Apple Cantonese-style mooncakes have always been a kind of Mid-Autumn mooncake that is more popular among children. This kind of Mid-Autumn mooncakes taste very good, giving people a very fresh feeling, and are pure Apple Cantonese. Style mooncakes are made of apples as raw materials, which is relatively healthy. For those who like sweets, you can add more sugar, and you can also add some glutinous rice to the outside of the apple filling. So how to make mooncakes with apple fillings delicious?
Cantonese-style mooncakes with apple filling are snacks/desserts. The main ingredients are glutinous rice, tapioca starch and apples. They have a sweet taste and are steamed with a low-level difficulty level.
Main ingredients for Cantonese-style mooncakes with apple filling:
Apple sauce: 2 apples, sugar, wolfberry, and appropriate amount of lemonade. Ice skin: 45g sticky rice flour, 35g glutinous rice flour, 20g wheat starch, 185g milk, 40g fine sugar, 20ML cooking oil.
How to make Cantonese-style mooncakes with apple filling:
1. Applesauce making process:
1. Wash and peel the apples, then cut them into small pieces. Keep.
2. Put a small amount of oil in the pot and fry the diced apples until soft.
3. 4. Add appropriate amount of white sugar and washed and soaked wolfberry (add according to your preference of sour or sweet taste).
5. Add a small amount of lemonade seasoning.
6. There is basically no strange smell when the apples are fried. You can grind it with a mixer or grind it moderately.
2. The process of making ice skin:
1. Pour milk, fine sugar and cooking oil into a basin and stir evenly.
2. Pour in sticky rice flour, glutinous rice flour, and rice flour. Stir thoroughly to form a thin batter.
3. 4. Let the mixed batter sit for 30 minutes, then put it into the wok and steam it over high heat for 15-20 minutes before it is cooked.
5. Stir the cooked batter vigorously with chopsticks until smooth. Then wait for it to cool down, and it will become ice skin.
6. After cooling (if you are in a hurry, you don’t have to wait until it is completely cooled, as long as it is not hot. But complete cooling is more practical), divide the ice skin into 35 grams each, and divide the apple filling into 15 pieces. Gram one. Take some cake powder in your hand to remove the glue, then put the ice skin into the palm of your hand, squeeze it flat, and put a piece of apple filling on it.
7. Wrap the apple filling with ice skin, and slowly pull it up until the filling is completely covered and close the edges.
8. Sprinkle some cake powder into the mold, let the cake powder evenly stick to the inner wall of the mold, and then pour out the unnecessary cake powder. This allows easy removal of the mold. Then put the wrapped ice skin batter into the grinder.
9. Tamp it firmly with your hands. Crack the Mid-Autumn mooncake mold hard, then pour it out, and the Cantonese-style mooncake is ready.
10. Put the prepared Mid-Autumn mooncakes in the refrigerator, freeze them overnight, and then you can eat them.
Tips:
1. The reason why edible oil is used in the ice skin seasoning is because it is light in color and odorless, and will not easily ruin the taste of the ice skin and will not Make the ice skin look yellow. You should be able to use cooking oil, sunflower oil, etc., but you must not use oils with too strong smells such as cooking oil and vegetable oil.
2. When the Cantonese-style mooncakes are just made, they taste a bit sticky. It tastes great after being placed in the refrigerator overnight. Mid-Autumn mooncakes made with some secret recipes taste good when you first eat them, but they will become very hard after being left in the refrigerator overnight, which is not advisable.
3. Cantonese-style mooncakes must be stored frozen. Can be stored for about 3 days. If you want to store it for a longer period of time, you can put it in the refrigerator. Put it in the refrigerator to defrost it before eating.
4. After steaming the ice skin, add a small amount of melanin to the ice skin to make fashionable Cantonese-style mooncakes in various colors.