Cantonese Bean Paste Mooncake
by Junzhi
Favorite
Difficulty
Easy
Time
2h
Serving
2
Before the Mid-Autumn Festival arrives, moon cakes will be fired first. Many children's shoes are already gearing up to make mooncakes, and many people have sent various questions: Why do mooncakes crack when they are baked? Why does the stuffing become slag after being fried? Why does the crust become softer and stickier within a few days after baking? Why does the skin and filling separate? …………
There are many reasons for these problems, and if you analyze them one by one, it will be a long story. But when communicating with these children's shoes, I found that most of them actually have the same problem-yes, as the title says, it is stuffing. Stuffing is often overlooked, but in fact it is more important than you think.
Not all fillings can be used as fillings for Cantonese-style mooncakes. Whether the Cantonese-style mooncakes can maintain their shape when they are baked, whether the skin and fillings are not separated, and whether they can return to the oil smoothly, all have a lot to do with the filling itself. Therefore, Cantonese-style moon cake fillings basically have the characteristics of high oil, high sugar and low moisture. If you use non-Cantonese-style fillings to make Cantonese-style mooncakes, problems often arise.
In addition, even if it is Cantonese-style fillings, I believe some people will be intimidated by its formula-there are indeed a lot of sugar and oil, and I can’t bear to put so much when making it. If you think so, this may be another reason for the failure of moon cakes.
Take lotus seed paste and bean paste, which need to be fried as an example, let’s think about it. Cantonese-style fillings require less moisture. But with less water, how can it be stuffed? It will inevitably require more oil and sugar. When making Cantonese fillings, if the sugar and oil are reduced, there will be two situations:
1. The filling is difficult to fry, even if it does not fry, it still contains a lot of water. Using such fillings to make mooncakes, the filling will easily expand when baking and cause the crust to crack. Even if it does not crack, the baked mooncakes will be left for a period of time. Later, the skin will absorb the moisture in the filling and become softer and even sticky. The crust and filling are easy to separate.
2. The stuffing I worked hard and finally fried enough. But the filling became slag-like, difficult to form a dough, and the taste was very dry. Such fillings cannot make moon cakes.
Therefore, to make a successful moon cake, you must first make a successful filling. A qualified Cantonese-style mooncake filling is the basic prerequisite to ensure the success of mooncakes. Without reducing the sugar, without reducing the oil, and frying until it is dry enough-although it sounds so unhealthy, it must be admitted that Cantonese-style mooncakes are never low-calorie foods... I wish everyone a successful mooncake!
There are many reasons for these problems, and if you analyze them one by one, it will be a long story. But when communicating with these children's shoes, I found that most of them actually have the same problem-yes, as the title says, it is stuffing. Stuffing is often overlooked, but in fact it is more important than you think.
Not all fillings can be used as fillings for Cantonese-style mooncakes. Whether the Cantonese-style mooncakes can maintain their shape when they are baked, whether the skin and fillings are not separated, and whether they can return to the oil smoothly, all have a lot to do with the filling itself. Therefore, Cantonese-style moon cake fillings basically have the characteristics of high oil, high sugar and low moisture. If you use non-Cantonese-style fillings to make Cantonese-style mooncakes, problems often arise.
In addition, even if it is Cantonese-style fillings, I believe some people will be intimidated by its formula-there are indeed a lot of sugar and oil, and I can’t bear to put so much when making it. If you think so, this may be another reason for the failure of moon cakes.
Take lotus seed paste and bean paste, which need to be fried as an example, let’s think about it. Cantonese-style fillings require less moisture. But with less water, how can it be stuffed? It will inevitably require more oil and sugar. When making Cantonese fillings, if the sugar and oil are reduced, there will be two situations:
1. The filling is difficult to fry, even if it does not fry, it still contains a lot of water. Using such fillings to make mooncakes, the filling will easily expand when baking and cause the crust to crack. Even if it does not crack, the baked mooncakes will be left for a period of time. Later, the skin will absorb the moisture in the filling and become softer and even sticky. The crust and filling are easy to separate.
2. The stuffing I worked hard and finally fried enough. But the filling became slag-like, difficult to form a dough, and the taste was very dry. Such fillings cannot make moon cakes.
Therefore, to make a successful moon cake, you must first make a successful filling. A qualified Cantonese-style mooncake filling is the basic prerequisite to ensure the success of mooncakes. Without reducing the sugar, without reducing the oil, and frying until it is dry enough-although it sounds so unhealthy, it must be admitted that Cantonese-style mooncakes are never low-calorie foods... I wish everyone a successful mooncake!
