Crab Fun Cantonese Mooncake

Name: Crab Fun Cantonese Mooncake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 140g Invert syrup; Some Mooncake filling; 40g Peanut oil; 4g Jianshui; Some Egg liquid; A small amount cocoa powder

by Pistachio 365Q

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The Mid-Autumn Festival is the fattest season for crabs, and thoughts can always be drawn back to the Mid-Autumn Festival of childhood. Haoyue was empty, bamboo shadows shook, and the family sat in the courtyard on the moonlight, tasting crabs, drinking a little wine and humming a little song. The children held the sesame-stuffed sugar cakes and mooncakes made by their mothers and bit them happily. One bite, chase and play with each other,
The passing years make people miss the warm and happy reunion festival in the past. Although the living conditions of the past reunion festival are poor and difficult, mother can always make a table of hearty food for us, and mothers make mooncakes all over the house Sesame fragrance. Hand-made moon cakes bring the lively atmosphere of home to the festival, which is the mother's taste that children and daughters look forward to most.
The years are rushing, and my parents are already gray-haired, and now it's time for me to make delicious food for them. Crabs are my dad’s favorite. I made them a very interesting hand-made crab moon cake. Each crab is carefully kneaded by my own hands. Although there are so many crab legs, it will be a little troublesome to make, but Think about how mom and dad would be happy to see their daughter’s crab mooncakes, and it’s worth it to be tired. You can also enjoy the fun and happiness of hand-made delicacies.

Ingredients

Crab Fun Cantonese Mooncake

1. Prepare the materials for mooncakes, the materials mentioned here are the materials for the mooncakes, and the filling materials should be prepared by yourself

2. To make inverted syrup, soap and peanut oil from the crust, stir evenly with a manual whisk

3. Pour in the all-purpose flour and mix it with a spatula. After mixing, sieve the flour into the bowl again, that is, sieve the flour twice, and then use the spatula to make the flour even and smooth without seeing the dry powder.

4. After mixing evenly, cover it and put it in the refrigerator to relax for more than 2 hours

5. Make the egg yolk Take the salted egg yolk and place it on a baking tray lined with greased paper, and spray it to a high degree of whiteness. (You can also pass the egg yolk in a bowl with white wine) Bake at 180°C for 8 minutes and cool down before use

6. Weigh the stuffing ingredients. The stuffing is rounded and set aside. The egg yolk can be wrapped with a layer of filling. The baked mooncakes will look very nice and layered when cut open.

7. Just take an appropriate amount of skin and squeeze it in your hands, put the fillings, and carefully push up the dough with a tiger's mouth, arrange it so that there are no gaps, and round it.

8. The kneaded round shape is lightly pressed to make the crab body, and it can be slightly flattened. Don’t pinch the oblate too round, use a toothpick to press out the pattern on the shell

9. Take some skins and pinch out eight crab legs and two large tongs, and arrange them on greased paper. The crabs made in this way are easy to transfer and put on the baking tray without deformation.

10. Put your body on the drained crab feet and press it lightly. You can use black beans or cocoa powder with a small amount of skin to knead out your eyes. If you like dark eyes, you can use a little skin and black toner. You can leave the eyes out for the time being, and draw them with chocolate sauce after baking is complete

11. All the crab moon cakes are pressed and placed on the baking tray. Preheat the oven at 200 degrees and bake at 200 degrees. Spray a trace amount of water on the surface of the mooncake

12. Bake in the oven for four or five minutes. After the pattern is set, take out and brush with a thin layer of egg yolk water, then put it in the oven and bake for about 10-15 minutes. Pay attention to observe yourself, don’t burn it, remind me of the mooncakes For egg yolk liquid, use one egg yolk plus one-fourth egg white and 15 grams of water

13. The crust of the freshly baked mooncakes will be very dry and hard. Be careful not to eat them immediately. After the mooncakes have cooled down, store them at room temperature and keep them sealed at room temperature. Wait for 2-3 days. The crusts will gradually become soft and oily. Eat again

14. The finished product looks great no matter how it is placed

15. Does it bring a more poetic atmosphere to the festival?

16. It looks pretty no matter how you put it, I can’t hold it anymore.

Tips:
1. If the amount of mooncake crust oil is insufficient, the amount of oil can be increased appropriately.
2. Moon cakes may collapse after being baked. The main reasons are as follows: (1) Too long baking time (2) Too much sugar in moon cake filling (3) Too much water in the filling (4) Moon cake skin, The filling is inconsistent. When making shaped mooncakes, the filling must not be too soft, otherwise it will bake out of shape
3. The mooncake skin is too hard and the oven surface is too hot, and the surface of the mooncake will crack after it is out of the oven.
4. The filling should not be too wet or soft, otherwise it is not easy to handle when it is wrapped, and it is easy to deform or break. The stuffing can be kneaded into shape, put in the refrigerator and then taken out to pack, the mooncake crust is better
5. When the pie bag is at different room temperature, the hardness is different. If it is too soft, it must be stored in the refrigerator for a while, it will be better.
6, raw fillings, you can put less fillings, more skin, better packaging
7. There is no limit to how much skin you need to use for each crab's body. The crabs that are made are better-looking if they are large or small.