Since ancient times, the emperor has had a spring festival, and the ritual system of the autumn festival is used to express the respect of the emperor to the sun and the moon. [Mid-Autumn Festival] has also received attention. However, before the Tang Dynasty, the Mid-Autumn Festival of the Moon Festival was not popular among the people. It was only after the Tang Dynasty was influenced by the literati and the love of the literati in the Mid-Autumn Festival. By the end of the Tang Dynasty, the Mid-Autumn Festival had evolved into an important festival with colorful customs. There are many origins of eating moon cakes in the Mid-Autumn Festival. It is said that in the end of the Yuan Dynasty, the Han people wanted to overthrow the high-pressure rule of the Mongols. In order to meet the uprising in the Mid-Autumn Festival, the papers were hidden in homemade round cakes, sending friends and family to pass the message and succeed in one fell swoop. This made the moon cakes begin to be the food for the Mid-Autumn Festival.
Mix all the ingredients, mix well, and wrap the cling film tightly around the face.
If you want to make moon cakes with salted egg yolks, first separate the egg yolk protein, yellow and white flat baking pan, slightly salt (slightly). The oven is 180 degrees for 10 minutes, and the rice wine is baked.
Prepare the fillings. Put the stuffing into a large ball in advance and cover it with a plastic wrap.
Wake up the dough according to the size of the moon cake you want to make, calculate the amount of dough in proportion, divide the dough into equal niches, and wrap the stuffing. The optimal ratio of moon cake to stuffing is 1:4; however, since the skin is more difficult to pack, it is recommended to adjust the ratio to about 1:2 at home for easy operation. The cost is slightly thicker, but it does not affect the taste. This time I made 63g moon cake, the skin is 21g, and the filling is 42g. After wrapping, use the mold to mold. You can pack a few more, then press together and pipeline. Master the interval time. If the skin is too long, the skin will evaporate and the surface will be easily cracked during the baking process.
Fire 200 degrees under fire 200 degrees to roast until 10-12 minutes brush twice egg water (two yellow one full) back to the furnace to turn off the fire 8-10 minutes
The finished moon cake needs to be oiled for 2-3 days, after which the practical flavor is even more.
The quality of high-grade Cantonese moon cakes is good or bad. In addition to whether the production techniques are skillful, it also includes the choice of materials, whether the filling is skillful, the baking temperature and time, whether the cooling and oil return are thorough. The biggest learning in the production of Cantonese-style moon cakes lies in the production of cakes. The cake of Cantonese-style moon cake is soft after roasting, and the sugar will not be reduced and recrystallized in a short time. The main reason is the use of invert syrup. How the flavor of the cake skin determines the taste of the moon cake to a certain extent, so the conversion syrup becomes the soul of the Cantonese moon cake. So how to find a perfect conversion syrup, the next one will tell you :)