Chinese Food
Cantonese moon cake
(135004 views)
The Mid Autumn Festival is near at hand. As a symbol of completeness, moon cakes carry the good intentions of people and become an indispensable delicacy for the mid autumn festival since ancient times. There is a word moon cake in the book dream of Liang Lu written by Wu Zimu in the Southern Song Dynasty. However, the description of appreciating the moon and eating moon cakes in the Mid Autumn Festival is only recorded in the West Lake Tour chronicle meeting of the Ming Dynasty - August 15 is called the Mid Autumn Festival. People leave moon cakes together and take the meaning of reunion. By the Qing Dynasty, there were more and more records about moon cakes, and the production was more and more refined. With the development of moon cakes, there are more varieties and different flavors. Among them, Beijing style, Soviet style, Cantonese style, Chaozhou style and other moon cakes are widely enjoyed by people from north and south of China. Today we are going to teach you that cantonese moon cakes are characterized by thin skin and big filling. The filling is mainly lotus seed paste, bean paste and egg yolk. They are sweet, salty and moderate, with outstanding surface luster, soft and smooth taste. If you need to make moon cakes for gifts in the near future, please prepare the ingredients as soon as possible
Cooking ingredients
Cooking Steps
Step1:In a bowl, pour the syrup, water and peanut oil. Jian (ji'n), also known as alkaline water, is a kind of compound food additive. It is a common food auxiliary material in Cantonese pastry. When making moon cakes, Jianshui can improve the taste, freshness and color.)
Step2:Mix well clockwise until there are lines. Then sift in the flour with medium gluten.
Step3:And dough without dry powder.
Step4:Wrap the dough with plastic wrap. Press evenly with hands. Relax at room temperature for 2 hours.
Step5:The stuffing is weighed. The bean paste stuffing and egg yolk are 35g each. (you can stir fry the bean paste or buy the ready-made bean paste directly. But the dry humidity of the stir fried bean paste is not well controlled. If you are a novice, it is recommended to buy the bean paste directly.)
Step6:The relaxed dough is divided into 12 parts. Each part is 15g. Then round.
Step7:Let's flatten the bean paste stuffing. Put in the salted egg yolk. Close the seal and rub it round. (remove the white film from the salty egg yolk. If you feel fishy, you can spray a little white wine first. Put it in the oven. Select the temperature of 180 degrees. Bake for 7 minutes.)
Step8:Take 1 portion of the crust and let it flatten. Put in the bean paste and egg yolk filling.
Step9:Close the seal. Circle it. (technique - use your right hand to gently extend the crust. Use your left hand to cover the crust and push it upward.)
Step10:Spread flour on the moon cake embryo to prevent it from sticking. Shake off the surplus flour and put it into the mold.
Step11:Press the mold vertically. Push out the moon cake embryo.
Step12:Preheat the oven at 200 degrees for five minutes. Spray a little water on the moon cake embryo to prevent it from cracking. Put it in the oven. Bake for 5 minutes. Take out the baking tray and brush the egg liquid. Bake for 10 minutes. (the surface of the cake skin must be brushed with a thin layer of egg liquid. Be sure to use a brush. Do not use a silica gel brush. Otherwise, the pattern will be affected. The color will be too deep.)
Step13:Smell the fragrance of moon cake. Color it evenly and take it out. All kinds of ingredients meet and blend with each other. You have me, I have you. Then embrace the deep yellow salted egg yolk until the surface is dyed with a thick color. That's also the color of home. Simple ingredients. Collision of rare food. Enduring.
Cooking tips:The best ratio of skin and filling of tips1 / Cantonese mooncake is 2-8 or 3-7. 2 / the invert syrup is a kind of solution with thick texture and high concentration of sugar, which is boiled with sugar + water + lemon juice. It is generally used to make drinks and sweets. The invert syrup has good water absorption. It can make the crust soft and not easy to crack when making the crust. So it can not be replaced by other sugars. There are skills in making delicious dishes.
