Cantonese Mooncakes
Cantonese Mooncakes (广式月饼)
This Chinese recipe for Cantonese mooncakes calls for flour, inverted sugar syrup, corn oil, lye water, and red bean paste filling.
Ingredients
Flour
200g
Golden syrup
120g
Corn oil
50g
Alkaline solution (kan sui)
4g
Red bean paste filling
300g
Five-nut mixture
300g
Egg yolk
1个
Instructions
1
Step 1
Prepare the above ingredients
2
Step 2
Pour the corn oil and syrup into a bowl
3
Step 3
Pour the alkaline solution into the bowl and mix well, then add the flour
4
Step 4
Mix until smooth with no lumps, knead into a smooth non-sticky dough, and let it rest for 2 hours
5
Step 5
Roll the red bean paste and five-nut mixture into small balls of 30g each
6
Step 6
Divide the dough into 20g portions, flatten into discs, place the filling in the center, and seal using the tiger's mouth technique
7
Step 7
Roll into balls and coat lightly with flour
8
Step 8
Use a 50g mold to press out shapes and place on a baking tray
9
Step 9
Sprinkle a little water on top, preheat the oven to 200°C, bake the mooncakes for 5 minutes, brush with egg yolk wash, then continue baking for about 10 minutes until done
10
Step 10
These ingredients make about 20 mooncakes; adjust the oven temperature according to your oven's heat
11
Step 11
The mooncakes taste better after resting for 3 days to allow the oil to return
