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Cantonese-style Moon Cakes (novice 0 Failed)
by Moon Shadow Shaqiu
Favorite
Difficulty
Easy
Time
30m
Serving
5
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.
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.
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