Soon to the Mid-Autumn Festival, in the Mid-Autumn Festival to eat moon cakes has become the most touching thing in the Mid-Autumn Festival, China's mooncake culture has a long history, there are sects in the north and south, the southern school of mooncakes in the Cantonese mooncake is undoubtedly the most influential mooncake in the mooncake industry.
Cantonese-style mooncakes are traditional seasonal foods for the Mid-Autumn Festival in many provinces, and many people like Cantonese-style mooncakes because it takes an exquisite route in terms of production skills and material selection;
A Cantonese mooncake with a shiny glow, the crust is thin and soft and delicate, each piece of mooncake will be given a pattern with meaning, the traditional Cantonese mooncake in the filling is a lot, there are traditional lotus paste filling, red bean paste filling, there are also salted egg yolk filling, now the Cantonese mooncake filling is more abundant, fruit can be made into a filling put in.
Near the Mid-Autumn Festival, you can make your own Cantonese-style mooncakes, and when you experience your own hands-on fun, you can also eat homemade mooncakes during the Mid-Autumn Festival, making this Mid-Autumn Festival more meaningful.
To make Cantonese mooncakes, just remember three keywords: convert syrup, water, and filling, and master the skills of these three keywords without worrying about making delicious Cantonese mooncakes.
Cantonese mooncake crust to eat delicious, the crust occupies most of the credit, Cantonese mooncake oil is soft and soft, eat to the mouth soft and delicate sweet; to make the mooncake once can not use much conversion syrup, can be made at home, after making proper preservation can also be saved for a long time, the next time to do baking when there is a need to take as you go, convenient;
How to make invert syrup? Prepare fine sugar, water, fresh lemon juice, the fresh lemon juice after the reserve, first with water plus the right amount of sugar heated and boiled until the sugar melts and boils, then add lemon juice, you need to pay attention to the fire to turn small, with the smallest fire to boil, until you see the syrup become amber, there is a thermometer can measure the temperature to reach 115 degrees can turn off the heat, turn off the heat until the syrup becomes cooler, put the bottle into the refrigerator refrigeration.
People who have made Cantonese mooncakes know that the cantonese mooncakes can not be eaten after baking, but wait for the return of oil, only after returning to the oil, the mooncakes will become oily, and will make the crust have a good color. Water is the most important ingredient in Cantonese mooncakes.
It sounds very convenient to make the water at home, prepare 50 grams of soda ash powder, 150 grams of water, mix overnight and then filter it and then use it.
The Cantonese mooncake can be put into the water can prevent the mooncake from producing a sour taste and affecting the taste, it can convert the acid in the syrup, and the water can reduce the hardness of the crust.
Cantonese mooncakes are very rich in filling, from the taste of sweet and salty two categories, the traditional fillings are lotus mooncake, lotus egg yolk mooncake, Wuren mooncake, bean paste mooncake and so on.
Take the traditional lotus paste filling as an example, to make a lotus paste filling only need to prepare lotus seeds, white sugar, oil, the right amount of water can be; lotus seeds soaked in advance, soaked until very soft, and then soaked lotus seeds cooked, it is best to buy the kind of lotus seeds that remove the green core, otherwise after cooking, you also need to smoke the green core; the cooked lotus seeds are beaten into a puree shape with a blender, beaten into a puree lotus paste into the pot, fried on a low heat, added to the oil three times, and then add the next time after the oil and the lotus seeds are completely integrated. See the lotus paste water slowly become less when the sugar mix can be used, homemade lotus paste has no additives, to eat as soon as possible;
After knowing the three keywords of Cantonese mooncake conversion syrup, water and filling, as long as the conversion syrup, corn oil or peanut oil, water and flour are stirred into a dough, after waking up for three hours, then the dough that wakes up is evenly wrapped in filling, and the mooncake is pressed out with a ready-made patterned mold, and they can be baked in the oven to make Cantonese mooncakes, and finally don't forget to paint the mooncakes with a layer of egg liquid when baking the mooncakes, so that the Cantonese mooncakes you make are sold exactly the same as the outside!