What is the temperature and time for baking moon cakes?

Baking in a furnace; Ignition temperature: 230℃, ignition temperature: 180℃, baking time about 17 minutes.

Bake for about 7 minutes. When the surface of the moon cake is set, take out the moon cake, cool it to 50℃ and brush the egg liquid twice. After brushing the liquid, it is baked in the furnace, and the ignition temperature is 200℃, and the ignition temperature is 180℃, about 10 minute; Wait until the surface of the moon cake is golden yellow. Brush brightener to brighten after cooling; In this way, the Cantonese-style five-kernel moon cake is completed; Features: natural nuts, pure fragrance.

Classification of moon cakes

According to the origin, sales volume and characteristics, the traditional mooncakes in China can be divided into four categories: Cantonese-style mooncakes, Beijing-style mooncakes, Soviet-style mooncakes and Chaozhou-style mooncakes.

Another reporter once combined Chaozhou-style mooncakes with Hong Kong-style mooncakes to make Cantonese-style mooncakes, and then came to another view of four groups of mooncakes: Cantonese, Suzhou, Beijing and Yunnan. It is unscientific to simply merge by region and then separate the east, west, north and south. Hong Kong-style moon cakes are similar to Cantonese-style moon cakes, but Chaozhou-style moon cakes are quite different from Cantonese-style moon cakes in materials, methods, styles and tastes.