Crab Fun Cantonese Mooncake

Overview

The Mid-Autumn Festival is the time when crabs are at their fattest. My thoughts are always drawn back to the Mid-Autumn Festival in my childhood. The bright moon is in the sky, the bamboo shadows are swaying, and the family is sitting in the courtyard by the moonlight, tasting crabs, drinking some wine, and humming a tune. The children are holding the sesame-filled candy cakes and mooncakes made by their mothers, happily taking a bite, chasing each other and playing, The passing years make people miss the warm and cozy reunion festivals in the past. Although the living conditions were poor and difficult, my mother could always prepare a table of sumptuous food for us, and the house was filled with the fragrance of sesame seeds made by her mother. Handmade mooncakes bring the lively atmosphere of home to the festival, which is the taste of mother that children most long for. Time flies by, and before I know it, my parents have gray hair. Now it’s time for me to make handmade delicacies for them. Crabs are my father's favorite, so I made them a very interesting handmade crab mooncake. Each crab is carefully made by myself. Although there are so many crab legs, it will be a little troublesome to make, but I think my parents will be very happy when they see the crab mooncakes made by their daughter. The tiredness is worth it, and I can also enjoy the fun and happiness of handmade food.

Tags

• baking
• snacks
• chinese banquet
• children
• mid-autumn festival
• all-purpose flour
• cocoa powder
• egg liquid
• invert syrup
• jianshui
• mooncake fillings
• peanut oil

Ingredients

Steps

1. 1 Prepare the materials for making mooncakes. The materials mentioned here are mooncake skin materials. Prepare the filling materials by yourself

   

2. 2 Make the cake crust by mixing inverted syrup, water and peanut oil with a manual egg beater

   

3. 3 Pour in the all-purpose flour and mix well with a spatula to form a dough. After mixing well, sift the flour into the basin again, that is, sift the flour twice, and then use a spatula to mix the flour evenly so that no dry powder can be seen

   

4. 4 Mix evenly and cover to keep fresh and refrigerate for more than 2 hours

   

5. 5 To make egg yolks, place the salted egg yolks on a baking sheet lined with greaseproof paper and spray with high amounts of white sprinkles. (You can also pass the egg yolks in a bowl with white wine) Bake in the oven at 180 degrees for 8 minutes and set aside to cool

   

6. 6 Weigh the stuffing ingredients. Shape the stuffing into a ball and set aside. The egg yolk can be wrapped with a layer of filling. The baked mooncake will look very nice and layered when cut

   

7. 7 Take an appropriate small piece of dough and flatten it in your hands, put the filling on it, carefully push the dough up with the tiger's mouth, arrange the seam, there should be no gaps, and roll it into a round shape.

   

8. 8 Gently press the rounded shape into a crab body until it is slightly flattened. Don’t make the flat round too round, use a toothpick to press out the pattern on the shell

   

9. 9 Take another piece of skin and pinch out eight crab legs and two large tongs, and arrange them on oil paper so that the crabs can be easily transferred and placed on the baking sheet without deformation

   

10. 10 Place the body on the arranged crab legs and press it gently. You can use black beans for the eyes, or you can use cocoa powder and a small amount of skin to knead them out. If you like dark eyes, you can use a little skin and black toner, or you can not add eyes for the time being. Use chocolate sauce to draw them after the baking is completed

    

11. 11 Press all the crab mooncakes and place them on the baking sheet. Preheat the oven to 200 degrees and bake at 200 degrees. Spray a small amount of water on the surface of the mooncake

    

12. 12 Bake it in the oven for four to five minutes. After the pattern is set, take it out and brush it with a thin layer of egg yolk water. Then put it in the oven and bake it for about 10-15 minutes. Pay attention to it and don't burn it. As a reminder, use one egg yolk plus one-quarter of the egg white plus 15 grams of water for the egg yolk liquid on the mooncakes

    

13. 13 The crust of freshly baked mooncakes will be very dry and hard, so be careful not to eat them immediately. After the mooncakes have cooled, store them in a sealed container at room temperature. Wait for 2-3 days, and the crust will gradually become soft and oily. You can only eat them after the oil has returned

    

14. 14 The finished product looks great no matter how you put it on the plate

    

15. 15 Does this arrangement bring a more poetic atmosphere to the festival?

    

16. 16 It looks good no matter how you put it, I can’t hold it anymore