Cantonese Classic-moon Cakes with White Lotus Paste and Egg Yolk
by Shanghai Haijingzi
Favorite
Difficulty
Normal
Time
15m
Serving
2
This recipe can make 9 moon cakes of 75 grams. I like mooncakes that are not too big or small 😍.
I think some classmates like to fry the fillings by themselves. But she didn't fry well, reduced the oil and sugar indiscriminately, and there was a lot of water and was very wet.
The filling of moon cakes is an important part of moon cakes, and there are strict standards! You are not afraid that your mooncakes will burst, collapse, return oil slowly, and have a short shelf life. Then you can fry them!
It is recommended to choose mooncake fillings from big brands such as Shunnan or Guangzhou Restaurant, as the quality is guaranteed!
And be sure to use peanut oil! Can invert syrup be used as much as possible 😬!
☞ After cooling down completely, return to the oil at room temperature, and finish eating within one week!
Look at the tips before doing it! If you have any questions, you can private me: Wechat yuka110337
Anything else you didn't expect, everyone can remind me!
☞The important thing is to say three times: The materials you use are different from mine. Learn to adjust the dry humidity of the dough yourself. Add some flour when it gets wet, add some syrup when it's dry, flexible ^O^
☞About the oil return: Now the weather temperature has dropped a bit, and it will take a little longer to return the oil, about one to two days, don't worry, dears! The oil return is related to the temperature. The higher the temperature, the faster the oil return speed. When the temperature is low, the oil return speed will also slow down.
I think some classmates like to fry the fillings by themselves. But she didn't fry well, reduced the oil and sugar indiscriminately, and there was a lot of water and was very wet.
The filling of moon cakes is an important part of moon cakes, and there are strict standards! You are not afraid that your mooncakes will burst, collapse, return oil slowly, and have a short shelf life. Then you can fry them!
It is recommended to choose mooncake fillings from big brands such as Shunnan or Guangzhou Restaurant, as the quality is guaranteed!
And be sure to use peanut oil! Can invert syrup be used as much as possible 😬!
☞ After cooling down completely, return to the oil at room temperature, and finish eating within one week!
Look at the tips before doing it! If you have any questions, you can private me: Wechat yuka110337
Anything else you didn't expect, everyone can remind me!
☞The important thing is to say three times: The materials you use are different from mine. Learn to adjust the dry humidity of the dough yourself. Add some flour when it gets wet, add some syrup when it's dry, flexible ^O^
☞About the oil return: Now the weather temperature has dropped a bit, and it will take a little longer to return the oil, about one to two days, don't worry, dears! The oil return is related to the temperature. The higher the temperature, the faster the oil return speed. When the temperature is low, the oil return speed will also slow down.
