Cantonese style mooncakes

Recipe for cantonese style mooncakes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cantonese style mooncakes are a traditional Chinese pastry that is commonly enjoyed during the Mid-Autumn Festival. These delicious treats have a flaky crust and are filled with sweet lotus seed paste or red bean paste. The mooncakes are often adorned with intricate designs on the surface and are typically enjoyed with a cup of tea. Making Cantonese style mooncakes at home allows you to experience the rich flavors and cultural significance of this beloved dessert.

Keywords: Cantonese, mooncakes, Mid-Autumn Festival, lotus seed paste, red bean paste

Cantonese style mooncakes details

Cantonese style mooncakes, recipe Rating: 4.6
Number of votes:104 INGREDIENTS:

Syrup:

45g peanut oil

5g lye/alkaline water

110g golden syrup

5g black treacle/dark soy sauce

Pastry:

150g cake flour

5g cornflour

Pinch of salt

Filling:

1 kg mooncake paste, any flavour

50g melon seeds

8 nos. salted egg yolks (optional, see Note 2)

Egg glaze:

I egg

1 tbsp water

1 tsp peanut oil

METHOD:

1. To prepare syrup: Combine all ingredients of syrup in a pan. Stir over low heat until the golden syrup is dissolved. Remove from stove and set aside to cool .

2. To prepare mooncake pastry: Sift cake flour, cornflour and salt twice. While the syrup is still slightly warm, pour it into the sifted flours. Using K-beater of your mixer , mix flours and syrup to form a soft dough . Cover with cling film and stand at room temperature for 10-12 hours .

3. To prepare mooncake paste: Spread mooncake paste on a piece of plastic sheet . Spread melon seeds on the paste and roll the paste up like rolling a swiss roll. Spread the paste and roll it up again to make sure melon seeds are nicely “embedded” in the paste.

4. Divide mooncake pastry in Step 2to 7 portions of 40g and 1 portion of 15g (small mooncake). Knead each portion for a while and roll into a ball .

5. Divide mooncake paste in Step 3to 7 portions of 120g (for mooncake with yolks) and 1 portion of 30g (small mooncake), OR7 portions of 140g (mooncakes without yolks). Knead each portion a little and form each into a ball .

6. Lightly flour (using cake flour) your hands. Flatten a pastry dough on your palm to be a 2.5-inch circle. Press to make the edges thinner than the central part . Place a ball of paste as shown in Pic. 9. Start pushing the paste against the dough. As you push the paste, the dough will start enlarging .

7. Press the centre of the paste lightly and place an egg yolk there. Continue to wrap up the mooncake. Roll into a ball.

8. Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten moocake to conform to shape of mould . Bang upper, lower, left and right sides of mould to dislodge the mooncake . Place cake on a baking tray lined with grease-proof baking sheet . Repeat to shape remaining mooncakes.

9. Bake in a preheated oven at 180 degC for 10 minutes.

10. At the meantime, prepare egg glaze. Beat egg slightly. Add peanut oil and water. Strain the egg mixture.

11. Remove mooncakes from oven and set aside for 10 minutes. Brush with egg glaze . Stand for further 5 minutes before returning mooncakes to oven. Bake for another 10-15 minutes.

12. Transfer mooncakes to a wire rack and let cool .

13. Store for 2-3 days before serving.