On the occasion of the annual Mid Autumn Festival, what every family needs is moon cake, which symbolizes reunion and happiness. Guangdong moon cake is the first choice for the Mid Autumn Festival. Its skin is thin, loose and soft, shiny, golden in color, greasy, soft and smooth, sweet and not greasy, and beautiful in shape. The selection of materials and production skills of cantonese moon cakes are extremely exquisite. They are a good gift for people in the Mid Autumn Festival. Today, I share with you the most classic method of cantonese moon cakes. The choice is ordinary flour. The method is very simple. You can eat authentic Cantonese moon cakes every minute at home.


165G medium gluten flour
125g conversion syrup
40g vegetable oil
4G Jianshui
Appropriate amount of starch


Step 1
Prepare ingredients

Step 2
Mix the invert syrup, edible oil and soap water and stir well.

Step 3
Sift the flour, slowly pour it into the syrup mixture, knead it into dough, cover it with plastic wrap and wake up for 2 hours.

Step 4
Divide the filling and dough into equal small dosage forms. What I do is that the crust and filling are 20g each. If you like thin skin filling, you can choose the proportion of 15g crust and 35g filling.

Step 5
Flatten the dough into the filling, wrap it tightly and round it.

Step 6
Round it and roll it in the starch.

Step 7
Round it and roll it in the starch.

Step 8
Round it and roll it in the starch.

Step 9
Put the prepared moon cakes into the preheated oven and bake them at 210 ℃ for 6 minutes. Take them out to cool and set them.

Step 10
Take out the egg yolk, add a small amount of vegetable oil, stir evenly into liquid, and gently brush a layer on the surface of the moon cake with a brush.

Step 11
Put the moon cake in the oven and heat it up and down at 210 degrees for 15 minutes.