The first course: Cantonese-style bean paste mooncake. Cantonese-style bean paste mooncake is a relatively simple mooncake. The fillings are ready-made.

Therefore, this article mainly introduces how to make mooncake skin and the issues that need to be paid attention to during the baking process. I hope it will be helpful to everyone.

Cantonese-style bean paste mooncakes are exquisite in appearance, sweet and soft in taste, and have thin skin and sufficient fillings. They are the most acceptable mooncakes for people.

The first step of the specific production method: prepare the ingredients.

135 grams of ordinary flour, 80 grams of invert syrup, 35 grams of corn oil, 2 grams of water, and 500 grams of bean paste filling.

Step 2: First prepare the water.

(You can buy ready-made soy water at Aobao. If it is not available, use alkali noodles and water instead.) Add 10 grams of alkali noodles to 30 ml of water and stir evenly to make soy water.

Step 3: Pour the inverted syrup into a basin, then pour in the corn oil and stir evenly.

Step 4: Add 2 grams of sour water and stir evenly.

Step 5: Sift the flour into the basin.

Step 6: Stir the flour and syrup evenly into a dough.

Step 7: Put the dough into a plastic bag and put it in the refrigerator for 1 to 2 hours until ready.

Step 8: Divide the bean paste filling into 55g pieces each, divide the dough into small balls of 25g each, roll them into balls and set aside.

Step 9: Stick a little dry flour on your hands, then flatten the dough, put the filling in the middle, slowly wrap the filling tightly, and finally knead evenly and set aside.

Step 10: After everything is wrapped, place it in the mooncake mold and press out the mooncake shape (Before placing the mold, be sure to stick a little dry flour on the surface, otherwise it will easily stick to the mold).

Place the pressed mooncakes into the preheated oven, bake at 185 degrees for 5 minutes.

Step 11: Prepare the egg yolk water at this time.

Separate the egg white and egg yolk, then pour an appropriate amount of water into the egg yolk (the ratio of egg yolk to water is 1:1), mix well and set aside.

Step 12: Take it out after the first baking, and then brush a thin layer of egg yolk water on the surface of the mooncake.

(The egg yolk water must be brushed evenly, and not too much, otherwise it will affect the appearance of the mooncakes) Step 13: Put it in the oven again and bake for 15 to 20 minutes.

Tips 1. You can make inversion syrup yourself, but the success rate of making it yourself is not high and it will affect the effect of the mooncakes, so it is recommended to buy ready-made ones from a certain store.

2. The mold I used is 75 grams.

The ratio of skin to filling is 3:7. This ratio is easier to wrap and the effect is good.

3. The appearance and taste of freshly baked mooncakes are not very good, so they should be left overnight to wait for the oil to return.

After oiling, the mooncakes have a shiny surface and are soft and delicious.

So, don't be impatient.

4. As for the functions of Lian Shui, Du Niang said: “First, it neutralizes the acid in the inverted syrup to prevent the mooncake from producing a sour taste that affects the taste and mouthfeel; second, it controls the speed of oil return and adjusts the softness and hardness of the cake skin;

The third is to increase the alkalinity of the mooncake skin, which is conducive to the coloring of the mooncakes. The higher the alkalinity, the easier it is for the mooncake skin to be colored; the fourth is to neutralize the alkaline water and acid to produce a certain amount of carbon dioxide gas, which promotes the appropriateness of the mooncakes.

The expansion makes the mooncake skin more fluffy and not deformed. "The second course: Su-style salt and pepper mooncake. Su-style sesame and salt and pepper mooncake is a classic mooncake with rich sesame aroma, distinct layers, crisp texture, and fragrant but not greasy fillings.

You don't need an oven, you can make it with a pan, and the ingredients are common.

Therefore, those who like it must give it a try~ The first step of the specific production method: prepare the ingredients.

To make this mooncake, the ingredients are mainly divided into three parts: oil skin, pastry, and fillings, which are introduced in detail below.

Oil skin: 180 grams of ordinary flour, 60 grams of lard, 10 grams of sugar, 90 ml of water.

Pastry: 170 grams of low-gluten flour, 80 grams of lard.

Fillings: 40g cooked white sesame seeds, 40g cooked black sesame seeds, 90g glutinous rice flour, 40g powdered sugar, 40g low-gluten flour, 60g lard, 20ml water, 20g salt and pepper.

(Salt and pepper are available ready-made in supermarkets.) Step 2: Make the filling first.

Place white sesame seeds and black sesame seeds in a food processor and grind.

(If you use raw sesame seeds, be sure to fry them first before using them.) Step 3: Add the glutinous rice flour and low-gluten flour to the pot and stir-fry until the color is slightly yellow and the flour smell becomes thicker, then turn off the heat.

Step 4: Put all the fillings into the bowl together, as shown in the picture.

Step 5: Knead all the materials evenly until they can be held into a ball.

Then cover with plastic wrap and set aside.

Step 6: Start kneading the dough.

Knead the oil dough and pastry dough separately until smooth, as shown in the picture.

(The larger one is the dough and the smaller one is the pastry.) Step 7: Divide the pastry and pastry into 10 equal-sized portions, as shown in the picture.

Step 8: Take a piece of dough and flatten it, then put the dough in it and wrap it up, as shown in the picture.

Step 9: Once everything is wrapped, cover it with plastic wrap and leave it for 10 minutes.

Step 10: Take a piece of dough and roll it out into a long strip, as shown in the picture.

Step 11: Roll it up from one end, as shown in the picture.