The annual family reunion of Mid-Autumn Festival is coming, and we can all gather together to enjoy the moon and stars.MooncakeIt's really exciting to think about.However, eating a different flavor and buying a different brand every year doesn't seem very interesting.Let's try something new this year and make it ourselves!

How to make at homeMooncake

Making mooncake sounds like a fun and interesting thing. I'm eager to try it.However, before making it, it's best to be well-prepared mentally. Don't give up easily when encountering difficulties (as if you're going to war). You need to master the variousingredientsand the cooking temperature. This is the key to success.

Before making mooncake, the most important preparation is to mentally prepare yourself for hard work, especially for first-timers.For example,the ovenis also essential.You can buy an oven that suits your needs. Of course, if you don't have a baking hobby, there's no need to waste money on making mooncakes.Then, you need mooncake molds. Otherwise, even if the ingredients are the same as mooncakes, the shape won't be, and you won't have the feeling of eating mooncakes. The ritualistic aspect is very important.Next, the most important thing is the filling. Since we're making mooncakes ourselves, the flavor will definitely be even better if we make the filling ourselves (lazy person's method – you can buy ready-made fillings).Finally, you need to prepare the right amount oflow-glutenflour, eggs, andmaltosesyrup, and alkaline water (optional), and oil (recommended to use peanut oil, which has a strong flavor).Types of mooncakesIn recent years, the online discussion about northern and southern foods has attracted people's attention to many foods. It has not only refreshed people's views but also allowed them to experience various unique eating methods.In addition tosoy sauceandtofuand flowers, there are also mooncake fillings. Some people like to add eggs, some like to add meat, and some like to add lotus seed paste. About mooncakes, everyone is familiar with them.However, in fact, there are many different types of mooncakes. The following are just a few representative examples for reference.1. Cantonese mooncakes: This is the most common type of mooncake, with lotus seed paste and lotus seed paste mooncakes as examples.2. Suzhou mooncakes: Suzhou mooncakes look a bit like

egg yolk

pie, although they are oily, but not greasy, fragrant and crispy, mainly with meat mooncakes.3. mooncakes: Mainly withsesameshell, which is crispy and delicious, with sesame shell-like appearance.4. Yunnan mooncakes: The outer shell is relatively thick, with a balance of sweet and salty, withegg yolkpie texture, but with a lot of filling.

5. Jinzhou mooncakes: The production method is traditional, with an ancient appearance, rich flavor, and crispy and soft texture.

6. Beijing mooncakes: Clear layers, exquisite shape, thin and crispy skin, and excellent taste.Recipes for common flavors of mooncakesEven if you like lotus seed paste, it doesn't mean you can't like meat. Why does a lotus seed paste battle always happen every Mid-Autumn Festival?

Is it because you're the one who started it?My parents told me that when they were young, mooncakes were a rare treat, and the whole family would share them.They would even separate the lotus seed paste filling, and cherish it.

So, if you want to make mooncakes, it's best to prepare yourself mentally and do it with enthusiasm.And remember that everyone has their own preferences, and there's no need to force yourself to like something you don't.Let's make mooncakes together!

1. How to make lotus seed paste mooncakes

Ingredients: 70g of sugar syrup, 20g of oil, 90g of low-gluten flour, 300g of lotus seed paste, 5g of cheese powder, 5 pieces of salted egg yolk, 1.5g of alkaline water, 1 egg

1) Mix sugar syrup, oil, and alkaline water for about 2 minutes.

2) Sift low-gluten flour, and add to the sugar syrup mixture.3) Mix into a dough, and refrigerate for 1 hour.4) Divide the lotus seed paste into equal portions, and the ratio of lotus seed paste to dough is 3:7. You can adjust it according to your personal preference.5) Wrap the dough with the lotus seed paste.6) Place a little flour in the mold to prevent sticking.7) Press the mooncake into the mold.8) Bake at 200°C for 5 minutes to set the shape, then brush with egg white twice.

Cool and then bake in the oven at 180°C for 15 minutes.

2. Cantonese egg yolk lotus seed paste mooncakes

Ingredients: 100g of low-gluten flour, 25g of peanut oil, 70g of sugar syrup, 300g of lotus seed paste, 5g of cheese powder, 5 salted egg yolks, 1g of alkaline water, 1 egg

1) First, heat the sugar syrup, then add alkaline water and peanut oil and stir until uniform. Let it cool.

2) Sift low-gluten flour, and add it to the sugar syrup mixture.

3) Mix into a dough, and let it rest at room temperature for 2 hours.

4) Take out the dough, divide it into 30g pieces, and divide the lotus seed paste into 60g pieces.

5) Crack an egg and beat it with a 2:1 ratio.

71|72|73|74|75|76|77|78|79|80|81|82|83|84|85|86|87|88|89|90|91|92|93|94|95|96|97|98|99|100|101|102|103|104|105|106|107|108|109|110|111|112|113|114|115|116|117|118|119|120|121|122|123|124|125|126|127|128|129|130|131|132|133|134|135|136|137|138|139|140|141|142|143|144|145|146|147|148|149|150|151|152|153|154|155|156|157|158|159|160|161|162|163|164|165|166|167|168|169|170|171|172|173|174|175|176|177|178|179|180|181|182|183|184|185|186|187|188|189|190|191|192|193|194|195|196|197|198|199|200|201|202|203|204|205|206|207|208|209|210|211|212|213|214|215|216|217|218|219|220|221|222|223|224|225|226|227|228|229|230|231|232|233|234|235|236|237|238|239|240|241|242|243|244|245|246|247|248|249|250|251|252|253|254|255|256|257|258|259|260|261|262|263|264|265|266|267|268|269|270|271|272|273|274|275|276|277|278|279|280|281|282|283|284|285|286|287|288|289|290|291|292|293|294|295|296|297|298|299|300|301|302|303|304|305|306|307|308|309|310|311|312|313|314|315|316|317|318|319|320|321|322|323|324|325|326|327|328|329|330|331|332|333|334|335|336|337|338|339|340|341|342|343|344|345|346|347|348|349|350|351|352|353|354|355|356|357|358|359|360|361|362|363|364|365|366|367|368|369|370|371|372|373|374|375|376|377|378|379|380|381|382|383|384|385|386|387|388|389|390|391|392|393|394|395|396|397|398|399|400|401|402|403|404|405|406|407|408|409|410|411|412|413|414|415|416|417|418|419|420|421|422|423|424|425|426|427|428|429|430|431|432|433|434|435|436|437|438|439|440|441|442|443|444|445|446|447|448|449|450|451|452|453|454|455|456|457|458|459|460|461|462|463|464|465|466|467|468|469|470|471|472|473|474|475|476|477|478|479|480|481|482|483|484|485|486|487|488|489|490|491|492|493|494|495|496|497|498|499|500|501|502|503|504|505|506|507|508|509|510|511|512|513|514|515|516|517|518|519|520|521|522|523|524|525|526|527|528|529|530|531|532|533|534|535|536|537|538|539|540|541|542|543|544|545|546|547|548|549|550|551|552|553|554|555|556|557|558|559|560|561|562|563|564|565|566|567|568|569|570|571|572|573|574|575|576|577|578|579|580|581|582|583|584|585|586|587|588|589|590|591|592|593|594|595|596|597|598|599|600|601|602|603|604|605|606|607|608|609|610|611|612|613|614|615|616|617|618|619|620|621|622|623|624|625|626|627|628|629|630|631|632|633|634|635|636|637|638|639|640|641|642|643|644|645|646|647|648|649|650|651|652|653|654|655|656|657|658|659|660|661|662|663|664|665|666|667|668|669|670|671|672|673|674|675|676|677|678|679|680|681|682|683|684|685|686|687|688|689|690|691|692|693|694|695|696|697|698|699|700|701|702|703|704|705|706|707|708|709|710|711|712|713|714|715|716|717|718|719|720|721|722|723|724|725|726|727|728|729|730|731|732|733|734|735|736|737|738|739|740|741|742|743|744|745|746|747|748|749|750|751|752|753|754|755|756|757|758|759|760|761|762|763|764|765|766|767|768|769|770|771|772|773|774|775|776|777|778|779|780|781|782|783|784|785|786|787|788|789|790|791|792|793|794|795|796|797|798|799|800|801|802|803|804|805|806|807|808|809|810|811|812|813|814|815|816|817|818|819|820|821|822|823|824|825|826|827|828|829|830|831|832|833|834|835|836|837|838|839|840|841|842|843|844|845|846|847|848|849|850|851|852|853|854|855|856|857|858|859|860|861|862|863|864|865|866|867|868|869|870|871|872|873|874|875|876|877|878|879|880|881|882|883|884|885|886|887|888|889|890|891|892|893|894|895|896|897|898|899|900|901|902|903|904|905|906|907|908|909|910|911|912|913|914|915|916|917|918|919|920|921|922|923|924|925|926|927|928|929|930|931|932|933|934|935|936|937|938|939|940|941|942|943|944|945|946|947|948|949|950|951|952|953|954|955|956|957|958|959|960|961|962|963|964|965|966|967|968|969|970|971|972|973|974|975|976|977|978|979|980|981|982|983|984|985|986|987|988|989|990|991|992|993|994|995|996|997|998|999|1000|1001|1002|1003|1004|1005|1006|1007|1008|1009|1010|1011|1012|1013|1014|1015|1016|1017|1018|1019|1020|1021|1022|1023|1024|1025|1026|1027|1028|1029|1030|1031|1032|1033|1034|1035|1036|1037|1038|1039|1040|1041|1042|1043|1044|1045|1046|1047|1048|1049|1050|1051|1052|1053|1054|1055|1056|1057|1058|1059|1060|1061|1062|1063|1064|1065|1066|1067|1068|1069|1070|1071|1072|1073|1074|1075|1076|1077|1078|1079|1080|1081|1082|1083|1084|1085|1086|1087|1088|1089|1090|1091|1092|1093|1094|1095|1096|1097|1098|1099|1100|1101|1102|1103|1104|1105|1106|1107|1108|1109|1110|1111|1112|1113|1114|1115|1116|1117|1118|1119|1120|1121|1122|1123|1124|1125|1126|1127|1128|1129|1130|1131|1132|1133|1134|1135|1136|1137|1138|1139|1140|1141|1142|1143|1144|1145|1146|1147|1148|1149|1150|1151|1152|1153|1154|1155|1156|1157|1158|1159|1160|1161|1162|1163|1164|1165|1166|1167|1168|1169|1170|1171|1172|1173|1174|1175|1176|1177|1178|1179|1180|1181|1182|1183|1184|1185|1186|1187|1188|1189|1190|1191|1192|1193|1194|1195|1196|1197|1198|1199|1200

Bake for 5 minutes to set, then brush with egg whites twice.Cool, then bake in the oven for 15 minutes.

2. Cantonese egg yolk lotus seed paste mooncakes

Ingredients: 100g low-gluten flour, 25g vegetable oil, 70g sugar syrup, 300g lotus seed paste, 5g cheese powder, 5 salted egg yolks, 1g alkaline water, 1 egg

1) First, heat the sugar syrup, add alkaline water, then add vegetable oil and stir continuously until evenly mixed, cool and set aside.

2) Sifted flour, add to the sugar-oil mixture drop by drop.

3) Mix and knead with a rubber spatula, proof in the refrigerator for 2 hours.

4) Take out the dough, divide into 30g small dough balls, divide the lotus seed paste into 60g balls.

5) Brush egg yolk with a spoonful of white wine, put inSteamSteam for 15 minutes until cooked, remove and cool, pack the lotus seed paste into the egg yolk.

6) Take a piece of dough, pack the lotus seed paste, seal and round, then press into a mold.

7. Finished mooncake.

8) Sprinkle a small amount of water on the surface of the mooncake, bake in a preheated oven at 200 degrees for 10 minutes, then remove and cool.

9. Crack open an egg and mix the egg yolk andWhiteMix in a 2:1 ratio until evenly mixed into an egg yolk liquid, brush a layer of egg yolk liquid on the surface of the mooncake, continue to bake in the oven at 180 degrees for 5 minutes, then turn off the heat.

Method for making ice skin mooncakes

Ice skin mooncakes are a "Wu Mei Niang" in the mooncake world, and have been very popular in recent years.As a foodie, how could we not have the recipe for ice skin mooncakes?Ice skin mooncakes are actually not as mysterious and luxurious as the legend, we can completely make them ourselves at home.

First, pour into a basinMilkand sugar powder, and salad oil, and mix well.Then pour inGlutinousrice flourandrice flourand tapioca starch.Mix thoroughly, making a thin dough.Let the mixed thin dough rest for 30 minutes, then steam in a steamer for 15-20 minutes.Once cooked, use a chopstick to stir vigorously until smooth.Then wait for it to cool, and you have ice skin.After cooling, divide the ice skin into 40g each,Red bean pasteinto 30g each.Pat some cake powder on your hands to prevent sticking, press a piece of red bean paste (you can put any filling you like), and place it on the ice skin.Use the ice skin to wrapRed bean pastearound, until all the red bean paste is wrapped, and seal the edge.Then sprinkle some cake powder in the mold, and evenly stick it to the mold wall, then pour out the excess cake powder, this will make it easier to demold.Place the wrapped ice skin dough in the mold and press firmly.Finally, use the mold to tap the mooncake, and then take it out, and then put it in the refrigerator to cool, and you have finished making ice skin mooncakes.Isn't it simple, and can you understand it easily.

How to eat mooncakes healthily

Mooncakes are sweet and soft, and many people still love them before and after the Mid-Autumn Festival. After meals, they can't help but eat them assweetsand eat them asbreakfast.Love mooncakes like this!But mooncakes are not like ordinary sweets, please pay attention to the frequency of eating.

1. Adhere to the principle of moderation.Mooncakes contain a high amount of sugar and oil, eating too much can easily burden the digestive system, especially for the elderly, children and people with poor digestion, you must pay special attention, and don't forget to control yourself, otherwise you will suffer in the end.

2. Mooncakes should not be stored for too long, it is better to eat them as soon as possible.Chinese people are used to buying and storing a lot of things, and in the end, they will waste if the things are spoiled.As a food, mooncakes also have a best eating time, and should not be stored for too long, otherwise the filling will become stale and rotten, and it will be mis eaten, which can cause digestive problems or food poisoning.

3. Can be eaten with tea.In order to facilitate preservation, mooncakes are made with a lot of sugar and oil, so they are relatively greasy.When eating, you can pair them with a light green tea or jasmine tea to reduce the oiliness of the mooncakes, and enjoy a better taste.

Please follow Mom's Corner WeChat to get more exciting baby and parenting information and benefits: Open WeChat → Add friend → Search for Mom's Corner or mama_cn