How about the recipe for Cantonese mooncake crust

160 grams of flour, 40 grams of vegetable oil, 110 120 grams of invert sugar syrup (or golden syrup), 1 2 tsp of lye water (can be replaced by 1 2 tsp of baking soda + 1 tsp of water), a pinch of salt.

Put the oil, syrup, lye and salt in a container and heat in the microwave for dozens of seconds until the syrup is thin. 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.

The Mid-Autumn Festival is coming, many friends choose Cantonese moon cakes, Cantonese moon cake crust is known for its soft and delicious, its ingredients are invert sugar syrup, peanut oil, soap water and low-gluten flour or high-gluten flour. The biggest advantage of using invert sugar syrup is that the oil returns quickly, which can make the mooncake crust softer and tasty. Friends who like Cantonese moon cakes can start.

The best ambient temperature is room temperature, according to the production needs of food, the general ingredients, feeding and other sections will control the temperature, equipped with air conditioning!

The proportion of the formula is not fixed, and it should be adjusted accordingly according to the status of your production equipment, process requirements, and product requirements!

Most of the alkaline water is bought Chencun alkaline water, and the syrup is also boiled by the moon cake manufacturer in advance, and the purchase cost is relatively high!

What is the recipe for Cantonese mooncake crust? 130 grams of low-gluten flour, 65 grams of soap water, 65 grams of converted syrup, 30 grams of peanut oil, 1 gram of salt, 10 egg yolks, 300 grams of bean paste, 1 egg (brushed moon cake).

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Ingredients: 100 grams of cake flour, 80 grams of invert sugar syrup, 25 grams of vegetable oil (peanut oil), 1 gram of soap water.

Cantonese moon cakes originated in Guangzhou, and are now produced in Guangdong, Hong Kong, Jiangxi, Zhejiang, Shanghai and other places. The cake crust is made from wheat flour, invert sugar syrup, vegetable oil, alkaline water, etc., and processed by filling, forming, egg brushing and other processes.

The main feature of Cantonese mooncakes is heavy oil, thin skin, and many fillings. The fillings are mostly made of famous local specialties, such as shredded coconut, olive kernels, tangerine cakes, Cantonese sausages, barbecued pork, salted eggs, etc. In terms of technology, leather making and stuffing are unique, the outer skin is brown and red, and there are clear, concave and convex patterns; The filling focuses on taste and texture.

In terms of flavor, it is good at using the interaction of various flavor substances to form a unique flavor, such as using sugar to reduce sweet and salty, using spices to remove the fishy smell of meat, and using the different molecular structures of various auxiliary materials to produce different colors, aromas and tastes, forming the delicate lubrication of sand filling, and the sweet and salty taste of meat, poultry and aquatic products.

1.Leather: 450ml corn oil, 3 eggs, 360g sugar, 1050g flour, 5g baking soda.

2.Filling: 300ml corn oil, 200g sugar, 250g walnuts (roasted and crushed), 250g peanuts (roasted and crushed), 50g cooked black sesame seeds (crushed by a crusher), 100g cooked white sesame seeds (crushed by a crusher), 350-400g of white flour or glutinous rice flour (fried).

3.The 100g moon cake mold used, the skin is 65g a, first put oil, eggs, sugar, stir evenly and then add noodles, knead evenly, it is easier to pack for an hour.

4.The filling is 30g apiece, this can be adjusted according to personal preference, the same first put oil and sugar, then add nuts and the third put the noodles, stir and feel that you can knead out a small ball.

6.The oven can be put in by preheating 230 degrees in advance, baking at high temperature for about 5 minutes, the color is almost the same, you can cover the tin foil, and then bake at 200 degrees for about 15 minutes, remove the tin foil, see how the color is, adjust it yourself and you can bake, and the baked moon cakes will be delicious if they are put in a cold bag for 3 days and return to oil.

210 grams of low-gluten flour, 4 grams of water, 53 grams of peanut oil (or corn oil), 147 grams of invert sugar syrup, 8 grams of milk powder (can be added without addition), 250 grams of Shunnan moon cake filling, 50 grams of moon cake mold, a little cooked cake powder, and a small amount of egg yolk.

Cantonese mooncakes originated in 1889, when there was a pastry restaurant in the west of the city, which used lotus seeds to boil lotus paste as the filling of shortbread, which was fragrant and delicious, and was very popular with customers. During the Guangxu period, this pastry shop was renamed "Lianxiang Building", and the lotus paste filling cake has been finalized into the current moon cake.

In the second year of Xuantong, Chen Taiji, a bachelor of Hanlin University, praised the moon cakes in the store after tasting them, but felt the word "Lianxiang"**, and suggested that the letter bureau change it to "Lianxiang", and handwritten the "Lianxianglou" signboard, which is still used today. Starting from the "Lianxiang Building" in Guangzhou, various restaurants and bakeries have imitated the production of moon cakes, and formed "Tao Tao Ju", "Yuen Long", "Guangzhou Restaurant", "Jinkou Moon Cakes", "Qu Xiang", "Da Sanyuan", "Da Sanyuan" and other famous moon cake brands, and Cantonese moon cakes have gradually become famous overseas.

Cantonese moon cake is one of the local characteristics of Guangdong Province, in southern China, especially in Guangdong, Guangxi, Hainan and other places of folk Mid-Autumn Festival food, is a form of Mid-Autumn Festival cake, Cantonese moon cake taste in line with the taste of southerners.

Cantonese moon cake is famous all over the world, the most important thing is that its selection of materials and production skills are extremely exquisite, its characteristics are thin and soft, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging, easy to carry Lu Feng, is a good gift for people in the Mid-Autumn Festival, but also an indispensable product for people in the Mid-Autumn Festival full moon night.

All-purpose flour. To make Cantonese moon cake crust, first prepare the ingredients: all-purpose flour: 100 grams, milk powder: 5 grams, soap water: 2 grams, invert sugar syrup: 75 grams.

1. Mix all-purpose flour with milk powder and sieve for later use.

2. Pour the invert sugar syrup into the container, then add the bridge into the water, and stir well.

3. Add an appropriate amount of peanut oil and stir well.

4. Then pour it into the flour, mix well and form a dough with a smooth surface, and then cover it with plastic wrap and stand for 1 hour after dismantling.