Mooncake ingredient list Recipe name Guangdong mooncake Cuisine Dessert Type Dessert Snacks Basic Features Basic Ingredients Syrup crust, fresh eggs, fat meat, nuts, sesame seeds, candied lotus seeds, candied winter melon, walnuts, white sugar, raw oil, sesame oil, Fenjiu, flour
, sugar kumquat, rose sugar for trapping.
Material usage is at your own discretion.
Cantonese-style mooncakes are the first choice for the Mid-Autumn Festival.
Its characteristics are: thin and soft skin, shiny oil, golden color, smooth oil, sweet and not greasy, beautiful shape, exquisite pattern, exquisite and clear patterns, the body of the cake is waist-drum-shaped, the bottom of the cake has small skin-colored holes, and is not easy to break.
Due to its easy portability and other features, it is not only very popular in the domestic market, but also exported to Hong Kong, Macao and overseas.
Cantonese-style mooncakes have a variety of fillings, most of which are named after the fillings. Their flavors can be divided into pure sweet and salty sweet.
Purely sweet mooncakes include Wuqi (five kinds of peach kernel, almond, hemp kernel, peanut kernel, melon seed kernel), coconut paste, lotus paste, bean paste, bean paste and other mooncakes; salty and sweet mooncakes have egg yolks added to the mooncakes.
, sausage, shredded chicken, barbecued pork and other fillings.
The main varieties of Cantonese-style mooncakes are: white lotus paste moon, barbecued pork sausage moon, pure lotus paste moon, single yolk white lotus paste moon, single yolk lotus paste moon, egg yolk white bean paste moon, egg yolk white lotus paste moon, egg yolk bean paste moon, egg yolk bean paste moon,
Egg yolk pineapple month, egg yolk lotus paste month, egg yolk fresh winter paste month, egg yolk fresh coconut milk mooncake king, bean paste month, bean paste month, pineapple boutique month, pineapple month, tribute month, nut taro paste month, happy children month, gold
PIZZA month, ham month, health month, 66, lotus paste month, rose bean paste month, seven-star moon, cream coconut month, gift month, mini month, chestnut paste month, double yolk and white lotus paste month, double yolk bean paste month, double
Yellow Lotus Paste Month, Double Yellow Lotus Paste Month, Terminalia Roasted Chicken Month, Fruit Month, eerwe, Three Egg White Lotus Paste Month, Three Yellow Lotus Paste Month, Champagne Wine Month, Flower Month, Wuren Month, Extra Large Mooncake, Yaozhu Barbecued Pork Month, Shredded Coconut
Lotus seed moon cakes, moon cake filling materials, cloud leg moon cakes, etc.
Cantonese-style mooncake fillings include lotus seeds, almonds, terminalia nuts, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roast goose, mushrooms, ice meat, candied winter melon, dried shrimps, orange cakes, tangerine peel, lemon leaves, scallops, etc.
The famous mooncakes are: Lianxianglou pure lotus paste mooncakes, Quxiang Bakery’s Sixi brand five-nut sweet meat mooncakes, pure lotus paste mooncakes, white lotus paste mooncakes, egg yolk lotus paste mooncakes, etc.
Method: ① Wash the nuts.
Mix the sugar and fat with water and mix well, then add in rice flour, terminalia nut, and oil and knead well to form the mooncake filling.
② Wrap the stuffing in the skin and bake. Ordinary Su-style mooncakes. The current Su-style mooncakes are improving in quality day by day, and the varieties of designs and colors have also been greatly developed. However, the production methods, fillings, and crispy skins
In terms of preparation, it is still similar to the traditional preparation method.
Ingredients: 9 kg of refined white flour, 3.1 kg of cooked lard, 1 kg of 80°C hot water, 3.5 kg of puff pastry, 5 kg of refined white flour, 2.85 kg of cooked lard, fillings: (1) 5 kg of clear water rose moon cake, cooked flour and cotton
11 kg of white sugar, 4.25 kg of cooked lard, 5 kg of diced sugared lard, 5 kg of walnut kernels, 1.5 kg of pine nuts, 1.5 kg of melon seeds, 1 kg of sugar, 0.5 kg of orange peel, 0.5 kg of diced yellow roses, 1 kg of roses (2) Crystal mince mooncake, cooked flour 5
Kg soft white sugar 11 kilogram cooked lard 4.25 kilogram sugared diced lard 5 kilograms walnut kernels 2.5 kilograms pine nut kernels 1 kilogram melon seed kernels 1 kilogram sugar orange peel 0.5 kilogram yellow diced 0.5 kilogram yellow osmanthus 0.5 kilogram (3) Sweet leg mince mooncakes
5 kg of cooked flour, 11 kg of soft white sugar, 4.25 kg of cooked lard, 5 kg of diced sugared lard, 5 kg of cooked ham, 1 kg of walnut kernels, 1.5 kg of pine nuts, 1 kg of melon seeds, 0.5 kg of sugar, 0.5 kg of orange peel, 0.5 kg of diced yellow osmanthus, 1 kg of yellow osmanthus.
(4) Pine nut and jujube paste moon cake, soft white sugar, 16 kg cooked lard, 3.5 kg sugared lard cubes, 0.75 kg black dates, 8 kg pine nut kernels, 2 kg melon seed kernels, 1 kg sugar, orange peel, 0.5 kg yellow dices, 0.5 kg yellow osmanthus, 0.5 kg (5) water
28.5 kg of bean paste made from washed sand mooncakes, 2.5 kg of sugared lard dices, 0.5 kg of sugar, orange peel, 0.5 kg of yellow diced, 1 kg of yellow osmanthus (6) 22.5 kg of bean paste made from lard sandwiched with sand mooncakes, 8 kg of sugared lard dices
1 kg yellow diced osmanthus 0.5 kg rose 0.5 kg Production method 1. Method for making large puff pastry: The ingredients are calculated based on 5 kg, and 12 mooncakes are made per kilogram.
First make the dough into a dough.
1.6 kg of leather dough and 0.775 kg of puff pastry dough.
Wrap the pastry into the dough and use a rolling pin to press it into a thin sheet (0.67 cm).
Roll it into a round strip, cut it into 10 pieces with a knife, then fold the two ends of the billet inward along the incision, and flatten it into a pancake shape with your palms, then you can fill it with filling.
Key points: After the pastry is wrapped in the skin, when rolling it out with a rolling pin, it should not be too short or too narrow to avoid uneven pastry and affecting the quality.