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The Mid-Autumn Festival is approaching, teach you to make Cantonese-style mooncakes at home, with a thin skin and more filling, which is more delicious than the outside
Recently, my circle of friends are all sunbathing mooncakes, in recent days, the types of mooncakes are more and more, I now know that mooncakes are no longer just the kind of big blue and red silk I ate when I was a child, there are rock sugar that need to be cut with a knife, and the simple word mooncake is just a collective name.
Our family does not love to eat mooncakes, but so far there have been a lot of mooncakes in the family, before my mother came to my hometown that is, the kind of large mooncakes that I used to eat when I was a child, my husband company also sent a box, I also made a little peach mountain skin and ice skin mooncakes with my children before, it can be said that there is no Mid-Autumn Festival, and the mooncakes are also eaten intermittently several times. This is probably the so-called sense of festival ceremony. However, in the end, I wanted to go, or make a few Pieces of Cantonese Mooncakes, in order to ensure that I could eat it, I specially made my favorite coffee flavor.
【Coffee-flavored Cantonese Mooncake】
Main ingredients: 95 grams of ordinary flour, 5 grams of coffee powder, 65 grams of syrup, 2 grams of water, 25 grams of cooking oil, 300 grams of filling (I used a 50 grams of mooncake mold)
Here's how:
Stir the syrup with cooking oil until it is emulsified and drip into the water.
Pour the flour and coffee powder in and stir well, be sure to stir until there is no dry powder.
Put the mixed dough in a plastic bag and relax at room temperature for two hours.
The filling is a ready-made product I bought, and I am a strange person, and among all the mooncakes, my favorite is all kinds of fruit fillings.
After the dough is loose, roll the dough into a small ball of 20 grams and a minute, filling 30 grams.
The process of doing it did not take pictures, wearing gloves, it is really not easy to shoot. The process is also simple, that is, spread out the 20 grams of dough, and then wrap the filling inside, roll it in the dry powder, put it into the mold and press it. Spray some water on the surface of the mooncake before entering the oven to prevent cracking when baking.
Bake at 180 degrees in the oven for five minutes.
After burning the shape, take it out and wait for it to cool down, and drop it to about 60 degrees.
Brush the surface of the mooncake with whole egg mixture, put it in the oven, bake it for 20 minutes, and then take it out. Put it to hand temperature and put it up, and wait for the next day to return to the oil to eat. I ate a piece without waiting for the oil to return, and it was still a little hard when cutting, and the taste was average. Therefore, be sure to wait until the oil is returned before eating. To say one more word, when the general Cantonese mooncake is done, it is recommended to use peanut oil, the oil is fast, more fragrant and more delicious, but I really don't like to eat peanut oil.
Cantonese mooncake is one of the local characteristics of Guangdong Province, Cantonese mooncake is named after the distribution area of the Cantonese folk lineage, originated in the Tang Dynasty, formed in the Ming Dynasty, flourished in modern times, popular in Guangdong, Hainan, Guangxi and other vast areas, the late Qing Dynasty has gone abroad, spread to Southeast Asia and Europe and the United States overseas Chinese settlements. In China's folk traditional customs, mooncakes symbolize the reunion of relatives, and are timely foods and gifts for sending good wishes during the Mid-Autumn Festival, so Cantonese-style mooncake production has been prosperous for a long time.
How to make Cantonese mooncakes? Teach you to make coffee-flavored mooncakes at home, delicious and beautiful