Cantonese Style Moon Cake Family Portrait

Name: Cantonese Style Moon Cake Family Portrait
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cantonese-style moon cake premix powder; 75g Invert syrup; 25g Peanut oil; 1400g Stuffing; 1 piece egg; 10ml Shimizu

by Seung Chan Mommy CCM

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Mid-autumn moon cake guide, which moon cakes do you like best to eat? Speaking of moon cakes, it is one of the most prestigious traditional Chinese pastries. Moon cakes symbolize reunion and harmony. It is said that the custom of eating moon cakes on Mid-Autumn Festival began in the Tang Dynasty. It was popular in the palace during the Northern Song Dynasty, and then spread to the people. At that time, it was commonly known as "small cake" and "yue tuan". In the Ming Dynasty, it became a common dietary custom for the whole people. Moon cakes have been integrated with local food customs, and have developed Cantonese, Jin, Beijing, Soviet, Chao, and Dian moon cakes, which are loved by people from all over the north and south of China. The current moon cakes are really diverse and dazzling. They are dazzling, fluid moon cakes, chocolate moon cakes and so on. Although they have incomparably gorgeous packaging, they can only enjoy a moment of glory and a gust of popularity. They have become Internet celebrities this year. We will wait for new models to be released next year, not long. "

Ingredients

300g Cantonese-style Moon Cake Premix Powder
75g Invert Syrup
25g Peanut Oil
1400g Stuffing
1 piece Egg
10ml Shimizu

Cantonese Style Moon Cake Family Portrait

1. Prepare the required raw materials in advance, pour invert syrup and peanut oil into the container, and mix thoroughly

Cantonese Style Moon Cake Family Portrait recipe

2. Pour the Cantonese-style moon cake premix powder

3. Mix well with a spatula

4. Cover the mixed dough with plastic wrap and send it to the refrigerator for 2 hours to relax

5. Wrap the filling with a crust (75g moon cake mold is used here, the crust is 22.5g, and the filling is 52.5g)

6. Wrapped mooncakes are coated with a thin layer of low flour

7. Sprinkle a little low powder in the mold and put in moon cakes

8. Press evenly on the baking sheet

9. Beat the eggs, add water, brush a thin layer on the mooncake, and then spray a thin layer of water

10. Bake for 5 minutes at 175-180 degrees in the oven, take out the brushed egg liquid, bake again for 5 minutes, take it out again, brush the egg liquid, and bake for 5 minutes

Tips:
"to sum up"

1: Regarding quality preservation, Cantonese-style mooncakes are traditional desserts with high oil and sugar. Both sugar and oil have natural antiseptic effects, so as long as they are stored in a clean, hygienic, dry and dry manner, there is no problem

2: Regarding homemade fillings, try to fry them dry as much as possible. Generally, homemade fillings will be low in sugar and oil, so the shelf life will naturally be shorter. My personal experience is that the shelf life is about 5 days.

3: Regarding baking, be sure to brush thin egg liquid, don't brush too thick, too much egg liquid, the pattern will be unclear

4: Regarding the ratio of the crust to the filling, I suggest you use it here. Crust: filling = 3:7 ratio, to make 50g mooncakes, the crust is 15g, the filling is 35g, and the crust is 75g. 22.5g, the filling is 52.5g, this kind of mix is good, the pattern is also good when baked