Cantonese-style Moon Cakes

Name: Cantonese-style Moon Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 140g Invert syrup; 50g Peanut oil; 4g Jianshui; 1 egg yolk➕1/4 egg white➕15g water Egg yolk water; 15g Light cream; 25g butter; 250g White bean paste; Some Mochi

by Mei Niu Restaurant

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Cantonese-style moon cakes are one of the characteristic famous spots of the Han nationality in Guangdong Province. In southern China, especially the folk Mid-Autumn Festival food in Guangdong, Guangxi, Jiangxi and other places, it is a form of Mid-Autumn moon cakes. Cantonese-style moon cakes are world-renowned and the most basic What's more is that its material selection and production techniques are extremely exquisite. It is characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and convenient carrying. It is a good gift for people in the Mid-Autumn Festival, and it is also popular On the night of Mid-Autumn Festival, eating cakes and admiring the moon are indispensable. A soft-tasting moon cake made of wheat flour, inverted syrup, vegetable oil, alkaline water, etc., made into a cake crust, and processed by stuffing, forming, and egg brushing.
The pattern is not clear after the mooncake is baked
1. Too much egg wash. 2. The baking temperature is too low. 3. The syrup contains too much water. 4. There is not enough time to wake up the crust.

The crust of the mooncake was too soft and sticky after returning to the oil, it was because the mooncake was not baked completely.

Mooncakes should be sealed and stored at room temperature and eat as soon as possible. The shelf life is about one week.

Do not replace the peanut oil in the crust with other oils, which will affect the oil return.

Don't leave the mixed dough in the refrigerator for a long time to wake up.

The stuffing is separated because the stuffing is too dry

It is best to make the mixed dough in 2 and a half hours to 3 hours. The maximum time cannot exceed 4 hours

The finished moon cakes are sealed and stored at room temperature to return to the oil. Can not be refrigerated to return the oil.

It is recommended to buy Jianshui, Chencun Jianshui personally thinks it is pretty good.

The side of mooncakes is easy to bulge when the baking temperature is too low. That’s what everyone said is bulging

Ingredients

200g All-purpose Flour
140g Invert Syrup
50g Peanut Oil
4g Jianshui
1 egg yolk➕1/4 egg white➕15g water Egg Yolk Water
15g Light Cream
25g Butter
250g White Bean Paste
Some Mochi

Cantonese-style Moon Cakes

1. Weigh the inverted syrup, soap and peanut oil, and beat them evenly with a manual whisk. This is for emulsification.

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

3. After the white kidney beans are steamed, beat them with a cooking machine, pour them into a non-stick pan, add butter, light cream and start to fry the stuffing

4. This step is relatively boring, so keep stirring with the spatula to avoid muddy bottom

5. The fried ones can be grouped together as shown in the picture. Take them out and reserve them.

6. Prepare moon cake molds, electronic scales and mochi fillings! Here is a 50g moon cake mold

7. 10 grams of mochi, 20 grams of white bean paste, weigh all the fillings

8. One white bean paste and one mochi, as shown in the picture! Here you can also wrap egg yolk, lotus paste, ham, Wu Ren, etc., whatever filling you want.

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

10. Pinch the skin flat in your hands. Put on the freshly wrapped mochi and white bean paste filling, carefully push up the dough with a tiger's mouth, arrange it and close it so that there are no gaps, and round it.

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

12. Put it into the moon cake mold and press it lightly to make a moon cake

13. All the mooncakes are pressed and put into the baking tray. Preheat the oven at 200°C and 200°C. Use a watering can to spray water directly on the mooncakes with a small amount of water on the surface of the middle mooncake. Bake in the oven for 5 minutes, after the pattern is finalized, take it out and brush with a thin layer of egg yolk water

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

15. The picture above is a freshly made moon cake with no oil return. The slushy white bean paste is wrapped in big mochi, which is delicious

16. The crust of the newly baked mooncake is very dry and hard. After the mooncake cools, store it in a sealed room at room temperature. Wait 2-3 days. The crust will gradually become soft and oily. Wait until the oil returns to eat. Put it in a blister box, put a label on the box, and you can give it away. The light problem on the picture makes it a little whitish, but it is actually golden!

17. The salted egg yolk bean paste filling is also very delicious, let's make it!

Tips:
1: Moon cakes will collapse after they are baked: the reason is that the filling of moon cakes contains too much sugar. The baking time is too long.

2: Moon cakes will tighten after they are out of the oven: the reason is that the moon cakes are not fully cooked yet. The amount of sugar and oil in the filling is insufficient.

3: The surface of the mooncake will crack after it is out of the oven: the mooncake crust is too hard because it takes too long to wake up and the water in the crust is lost for too long. Too much fire on the oven surface will affect cracking.

4: Moon cakes return to the oil slowly: The fire is too strong when cooking the syrup. The syrup has too little water. Too much citric acid.

5: If you want to pack egg yolk fillings, here is how to make egg yolks. Take the salted egg yolks and place them on a baking tray lined with greased paper. The spray is highly white. (You can also pass the egg yolk in a bowl with white wine) Bake at 180 degrees in the oven for 8 minutes and cool before use.