1, Cantonese-style moon cakes: thin skin, fluffy, sweet, filling.

2, Chiu Chow-style mooncakes: crispy skin and fine filling, oil is not fat tongue, sweet and soft.

3, the Soviet-style moon cakes: crunchy, crispy, layers of crispy stacked, heavy oil but not greasy, sweet and salty taste.

4, Dian-style moon cakes: crispy skin, filling, sweet and salty moderate, yellow color, oil but not greasy.

5, Beijing-style moon cakes: exquisite appearance, thin and soft skin, layered, attractive flavor.

6, Hui-style moon cakes: small and exquisite, white as jade, crispy skin filling.

7. Qu-style mooncakes: crispy and delicious, with sesame seeds.

8, Qin-style mooncakes: icing sugar, plate oil out of the head, crispy skin and sweet filling, sweet but not greasy.

9, Jin-style moon cakes: sweet, mellow. The form of ancient and simple, mellow flavor, crispy and crisp, sweet but not greasy.

10, Fengzhen moon cakes: sweet flavor, mellow and thick in the mouth, evocative.

11, bridge-style moon cakes: crispy skin, sweet filling, produced from Cangnan County, Qiaodun Town and famous, belonging to the evolution of the Chao-style version.

Expanded Information:

Canton mooncake recipe

1, put all the ingredients for the crust into the mixing bowl.

2, and into a soft dough, the amount of milk is for reference only, do not overknead the dough, and into a dough can be, into the refrigerator to chill and loosen 20 minutes.

3. Divide the filling into 20 grams each and roll them into rounds.

4: Divide the dough into 7 equal portions and roll them out.

5: Flatten the small dough balls in the palm of your hand and press them into a round shape.

6: Place the filling in the center.

7: Push the crust upward, close it, and roll it out. To make it easier to fit into the mold, roll it again into a partial cylinder shape.

8: Press a 50-gram mooncake mold into a bowl filled with cornstarch, shake off the excess starch, place the mooncake round into the mold, and press the mold gently to push out the mooncake blank.

9: Brush the mooncake shells once with egg yolk mixture.

10: Preheat the oven to 190 degrees Celsius and bake for about 15 minutes.

11, finished product.

Baidu Encyclopedia - Mooncakes