Cantonese moon cakes 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.
In the second year of Xuantong, Chen Taiji, a bachelor of Hanlin, praised the mooncakes in this store after tasting them, but thought the word "Lianxiang" was indecent, so he suggested changing it to "Lianxiang" and handwritten the signboard of "Lianxianglou", which has been in use ever since. Since "Lianxianglou" in Guangzhou, restaurants and bakeries have followed suit to produce moon cakes, forming famous moon cakes such as "Taotaoju", "Guangzhou Restaurant", "Jinkou Moon Cake", "Quxiang" and "Dasanyuan", and "Cantonese Moon Cake" has gradually gained popularity at home and abroad.
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.
2. Soak the salted egg yolk in the wine for ten minutes to remove the fishy smell, then put the egg yolk into the baking tray and bake it directly at 325F for seven 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. The consistency of the egg liquid should be appropriate. You can pull the brush and brush two layers thinly. When baking in the later stage, the color will be too deep, which 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.