How to make Chaozhou-style mooncakes? Let’s find out together.

How to make Chaozhou-style mooncakes

Ingredients: 900g flour;

Seasoning: 300g salad oil, appropriate amount of salt, 50g white sugar, 200g water, red yeast powder Just the right amount.

How to make Chaozhou-style mooncakes

1. Mix water, oil and pastry noodles and let them rise for 20 minutes.

Water and oil noodles: 500 grams of flour, 50 grams of sugar, 100-150 grams of salad oil, 200 grams of water, and appropriate amount of red yeast rice powder.

Puff pastry: 400 grams of flour, 200 grams of salad oil.

2. Divide into equal parts: 30 grams of water and oil noodles, 15 grams of puff pastry noodles, roll into a ball; take a portion of the water and oil dough, press it into a round dough, turn it over, and put a piece of puff pastry dough. Wrap well in the middle. Close the mouth tightly.

3. With the seam facing up, roll the dough into a long strip and roll it into a roll. Do the same with all the materials as above, roll them all up and let them rest for 15 minutes.

4. Then put the dough roll upright, flatten it, roll it out into a long strip again, and roll it up. Let rest for another 20 minutes.

5. Take a piece of dough and leave it from the middle. Do not cut it. Cutting hard will easily mess up the pastry layer.

6. Place the cut side down, flatten it, and roll it into a round dough that is thick in the middle and thin around the edges.

7. Wrap 20 grams of bean paste filling, push it up, and pinch it upwards until the layers come out. This is very important. After the closing is pinched tightly, the closing is facing down, rounded, and shaped into a green shape.

8. Arrange all the raw materials neatly in the baking pan, preheat the oven to 180 degrees, heat up and down, middle layer, for 20 minutes.

9. Fragrant.

Expand: Introduction to Chaozhou-style mooncakes

Chaozhou-style mooncakes, also known as _cakes, are snacks of the Han people in Chaoshan, Guangdong, and one of the four major mooncake schools in China. The common Chaozhou-style mooncakes ( The main characteristics of round) are crispy skin and thin filling, oily but not fat, and sweet but not greasy. According to the type of filling, it can be divided into mung bean, black bean, crystal, purple taro and other types. The core includes egg yolk or seafood, etc. (can be without core). Among the Chaozhou-style mooncakes, the wife cake uses the least ingredients and is the simplest in workmanship. There is also a square Chaozhou-style mooncake called fermented bean curd cake, which has a salty and distinctive flavor. Among fermented bean curd cakes, there is also a simple type of cake corresponding to wife cake, called husband cake.

In addition, lard is the protagonist of traditional Chaozhou-style mooncakes. There are two main types of traditional Chaozhou-style mooncakes: one mixed with lard is called _ cake; the other mixed with peanut oil is called clear oil cake. Generally, mooncakes made in Chaozhou and with strong local characteristics of Chaozhou are called cakes.

Expand: Characteristics of Chaozhou-style mooncakes (heavy oil and heavy sugar)

Chaozhou-style mooncakes are produced in the Chaoshan area of ??Guangdong and spread in southern Fujian. They are the representative of meringue mooncakes. Chaozhou-style mooncakes The cake has a flat body, white skin, and halva filling. It is sweet, crispy, soft, fat but not greasy, and is well-known at home and abroad. It has now become one of the five famous series of cakes in the country. Different from the Soviet-style mooncakes, the traditional "short-crusting" technique of "water-oil standing puff pastry" is reflected here! Flip it over in various ways, and the overlapping skin is deep-fried in warm oil, giving it a layered appearance like a peony. The layers of unfolding blossoms, the puff pastry falls off when touched and melts in the mouth, the crispy and tender feeling is self-evident.

Teochew-style mooncakes are famous for their heavy oil and sugar content. Their appearance is similar to Soviet-style mooncakes, and their ingredients are slightly similar to Cantonese-style mooncakes. The stuffing is mostly made of wax gourd strips, with diced fat, lard, sesame, scallion oil, mung beans, oranges, melon seeds, peach kernels, etc. Representative varieties include wife moon cakes, winter melon moon cakes, mince moon cakes, etc., among which wife moon cakes are the most popular. It is well-known in the north and south. It is characterized by a crispy crust, a soft and plump filling, a rich green onion aroma, and a special flavor of sweet, fragrant, fat and thick.

Expansion: The allusion of Chaozhou-style mooncakes (tea master)

Chaoshan people are famous for their intelligence, ability, ingenuity, and good business skills. Mooncakes made by trendy people are called Chaozhou-style mooncakes. Chaozhou-style mooncakes have a flat body, white crust, and halva filling. They are sweet, crispy, soft, fat but not greasy, and are well-known at home and abroad. Now they have become one of the nationally famous five-flavor series of cakes (the others are from Beijing). (Tianjin-style mooncakes, Tianjin-style mooncakes, Soviet-style mooncakes and Cantonese-style mooncakes).

According to relevant records: During the Mid-Autumn Festival in 1949, Peking Opera master Mei Lanfang was full of praise for the Chaozhou-style mooncakes after tasting them in Shanghai, and wrote as a reward "the master of tea and food". In 1982, Mei Lanfang's son, Peking opera artist Mei Baojiu, tasted Chaozhou-style mooncakes in Beijing. He praised them and gave them back as a gift according to his father's four-character inscription, which became an anecdote in the food industry.

That’s it for today’s sharing, I hope it can help everyone.