Cantonese-style moon cakes are world-famous, mainly because of their exquisite materials selection and production skills. They are characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, exquisite packaging and convenient carrying. They are the best gifts for people in the Mid-Autumn Festival, and they are also indispensable gifts for people on a full moon night.
Chinese name: Cantonese moon cake English name: Canton moon cake Main ingredients: flour, water, oil and sugar Classification: Cantonese (similar to Hong Kong-style), Beijing-style, Yunnan-style, Soviet-style, Chaozhou-style: slightly sweet, heavy oil, slightly greasy historical evolution, variety classification, flavor characteristics, nutritional value, production methods, stuffing selection, one of the practices, taboos and taboos. Food similarity, food guide, moon cake brand, historical evolution Cantonese moon cake originated from 1889. At that time, there was a pastry shop in the west of the city. Lotus seeds were cooked into lotus paste as the filling of cakes, which was delicious and very popular with customers. During Guangxu period, this pastry shop was renamed as "Lianxianglou", and the cakes filled with lotus seed paste have been shaped into the present moon cakes. Cantonese-style moon cakes have been publicized for two years, and Chen Taiji, a bachelor of Hanlin, was full of praise after tasting them. However, because the word "Lianxiang" was indecent, he suggested changing it to "Lianxiang" and handwritten the signboard of "Lianxianglou", which is still in use today. Since Lianxianglou in Guangzhou, restaurants and bakeries have followed suit to produce moon cakes, forming famous moon cakes such as Taotaoju, Yuen Long, Guangzhou Restaurant, Jinkou Moon Cake, Quxiang, Dasanyuan and Dasanyuan, and Cantonese-style moon cakes have gradually become famous overseas. Variety classification: according to taste, it can be divided into two categories: salty and sweet. According to the stuffing of moon cakes, there are: lotus seed moon cakes, bean paste moon cakes, five-kernel moon cakes, fruit moon cakes, barbecued pork buns moon cakes and so on. Various Cantonese-style moon cakes: White Lotus, Roasted Intestine Yue, Pure Lotus, Egg Yolk White Lotus, Egg Yolk Huang Lian, Egg Yolk White Bean Shayue, Egg Yolk Pineapple Yue, Egg Yolk Lotus Flour, Egg Yolk Fresh Winter, Egg Yolk Fresh Coconut Juice Moon Cake King, Bean Shayue, Pineapple Boutique Yue and Bean Sauce. Mini moon cakes, plum, double lotus, double yellow sand moon, double Huang Lian, double Huang Lian, blue man roast chicken moon, fruit moon, lotus, Wu Renyue, abalone Wu Renyue, extra-large moon cakes, yaozhu barbecued moon, coconut lotus seed moon, Yuntui moon cakes and so on. Cantonese moon cakes originated in Guangzhou and are now produced in Guangdong, Hong Kong, Jiangxi, Zhejiang, Shanghai and other places. Is prepared from wheat flour, invert syrup, vegetable oil, alkaline water, etc. Mooncakes are processed through stuffing, molding and egg brushing. Bean paste moon cakes Cantonese moon cakes are mainly characterized by heavy oil, thin skin and many fillings. Most of the fillings are famous local specialties, such as shredded coconut, olive kernels, orange cakes, Cantonese sausages, barbecued pork and salted eggs. In terms of technology, it is unique in making skin and stuffing. The skin is reddish brown, shiny and has clear concave lines. The core of stuffing is taste and texture. In terms of flavor, he is good at using the interaction of various flavor substances to form a unique flavor, such as using sugar to reduce the sweetness and salty taste, using spices to remove the fishy smell of meat, and using the different molecular structures of various auxiliary materials to produce different colors, smells and tastes, thus forming the characteristics of fine and smooth rongsha stuffing and sweet and salty taste of meat, poultry and aquatic products. There are many kinds of Cantonese moon cakes. Traditional Cantonese moon cakes can be divided into nut type, meat type, coconut type and sand type. According to its filling center, fruit type, jam type and vegetable type have been developed since 1990s. Cantonese moon cakes are very popular in the food market at home and abroad because of their exquisite ingredients, thin skin and many fillings, delicious taste, diverse colors, not easy to break, easy to carry and easy to store. Its name is generally determined by the main ingredients of the cake stuffing, such as five kernels, golden legs, lotus seed paste, red bean paste, red bean paste, jujube paste, coconut paste, winter paste and so on. Its raw materials are very extensive, such as egg yolk, preserved eggs, sausages, barbecued pork, shredded chicken, roast duck, mushrooms and so on. Can be used as raw materials and made into various colors. The crust of Cantonese-style moon cakes with nutritional value is very special, and it needs a lot of converted syrup to soften the crust, so the sugar content of the crust is very considerable. However, the skin of Cantonese moon cakes is generally thin, so the emphasis is on the stuffing. The lotus paste part of the lotus paste stuffing is fried with lotus seeds and oil. Lotus seed meat tastes sweet, astringent and flat. Spleen, kidney and heart meridian. It has the effects of invigorating kidney, consolidating essence, invigorating spleen, relieving diarrhea, nourishing heart and tranquilizing mind. Needless to say, the nutrition of egg yolk is high in protein, vitamins and minerals, but at the same time, the content of lipids is also high. People with high blood lipids should eat less. The choice of filling materials for manufacturing methods is very wide. In addition to taro, lotus seeds, almonds, plums, peach kernels, sesame seeds and other fruit materials, there are as many as twenty or thirty kinds of raw materials such as salted egg yolk, barbecued pork, roasted goose, mushrooms, frozen meat, candied wax gourd, shrimp skin, barrel cakes, dried tangerine peel and lemon leaves, which have been developed into pineapples, durians and bananas. Raw materials (8 big moon cakes or 20 small moon cakes): flour 160g, vegetable oil 40g, invert syrup (or gold syrup)1/kloc-0 ~120g. Alkaline water 1/2 tsp (instead of baking soda 1/2 tsp+water 1 tsp), a little salt, moon cake stuffing (880g big moon cake, 600g small moon cake), salted egg yolk (8 big moon cakes, 65438+ small moon cake). Exercise 1. Put the oil, syrup, alkaline water and salt into a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin. Sift in the flour and stir evenly with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours. Cantonese moon cake baking Figure 2. Soak the salted egg yolk in wine for 10 minute to remove the odor, then put the egg yolk into a baking tray and bake it directly at 325F for 7 minutes without preheating in the oven. Take it out and let it cool. 3. Divide the mooncake skin: If you make a big mooncake, divide the mooncake skin into 8 portions, 40 grams each; If you make small moon cakes, each 15g, ***20. 4. Divide the mooncake stuffing: If you make a big mooncake, divide the mooncake stuffing into 8 portions, each of which is 1 10g, wrap the egg yolk and wrap it round; If you make small moon cakes, each serving is 30g, each serving is ***20, and half an egg yolk is wrapped, which is round. 5. Wrap moon cakes: put a moon cake skin in your palm, flatten it with both hands, and put a layer of moon cake stuffing on it. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin can be slowly unfolded until the mooncake stuffing is completely wrapped. This technology is very important to ensure that the skin and filling will not separate after baking moon cakes. Sprinkle a little dry flour into the moon cake model, shake well and pour out the excess flour. The wrapped moon cake skin is lightly coated with a layer of dry flour. Put the moon cake balls into the model and flatten them gently, with even force. Then knock it up, down, left and right, and you can easily demould it. Eat all the moon cakes in turn. 6. Preheat the oven to 350 degrees Fahrenheit, gently spray a layer of water on the surface of the moon cake, and put it on the top of the oven for five minutes. Take out the egg yolk liquid, lower the oven to 300F F, bake the moon cake in the oven for another seven minutes, take it out and brush the egg yolk liquid for another five minutes, or bake it to your favorite color. When you enter the oven for the last time, you can only use a lighter color and a faster color. Brushing eggs can increase the surface luster of cake crust. If the consistency of the egg liquid is suitable, you can brush it and brush two layers thinner. Too thick will lead to too deep color when baking, and will also affect the clarity of the pattern. 7. Take out the baked moon cakes, put them on a shelf and cool them completely, then put them in a sealed container for two to three days, and then eat them after returning oil. Tips 1。 If there is no invert syrup, you can use gold syrup instead, which is sold in the syrup supermarket there. The brand you usually see in America is king. If not, you can use corn syrup instead, but the color is much worse. 2. Because the concentration of syrup used by everyone is different, the softness of the mooncake skin should prevail when making mooncake skin, as long as it is as soft as an earlobe. Adding alkaline water has two purposes, one is to color, and the other is to neutralize the acidity of syrup. If there is no alkaline water, use the same amount of baking soda+water instead. [Gourmet China] 3. The filling of moon cakes should not be too thin, otherwise the filling will be exposed when baking. When baking moon cakes, the surface pattern is not obvious when the temperature is high, so it must be baked at low temperature. 4. If the mooncake models are different, you can wrap the mooncake stuffing with plastic wrap and put it into the model for testing, so that you can easily know the stuffing your model needs. 5. If you don't put the salted egg yolk, you can replace it with a filling with the same volume as the egg yolk. 6. The skin of Cantonese moon cakes doesn't have to be thick. 7. The shaped moon cake is full in appearance, flat as a flat drum, without shrinkage, collapse and stuffing exposure. The surface color is brownish yellow or brownish red, shiny, with clear patterns, soft skin and high oil content. Taboos and eating moon cakes contain a lot of oil and sucrose. Excessive consumption can lead to bloating, indigestion and even diarrhea. In addition, it will also affect appetite, leading to loss of appetite and increased blood sugar. Especially for the elderly and children, eat Mid-Autumn moon cakes in moderation to avoid affecting gastrointestinal function. Use with caution for people with diabetes, hyperlipidemia, hypertension and obesity. Diabetic patients are most afraid of sweets, so they can't eat moon cakes as meals to avoid blood sugar rising. In addition, some special people should be cautious when eating moon cakes, such as patients with duodenitis or gastritis, cholecystitis, cholelithiasis, dental caries, obesity, diabetes, hypertension, hyperlipidemia, coronary heart disease, infants and the elderly. Eating moon cakes should not be accompanied by high-sugar drinks such as soda and juice. At the same time, we must reduce the intake of rice and oil, or eat more grapefruit rich in vitamin C and cellulose. Eating Guide Moon cakes and green tea are the "golden partners" of moon cakes. "A mouthful of moon cake and a mouthful of tea" helps digestion and adds elegance. Tea can promote the digestive tract to decompose the fat in moon cakes and reduce "food accumulation". And what kind of moon cake goes with what kind of tea is different. For example, moon cakes stuffed with jujube paste, bean paste and lotus seed paste are suitable for drinking mint tea or green tea; Mooncakes filled with egg yolk crisp and five kernels are more suitable for matching Pu 'er tea and chrysanthemum tea. Mooncakes stuffed with bean paste and smoothies are a perfect match with oolong tea. Moon cakes+fruits Moon cakes and fruits are also a good match. Mooncakes are sweet and easy to get bored. If mixed with sour fruits, such as oranges, grapefruit, kiwi fruit, hawthorn and so on. It can not only relieve greasy feeling, but also promote digestion and relieve greasy, so it is a healthy food match. It should be noted that when choosing fruits, we should be careful not to choose fruits with too high sugar content. Because moon cakes are high-sugar foods, eating too many high-sugar fruits will greatly increase the burden on the body. Mooncake brand Cantonese mooncakes not only have traditional products with a long history, but also innovative products that meet different needs, such as low-sugar mooncakes, low-fat mooncakes, fruit mooncakes, seafood mooncakes and so on. They have high, middle and low grades, each with its own needs, suitable for all ages, and are increasingly favored by diners at home and abroad. I believe that visitors who have tasted Cantonese moon cakes will leave good memories.