How to make Cantonese mooncakes
– Mix well and relax for more than 2 hours. – Approx. weight 390g ≈ 19 moon crusts.
– Ratio 4:6 (20g skin, 30g invagination) – Stir fry some glutinous rice flour as hands Powder. – Use a silicone pad to prevent over-coloring the bottom!
– Spray the oven with water! Remove egg wash at 170 degrees for 5 minutes. – 170 degrees for 15 minutes, cover with foil halfway through, according to coloring.
– Remember, let cool before moving the mooncakes!
Conversion syrup practice: 1000g of sugar + 470g of water mixed well and boiled on high heat. Add 130g of fresh lemon juice and simmer on low heat, the temperature should not exceed 115 degrees!