Every Mid-Autumn Festival makes people want to eat moon cakes. In previous years, the Ma family always bought ready-made moon cakes, but the news of toxic raw materials in recent years is really worrying, so I think it will be more reassuring to make moon cakes myself. There are many kinds of moon cakes on the market outside with different tastes, but do you know that Cantonese moon cakes are the most representative moon cakes?

The shell of Cantonese moon cakes is completely different from that of desktop moon cakes. Hehe, Ma thinks Cantonese moon cakes are soft and suitable for babies ~

The traditional Cantonese-style moon cakes are simple in materials, and only need low-gluten flour, converted syrup, peanut oil and alkaline water. The converted syrup is not easy, and alkaline water can only be bought in baking shops, while the commercially available Cantonese-style moon cakes are sweet and have a strong peanut oil flavor (Hehe Mom specially bought one to eat XD). In fact, it is not necessary to use such complicated moon cakes for hehe or younger babies. Especially if you don't see the raw materials (invert syrup, alkaline water), you will inevitably feel uneasy. Hehe, of course, Ma has begun to exert his research spirit. After trying it three times, she found that changing the materials and methods could be the same as those on the market.

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Sweet potato, one of the raw materials, will produce different results because of different varieties. Although the red meat sweet potato tastes sweet, it is easy to absorb water and contain water in the cooking process. Too much water is not conducive to shaping and it is very easy to fail. Later, it was thought that only the sweet potato with yellow skin and flesh, without adding any raw material formula, was the main reason for the success, and it also formed the effect of oil return characteristics of Cantonese-style moon cakes, which did not require the traditional Cantonese-style moon cakes to return oil after three days of storage. Do it on the same day (of course, the baby should eat the freshest hot moon cakes ~), and because some families don't have oven equipment, hehe mom also found that as long as she pays attention to the details, she can make moon cakes with a rice cooker. Let's do it together ~

material

1. Sweet potato with yellow skin and flesh100g. (steamed in a rice cooker) 2. 70 grams of low-gluten flour. 3. A little egg yolk liquid. 4. Cantonese moon cake mold. (Hehe, Ma bought it at the bakery, 1 $90) 5. Red bean stuffing sand.

A. Mix steamed sweet potatoes with low-gluten flour and freeze for 30 minutes.

B. knead the red bean stuffing with sand and set aside.

Note: the sweet potato with yellow skin and yellow flesh is still very strong after cooking, and it is right to have less water.

1. The inner bottom of Cantonese-style moon cake mold is coated with a thin layer of oil. (Cream or olive oil will do.)

2. Pave A to fill the edge of the mold, and shape it with your fingers to a thickness of about 1 cm. Pay attention to the periphery of the mold 4.

3. A complete picture is covered.

1. Put B.

2. give it an a.

3. Fill and press with your fingers.

4. Squeeze it and put it on the plate (be careful that the plate should be coated with a thin layer of oil or covered with baking paper to avoid sticking)

Put 1 glass of water around the rice cooker and cover it with a big bowl.

Leave a gap in the lid of the rice cooker to avoid excessive steam entering.

The rice cooker jumps up, waits for 10 minutes, opens the lid, evenly spreads the egg yolk liquid for coloring, and then covers the big bowl. The lid of the rice cooker is half a glass of water around the rice cooker, leaving a small gap for the egg yolk liquid on the surface to steam.

Cantonese moon cakes.

Cut the noodles and squeeze the stuffing into a square to look better.

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You can also use the oven to make souffles with a similarity of 80 points, which are softer and more suitable for babies. The difference is that the salted egg yolk is replaced by diced frozen mango.

1.b package frozen mango.

2. Take a group of A and flatten it.

3. Put 1.

The coating is closed and shaped at the bottom.

Preheat the oven 180℃ and bake for about 10 minute. Take out the egg yolk liquid and spread it on the surface, sprinkle with sesame seeds and bake in the oven for 5-8 minutes.

Explosicum souffle.

I want to make Cantonese-style moon cakes for someone. Hehe Ma shares the recipe. I don't need to convert syrup and alkaline water. I just use the oven and leave it for 2~3 days to return oil!

Formula material, recommended for children over 1 year.

1.300g low-gluten flour. 2. Honey180g. 3. 80g of peanut oil (Hehe Ma likes to use olive oil)

Sieve the flour first, then mix the honey and oil together to form a soft dough. Don't stir too much to avoid gluten! Stir the dough well and you can use it. You can't store it. This is also the case. Bake in oven 180 degrees for about 20 minutes. Pay attention to baking temperature. If it is too hot or the baking time is too long, cracks will appear, which will affect the appearance. Let's make delicious moon cakes together!