The method of making Cantonese mooncakes
Release time : 06/12/2025 09:30:03
As the Mid-Autumn Festival approaches once again, mooncakes have become one of this year's hottest foods.
The classification of mooncakes is extensive, including Cantonese, Suzhou-style, Beijing-style, and Chao-style, among others. Based on the differences in regional customs and individual tastes, people have selectively chosen their favorite type. But what about the process of making mooncakes? Are culinary experts aware of it? Every Mid-Autumn Festival, a variety of Cantonese mooncakes flood the market with their unique shapes and various flavors, ranging from savory to sweet. To capture consumer interest, businesses innovate in the preparation and packaging of mooncakes, leaving consumers overwhelmed with choices. So, how are these numerous variations of mooncakes produced? What makes them delicious? Let me introduce you to the intricate and fascinating steps involved in making "Cantonese mooncakes."
For the filling: The type of ingredient used to make Guangdong-style mooncakes must be very low in water content, as too much moisture can cause the baked mooncakes to crack. For homemade fillings, patience is required; it should be stirred into a ball when it's hot in the pot.
Regarding egg yolks: After removing the yolk from a raw salted duck egg, spray some white wine on the surface and bake in an oven at 160°C for about 6 minutes to help remove the fishy taste.
Regarding the pastry: The traditional Guangzhou mooncake pastry uses peanut oil as a binder, where flour can be used specifically for mooncake flour or mixed in a ratio of 1 part high-gluten flour to 9 parts low-gluten flour.
The water can be prepared by using the ready-made or the proportion of 1:3 of the pure soda to water.
Conversion of Syrup: 250g water boils, then add 500g sugar and stir well to dissolve. Add a quarter of a lemon juice and continue to simmer on low heat until the temperature reaches about 113 degrees, which usually takes about an hour. During this time, do not stir. The syrup should be able to stretch out about 1cm when it is cooked. It is important to note that the best results are achieved after the syrup has been left for one week before use.
The dough must be allowed to relax completely before it is ready to handle.
Regarding roasting: first roast to set the shape, brush with egg liquid to add color, then roast again until it turns brown.
When applying the egg wash, pay attention: simply apply a thin layer to the raised areas of the pattern and avoid overdoing it, as this will blur the pattern.
Regarding the oil return: The freshly baked mooncakes have a dry and hard outer layer, which needs to be placed in a sealed box for about 3 days before they turn soft and shiny.
After understanding the recipe for Cantonese mooncakes, do you find making them easy or difficult? But are you willing to try making your own heartfelt "Mooncakes" for your family? Let's get cooking! When we mention Cantonese mooncakes, many people automatically think of the mooncakes produced in Guangdong. Indeed, Cantonese mooncakes are one of the distinctive regional delicacies of the Han Chinese community in the southern part of China, and they are a traditional food item celebrated during the Mid-Autumn Festival by almost every household.
Cantonese mooncakes originated in 1889 and have been famous worldwide for over 120 years. The essence of its creation lies in its exquisite selection of ingredients and meticulous crafting techniques, characterized by their thin and light texture, aesthetically pleasing shapes, delicate patterns, clear lines, resilience against breakage, meticulous packaging, and ease of portability. They serve as a delightful gift during the Mid-Autumn Festival and an essential part of the celebration when people enjoy mooncakes and admire the moon.
Heavy oil, thin skin, and a generous filling are its most prominent features. The fillings are often selected from local famous products, such as coconut shreds, olive kernels, Cantonese sausages, roast pork, and salted eggs. In terms of flavor, it is adept at leveraging the synergistic effects of various aromatic substances to create distinctive flavors, resulting in a variety of colors, scents, and tastes that merge into a unique style, offering a fragrant and delicious taste that has won widespread popularity. Among these mooncakes, those produced by renowned establishments such as Lianxiang Lou, Guangzhou Restaurant, Panxi Restaurant, Tao Tao Ju, Da San Yuan, and Jinkou Mooncakes are the most representative. Since its initial export to the United States in 1982, mooncakes produced by Lianxiang Lou have now penetrated the international market in Europe and America.
Formula for Cantonese mooncakes Whether mooncakes are delicious depends on whether the formula is exclusive or not. What kind of formula can make mooncakes that naturally arouse people's appetite? Xiaobian today recommends you the most complete "Guangzhou-style mooncake recipe" in history. If you learn it, maybe you can also become a mooncake cook! (1) Moon cake syrup (conversion syrup) formula: granulated sugar: 1000 grams, refined water: 600 grams, citric acid: 2 grams, steps to boil the syrup: boil the water over high heat, pour in the granulated sugar, and stir with an egg beater to avoid the granulated sugar settling and pasting the pan until the sugar completely melts.
After boiling the water, reduce the heat and add citric acid.
Be careful to add slowly to prevent sugar water from overflowing.
Use an electronic thermometer to measure the water temperature. When the water temperature is between 110 and 115 degrees Celsius, the sugar concentration should be between 78% and -80%.
Use a brush to soak up the water around the container. Avoid sugar syrup from sticking to the pot, which would cause it to bubble. Use a small sieve to remove the foam from the syrup (the impurities in the sugar).
The syrup can be stored for at least one week (preferably a month) before use.
(2) Guangzhou-style pastry dough recipe: Mooncake syrup: 400g - acidic material.
Mooncake ash: 10 grams - Alkaline material, neutralizes the acidity of the syrup and regulates the pH level of the mooncake. After baking, the crust can regain its oiliness and softness.
Peanut Oil: 150g - liquid oil, preferably peanut oil or mooncake-specific oil.
Gelatin Powder: 30 grams-CPT gelatin powder, do not omit but it must not be used with instant gelatin powder.
Low-gluten flour: about 500 grams, to enhance the strength, you can switch it to 300 grams of low-gluten flour and 200 grams of strong flour (medium-gluten flour).
Mooncake dough conditioner: 0.5-1% of flour, which makes the mooncakes better to return oil and softness, without which you can omit it.
Steps: Place the syrup and baking soda into the bowl of a mixer, and beat at medium speed with the paddle attachment.
Add peanut oil in batches until completely mixed, blending it in with some to create an oily sheen and a linear drip.
If the liquid is dark and sputters, it means you've not mixed well.
5 grams of cake oil can be added as emulsifier during the mixing.
Pay attention not to add too much, otherwise it will be overcooked.
Then add the sesame powder, and then add the flour in two parts.
Firstly, add the half of the oil and mix well. Put it into a container, cover with plastic wrap and refrigerate for about two hours, so that the oil, sugar and flour can better blend.
The remaining flour is added according to the softness of the dough.
Finally, spread flour on the board, take out the dough after it has rested, fold it evenly.
The dough can be added more or less depending on the hardness of the dough until the hardness of the dough is similar to the hardness of the filling.
Can pregnant women eat mooncakes? The Mid-Autumn Festival is approaching. Looking at the various flavors of mooncakes on the market, I believe that expectant mothers will turn into little greedy cats in a second? So can pregnant women eat mooncakes? From the perspective of traditional Chinese medicine nutrition, moon cakes are mostly products with "heavy oil and heavy sugar". Most of the production procedures include frying and baking, which is easy to produce "hot air" or stagnation in the gastrointestinal tract. Therefore, it is not possible to have more oily and sweet mooncakes.
During pregnancy and postpartum, due to the physiological circumstances of carrying a fetus or breastfeeding, dietary restrictions exist.
Due to the high fat content and being a baked food, mooncakes are suitable for consumption by pregnant women in moderation, but it is not advisable to eat too much. Consuming an excess of these items can lead to obesity, irritability, endocrine disorders, and other adverse effects on the fetus, so it is recommended that during pregnancy, one should avoid consuming foods that are spicy, warm, dry, and flammable to prevent harm to the yin and depletion of fluids, which could impact the pregnancy negatively.
For new mothers, postpartum often involves bleeding and internal stasis, leading to a predominance of deficiency and stasis. This condition facilitates the production of milk for the infant, nourishing it with nutritious and easily digestible foods. Therefore, while mooncakes are not only delicious but also rich in nutrients, pregnant women should exercise caution when consuming them. It is advisable to consume them in moderation.
Aside from pregnant women, there are certain groups of people who should exercise caution when consuming mooncakes. For example, individuals with obesity, diabetes, hypertension, hyperlipidemia, coronary heart disease, infants, and the elderly should avoid eating or consume them in moderation for their health.
The medical information provided in this text is for reference only.
If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.