Cantonese-style Moon Cakes (novice 0 Failed)

Cantonese-style Moon Cakes (novice 0 Failed)

by Moon Shadow Shaqiu

4.6 (1)







Regarding Cantonese-style mooncakes, I used to eat a lot, but this is the first time I tried to make them myself. I used to think that this should be very troublesome and complicated. I really started to use it, but it was quite simple. At least I think it’s easier than egg yolk pastry. It is less troublesome to roll out the pastry mixture, loosen it, and then roll it out again. a process. Cantonese-style mooncakes only need to mix the skin well and knead it, and the plastic wrap can be loosened in place and can be used directly for wrapping. Isn't it really easy to compare this way? This article focuses on newbies, those who have not been familiar with homemade Cantonese moon cakes before, you may be like me, you have never made moon cakes before, and you have no experience, but reading the complete article should allow you to make delicious and beautiful moon cakes. Come.
1. Let me talk about the mooncake crust first, knead the crust well according to the steps, wrap it with plastic wrap and let it stand for 2 hours at room temperature. The recipe for this crust is not sticky and does not need to spray water during baking. Isn’t it simple? .
2. Let’s talk about the inverted syrup used in mooncake skins. Because it’s the first time I made it, I used Shunnam’s inverted syrup. Next year, I might consider making my own syrup. It is better for novices to use big brands. The transfer syrup returns to the oil quickly, and the color is more beautiful after the oil is returned.
3. The oil in the mooncake skin is best peanut oil. I can't help you if you have to use corn oil, but the peanut oil is more fragrant when it comes out.
4. As for the mooncake filling, it is better to fry it yourself, because it can control the hardness and sweetness, which is definitely more in line with your own taste, but if you don’t have time or are afraid of trouble, you can consider buying the finished product, such as Guangzhou Restaurant and Shunnan I like the low-sugar series very much. I really suggest that whether it is white lotus paste or black sesame seeds, it is best to buy low-sugar, low-sugar, and low-sugar. You think, there is a lot of syrup in the mooncake crust itself. If there is another pure sweet inset, really Would it be sweet to death, okay?
5. As Cantonese-style moon cakes are heavy in oil, thin in skin and rich in fillings, it is recommended to have tea when you eat. Tea can promote the digestive tract to decompose the oil in the moon cakes and reduce "accumulation", which is more helpful for digestion. Mooncakes with jujube paste, bean paste, and lotus paste filling are most suitable for drinking green tea; mooncakes with egg yolk pastry and five-nut filling are more suitable with Pu-erh tea, and moon cakes with bean paste and oolong tea are a perfect match.
Rory talked a lot. This should be the longest preface I have written. In a word, Cantonese-style mooncakes are very simple. If you don't believe it, just try it.

Cantonese-style Moon Cakes (novice 0 Failed)

1. Pour the inverted syrup, liquid soap, and peanut oil into a basin, and stir evenly.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

2. Pour in all-purpose flour and mix well.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

3. The dough is easy to mix, and there is no dry powder. Wrap the mixed dough with plastic wrap and let it stand at room temperature for 2 hours. Remember that room temperature is not refrigerated.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

4. Divide your favorite stuffing into 35 grams each.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

5. Take a portion of the pie crust, flatten it, and put in a filling.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

6. Flip the mooncake filling down, push it down with the mouth of the tiger bit by bit, and slowly wrap the mooncake filling.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

7. Turn it over again at this point, and you can see that the mooncake filling has been basically wrapped up, and it is sorted and closed and rounded.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

8. There should be no air in the filling of the crust when wrapping, and the crust itself does not stick. It is especially good to pack with a glove.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

9. There is no need to dust or oil, just use your favorite mold to press out the pattern. Put it into the middle of the oven, heat up and down, 180 degrees, and take it out after 5 minutes.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

10. Stir the egg yolk and water well and sieve.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

11. Dip a small amount of egg liquid with a wool brush, scrape 2 more times on the mouth of the bowl, be sure to scrape off the excess egg liquid, brush lightly on the surface of the moon cake, it must be a light brush, the brush is too much and the pattern is not clear, and the brushed moon cake is sent again In the middle of the oven, heat up and down, 180 degrees, and bake for about 15 minutes.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

12. The mooncakes just out of the oven have a harder crust and a darker color, making them unsightly. Put it on the net and wait for it to cool completely, put it in a fresh-keeping box, and wait for 2-3 days. After the oil is returned, the mooncakes can be eaten.

Cantonese-style Moon Cakes (novice 0 Failed) recipe

13. The mooncakes after returning to the oil are brighter in color and the crust becomes softer.

Cantonese-style Moon Cakes (novice 0 Failed) recipe


1. The formula in this article can make 40 moon cakes of 50 grams.
2. The best ratio of the skin to the filling is 3:7, that is, 50 grams of moon cake 15 grams of skin and 35 grams of filling, or 4:6, 20 grams of skin and 30 grams of filling.
3. As for moon cakes, most of them are caused by too wet fillings of moon cakes.
4. The freshly baked mooncake skin is hard, so it needs to be completely cooled and put in a safe box for storage. After about 2-3 days of oil return, the mooncake skin will become soft and the color of the mooncake will be smoother than before. You can eat at this time.


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