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Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

The Mid-Autumn Festival is always a good time for friends and family to get together. Although many people no longer sit around and admire the moon, the custom of eating mooncakes has been preserved.

Every time at this time, I will make some mooncakes myself, so today I will share the delicious Cantonese mooncake recipe!

How to make Cantonese mooncakes:

(1) Make the crust with invert syrup and peanut oil

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

(2) Spray some white wine on the salted egg yolk to remove the fishiness and bake it

(3) Select the finished lotus filling of pearl river lotus paste and wrap salted egg yolk

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

(4) Wrap the filling with the crust, roll it into a circle, put it in a mold and press it to form

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

(5) Bake in the oven for 10 minutes

(6) Take out the mooncake, brush the surface with egg yolk liquid, and bake it in the oven for fifteen minutes, and the mooncake will come out of the oven.

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

The baked mooncake needs to be placed and waited for the oil to return, and the taste will be better.

There are many types of mooncakes, but the major categories are still distinguished by north and south.

The mooncakes in the north are divided into Beijing style, Jin style, Qin style,

Southern mooncakes are divided into Cantonese, Chao, Su, and Dian.

They are all different in taste, material selection, and production method.

The mooncakes in the north are very sweet, like date paste filling, bean paste filling. What is the filling of the pastry in Daoxiangcun, what is the filling of the moon cake,

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

But the south is different, many of the southern mooncakes are added salted egg yolk, ham, jiangsu and Zhejiang region mooncakes and meat filling.

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

Cantonese-style mooncakes have a relatively large audience because of their wide range of dissemination.

Classic egg yolk lotus mooncake, I think no one has not eaten it, right?

There are also creamy yellow flowing heart mooncakes that have become popular in recent years, which are also praised by everyone.

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

Mention here, you have to mention a low-key 39-year-old brand,

Since 1983, he has been supplying mooncake fillings for Da San Yuan and Tai He Lou,

Today's Pearl River Cake Industry,

It has been an OEM supplier of mooncakes for dozens of five-star hotels and large enterprises such as Dehan, Hilton, Sheraton, Ramada and so on.

Yipin Yue is the mooncake brand under the Pearl River Cake Industry,

It can be said that it is the hidden big guy in the authentic Cantonese mooncake world.

Pastry Chef: The Mid-Autumn Festival has arrived, and I make my own mooncakes at home, and the commercial recipes are open and collected

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