Chinese Food
Cantonese date mud moon cake
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On the mid autumn festival every year, making mooncakes is an essential lesson. In terms of the types of moon cakes, there are various kinds of moon cakes all over the country. There are firm supporters of the Beijing style Su's Cantonese style. Among them, the most popular and most popular one among the Chinese people is the non Cantonese style moon cake. The first moon cake of this mid autumn festival. It's also the opening of cantonese moon cake. The cantonese moon cake in the blog. The year before last, there were lotus egg yolk moon cakes. Last year, there were five kernel moon cakes. In fact, there is not much innovation in the annual pattern renovation. At best, it is to change some patterns in the filling. So, today's blog post is probably the simplest one on the process chart. All the things about cantonese moon cakes have been written almost before. There is nothing left. You can read both of the previous two posts. Since the stuffing has changed. The only thing worth mentioning is the stuffing with dates. I used to make a Chinese dim sum jujube cake. It's filled with jujube paste. Yes
Cooking ingredients
Cooking Steps
Step1:First of all, make date paste filling. Rinse the jujube with water. Peel the jujube and take out the core.
Step2:Put the dried dates into the steamer. Steam for 15 minutes.
Step3:Put the steamed jujube into the food processor, add enough water, and beat it into jujube mud (the amount of water added shall be adjusted according to the actual situation, subject to the ability of beating. The more water you add, the longer it takes to fry later.
Step4:Put the beaten jujube mud into the pot. Add in the sugar. Stir over medium low heat.
Step5:In the process of stir frying, peanut oil is added three times, and it is continuously stir fried to make the oil completely absorbed by jujube mud.
Step6:Stir fry until the water is almost evaporated. Add the pastry powder and stir evenly. Stir the stuffing into a hard stuffing ball as shown in the figure.
Step7:The stuffing needs to be fried dry. After the stuffing has cooled, knead it into a ball by hand. It can form a ball as shown in the figure without sticking the hand. If the filling is wet and soft, it needs to be stir fried for a while with a small fire again until the filling reaches the required hardness.
Step8:Then make the crust. Pour the syrup into the bowl. Add the water and peanut oil and mix well. Sift in the flour and milk powder and knead into the crust dough. After standing for 12 hours, the dough is divided into 15 grams and 1 portion, 10 portions in total. Weigh and take 600g of date paste filling. Also divide into 10 parts. (the ratio of skin and filling is 2-8. If 75 grams of moon cake is made, 15 grams of skin and 60 grams of filling will be used. If 50g of moon cake, 10g of skin and 40g of filling
Step9:Flatten the crust and wrap it with dates.
Step10:Sprinkle some flour on the moon cake mould to prevent sticking (put in flour, shake it, attach flour to the mould, and then pour out the surplus flour). Put the wrapped dough into the mold. Use the mold to press the dough into the shape of a moon cake. Spray some water. Then put it into the preheated oven. Bake for 5 minutes. After the pattern is set, take out and brush a layer of egg yolk water (only brush the surface, not the side). Then put it into the oven. Bake for about 15 minutes until the surface is golden.
Cooking tips:1. The making process of cantonese moon cake is relatively simple. If you need more detailed steps, please refer to Cantonese five kernel moon cake and lotus egg yolk moon cake. 2. One ingredient in Cantonese date paste filling is pastry powder, which is used to absorb the excess moisture of filling and make the filling achieve better softness and hardness (if the filling is too soft, it is difficult to wrap it with pie crust). Cake flour is cooked glutinous rice flour. If there is no ready-made glutinous rice flour, you can put it into a frying pan and fry it over low heat (until it turns slightly yellow). 3. The crust of the newly baked moon cake is very hard. After the moon cake cools, it is sealed and preserved. Wait for 23 days. The crust will gradually become soft and oily. This process is called oil return. So, the newly baked moon cake should not be eaten in a hurry. It should be eaten after oil return. There are skills in making delicious dishes.
