The Mid-Autumn Festival wouldn't be complete without classic Cantonese mooncakes, but this year I replaced the invert sugar syrup with honey, the alkaline water was homemade, the oil used was olive oil, the mold was 63 grams, the ratio of crust to filling was 20:45, the default was 15 grams for each egg yolk and 30 grams for each filling, and the total weight should not exceed 45 grams.
Materials
Steps for making Cantonese-style mooncakes (honey version)
Add honey, lye water, and olive oil
Stirring until fully emulsified is a very important step.
Add 180g of cake flour and 25g of bread flour. If the cake flour doesn't absorb water well, you can add an extra 25g, depending on the consistency of the flour.
Knead by hand until smooth and free of powder, cover with plastic wrap, and refrigerate for 2 hours to relax.
Prepare fresh salted egg yolks. If you have enough time, you can soak them in oil overnight.
Take 300 grams of oolong tea filling, divide it into 10 portions, each weighing 30 grams.
Take 300 grams of red bean paste, divide it into 10 portions, each weighing 30 grams.
Oolong tea filling with salted egg yolk
Red bean paste with salted egg yolk
Oolong tea filling tightens the tiger's mouth
The red bean filling is tightened between the thumb and forefinger. The red bean filling is slightly drier than the oolong tea filling.
Divide the rested dough into 10 equal portions, for a total of 20 portions, each weighing approximately 20-22 grams.
Wrapped with oolong tea filling
Wrapped with red bean filling
Tighten your tiger's mouth
Choose your favorite shape and press it out into a flower pattern. Remember to coat it with a thin layer of cornstarch before pressing to prevent sticking.
Preheat oven to 230 degrees Celsius. Spray water before placing the food in the oven. Bake at 200 degrees Celsius for 8 minutes to set the shape. Let it cool for 5 minutes after removing from the oven, then brush with egg wash and spray with water. Bake at 180 degrees Celsius for 5 minutes. Let it cool for 5 minutes after removing from the oven, then brush with egg wash again and spray with water. Bake at 180 degrees Celsius for 5 minutes. Let it cool for 5 minutes after removing from the oven, then spray with water. Bake at 180 degrees Celsius for 5 minutes, depending on the browning. If the browning is not as desired, adjust the oven temperature to 200 degrees Celsius for the top heat and 160 degrees Celsius for the bottom heat.
Fresh out of the oven, with a rich honey aroma.
Beautiful Cantonese mooncakes are exactly what I like.
The back was baked perfectly too!
The mooncakes after the oil has seeped back into the mooncake are yummy!
Tips for making Cantonese-style mooncakes (honey version)
1. Multiple baking and drying cycles effectively prevent the crust from cracking. This is better than baking at 200 degrees Celsius to set the shape once, then baking at 180 degrees Celsius for another 15 minutes, although it takes more time.
