Corn filling (Cantonese moon cake filling)
Overview
I have always loved corn since I was a child. I remember that the corn my parents grew when I was young was not the sweet corn now available on the market, but the taste at that time was really unforgettable. When I was a child, my mother would grow a lot of it every year, and my father would get up early in the morning to cook it and send it to the city to sell! My mother knows that I love to eat and always leaves a small bowl. Every time I eat until my stomach is full! I didn’t have many snacks when I was a kid, so this can be considered a snack! Among all staple foods, corn has the highest nutritional value and health care effects. Corn contains more crude fiber, which is 4-10 times higher than that of polished rice and flour. Corn also contains a large amount of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the body. The above-mentioned ingredients and functions of corn are very beneficial to weight loss. The flower ears and corn silk when corn is mature have a diuretic effect and are also beneficial to weight loss. Corn can be boiled into soup instead of tea, or it can be crushed and made into corn flour, corn cakes, etc. The puffed popcorn is very large in size and can eliminate the hunger of obese people after eating. However, it contains very low calories after eating. It is also one of the substitutes for weight loss. After falling in love with baking, I like to try it. This year I made mooncakes for the first time. I like to make my own fillings. It is nutritious and healthy! It’s wonderful to think of your favorite corn fillings! Starting from this corn filling mooncake, I never expected that someone would ask me to order mooncakes! My mooncake season is also very busy! You never know you can do it until you try! People who made reservations said it was delicious, and my mind was so beautiful! I also insist on the additive-free food!
Tags
Ingredients
Steps
-
Peel two large corns, wash them, and cook them in a pot until the water covers the corns.
-
Cook and take it out, keep the corn water for later use! Put it into the mixer in two batches, and at the same time add the sugar and stir together until the water covers the corn each time. (If there is too much water, the frying time will take longer).
-
Stirring.
-
Stir well and pour into a flat-bottomed non-stick pan.
-
Fry until the water content is reduced and the color becomes darker. Add the corn oil in 2 batches, waiting until the oil is incorporated each time before adding the next batch.
-
Fry until it forms a ball and does not stick to the pan.
-
Put in a bowl and let cool! Waiting to make mooncakes!
-
Because the mooncake mold is 50 grams, use 35 grams of corn filling!
-
Two corns made 11 Cantonese-style mooncakes. Since it was my first time trying it, I didn’t take pictures of the amount of cake crust and the making process!
-
Finished product
-
Let’s take a solo photo!
-
Sweet and delicious.
-
I gave it to a fellow villager and he was full of praise. He said it was the first time he had eaten mooncakes with this kind of stuffing. After a few days, he asked me to help him make 120 mooncakes to give away (corn filling, red bean filling, lotus paste and egg yolk filling)
