How to make classic Cantonese mooncakes? A classic way to make traditional Cantonese mooncakes?

Raw material. Can make 8 large mooncakes, or 20 small mooncakes): 160 grams of flour, 40 grams of vegetable oil, 110 120 grams of invert sugar syrup (or golden syrup), 1 2 tsp of alkaline water (can be replaced by 1 2 tsp of baking soda + 1 tsp of water), a pinch of salt, mooncake filling (880g for large mooncakes, 600g for small mooncakes), salted egg yolk (8 for large mooncakes, 10 for small mooncakes), wine (rice wine or sorghum wine or rum are fine) 2 tbsp, garnish (2 egg yolks, 2 tsp water or corn sryup or vegetable oil, stir well).

Method: 1. Put the oil, syrup, alkaline water and salt in a container, heat it in the microwave for dozens of seconds, and bake the Cantonese moon cakes.

until the syrup is thinned. Sift in the flour and mix well with a rubber knife, and the mooncake skin is as soft as an earlobe. Cover with plastic wrap and leave at room temperature for at least four hours.

2. Soak the salted egg yolk in wine for ten minutes to remove the fish, then put the egg yolk in a baking dish, bake directly without preheating the oven, and bake at 325F for 7 minutes. Remove and let cool. [Gourmet China] 3. Divide the moon cake crust:

If you make a large mooncake, divide the mooncake crust into 8 portions, each serving is 40 grams; If you make small moon cakes, 15 grams per serving, a total of 20 servings. 4. Divide the moon cake filling: If you make a large moon cake, divide the moon cake filling into 8 parts, 110 grams per portion, and wrap the egg yolk and rub it round; If you make small moon cakes, 30 grams per portion, a total of 20 servings, wrap half an egg yolk respectively, and rub it round.

5. Wrapping moon cakes: Put a moon cake crust in the palm of your hand, press it flat with both hands, and put a moon cake filling on it. Gently push the mooncake filling with one hand and the mooncake crust with the palm of the other hand to slowly make the mooncake crust until the mooncake filling is completely covered.

This technique is very important to ensure that the skin and filling do not separate after the mooncake is baked. Sprinkle a little dry flour into the mooncake model, shake well, and pour out the excess flour. The wrapped skin of the moon cake is also gently smeared with a layer of dry flour, put the moon cake ball into the model, and gently flatten it, and the force should be even.

Then knock it up, down, left and right, and you can easily demold it. Make all the mooncakes in turn. 6. Preheat the oven to 350F.

Lightly spray a layer of water on the surface of the mooncake and bake in the top layer of the oven for five minutes. Remove the egg yolk and reduce the oven to 300F. Bake the mooncakes in the oven for another seven minutes, remove and brush the egg yolk again, and bake for another five minutes, or until you like the color.

The last time you go into the oven, you can just use the broiler to color faster.

Teach you how to make mooncakes delicious.

The recipes, ingredients, and products are all a combination of tradition and newness, come and learn to earn a small treasury for the mooncake season.

1.Desquamate. Divide the kneaded mooncake crust into the crust of each mooncake according to the weight specification.

2.Divide the filling.

Weigh the fillings of moon cake varieties according to the quantity, and be familiar with various filling recipes and practices. For example, a single lotus paste, add an egg yolk in the middle; Double or three yellow and lotus paste, lotus paste should be divided into two or three parts, each lotus paste should be wrapped with an egg yolk, and then wrapped into a cake blank with a two-in-one or three-in-one method. The filling of the five kernels should be firm and smooth, but the filling should not be squeezed for too long, otherwise it will leak oil and come out of the shell.

During the conversion process, the type of each filler should be indicated. Since the crust is wrapped around the crust, it is easy to cause confusion if the filling cannot be recognized.

3.Stuffing. Wrap the cake crust separately on the weighed cake crust. When wrapping, the crust should be pressed evenly, and the mouth should be smooth and even.

4.Foundry. Place the wrapped cake crust into a wooden mold, gently press it by hand, and flatten it.

Press the pressure evenly, so that the edge of the cake is sharp and the pattern is clear. Then bring the cake to the edge of the board and pat out the cake crust. When demoulding, pay attention to the flatness of the cake shape and not skew.

5.Heating. Please spray water into a 200 220 oven, for example, if using a 298 hot cyclone oven (about 14 minutes). Bake the pan until the crust is beige or slightly golden, then brush the batter on the top of the pan and return to the oven until cooked through.

6.Refrigeration and packaging.

After mooncakes are baked, they should be stored in a sealed, vented "cold room".

Two-minute homemade Cantonese mooncakes are sweet but not greasy, and the taste is superb, hurry up and make an appointment!

Teach you how to make mooncakes delicious.