Chinese Food
Delicious Cantonese style moon cake with bean paste
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Cantonese moon cake is one of the famous characteristics of the Han nationality in Guangdong Province. In southern China, especially in Guangdong, Guangxi, Jiangxi and other places, folk Mid Autumn Festival food is a form of mid autumn moon cake. Cantonese moon cake is famous all over the world. The most basic thing is that its materials and production skills are extremely exquisite. Its characteristics are thin and soft skin, beautiful shape, delicate pattern, clear pattern, not easy to break, and package It is not only a good gift for people on the Mid Autumn Festival, but also an indispensable one for people to eat cakes and enjoy the moon on the night of the Mid Autumn Festival. Cantonese mooncakes originated in Guangzhou. Now they are produced in Guangdong, Hong Kong, Jiangxi, Zhejiang, Shanghai and other places. It is made of wheat flour, conversion syrup, vegetable oil, alkali water, etc. and processed by filling, shaping, egg brushing and other processes to make a soft moon cake. The main characteristics of cantonese moon cakes are heavy oil, thin skin and many fillings. The fillings are mainly made of local famous specialties, such as coconut, olive kernel, Orange Pie, Cantonese sausage, barbecued pork, salted egg and sugar fertilizer
Cooking ingredients
Cooking Steps
Step1:Mix all materials (except filling) and mix well with a scraper.
Step2:Then rub it with your hands.
Step3:Knead until smooth.
Step4:Wrap with plastic wrap. Refrigerate for 40 minutes.
Step5:Take out the frozen dough and weigh it. Divide it into 20 parts on average.
Step6:The bean paste stuffing is also divided into 20 parts on average.
Step7:Rub them into balls for later use.
Step8:Flatten the dough. Put the stuffing in the middle.
Step9:Close up slowly. This is a comparative test of skills. Be patient.
Step10:Pinch the seal. Round it.
Step11:Roll in the flour. Then rub the dry flour in your hand.
Step12:Put in the mooncake mold.
Step13:Press hard. Count for five seconds. Lift up slowly.
Step14:The pattern is very clear.
Step15:Preheat the oven at 180 degrees. Put the moon cake into the oven and bake for five minutes. Take out the liquid and brush it with a brush (one yolk and one third of the egg white). The liquid should be brushed but not more. Too many products that make the surface pattern fuzzy will not look good.
Step16:Put it in the oven and heat it at 170 ℃ for 15 minutes.
Step17:Take it out. Air it to room temperature and wrap it with fresh-keeping film. Keep it at room temperature for about two days and wait for oil return.
Step18:The delicious cantonese moon cake with bean paste is finished. Enjoy the Mid Autumn Festival.
Cooking tips:This recipe can make about 20 50g mooncakes (about 10 100g mooncakes). The proportion of skin filling is 15-35. If you want to add egg yolk, the weight of egg yolk used in each mooncake is 35. The original formula is to add liquid butter. Following the principle of health first, it has been changed into lard. There are skills in making delicious dishes.
