Every year during the Mid-Autumn Festival, when I am reunited with my family and friends, I always like to make some mooncakes to celebrate.
In the past, I used to make traditional northern mooncakes, but after trying the Cantonese mooncakes brought back by a friend last year, I felt very fresh, so I decided to try making Cantonese mooncakes this year.
The practices of Cantonese mooncakes include:
Use invert sugar syrup and peanut oil to make the crust.
Spray a little white wine on the salted egg yolk to remove the fishy smell and bake it slightly.
Using the finished lotus paste of the Pearl River brand as the filling, wrap it around the salted egg yolk.
Wrap the wrapped filling in a pie crust and place it in a mold to compact.
Place the mooncakes in the oven and bake for ten minutes.
After taking it out, brush the egg yolk liquid on the surface of the mooncake and bake it again for 15 minutes, after which it can be baked.
Regarding the difference between the north and the south, the northern mooncakes include Beijing-style, Jin-style and Qin-style, while the southern mooncakes have Cantonese, Chao-style, Suzhou-style and Yunnan-style. These differences are mainly reflected in the taste, material selection, form and production process, and the reason behind this is the difference in eating habits between the north and the south. Northern mooncakes are usually sweeter, such as fillings such as jujube paste, five kernels, and bean paste; Southern mooncakes tend to be more savoury, with salted egg yolks and minced meat. Therefore, people in the north and south may not be very comfortable with each other's mooncake tastes.
Northern mooncakes usually use high-quality flour and have a thin and fluffy skin; There are many kinds of mooncakes in the south, some of which are easy to fall off the slag, and some are sweet and fragrant flower-filled mooncakes, as if the food is integrated into the mooncakes.
In general, the southern mooncakes have a thin and wet crust and a high oil content and a sweet taste, while the northern mooncakes have a crispy skin and dry filling and a lighter taste.
In recent years, more and more young people prefer Cantonese mooncakes in the south, which are innovative and diverse, beautiful in appearance, sweet but not greasy, among which custard flowing moon cakes are particularly popular. The classic choice of Cantonese mooncakes is undoubtedly egg yolk lotus paste mooncakes.
When it comes to Cantonese mooncakes, we have to mention Zhujiang Cake Industry, a low-key brand that has been operating for 39 years and provides mooncake fillings for many five-star hotels. Yipin Cantonese brand, owned by Pearl River Cake Industry, is famous for its authentic Cantonese mooncakes.
Yipin Cantonese brand lotus paste filling uses high-quality lotus paste from Zhujiang Cake Industry to ensure that every bite is of selected quality.
Although there are many egg yolk lotus paste mooncakes on the market, a good egg yolk lotus paste mooncake should have a thin skin and smooth filling, and the egg yolk should be moist. It is crucial to choose a reliable brand to ensure that the yolk is new.
Northern mooncakes.