Perilla stuffing: Suzi (cooked) 85 grams
Peanuts (cooked) 45g Sesame (cooked) 35 grams
Corn oil (cooked) 85 grams White sugar 17 grams
Dried cranberries 20 grams Rose Jam 15 grams
Shui Yi 35 grams White Lotus Seed 48g
Cooked flour 110 grams Cold boiled water (add last) 8-15g
Cantonese-style mooncake skin: Mooncake Syrup 112 grams
Peanut oil38 grams Jianshui 2 grams
All-purpose flour 160g Custard powder 10 grams
Milk powder 10 grams
How to make Cantonese perilla mooncakes Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 1

Step 1

First make the perilla filling: perilla, peanuts and sesame seeds Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 2

Step 2

Bake again at 150 degrees for about 8 minutes to make the filling more delicious! Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 3

Step 3

Add white lotus paste, rose paste, corn oil, sugar, water and cooked flour together. I prepared cooked corn oil in advance. Freshly made fried corn oil is more fragrant. Heat the corn oil and pour it directly on the flour to fry, let it cool for a while and then mix the filling. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 4

Step 4

Pour in the perilla seeds, peanuts and sesame seeds and mix Cantonese-style perilla mooncake-sautéed grains, delicious. Don’t come down! Illustration of how to do it 5

Step 5

Add dried cranberries for added flavor Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 6

Step 6

Finally add a little cold water. Cold boiled water is used to adjust the softness and hardness of the filling. If the filling does not form a ball after mixing, add an appropriate amount of cold boiled water. (Add a little cold boiled water to restore the oil quickly, don’t add too much) Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 7

Step 7

This is the prepared perilla filling Cantonese-style perilla mooncake-sautéed, delicious I can’t stop! Illustration of how to do it 8

Step 8

Divide into 11 portions of about 45 grams, seal and refrigerate until ready. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 9

Step 9

How to make mooncake skin: stir mooncake syrup, soy water and peanut oil evenly Cantonese-style perilla mooncakes - every grain is fried and fragrant, so delicious! Illustration of how to do it 10

Step 10

Add sifted flour Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 11

Step 11

Stir into a ball Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 12

Step 12

Move it to the kneading mat and press it. Use a scraper to cut and fold it and then press it. Do not knead it! Repeat several times to form a smooth dough. (Or operate directly in the kneading basin, press and fold several times.by) Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 13

Step 13

Wrap in a plastic wrap and let rest at room temperature for 10 minutes. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 14

Step 14

Divide the risen dough into 11 portions of about 30 grams each.

Step 15

Use a spatula to press the filling into the flat bun, then turn your right index finger upwards and gently push the bun downward with the thumb of your left hand, then turn around and pinch it tightly. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 16

Step 16

Wrapped mooncakes are placed in molds and embossed. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 17

Step 17

The little bunny mold is so cute!Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 18

Step 18

Preheat the oven in advance and spray water on the surface. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 19

Step 19

First roast: Open oven: Preheat the top and bottom heat to 200 degrees and bake for 6 minutes to set. Air stove: Preheat at 200 degrees and bake at 180 degrees for 6 minutes to set. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 20

Step 20

Prepare mooncake brightener: one egg yolk, 10 grams of honey, 10 grams of milk, 2 grams of corn oil, stir evenly and sift. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 21

Step 21

After the first baking, take it out to cool and apply mooncake brightener. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 22

Step 22

Scrape the edge of the bowl with the wool brush a few times, leaving a little egg liquid before using it. Brush a thin layer, brushing each piece two or three times. If the egg wash is thickened, the pattern will disappear.Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 23

Step 23

All the polish is applied! Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 24

Step 24

Second bake: Preheat oven Open hearth: 180 degrees up and down for 12-13 minutes Air oven: Bake at 160 degrees for 10-12 minutes Cantonese-style perilla mooncakes-sautéed, delicious I can’t stop! Illustration of how to do it 25

Step 25

It’s out! Brush with cooked corn oil while it's still hot to moisturize and restore oil quickly. Cantonese-style perilla mooncake-sautéed grains, delicious I can’t stop! Illustration of how to do it 26

Step 26

The perilla filling is so fragrant, I guarantee you will fall in love with it after one bite! Cantonese-style perilla mooncakes-sautéed grains, delicious I can’t stop! Illustration of how to do it 27

Step 27

The grains are bursting with fragrance! It’s so delicious that it has no friends! Cantonese-style perilla mooncakes-sautéed grains, delicious. Come down! Illustration of how to do it 28

Step 28

After the mooncakes are cooled, they are sealed and packaged. The oil will return in 2-3 days, and the skin will become softer and taste better! Cooking tips for Cantonese perilla mooncakes

1. Use cooked flour for mooncake fillings! You can buy ready-made ones. If you don’t have them, bake them yourself. Bake with all-purpose flour at 180 for 10 minutes, turning over halfway. 2. Cantonese-style mooncake skin can be matched with various fillings. Making mooncakes by yourself can realize the freedom of various fillings. 75g mooncake, 30g skin and 45g filling, or 35g skin and 40g filling is better. 3. Two recipes for Cantonese black gold mooncakes (1) 112g moon cake syrup, 38g peanut oil, 2g water, 180g black rice flour, 10g milk powder (2) 112g moon cake syrup, 38g peanut oil, 2g water, 75g black rice flour, 100g all-purpose flour, 10g milk powder Two formulas are available, one is darker and the other is lighter. 4. Cantonese millet flour mooncake recipe Moon cake syrup 112g, peanut oil 38g, 2g water, millet cake powder 170g, milk powder 10g