Mooncake recipes that do not use syrup and are not puff pastry

It is good to make mooncakes with sucrose-free syrup. The syrup used to make moon cakes must be made with ordinary syrup, because ordinary syrup is only boiled with white sugar and water and then citric acid or fresh lemon, which is converted into invert sugar syrup over time, and the moon cake crust made of invert sugar syrup is golden in color and soft, and it is very soft and delicate after returning to oil. Most of the sucrose-free syrup is boiled with xylitol, the color and brightness are slightly poor, the oil return is not very ideal, and the oil moistness is not enough.

Precautions for making moon cakes.

Before baking, the moon cakes must be preheated in the oven, otherwise the moon cakes are easy to burn and bake due to too long baking time and uneven heating.

Secondly, before putting the mooncakes in the oven, you can properly brush some egg wash and syrup, so that the color of the baked product will be golden and buttery, which is appetizing. It should be noted that mooncakes are delicious but high in sugar and fat, and should not be eaten more by middle-aged and elderly people, patients with cardiovascular diseases and diabetes.

It can be made into snow skin moon cakes, and the specific method is as follows:

The ingredients that need to be prepared in advance include: 25 grams of flour, 40 grams of sticky rice flour, 20 grams of powdered sugar, 40 grams of glutinous rice flour, 5 grams of corn oil, 180 grams of pure milk, and 50 grams of cake flour.

1. Pour all the ingredients into a large bowl in turn and stir well with a manual whisk.

2. Then pour into a ceramic bowl and wrap it with plastic wrap.

3. Boil a pot of water, put the ice batter into the steamer, and use the stir-fry function to steam at 270 degrees for 30 minutes until the batter is cooked through.

4. After the ice batter is out of the pot, in order to let it dissipate heat evenly, use a spatula to break it up and set it aside to cool.

5. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic.

6. Fry the glutinous rice flour on low heat until it is a little yellow.

7. Ice skin is divided into small agents.

8. The moon cake filling is also divided into small agents and kneaded into a round ball.

9. Pour the cake powder onto the silicone mat.

10. Take a snow skin agent and press it into a round dough with the palm of your hand.

11. Put the moon cake filling on the dough, put the moon cake filling in the dough, push the dough up with the tiger's mouth, and slowly push it up with the palm meat until the skin covers the filling.

12. Take out the moon cake balls in a ball and rub them in your hands. While shaping, evenly smear the cake flour with the mooncake balls.

13. Put the moon cake ball into the moon cake mold, then put the moon cake mold on the silicone mat and press it hard.

Summary. Hello, the mooncakes made with invert sugar syrup will produce very fine bubbles when the acid reacts with the alkali in the water, which can make the mooncake crust softer, which is why the mooncake crust you make with honey will be harder.

Hello, the moon cakes made with invert sugar syrup, in which the acid and the alkali in the water react to produce very fine air bubbles, which can make the moon cake crust softer, which is why the moon cake made of honey will be harder Yuan Kai Qiyin.

Whether the cantonese moon cake crust returns to oil or not depends on the quality of the invert syrup, the recipe chain of the crust and the production process. The formula and manufacturing process of the crust The formula and manufacturing process of the moon cake crust play an important role in whether it returns oil.

How to boil the syrup of the mooncake crust:

Ingredients: 2 lemons, 200 grams of sugar.

Seasoning: 100 ml of water.

Steps: 1. Cut one lemon in half.

2. Squeeze out the lemon juice.

3. 200g of white sugar, 100ml of water, boil over medium heat until the sugar is dissolved.

4. Pour in the lemon juice and simmer for 45 minutes.

5. Seal it after cooling.

Mix glutinous rice flour, sticky rice flour, flour, powdered sugar, milk, corn oil and condensed milk, steam for 30 minutes, make a snow skin batter, glutinous rice flour fried slightly yellow, ice skin batter flattened, wrap the filling you want to put, smear the glutinous rice flour, rub it round, and press it into the shape of Yueling Chi cake with a grinding tool, so that it is completed. Here's how:

The ingredients that need to be prepared in advance include: 50 grams of sticky rice flour, 30 grams of flour, 50 grams of glutinous rice flour, 30 grams of condensed milk, 50 grams of powdered sugar, 30 grams of corn oil, 230 grams of milk, 50 grams of cake flour, and 1 pack of bean paste filling.

1. Pour glutinous rice flour, sticky rice flour, flour and powdered sugar into the egg bowl.

2. Add milk, corn oil and condensed milk and mix well.

3. Pour it into a ceramic steaming bowl and put the ice batter into boiling water and steam over high heat for 30 minutes.

After a few minutes take out to cool.

5. Glutinous rice flour is fried slowly in a non-stick pan over low heat, and it can be a little yellow.

6. Flatten the ice skin batter.

7. Wrap the bean paste filling, smear with glutinous rice flour, and knead into a spherical shape.

8. Press the moon cake with a grinding tool and finish.

Notes:If you don't use corn oil, you can replace it with colorless and odorless oil, and don't use olive oil and peanut oil, which will affect the taste.

Mooncake crusts do not use syrup, and can also be replaced with gold syrup or corn syrup, gold syrup refers to gold syrup, and corn syrup refers to corn syrup.

1. If there is no invert syrup, you can use gold syrup instead, where you sell syrup in the supermarket; If you really don't have one, you can also use corn syrup instead, that is, corn syrup, but the color is very different.

2. Because the syrup concentration used by each person is different, the softness of the crust should prevail when making the moon cake crust, as long as it is as soft as an earlobe.

Gold Syrup is a kind of golden syrup, which is similar to what we call syrup, the common one is the American King brand, and Corn Syrup is a syrup made of corn.

with honey. To make Cantonese moon cakes, invert sugar syrup must be used, method: white sugar with purified water and lemon juice to boil together.

The effect of boiling is that its consistency is a little thinner than that of honey, and it can be brushed when dipped with chopsticks. Syrup can be stored for a long time without crystallization, and the longer it is left out, the better. Honey can also be used as an alternative to invert sugar syrup.

It's simpler, less hassle, and more convenient to do. The texture and taste are almost the same. There is no noticeable difference.

Invert sugar syrup refers to granulated sugar that is boiled to a certain time and at a suitable temperature with water and acid to cool it. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese-style mooncake wrappers, saqima, and various products instead of granulated sugar. Invert sugar syrup is rich in sugar and is an essential ingredient for cakes.

Moon cakes do not have to be converted into syrup, moon cakes are a traditional snack of the Han nationality.

When making moon cakes, adding conversion syrup can keep the crust of moon cakes soft, and can enhance the coloring of the crust, making moon cakes look better. At the same time, the quality of the converted syrup will directly affect the quality of the orange trace of the moon cake, so the syrup should choose coarse-grained granulated sugar with uniform crystallization, consistent particle size, and no internal impurities, and it must be sucrose.

Precautions for moon cake purchase

1. Choose moon cakes that suit your taste: When you buy moon cakes, you have to choose what you like to eat, not expensive moon cakes are delicious. There are elderly people and children at home, so let's see what flavors of mooncakes people like in the family, and choose according to everyone's needs.

2. There are too many brands, and if you want to choose, you can pick a time-honored brand: when you buy moon cakes, you must buy a time-honored brand, an old brand, with quality assurance and trustworthy. **Although it is a bit expensive, the Mid-Autumn Festival is only once a year, so you can spend a little money like liquid, so you can rest assured.

3. Take a closer look at the outer box packaging of moon cakes: When choosing moon cakes, you must take a closer look at the content written on the package to see if the description of the moon cakes meets your personal needs.

The above content refers to Encyclopedia - Mooncakes.