Cantonese-style mooncakes: The raw materials of Cantonese-style mooncakes are wheat flour, water, oil and sugar. Snowskin mooncakes: The outer skin of snowskin mooncakes is milky white. Cantonese-style mooncakes: The outer shell of Cantonese-style mooncakes is reddish brown. Snow-skin mooncakes: The texture of snow-skin mooncakes is soft, smooth, and slightly elastic. Cantonese-style mooncakes: The taste of Cantonese-style mooncakes is light, oily, and slightly greasy. Cantonese-style mooncakes are rich in bone soup, oily, and contain a lot of chemical raw materials such as bleach and refrigeration, which are somewhat harmful to human health. Snowskin mooncakes basically do not use cooking oil and use less sugar. They really have less sugar, less oil and less fat.

Cantonese-style mooncakes are usually baked. The mooncake skin is usually kneaded into dough, left to rise, then filled with fillings, and finally steamed in a microwave oven. The production is relatively complicated and requires high technical requirements. Snowskin mooncakes do not need to be baked. Generally, the mooncake skins are cooked and cooled first, and then the fillings are wrapped immediately, and finally pressed into shape, which is relatively simple to make. : Cantonese-style mooncakes are generally stored at room temperature, which can preserve the taste to the maximum extent. If placed in the refrigerator, although the storage time can be extended, the skin of the mooncakes will become hard and the taste will decrease.

Snowskin mooncakes must be sealed and placed in the refrigerator or freezer, otherwise the skin will become soft, deformed, and even deteriorate. How to make Cantonese-style mooncakes: 110g of inverted syrup, 50g of lingshui gg cooking oil, stir and mix the emulsion evenly. Mix 160g of ordinary flour and 10g of baby milk powder. Pour in the sugar syrup with a better emulsion. Stir together and let it rise for 2-3 hours. Filling: black sesame filling, red bean paste, duck egg yolk, five kernels, etc. depends on personal preference. After waking up, roll out 40g of dough and 25g of filling. You can adjust this by yourself. I personally don’t like the filling to be very large. Preheat the electric oven for 5 minutes in advance, set the upper and lower heat to 165°C, remove the egg yolk water after baking for 7 minutes, and wait in the electric oven for 20-15 minutes.

How to make snowskin mooncakes: 30g white sugar, 230mL milk, 30g cooking oil, (50g each for rice flour), 30% wheat starch, stir together any food, sift the powder into the plate and cover with a plastic bag. Open the round hole breathable water and steam for 25 minutes. Take it out after cooking, add a little cooking oil while it's hot and knead it into a fine batter until it becomes long and elastic. Divide the dough into 20g pieces, put in your favorite filling, dip some cooked glutinous rice flour on the surface and use a grinder to press out the texture you like.