Cantonese Mooncake Pastry
Cantonese mooncake pastry dough made with inverted sugar syrup and peanut oil.
Ingredients
inverted syrup
150 g
peanut oil
50 g
all-purpose flour (sifted together)
200 g
milk powder (sifted together)
10 g
alkaline water
2 g
Instructions
1
Mix the Syrup
Combine the inverted syrup and alkaline water in a bowl, stirring thoroughly until evenly blended.
2
Emulsify
Gradually add the peanut oil while stirring until the syrup and oil emulsify into a smooth, unified mixture.
3
Make the Dough
Add the sifted all-purpose flour and milk powder, mix until even, knead into a dough, and let it rest for 1–2 hours.
