How to make Cantonese-style taro mooncakes

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce Cantonese-style taro mooncakes to you. Come and learn it quickly.

1. Wash the taro, put it in a pressure cooker, add a little water, and cook for 20 minutes.

2.1212 Remove the skin, mash it into a paste, and add 250g of white sugar (the amount of sugar varies according to the amount of taro and is added according to personal taste. I don’t like sweets, so I add a lot. You can add it as you go.)

3.2121Stir evenly and press into uniform mud.

4.1 Set aside the invert sugar syrup (you can make the invert sugar syrup yourself or buy it online).

5.2 After adding sugar, the taro paste becomes very soft. Then add an appropriate amount of fried low flour and stir evenly until it can be rolled into a taro paste ball. (It is easier to handle after refrigerating for a few hours. I made it the night before and made mooncakes the next morning, so my hands would not get dirty.)

6.12 Weigh 155g of invert sugar syrup and set aside.

7.21 Homemade lye water: Add 1g of edible pure alkali to 3g of water, stir well and take 3g for use.

8. Set aside 50g of corn oil.

9. Set aside 200g of low-gluten flour.

10.1 Add corn oil.

11.2 Add soap water to the invert sugar syrup and mix well.

12. Stir evenly until it becomes emulsified.

13. Add low flour and mix well.

14. Knead into a smooth dough, cover with plastic wrap and let it relax for a few hours. (I left it overnight)

15. Roll the taro paste into small balls of 35g.

16. Divide the dough into small pieces of 15g.

17. Flatten the crust.

18. Place a ball of taro paste on top.

19. Hold the dough in your right hand, push it upwards with the base of your right hand, and press the taro paste with your left hand at the same time, and finally roll it into a ball. (I can’t take photos because I’m using both hands)

20. Shake the mooncake mould with low flour, put the mooncake dough in, and pat the bottom of the cake with low flour to prevent it from sticking.

21. Place tin foil on a baking tray and press the mooncake mould on the tin foil to shape it.

22. Press the shaped mooncakes out and place them on the baking tray.

23. Spray a layer of water on the surface of the finished mooncakes.

24. Bake in a preheated oven at 170° for 15-20 minutes.

25. Pay attention to the color during the baking process. (I could have brushed it with egg wash, but I ran out of eggs and didn’t go out to buy some in the morning, so I didn’t brush it.)

26. Leave the baked mooncakes to cool.

27. Finally, save it to favorites. (It’s best if it’s packed in a bag, but I didn’t buy any, so I just put it in a fresh-keeping box)

This concludes the introduction to the recipe of Cantonese-style taro mooncake. Then all you need to do next is get into the kitchen and make it a reality.