What is Chaozhou mooncake?
Chaozhou moon cake, also known as fork cake, is the name of Han cake in Chaoshan area of Guangdong Province. It belongs to pastry and is one of the four major moon cake schools in China.
Common Chaozhou-style moon cakes (round) are characterized by fine crispy skin filling, oily but not greasy tongue, and sweet and not greasy mouth. They can be divided into mung beans, black beans, crystals, purple taro and other types according to the types of fillings, while the kernel includes egg yolk or seafood (without kernel).
Is the Chaozhou moon cake delicious?
Tidal packaging is special,
The two floors are beautifully spaced,
Both the upper and lower floors are Chaozhou mooncakes pioneered by Chaohuang Restaurant.
The first Chaozhou-style moon cake is a classic of Chaohuang.
This year's innovative cheese cream flavor,
The smell of fresh cheese is really attractive.
We're welcome!
Cut off the layers of blooming pastry and it will fall at the touch.
Take a bite,
The richness of cheese meets the richness of milk yellow.
Can't help but "wow"!
Melt in the mouth, the skin is thin and crisp,
The filling is soft and smooth with moderate sweetness.
It tastes soft,
This festival is very satisfying.
The method of Chaozhou moon cake
1 Mix the oil-water noodles and the crispy noodles for 20 minutes. Oil-in-water noodles: 500g of flour, 50g of sugar, 0/00-/0/50g of salad oil, 200g of water, and proper amount of monascus powder. Crispy noodles: 400g of flour and 200g of salad oil.
2 Divide into equal portions: 30g of oil-water noodles and 0/5g of crispy noodles/kloc-0, and knead them into balls; Take a portion of water-oil dough, press it into a round dough, turn it over, and put a pastry in the middle. Shut up and squeeze.
3 Close the mouth upwards, roll the dough into a long strip and roll it into a long roll. Operate all the materials as above, roll them up and relax 15 minutes.
Then put the dough roll vertically, press it flat, roll it into a long strip again, and roll it up. Relax for another 20 minutes.
5 Take a dough, leave it in the middle, don't cut it, and it's easy to cut the crisp layer by cutting hard.
6. Put the cut face down, press it flat, and roll it into a round dough with a thick middle and thin sides.
7 Pack 20 grams of bean paste stuffing, push it up, pinch it and collect it up, and the hierarchy will come out. This is very important. After the necking is tightened, the necking is downward, rounded and shaped into a green body.
8 Put all the green bodies in order in the baking tray, preheat the oven, 180 degrees, fire up and down, middle layer, 20 minutes.
Have you learned it? Try it quickly!