Can you use rapeseed oil to make mooncakes????

Canola oil can not be used to make moon cakes, ghee should be used, and the specific steps are as follows:

Preparation materials: 600 grams of moon cake special powder, 400 grams of invert sugar syrup, 150 grams of ghee, 10 grams of soap water, 15 salted egg yolks, 400 grams of wine-soaked cherry filling, 400 grams of purple potato filling, 800 grams of bean paste filling, 800 grams of lotus paste filling.

1. Pour ghee, invert sugar syrup and soap water into a basin and stir clockwise.

2. Then sieve in the special powder for moon cakes.

3. Stir well with a spatula in the form of cutting and mixing.

4. After stirring thoroughly, cover with plastic wrap and relax for an hour.

5. Prepare the moon cake filling, 50 grams of moon cakes need 35 grams of filling, and 75 grams of moon cakes need 53 grams of filling.

6. Salted egg yolk needs to be processed in advance for later use, processing method: soak it in white wine for 1-2 hours, take it out and put it in the oven, bake it for 3-5 minutes, and then put it aside for later use.

7. After the moon cake crust is relaxed, 50 grams of moon cakes need 15 grams of skin, 75 grams of moon cakes need 22 grams of skin, weigh the weight, roll into a round ball for later use, take a cake crust and flatten it in your hand.

8. Put on the kneaded dough, gently hold the stuffing with your thumb, and press down slightly.

9. Hold up the crust with the tiger's mouth of the other hand and gently press upwards to make the crust evenly wrapped.

10. After all the packages are completed, put them for later use.

11. Put the wrapped dumplings into the moon cake mold, gently press and remove the mold, and the force should be even.

12. Preheat the oven to 180 degrees, move the demolded moon cakes to the baking tray, spray some water slightly, and bake in the oven for 15 minutes.

It's totally possible, but plain rapeseed oil that does not decolorize and deodorize is easy to affect the taste. Lard or peanut oil is recommended.

It's best to use lard, otherwise the characteristics of the moon cake will not be crispy on the outside and fragrant on the inside, and the moon cake will be like a cake!

Yes, as long as you think it's delicious, there's nothing you can't do.

You can use salad oil, olive oil, peanut oil, lard, soybean oil, corn oil, rapeseed oil, etc. to make moon cakes. Chao-style moon cakes, Suzhou-style moon cakes and other commonly used plant hidden orange tribute oil, but also commonly used lard.

Moon cakes are one of the traditional delicacies of the Han nationality in China, and after being integrated with local food customs, there are Cantonese style, Jin style, Jingwu Sui style, Su style, Chao style, Yunnan style and other moon cakes.

The raw materials needed to make moon cakes include edible oil, flour, water, sugar, various fillings, etc., among which Cantonese moon cakes will also use alkaline water.

The fillings of moon cakes can be bean paste, purple sweet potato stove shen mud, jujube paste, chestnut puree, Wu Ren, egg yolk, etc.

Summary. What kind of oil is used to make Cantonese moon cakes There are more peanut oil used in Cantonese moon cakes, and peanut oil is more fragrant, so many people are accustomed to using peanut oil to make Cantonese moon cakes. Of course, peanut oil can be replaced by other oils.

Can you use corn oil for Cantonese mooncakes - of course, they are all healthy oils, but peanut oil is more fragrant - corn oil is commonly eaten by modern technology. In ancient times, corn oil was rare, so peanut oil was generally used. --Yes, soybean oil, sunflower oil and soybean-based blended oil are fine, but peanut oil can only be used.

Can special oil for mooncakes be used for stir-frying?

Yes. Baking oil can be used for stir-frying, but some of the baking oil will be more greasy if you eat too much, and the taste is not good. Moreover, the relative market value of baking oil is higher, it is not recommended to use home-cooked stir-frying, it is recommended to use ordinary vegetable oil for household use, such as rapeseed oil, corn oil, soybean oil, and Huashen hunger oil, which are more common on the market and have very edible value.

For friends in the north, when making mooncakes, the main raw materials are glutinous rice flour and fillings. However, for the Cantonese moon cakes in the south, it is said that it is a puff pastry moon cake, so it is necessary to use some edible oil and silver. So do you know what kind of oil is used in Cantonese mooncakes?

The choice of cooking oil is very important, because cooking oil can make the mooncakes crispy, and this baked mooncake will be more crispy.

What kind of oil is used to make Cantonese moon cakes with peanut oil, peanut oil is more fragrant, so many people are used to using peanut oil to make Cantonese moon cakes. Of course, peanut oil can be replaced by other oils. Can you use corn oil for Cantonese mooncakes - of course, they are all healthy oils, but peanut oil is more fragrant - corn oil is commonly eaten by modern technology.

In ancient times, corn oil was rare, so peanut oil was generally used. --Yes, soybean oil, sunflower oil and soybean-based blended oil are fine, but peanut oil can only be used.

The corn oil in mooncakes can be substituted with other edible Silu oil at home. In fact, any cooking oil can be used in mooncakes, just like stir-frying. However, the taste of each type of oil will be different, which depends on your taste preferences.

Generally speaking, the salad oil is relatively light, and there is no special Miso Bridge Road; Soybean oil will have some beany behavior; Peanuts are more mellow and fragrant; Sesame oil is fragrant and is not used for stir-frying, but for garnishing.

Peanut oil is used for Cantonese moon cakes, and lard is used for tide moon cakes. Cantonese moon cakes use more peanut oil, and peanut oil is more fragrant, so many people are accustomed to using peanut oil to make Cantonese moon cakes, of course, other oils can be used instead of peanut oil.

Mooncakes are one of the most prestigious traditional Chinese pastries, and the Mid-Autumn Festival festival is a food custom. The moon cake is round and round, and it is eaten by the whole family, symbolizing reunion and harmony. In ancient times, mooncakes were eaten as a sacrifice during the Mid-Autumn Festival.

It is said that the custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, it was popular in the court, and later spread to the people, and was commonly known as "small cake" and "moon group" at that time. In the Ming Dynasty, it became a common food custom of the whole people.

Mooncakes are integrated with local food customs, and have developed Cantonese, Beijing-style, Suzhou-style, Chao-style, Yunnan-style and other moon cakes, which are loved by people in all parts of China.

Usually Cantonese moon cakes use peanut oil, and tide moon cakes use lard keys to bury Zen. The advantage of peanut oil is that it is more fragrant, and peanut oil is commonly used to make traditional Cantonese mooncakes, while lard can prevent the ice skin from bursting and can also increase the gloss. Therefore, peanut oil and lard can be used to make moon cakes, depending on personal preference.

Usually peanut oil is used for Cantonese mooncakes, and lard is used for Chao style mooncakes. The advantage of peanut oil is that it is more fragrant, and peanut oil is commonly used to make traditional Cantonese mooncakes, while lard can prevent the ice skin from bursting and can also increase the gloss. Therefore, peanut oil and manuscript dust lard can be used as moon cake liquid, according to personal preference.

Both. In addition to peanut oil and corn oil, you can also use soybean oil and sunflower oil for homemade mooncakes. The raw materials needed to make homemade mooncakes include:

Flour, eggs, sugar, various fillings, etc., Cantonese moon cakes generally need to use alkaline water, and the silver fillings need to see what flavor of moon cakes are made, which can be jujube paste, egg yolk, bean paste, etc.

Homemade moon cakes, the ratio of pie crust and filling can be controlled at about 3:7, and the moon cake crust is thin and filling.

According to the taste, mooncakes can be divided into egg yolk lotus paste flavor, sesame flavor, barbecued pork flavor, five-kernel chongzao flavor, and various fruit flavors.

Ordinary mooncakes need to be stored separately in a low-temperature, cool, and ventilated place, if the room temperature is high, or fresh meat mooncakes, it is recommended to put them in the refrigerator.