All-purpose flour 252 grams Grandma Township small mustard oil 60 grams
Convert Syrup 180g Jianshui 5 grams
Low sugar and fragrant five-nut filling 1000 grams National trend of lion dance brings good luck and good luck 4 tablets
Cornstarch Appropriate amount
How to make Cantonese-style mooncakes during the Mid-Autumn Festival Illustration of how to make Mid-Autumn Cantonese-style mooncakes 1

Step 1

Making Cantonese-style mooncakes with mustard oil from Grandma’s hometown Illustration of how to make Mid-Autumn Cantonese-style mooncakes 2

Step 2

Mix the conversion syrup, mustard oil and sour water Illustration of how to make Mid-Autumn Cantonese-style mooncakes 3

Step 3

Need to mix thoroughly until completely combined Illustration of how to make Mid-Autumn Cantonese-style mooncakes 4

Step 4

Add all-purpose flour Illustration of how to make Mid-Autumn Cantonese-style mooncakes 5

Step 5

Knead evenly and put into a plastic bag and refrigerate for about 1 hour.Illustration of how to make Mid-Autumn Cantonese-style mooncakes 6

Step 6

Prepare the five-nut filling, buy ready-made and add some white sesame seeds. The mooncakes are 50 grams each. This time the filling is 33 grams each, 30 pieces in total. Illustration of how to make Mid-Autumn Cantonese-style mooncakes 7

Step 7

After the refrigerated pie crust has warmed up properly, roll 17 grams into a piece and set aside. You can put a piece of plastic wrap on it to prevent it from sticking. Illustration of how to make Mid-Autumn Cantonese-style mooncakes 8

Step 8

After flattening the pie crust, add the fillings and slowly close it up. Illustration of how to make Mid-Autumn Cantonese-style mooncakes 9

Step 9

To prevent sticking, you can wrap it in a circle of corn starch and put it into the mold for molding. Illustration of how to make Mid-Autumn Cantonese-style mooncakes 10

Step 10

Complete 15 National Tide Lion Dances Illustration of how to make Mid-Autumn Cantonese-style mooncakes 11

Step 11

15 auspicious wishes completed Illustration of how to make Mid-Autumn Cantonese-style mooncakes 12

Step 12

Spray a layer of water on the surface Illustration of how to make Mid-Autumn Cantonese-style mooncakes 13

Step 13

Spray a layer of water on the surface and preheat the oven to 180 degreesIllustration of how to make Mid-Autumn Cantonese-style mooncakes 14

Step 14

Bake in the oven at 180 degrees for 5 minutes to set the shape, then turn to 170 degrees and bake for 15-18 minutes (specifically based on the mooncake coloring effect) Illustration of how to make Mid-Autumn Cantonese-style mooncakes 15

Step 15

Baking is complete, the surface is not brushed with egg wash, it feels frosted and looks good Illustration of how to make Mid-Autumn Cantonese-style mooncakes 16

Step 16

The mooncakes had returned to oil the next day Illustration of how to make Mid-Autumn Cantonese-style mooncakes 17

Step 17

The best oil return time is 2-3 days Illustration of how to make Mid-Autumn Cantonese-style mooncakes 18

Step 18

Pack one to send to the elders Illustration of how to make Mid-Autumn Cantonese-style mooncakes 19

Step 19

Cut one to taste ~ Like it Mid-Autumn Festival Cantonese-style mooncake cooking tips

When you bite into this Cantonese-style mooncake made with small mustard oil from Grandma Township, the first thing you feel is the softness and oiliness of the cake crust, which is unique to the small mustard oil from Grandma Township. The aroma slowly blooms in the mouth. Next, there is the delicateness and sweetness of the filling, the perfect blend of the two, leaving people with endless aftertaste. This is not only a mooncake, but also a deep memory and tribute to family and the good times in the past~~