Cantonese style mooncakes

Overview

Cantonese-style mooncakes are one of the famous snacks of the Han nationality in Guangdong Province. They are a folk Mid-Autumn Festival food in southern China, especially in Guangdong, Guangxi, Jiangxi and other places. They are a form of Mid-Autumn mooncakes. Cantonese-style mooncakes are famous all over the world. The most basic thing is its selection and preparation of ingredients. The craftsmanship is extremely exquisite, and its characteristics are thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and easy to carry. It is a good product for people to give gifts during the Mid-Autumn Festival. It is also an indispensable product for people to eat cakes and admire the moon on the night of the Mid-Autumn Festival. Mooncakes with a soft texture are made from wheat flour, inverted syrup, vegetable oil, alkaline water, etc. and processed through filling, shaping, and egg-brushing processes. The pattern of mooncakes is not clear after baking 1. Too much egg wash. 2. Baking temperature is too low. 3. The syrup contains too much water. 4. There is not enough time for the crust to rise. After the mooncake oil returns, the crust becomes too soft and the crust becomes sticky. This means the mooncake is not baked through. Mooncakes are stored in a sealed container at room temperature and should be eaten as soon as possible. The shelf life is about one week. Do not replace the peanut oil in the cake crust with other oil, as it will affect the oil return. Do not leave the mixed dough in the refrigerator for a long time to rise. The reason why the stuffing skin separates is because the stuffing is too dry after frying. It is best to make the mixed dough in 2 and a half to 3 hours. The maximum time cannot exceed 4 hours. The finished mooncakes should be sealed and stored at room temperature to return the oil. Cannot refrigerate and return oil. Jianshui recommends buying it. Personally, I think Chencun Jianshui is pretty good. If the baking temperature is too low, the sides of the mooncakes will easily bulge. That’s what everyone calls the waist drum

Tags

• baking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• butter
• egg yolk water
• invert syrup
• jianshui
• mochi
• peanut oil
• whipping cream
• white bean paste

Ingredients

Steps

1. 1 Weigh the inverted syrup, ginseng water, and peanut oil, and beat them evenly with a manual egg beater. This is emulsification.

   

2. 2 Then pour in all-purpose flour and mix well to form a dough, wrap in plastic wrap and rest at room temperature for more than 2 hours.

   

3. 3 Steam the white kidney beans and beat them well with a food processor, then pour them into a non-stick pan, add butter and light cream and start frying the filling

   

4. 4 This step is relatively boring. Use a spatula to stir constantly to avoid smearing the bottom

   

5. 5 Just fry until it can hold together as shown in the picture, take it out and set aside

   

6. 6 Get the mooncake molds, electronic scales and mochi fillings ready! Here is a 50g mooncake mold

   

7. 7 grams of mochi, 20 grams of white bean paste, weigh all fillings

   

8. 8 One white bean paste bun and one mochi bun, as shown in the picture! Here you can also make egg yolks, lotus paste, ham, nuts, etc., whatever you want to eat

   

9. 9 Mine is a 50g mold, the filling weighs 30g (weight including mochi or egg yolk) and the skin weighs 20g.

   

10. 10 The skin is crushed in the hands. Put the freshly wrapped mochi and white bean paste filling, carefully push the dough up with the tiger's mouth, arrange the seam without any gaps, and roll it into a round shape.

    

11. 11 Roll the mooncake base into a cylindrical shape, throw it into cornstarch, roll it and then press it into a mold. (You can also sprinkle some anti-stick powder into the mooncake mold, shake it in the mold, and then pour out the excess powder)

    

12. 12 Put it into the mooncake mold, press it gently, and the mooncake is ready

    

13. 13 Press all the mooncakes and place them on the baking sheet. Preheat the oven to 200 degrees. Use a watering can to spray water directly onto the mooncakes on the surface of the middle layer of mooncakes. Spray a small amount of water on the mooncakes. Bake in the oven for 5 minutes. After the pattern is set, take it out and brush with a thin layer of egg yolk water

    

14. 14 Then put it in the oven and bake for about 15 minutes.

    

15. 15 The picture above shows the mooncakes that have just been made and have no oil left in them. The white bean paste is wrapped in big mochi. It’s delicious

    

16. 16 The skin of freshly baked mooncakes will be very dry and hard. After the mooncakes cool down, store them in a sealed container at room temperature. Wait for 2-3 days and the skin will gradually become soft and oily. You can eat them after the oil returns. Put it in a blister box, put a label on it and put it in the box to give it away. In the picture, the light is wrong, so it is a little whitish, but when it is made, it is golden!

    

17. 17 The salted egg yolk bean paste filling is also very delicious, let’s try making it!