The Mid-Autumn Festival is approaching, and every year during this season, "mooncakes" appear frequently."Mooncakes," whether as company benefits or gifts for business, are the most prevalent item at present.Mooncake varieties are numerous, such as Guangdong-style, Suzhou-style, Beijing-style, and Chaoshan-style.People choose according to their regional preferences and tastes.But how is a mooncake made?Can pregnant women eat mooncakes?Today, let's get to know the representative "Guangdong-style mooncakes."Let us thoroughly understand the complex process of making Guangdong-style mooncakes.

The preparation of filling: The filling for Guangdong-style mooncakes must use low-water-content ingredients; too much water can cause cracks in baked mooncakes. Homemade fillings should be cooked until they form a cohesive mass.

About egg yolks: After removing the yolk from the salted duck egg, spray it with some alcohol,then bake in the oven at 160°C for about 6 minutes to remove the fishy smell.Regarding the pastry skin: Traditional Guangdong-style mooncake pastry is made by mixing lard and wheat flour. One can use specialized mooncake flour or mix high-gluten flour with low-gluten flour at a ratio of 1:9.

Alkali water can be prepared using ready-made products, or make it by mixing edible baking soda and water in a ratio of 1:3.

The conversion sugar syrup preparation: Boil 250g of water, add 500g of sugar, stir until completely dissolved. Add lemon juice and simmer at low heat for about an hour without stirring continuously until the syrup reaches around 113°C. When it can form a thin thread when pulled apart, it is ready to use. It should be stored for one week after preparation.Pastry skin must be well-relaxed before handling.Regarding baking: Bake once first to set shape, then brush with egg wash to enhance color, and bake again until evenly golden.When brushing the egg wash, ensure it is only on the raised surface of the design and apply thinly; too much will make the pattern unclear.About oiling process: Newly baked mooncakes are dry and hard. Place them in a sealed box for 3-5 days to soften and develop a shiny texture.Understanding these Guangdong-style mooncake making methods, do you think making mooncakes is easier than eating them?Would you be willing to make your own loving "mooncakes" for family members?Chefs, get moving!What are Guangdong-style mooncakesMany associate Guangdong-style mooncakes with the Cantonese region. Indeed, it is one of the traditional Han Chinese specialties in Guangdong and a common food during Mid-Autumn Festival.Guangdong-style mooncakes originated in 1889 and have been renowned for over 120 years due to their unique ingredients and production techniques.Characteristics include thin, soft skin; attractive shapes; clear patterns; smooth texture; and easy packaging.Popular fillings include coconut, olive kernels, Guangdong ham, and barbecued pork. The flavor profiles are distinctive with a balance of aroma, taste, and color.

Notable producers like Lotus Garden, Guangzhou Restaurant, Panxi Winehouse, TaoTaoJia, DaSanYuan, and Golden Mouth offer the finest varieties.The best among them, especially Lotus Garden's products, have been exported to international markets since 1982.Guangdong-style mooncake recipesFor a delectable mooncake, the recipe must be unique. Here is the complete recipe for making Guangdong-style mooncakes, learn it and you might become a skilled baker!

Recipe (1): Sugar Syrup Formula: 1000g sugar, 600ml water, 2g citric acid.Boil the water to boiling point, add the sugar while stirring continuously to prevent lumps from forming and burning. Once all the sugar is dissolved,reduce heat and slowly add lemon juice.

When the syrup reaches a temperature between 110-115°C (78-80% sucrose content), stop heating.Clean around the container with water to prevent caramelization. Remove foam from the surface with a mesh strainer.Store the syrup for at least one week, preferably a month before using.

(2): Guangdong-style pastry skin formula: 400g sugar syrup - acidic component;

10g alkali water - alkaline component to neutralize acidity and regulate pH. This helps the skin oil out after baking.

150ml peanut oil - liquid fat, preferably peanut or special mooncake oil;

30g cheddar powder - optional, do not use instant mix if omitted.Low-gluten flour: 500g or less. For increased strength, reduce to 300g low-gluten and add 200g strong wheat flour (medium gluten).Pastry improver for mooncakes: 0.5-1% of the flour quantity - enhances skin oiling after baking.Mix sugar syrup and alkali water in an electric mixer until well combined.Gradually add peanut oil, continuously mixing until a shiny appearance is achieved with smooth droplets.

Add cheddar powder, then gradually add the remaining flour. The first half should be added and mixed thoroughly before adding the rest. Cover and let it stand for two hours to allow better integration of ingredients.

Continue adding the remaining flour as needed based on dough consistency.On a floured surface, knead the dough until it has a similar hardness to the filling. Adjust according to texture.

Can pregnant women eat mooncakes?As the Mid-Autumn Festival approaches, seeing various flavors of mooncakes, expectant mothers are likely to become tempted.But can pregnant women eat mooncakes?From a traditional Chinese medicine perspective, mooncakes are heavy in oil and sugar. They may cause internal heat or digestive issues if consumed excessively.Due to the special physiological conditions during pregnancy and postpartum, certain foods must be avoided to maintain health.Mooncakes contain high fat and are cooked by baking; pregnant women can consume them in moderation but should avoid excess as it may lead to weight gain, heatiness, or hormonal imbalance.In general, pregnant women should avoid spicy and warm foods that could harm the body and affect fetal development.For postpartum women, blood loss and depletion during childbirth require a balanced diet of nutritious, easily digestible food. Mooncakes, while rich in nutrition, must be consumed with caution; moderation is key.

Other groups should also exercise caution when eating mooncakes: obese individuals, diabetics, hypertensive or hyperlipidemic patients, coronary heart disease sufferers, infants, and the elderly. For their health, it's advisable not to eat too many or avoid them altogether.Egg yolk paste: 10g – alkaline material, neutralizes the acidity of the syrup, adjusts the acidity of the mooncakes, and makes the crust return oil and soften after baking;Peanut oil: 150g – liquid oil, preferably peanut oil or mooncake-specific oil;Cheese powder: 30g – CPT cheese powder, can be omitted, but cannot use instant cheese powder;Low-gluten flour: about 500g, to strengthen the gluten, can be changed to 300g low-gluten flour and 200g strong flour (medium-gluten flour);Mooncake crust improver: 0.5-1% of the flour amount, makes the crust return oil and soften better, can be omitted.Production steps: Place the syrup and in a mixing bowl and stir evenly with a whisk at medium speed.Add peanut oil in batches until completely mixed and incorporated, forming an oily, glossy, and linear drop.If the liquid color is dark, it means it has not been stirred properly.Add 5g during mixing.EggCakeOil as an emulsifier.Please do not add too much, otherwise it will deflate.Add cheese powder, then add flour twice.Add half first, stir evenly, put into a container, cover with cling film, and rest for about 2 hours, allowing the oil, sugar, and flour to better combine.Add the remaining flour according to the softness and hardness of the dough.Finally, spread the flour on the cutting board, take out the dough that has been rested, and fold it evenly.The dough can be added or reduced according to the softness and hardness, 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, seeing all kinds of mooncakes on the market, I believe that expectant mothers will instantly turn into little gourmets?So, can pregnant women eat mooncakes?From a Chinese nutritional perspective, mooncakes are mostly "high-fat, high-sugar" products, and the production process involves frying, baking, and roasting, which can easily produce "heat," or cause gastrointestinal stagnation. Therefore, oily and sweet mooncakes are not good to eat excessively.

Pregnancy and postpartum, due to the special physiological conditions of nurturing the fetus or breastfeeding, there are dietary restrictions.Because mooncakes have a very high fat content and are baked products, pregnant women can eat them in moderation, but it is not recommended to eat a lot, otherwise it will easily lead to obesity, and also cause fire, endocrine disorders, which is not good for pregnant women, so it is recommended to avoid eating hot, spicy, and greasy foods during pregnancy to avoid damaging yin and fluid and affecting the fetus.

For postpartum mothers, postpartum often suffer fromBleedingDamage to yin and blood stasis, resulting in deficiency and blood stasis, which leads to the production of breast milk to nourish the baby. The diet should be balanced and nutritious, with easy-to-digest foods. Therefore, even if the filling of mooncakes is nutritious, pregnant women should pay special attention to eating in moderation.

In addition to pregnant women, some special groups should also be very cautious when eating mooncakes, such as obese people, diabetic patients, hypertensive patients, hyperlipid patients, coronary heart disease patients, infants, and the elderly. For a healthy body, it is recommended to avoid eating a lot or not to eat mooncakes.