Ingredients 1

100 grams of all-purpose flour

600 grams of Cantonese date paste filling, fillings

5 grams of milk powder

Inversion syrup 75g

1g water

25g peanut oil

Egg yolk water (mixed with 1 egg yolk and 1 tablespoon egg white)

Ingredients 2

500g red dates

200g white sugar

160g peanut oil

Cake powder 80 grams (cooked glutinous rice flour)

Appropriate amount of water

How to make Cantonese-style date paste mooncakes?

First make the date paste filling. Rinse the red dates with water, and while they are still wet, peel the dates and take out the core. How to make Cantonese-style date paste mooncakes. Step 1

Put the moist red dates after removing the cores into a steamer and steam them over high heat for 15 minutes. How to make Cantonese-style date paste mooncakes. Step 2

Put the steamed red dates into a food processor, add enough water, and beat into a jujube slurry (the amount of water added is adjusted according to the actual situation, as long as it can be beaten into a slurry. Add The more water there is, the longer it will take to fry.) Step 3 of making Cantonese-style date paste mooncakes

Put the beaten date paste into a pot, add fine sugar, and stir-fry over medium-low heat. Step 4 of the recipe for Cantonese-style date paste mooncakes

During the stir-frying process, add peanut oil in three batches and stir-fry until the oil is completely absorbed by the date paste. Step 5 of the recipe of Cantonese-style date paste mooncakes. Stir-fry until the water content is almost the same. After volatilization is completed, add the cake powder and stir-fry evenly until the stuffing becomes a relatively hard filling ball as shown in the picture. Step 6: The jujube paste filling needs to be fried relatively dry. After the filling has cooled, knead it into a ball with your hands until it forms a ball shape as shown in the picture and is not sticky to your hands. If the filling is relatively wet and soft, you need to stir-fry for a while over low heat again until the filling reaches the required hardness. Step 7 of Cantonese Date Paste Mooncake

Then make the crust, convert the syrup and pour it into a bowl. , add sour water and peanut oil, mix well, sift in flour and milk powder, and knead into pie crust dough. After the pie crust dough is left to rest for 1-2 hours, divide it into 15g portions and 10 portions. Weigh 600 grams of date paste filling and divide it into 10 portions. (The ratio of skin to filling is 2:8. If you make a 75-gram mooncake, use 15 grams of skin and 60 grams of filling. If you make a 50-gram mooncake, use 10 grams of skin and 40 grams of filling.) Steps 8 for making Cantonese-style date paste mooncakes

Press the pie crust flat and fill it with jujube paste filling. Step 9 of making Cantonese jujube paste mooncakes

Sprinkle some flour into the mooncake mold to prevent sticking (add flour and shake it to make the flour Attach it to the mold and pour out the excess flour). Put the wrapped dough into the mold and use the mold to press the dough into a mooncake shape. Spray some water, then put it in the preheated oven and bake for 5 minutes. After the pattern is set, take it out and brush it with a layer of egg yolk water (only the surface, not the sides), then put it in the oven and bake it for about 15 minutes. Step 10 of how to make Cantonese date paste mooncakes until the surface is golden.

Tips Step 6

Take it out of the oven and place it on a baking sheet to cool, then put it into a sealed basin to return the oil and wait for two or three days. After a few days, it will be ready to eat. It’s better to store it in a tank. You can also put a few 123 small fruits from Inner Mongolia to make it taste even better! This is a mooncake that has not yet been reoiled, and is lighter in color. How to make Fengzhen mooncakes Step 7

This picture shows how the oil has returned slightly after being left for a day or two, and the color has become darker. Step 8 of making Fengzhen mooncakes

Tips

1. The making process of Cantonese-style mooncakes is relatively simple in this article. If you need more detailed making steps, please refer to the Cantonese-style mooncake making process. Style five-nut mooncake and lotus seed paste and egg yolk mooncake.

2. One of the ingredients in the Cantonese date paste filling is cake powder, which is used to absorb excess moisture in the filling and make the filling more soft and hard (if the filling is too soft, it will be difficult to use Wrapped in pie crust). Cake flour is cooked glutinous rice flour. If there is no ready-made glutinous rice flour, you can make it by putting raw glutinous rice flour in a wok and frying it over low heat (fry until it turns slightly yellow).

3. The skin of freshly baked mooncakes is very hard. After the mooncakes cool down, seal and store them. After waiting for 2-3 days, the skin will gradually become soft and oily. This process is called "oil return" , Therefore, don’t be in a hurry to eat the mooncakes just out of the oven, wait until the oil has returned before eating them.