The practice of Hong Kong style mooncakes Okay, the difference between Cantonese style mooncakes and

The good thing about snowy skin mooncakes is that they are not as greasy as baked mooncakes and are more refreshing to eat. But what I'm doing is really not good-looking, let's make do and see.

1. Making ice skin: The raw materials of ice skin are 300g of glutinous rice flour, 50g of corn starch, 120g of powdered sugar, 30g of salad oil, 50g of condensed milk, and 130g of water

Mix all the ingredients, steam over high heat for 30 minutes, take out and let cool, and then mix into a dough.

Or add corn flour to water and condensed milk, mix well, and heat over medium heat until paste. Cool down with water until completely cool. Add powdered sugar and mix well, then add cooked glutinous rice flour and mix well to form a dough.

Cooked glutinous rice flour can be fried by raw glutinous rice flour over low heat, or in the microwave for about 2 minutes. Or buy ready-made cake flour (i.e. cooked glutinous rice flour) outside to use.

I make it myself by heating raw glutinous rice flour in the microwave.

It seems that it is better to refrigerate the dough in the refrigerator for a while (some recipes say it is 1-2 hours, some say it is a day, but I don't have time to refrigerate it at all), and then take it out and wrap it better.

2. Making fillings: I'm lazy and buy ready-made red bean paste. In fact, lotus paste, red beans, mung beans, taro, egg yolk can be packed, and it is estimated that jam can be wrapped. Personally, I like red beans.

3. Wrap: Divide the dough into several equal parts (according to the size of the mold), roll it into a thick middle and thin skin on both sides, wrap it in the filling, then close it, put it in the mold and press it flat, and knock it out. I think it's a bit like the process of making dumplings.

4. Refrigerate for 1 hour before serving. It's best to wrap plastic wrap around the container, otherwise the skin is prone to cracking (just like I did, there are cracks).

The picture below is what I made yesterday, a round mold should have a dolphin shape on it, but the shot is not clear, and the other is a peach-shaped mold, specially bought in Chinatown.

Some supplements: When you add carrot juice or food coloring or green tea powder to the ice skin, it won't be as white as I did.

Don't put too much stuffing when wrapping, otherwise you don't dare to press it in the mold, for fear of leaking the filling, just like I do, the patterns are relatively empty.

When making ice skin, I copied the amount of raw materials according to other recipes, and I don't know if it is accurate, because I don't weigh it myself, so I make it by estimating the amount. In addition, some recipes also add ghee to it.

Pay attention to hygiene when making, because the skin filling is cooked, and there is no need to reheat, it is directly eaten.

The main differences between Cantonese-style mooncakes and Hong Kong-style mooncakes are as follows:

First, the main production areas are different.

Cantonese moon cake is one of the famous spots of Han nationality in Guangdong Province, in southern China, especially in Guangdong, Guangxi, Jiangxi and other places, the folk Mid-Autumn Festival should be back to the food, is a form of Mid-Autumn Festival moon cake.

Hong Kong-style mooncakes are mostly produced in Hong Kong, and Hong Kong's Maxim's mooncakes have won the overall sales championship of Hong Kong mooncakes for 12 consecutive years. Hong Kong Maxim's Mooncake is a new packaging designed by Mr. Alan Chan, a famous Hong Kong designer, a picture of Chang'e running to the moon with the Mid-Autumn Festival tradition, semi-three-dimensional emerge to add a sense of dynamism, blending with the famous scenery of Hong Kong, with the classic artdeco decorative interpretation, becoming a classic, elegant Mid-Autumn Festival gift.

Second, the main representative brands are different.

The four famous brands of Hong Kong-style mooncakes are Ronghua, Meixin, Hengxiang and Taipan, all of which are mooncake companies with a large production scale. In addition, there are some well-known brands, such as the time-honored "Lianxianglou", which specializes in the production of traditional style mooncake dishes; Founded in 1972, Santa Ana Mooncake is the outstanding product of Santa Ana Cake House, and its traditional Hong Kong-style mooncakes and snowy skin mooncakes enjoy an international reputation; Hutchison Long mooncakes are a well-known brand of high-end mooncakes.

Cantonese moon cakes have both traditional products with a long history, as well as innovative products that meet different needs, such as low-sugar moon cakes, low-fat moon cakes, fruit moon cakes, seafood moon cakes, etc., which are both high, medium and low-grade, each taking what they need, and are suitable for all ages, which are more and more favored by diners at home and abroad.

Third, the materials are different, the process is different.

Hong Kong-style snowy skin mooncakes are different from the traditional way of making mooncakes. Because all traditional mooncakes are made of syrup, the color is golden yellow. Some of the raw materials of the snowy skin mooncakes are glutinous rice, and the mooncakes made of them have a white appearance, which is stored in the freezer and kept in the refrigerator when sold.

There is no need to bake, the process is simple, the taste is soft and smooth, slightly elastic, and the color is as white as snow.

Cantonese-style mooncakes are made of wheat flour, invert sugar syrup, vegetable oil, alkaline water, etc., and processed by filling, forming, egg brushing and other processes to make a soft taste. It is characterized by 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.

The difference between brand and region.

The four famous brands of Hong Kong-style mooncakes are Ronghua, Meixin, Hengxiang and Taipan, all of which are mooncake companies with a large production scale, and each company has its own mooncake varieties. In addition to this, there are some well-known brands, such as time-honored brands"Lianxiang Building"Good at producing traditional style moon cakes; Founded in 1972, Santa Ana Mooncake is the outstanding product of Santa Ana Cake House, and its traditional Hong Kong-style mooncakes and snowy skin mooncakes enjoy an international reputation; Hutchison Long mooncakes are a well-known brand of high-end mooncakes.

Cantonese moon cake is one of the famous spots of the Han nationality in Guangdong Province, in southern China, especially in Guangdong, Guangxi, Jiangxi and other places of folk Mid-Autumn Festival food, is a form of Mid-Autumn Festival moon cake, Cantonese moon cake is famous all over the world, the most basic 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, is a good product for people to give gifts in the Mid-Autumn Festival, and it is also an indispensable good product for people to eat cakes and enjoy the moon on the night of the Mid-Autumn Festival. 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.

There is not much difference between Cantonese-style mooncakes and Hong Kong-style mooncakes, if there is a difference, Hong Kong-style mooncakes are separated from Cantonese-style mooncakes.

Whether in terms of food taste or regional plot, Hong Kong people like to eat Hong Kong-style mooncakes. If Hong Kong people don't like to eat Hong Kong-style mooncakes, then there will be no mooncakes and there will be no branch of Hong Kong-style mooncakes.

Hope it helps

Among them, the Cantonese moon cake is made of exquisite materials, fine craftsmanship and rigorous production, so that its skin is thin and soft, the color is golden, the pattern is exquisitely convex, the shape is beautiful, the filling is large and oily, the filling is diverse, the quality is stable, the flavor is pure, sweet and delicious, and the aftertaste is endless, and it has become the leader of the moon cake clan. It has been coveted by consumers from different social strata, different income levels, and different life interests, forming a trend of eating Cantonese-style mooncakes all over the country, regardless of the north and south, and people regardless of the old and young.

Even overseas Chinese and international students living abroad, as far as Japan, Southeast Asia, Australia, and the United States, all use Cantonese mooncakes as a must-have for the Mid-Autumn Festival. Cantonese moon cake is currently the largest type of moon cake, it originated in Guangdong and the surrounding areas, has been popular all over the country, its characteristics are thin skin, large filling, usually the skin filling ratio is 2:8, the oil content of the skin filling is higher than other categories, the taste is soft, smooth, the surface luster is prominent, the prominent representative is the white lotus paste moon cake of Guangzhou Lianxiang House and Guangzhou Restaurant, and the Ligong tangerine peel moon cake of Jiangmen is also representative.

Ingredients: <>

Hong Kong Peninsula Custard Mooncake Preparation Steps:

1.Mix all custard fillings except butter until particle-free.

2.Cut the butter into small pieces and put it in the filling, the butter does not need to be stirred in advance, it will slowly melt as it heats up.

3.Pour the filling into the pan and stir-fry over medium-low heat, stirring constantly while heating.

4.It doesn't matter if there is oil oozing out of the heating for three minutes, continue to heat and stir.

5.Until it is fried like this, the color is golden, the water is drained, and it does not stick to the pan, and it looks like it is cooked in about six minutes. Chengqilai is served and set aside to cool. Next, make the crust.

6.Mix all the crust ingredients, knead well, and repeatedly until fine.

7.Cover the kneaded dough with plastic wrap and let it rest for 20 minutes. Allow the dough ingredients to blend well.

8.Divide the dough into 25g each, and divide the filling into 30g each.

9.Pick up a piece of crust, press flat, slightly thicker in the middle and slightly thinner on the side, put a filling dough on it, and wrap it.

10.When you are almost at the top, push it up with the tiger's mouth of your hand until you cover the whole filling dough.

11.Wrapped.

12.Put the wrapped mooncake dough into the mold and press it into your favorite shape.

13.Once all is pressed, place on a baking tray and brush with a thin layer of egg wash. Put it in a preheated oven at 200 degrees for 10 minutes.

14.The way it looks.

Tips: This recipe refers to the recipe of fondant and makes a small change, without using condensed milk, and at the same time increasing the amount of sugar and cream, about 23 mooncakes of 50g. Skin and filling ratio 5:

6. Everyone masters according to their own molds. The crust is powdered with powdered sugar, and the crust will be more delicate.

Crust: 200 grams of all-purpose flour, 10 grams of milk powder, 150 grams of invert sugar syrup, 2 grams of soap water, 50 grams of peanut oil.

Ingredients: 200 flour

Milk powder 10 water 2

Invert sugar syrup 150g

Peanut oil 50

The practice of traditional mooncakes.

1. Add water to the invert sugar syrup, stir and mix well. Add peanut oil to the mixed syrup and stir to combine. 2. Pour in the flour and milk powder.

3. Knead into a dough. Wrap the kneaded dough in plastic wrap and let it stand for 1 hour.

4. Take the stuffing and roll it into a ball.

Surface brush: egg yolk water (1 egg yolk + 1 tablespoon egg white) Baking: 200 degrees, middle layer, about 20 minutes. Bake for 5 minutes, then take out and brush the egg yolk water.

1. Prepare the materials.

2. Weigh the invert syrup.

310 grams of alkali added to 40 grams of water. (Exhausted).

4. Mix the alkaline water thoroughly.

5. Add 2 grams of lye water to the syrup.

Add the salad oil in 6 minutes. Mix thoroughly each time and add the next time, for a total of 30 grams of oil.

7. After mixing, the syrup turns into a thick brown viscous liquid.

8. Sift in cake flour.

9. Stir well with a spatula.

10. After stirring well, it becomes a moon cake crust. Cover with plastic wrap and refrigerate for 1 hour.

11Take 250 grams of white kidney bean paste filling.

12Add 100g of cooked powder and stir well.

13 Mix the moon cake filling.

14Remove the refrigerated mooncake crust.

15Take 15 grams of mooncake crust and knead it round.

16Take 50 grams of moon cake filling and knead round.

17. Dip your hands in cooked powder and wrap moon cakes.

18 packets of mooncakes.

19. Use mooncake molds to press out your favorite patterns.

20 pressed mooncakes, spray a small amount of water on the surface.

21Preheat the oven to 180 degrees and put the mooncakes in the middle layer.

After 225 minutes, remove the surface after lightly coloring it.

23. When it is slightly cool, brush the surface with egg wash.

24 Put again in the oven at 180 degrees for about 10 minutes.