Cantonese-style Moon Cakes➕ All Kinds of Fillings

Cantonese-style Moon Cakes➕ All Kinds of Fillings

1. "Lotus Paste Stuffing"

2. 1. Materials: 500 grams of dried lotus seeds, 100 grams of peanut oil, 100 grams of sugar! 2. Method: 1. Soak the lotus seeds for about 3 hours to soak! 2. Soak the lotus seeds in the electric rice pot, pour the water that is not on the back of your hand, press the cooking button, and cook until the lotus seeds are soft and rotten (you can also cook in a pot, put a little more water, boil on high heat, and simmer slowly until The lotus seeds are soft and rotten)! 3. Take out the lotus seeds, drain the excess water, sieving and crushing into mud, or use a chef to stir into mud! 4. Add sugar, lotus seed puree to the pot, add oil in batches! 5. Fry the lotus seed paste into a smooth dough (white lotus paste, brown sugar in red lotus paste, and xylitol sugar in my red lotus paste).

3. Soak lotus seeds and cook until soft

4. Sieving and rolling

5. Muddy

6. Add sugar, add oil in portions, and fry

7. Stir-fry until it becomes a smooth dough shape, take it out, let it cool, and seal it in the refrigerator for later use

8. "Red bean paste"

9. 1. Ingredients: 500 grams of red beans, 100 grams of sugar, 100 grams of oil! 2. Method: 1. Soak the red beans overnight, cook until soft and rotten, and drain the water! 2. Sieving to remove the shells and rolling into a puree, or directly crushed by a cooking machine (if you like shells, you don’t need to sifter, if you like a delicate taste, you need to sieve to remove the shells) 3. Add sugar, add oil in portions, medium-to-low heat Fry into a smooth dough shape, keep it cool and airtight in the refrigerator for use! (This recipe can also be used to make mung bean paste and white kidney bean paste! White kidney bean paste can be used with cocoa powder, matcha powder, coffee powder, etc. to make fillings with various flavors)

10. "Milk-flavored Purple Potato Stuffing"

11. 1. Ingredients: 500 grams of purple sweet potato, 120 grams of whipped cream, 100 grams of sugar, 50 grams of oil! 2. Method: 1. Steamed purple sweet potato, peeled! 2. Sieving and rolling into a puree, add whipped cream, sugar, add oil in portions, and stir-fry on medium and low heat until it becomes a dry dough! 3. Put it out and let it cool, and keep it in a sealed refrigerator. (Try not to fry purple sweet potato in an iron pan, it will change color and become mushy!)

12. "Taro Stuffing"

13. 1. Ingredients: 500 grams of taro, 100 grams of peanut oil, 100 grams of sugar! 2. Method: 1. The taro is steamed, peeled, crushed and sieved into a puree! 2. Add sugar, add oil in portions, and stir-fry on low heat until it becomes a smooth dough! 3. Put it out, let it cool, and keep it in a sealed refrigerator for later use! (The taro will be softer when fried)

14. "Salted Egg Yolk"

15. Shelled raw salted duck eggs and knocked out the yolk

16. Wash the egg yolk with clean water to remove the fishy!

17. Erguotou high white wine has no egg yolk, soak for about 1 hour to force out the oil (the secret of salted egg yolk oily)

18. Salted egg yolks to drain the wine, lined with greased paper

19. Heat up and down at 180 degrees, bake for 8 minutes, take out and let cool for later use

20. "Making Skin"

21. 1. Ingredients: 100 grams of medium powder, 5 grams of milk powder, 75 grams of inverted syrup, 25 grams of peanut oil, 1 grams of soap

22. Mix the invert syrup, peanut oil, and liquid soap together and mix well to form an emulsion

23. Sift in milk powder

24. Sift in the flour, knead into a smooth dough, cover with plastic wrap, and let the dough rise for about 1 hour for later use! (Make the dough as you use it)

25. "Making Mooncakes"

26. Divide the skin into small portions and knead into small balls for later use! Knead the stuffing into small balls for later use!

27. The ratio of mooncake crust to filling is 2:8 or 3:7. For high-tech products, it can be 2:8. Novices recommend 3:7!

28. The lotus seed paste filling is an example, the other methods are the same! Press the lotus paste filling into a hole and put in the egg yolk

29. Wrap the egg yolk and knead it into a ball

30. Cover the top and bottom of the skin with plastic wrap or a plastic bag, and roll it out thin

31. Put the egg yolk filling in the center of the rolled skin. If you don’t put the egg yolk, you can directly wrap the lotus paste filling.

32. Use the palm of your hand to slowly close your mouth and wrap the filling

33. Rub into an oval shape

34. Roll in a thin layer of flour, pat lightly to remove excess flour

35. Put it into the mold and press it into a mooncake blank

36. Spray a thin layer of water on the moon cake to prevent it from cracking during baking. Don't use too much, just a thin layer! If there is a lot of dry flour, you can use a brush to remove the excess dry powder and then spray water

37. Preheat the oven at 200 degrees, bake for 5 minutes, set the pattern

38. Brush with a thin layer of egg wash

39. "Egg Liquid Making": 1 egg yolk, one-quarter egg white, 15 grams of water, stir and beat for later use (make as needed)

40. After brushing the egg mixture, continue to bake for 15 minutes in the oven, then take it out

41. Let the baked mooncakes cool and return to the oil! Try not to seal it, as it will easily produce moisture, which will moisten and soften the skin!

42. Freshly baked mooncakes with no oil return

43. Moon cakes after oil return

44. The egg yolk after returning the oil also returns to the oil

45. After returning the oil, pack it and give it to someone (instructed to open the package after receiving the moon cake, do not store it in a sealed container, and eat it as soon as possible! If you can't eat it within a week, keep it in the refrigerator and eat it as soon as possible)

Tips:

Moon cakes are high-oil and high-sugar pastries, even if you make them yourself, don’t eat too much! Just try it out!