What is Chaozhou moon cake? Making method of Chaozhou moon cake

Cantonese moon cakes are widely circulated in the market, but with the development of the moon cake market, Chaozhou moon cakes are more and more popular. The so-called Chaozhou moon cakes are the popular moon cakes in Guangzhou. The following will introduce the relevant information and practices of moon cakes for everyone.

What is Chaozhou moon cake?

Chaozhou moon cake, also known as fork sesame cake, is the name of Chinese cake in Chaoshan area of Guangdong Province. Belonging to pastry, it is one of the four moon cake schools in China.

Common Chaozhou-style moon cakes (round) are characterized by crispy skin stuffing, oily but not greasy tongue, and sweet but not greasy mouth. According to the types of fillings, it can be divided into mung beans, black beans, crystals, taro and other types, while nuts include egg yolk or seafood (without kernels).

Is Chaozhou moon cake delicious?

Tidal packaging is very special,

The two floors are well spaced,

The upper and lower floors are Huang Chao Restaurant's first Chaozhou-style moon cakes.

The first Chaozhou-style moon cake is a classic of Huang Chao.

This year's innovative cheese cream flavor,

The taste of fresh cheese is really tempting.

Welcome us!

Cut off the layers of pastry that are in full bloom, and it will fall off 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.

Making method of Chaozhou moon cake

1 Mix the oil noodles and crispy noodles for 20 minutes. Oil-in-water noodles: flour 500g, sugar 50g, salad oil 100- 150g, water 200g, and proper amount of monascus powder. Crispy noodles: 400g flour and 200g salad oil.

2 Divide into equal parts: oil surface 30g, crispy noodles 15g, and knead into balls; Take a portion of water-oil dough, press it into a round dough, turn it over and put a cake in the middle. Shut up and squeeze hard.

3 Close the mouth upwards, roll the dough into long strips and roll it into long rolls. Operate all the materials as above, roll them up and relax 15 minutes.

Then put the dough roll vertically, flatten it, roll it into strips and roll it up. Relax for another 20 minutes.

Take a dough and leave it in the middle. Don't cut it. It is easy to cut it to the crisp layer by cutting hard.

6. Face down, flatten and roll into a round dough with thick middle and thin sides.

7 packs of 20 grams of bean paste stuffing, push it up, pinch it up and put it away, and the hierarchy will come out. This is very important. After the necking is tightened, the necking is downward and rounded to form a green body.

8 Put all the blanks into the baking tray in turn, preheat the oven at 180 degrees, fire up and down, middle layer, 20 minutes.

Have you learned? Try it quickly!