
