How to make moon cakes simple steps, how to make moon cakes tutorial is simple?

Snowy skin mooncakes. Snow skin mooncake, it is simple to make, it has a refreshing taste, it has a fashionable appearance, and most importantly, it is low in oil and sugar, and healthy. The uniqueness of snowy mooncakes lies in the word 'ice', which gives you a refreshing feeling and regulates the stomach that is greasy by traditional mooncakes.

The skin of the snow skin mooncake is made of glutinous rice flour and other flour materials with a small amount of sugar and oil, which can not crack for a long time, do not age, and has no cornstarch taste. The biggest feature of snow skin mooncakes is that it has a more delicious taste after being refrigerated, so it also reflects the enjoyment brought to us by the word "snow skin". After making it at room temperature, don't rush to eat it, refrigerate it for a few hours before speaking.

If you can't eat it for a while, the best way to store it is to freeze it directly. Take it to the refrigerator half an hour before eating to get the best taste. "Label:

Sweetness Steaming for one hour Ingredients commonly needed Kitchenware main ingredient.

Glutinous rice flour (65 grams).

Seasoning. Sticky rice flour (60 grams).

Flour (30 grams).

Icing sugar (25 grams).

Condensed milk (40 grams).

Milk (200 grams).

oil (30 grams).

Kitchen utensils with bean paste filling (225 grams). Not.

Steps: 1 Pour in the condensed milk first.

2 Then add the milk and stir well.

3 Add the salad oil and stir well.

4 Add powdered sugar and stir well.

5 Add the flour and stir well.

6 Add the rice flour and stir well.

7 Finally, add the glutinous rice flour.

8 Stir into a powdery paste without particles, and pour it into an enamel basin 9 After 20 minutes on high heat, stir once in the middle, the color of the unsteamed batter is whitish, 10 The steamed paste.

11 Dry the steamed flour paste first, fry the hand flour first, boil the pot dry, add a little glutinous rice flour, and fry over low heat for 2 to 3 minutes.

12 Pour oil on your hands and knead the ice skin for later use.

13 Divide the ice skin and bean paste filling into agents, 30 grams of snow skin, 15 grams of bean paste filling.

14 And he took a piece of icy skin, and pressed it with his hand into a small round cake.

15 Put a bean paste filling in the middle of the round cake16 Wrap it like a bun17 Put the snowy skin mooncake embryo into the hand flour and dip it18 Put the mooncake embryo dipped in the hand powder and compact19 Turn the mold upside down and knock it on the board, and the snowy mooncake will come out of the mold20 Change the mold and do it again21 Everything is done.

Making moon cakes is so simple, the taste is more fragrant than buying, and the detailed steps will be seen at a glance.

What flavors do you like to eat mooncakes? Sweet or salty.

A must-have mooncake for the Mid-Autumn Festival.

The simple steps to make mooncakes at home are as follows:1. Prepare a clean bowl, pour 70 grams of invert sugar syrup, 25 grams of corn oil, and 2 grams of water into the bowl, and stir well. Pour in 120 grams of plain flour, stir it into a flocculent shape with chopsticks, knead the dough with your hands, knead it into a smooth dough, cover it with plastic wrap, and let it rise for about an hour.

2. After an hour, divide the proofed dough into about 25 grams for later use.

3. Divide the bean paste filling into 25 grams and set aside.

4. Take a dough, roll it into a thin skin shape, put in the bean paste filling, tighten it with the tiger's mouth, put it in the mold, and press it into shape. Put the pressed moon cake blank into the oven, preheat it at 200°C for five minutes, change it to 180° after five minutes, bake it for about five minutes, and then you can take it out.

5. Brush the surface of the moon cake with a layer of egg yolk water, continue to put it in the oven, bake for about 15 minutes, take it out and put it in a sealed bag for about 15 minutes, and return the oil.

The five kernels are composed of the most basic peanut kernels, sesame seeds, melon seed kernels, fruit kernels, peach kernels, etc., plus brown sugar, white sugar, or bright honey, fried flour, and edible oil. 1.And leather:

Add plain flour, invert sugar syrup or honey, cooking oil, a little water or egg liquid, a little baking soda to the bowl, and form a soft dough, set aside to relax, and let stand. 2.Five-kernel stuffing:

Crispy peanut kernels peeled and crushed, black and white sesame seeds fried, an appropriate amount of white flour into a net pot to fry mature flour over low heat, walnut kernels are also fried and crushed with salt, put into the basin together, add brown sugar powder or sugar, add syrup or honey, stir well with edible oil, and knead them into equal parts one by one for later use. 3.Make five-kernel mooncakes and raw embryos:

The loose dough is kneaded smoothly, divided into equal amounts of agents one by one, pressed into round slices, wrapped into the dough of the five-kernel filling, the tiger's mouth is closed, the mouth should be pinched tightly, and the cake embryo is pressed out with a moon cake mold. 3.Roasted:

The oven is preheated in advance, the baking tray is brushed with thin oil, the moon cakes are placed in the baking tray, the heat is 200 degrees, the lower is 190 degrees, the first five minutes are baked, the skin is taken out and brushed with a thin layer of egg Wu Yuhuang liquid, and then put it in the oven for 20 minutes, and the baking color is golden and can be baked. Don't eat the freshly made moon cakes directly, put them in a fresh-keeping bag and put them in the refrigerator for a few days, or put them in a fresh-keeping bag, put them in a rice bowl and bury them with rice to soften, and then take them out and eat them after a few days to taste better.

The methods and steps for making mooncakes are as follows:Ingredients: 100 grams of invert sugar syrup, 200 grams of moon cake powder.

Excipients: 200 grams of corn filling, 50 grams of corn oil.

Steps: 1. Invert sugar.

2. Add water and corn oil.

3. Stir well.

4. Add flour.

5. Knead into a ball.

6. Divide into 30 grams.

7. The stuffing of the plate millet is divided into 20 grams.

8. Stuff the leather bag.

9. Wrapped.

10. Put it in the mold.

11. Press well.

12. Bake in the oven at 180 degrees for 25 minutes.

13. After baking, you can eat it when the oil comes out.

1.Soak 200 grams of red beans overnight, add 600 grams of water, and cook them in a pressure cooker.

Step 1 of the preparation of mooncakes

2.Puree the red beans in a food processor and prepare 90 grams of sugar, 60 grams of brown sugar, and 90 grams of corn oil. (I used 400 grams of red beans this time, doubling all the ingredients).

Step 2 of the preparation of mooncakes

3.Put the red bean paste in a non-stick pan and stir-fry over low heat, when the water is slightly dry, add corn oil and stir-fry well, then add brown sugar and stir-fry well, add white sugar when the water is about to dry, and stir-fry evenly.

Step 3 of the preparation of mooncakes

4.Fry until it is not dry or wet, and the column will not fall apart. Then let it cool.

Step 4 of how to make mooncakes

5.The purple potatoes are cut into cubes, and I put the purple potatoes and soaked red beans together and boil them in a pressure cooker.

Step 5 of the preparation of mooncakes

6.After boiling the ant limbs, mash them into a puree, if you want to be extra delicate, you need to sift it, this is more laborious and time-consuming, I omitted it....

Step 6 of how to make mooncakes

Step 7 of how to make mooncakes

8.Knead the bean paste and purple sweet potato puree into 6 25-gram balls to make the filling. There are 12 in total. The leftover fillings can be stored in the freezer, and when you want to use them, you can take them out and warm them up and use them, so you don't have to do it all over again every time.

Step 8 of how to make mooncakes

9.Heat the milk to 85 degrees or more, put the ice powder in a stainless steel basin, pour in the milk, and stir thoroughly.

Step 9 of how to make mooncakes

10.Then use your hands to pat the dough with the ice skin.

Step 10 of how to make mooncakes

11.Then divide the ice dough into small portions and knead them into small balls of 25 grams.

Step 11 of how to make mooncakes

12.Four of them were kneaded into strawberry powder, mango powder, blueberry powder, and purple sweet potato powder.

Step 12 of how to make mooncakes

13.Take a dough of ice, flatten it, pinch it round and wrap the stuffing ball in it.

Step 13 of the preparation of mooncakes

14.Close, knead round, and close down.

Step 14 of how to make mooncakes

15.Wrap them all, and I added matcha powder and kneaded a green one with the extra one.

Step 15 of the preparation of mooncakes

16.The middle of the flower is filled with yellow ice skin.

Step 16 of how to make mooncakes

17.The surrounding area is alternately covered with light purple and dark purple ice skin.

Step 17 of how to make mooncakes

18.Then the flower pieces are snapped into the mold, and then the wrapped white snow skin mooncakes are put in. Press down a little harder, then push the mooncake out slowly.

Step 18 of the preparation of mooncakes

19.Make a good one.

Step 19 of the preparation of mooncakes

20.It's beautiful

Step 20 of the preparation of mooncakes

The steps to make mooncake crust are as follows:

First of all, prepare enough ingredients: low flour, maltose 1, oil, amaranth, mung bean paste stuffed balls, egg yolk liquid.

Secondly, you should be familiar with the method of pie crust: the syrup is heated and melted in the microwave oven, and then mixed with amaranth water evenly - pour in the edible oil and stir well again - sieve in the low powder and mix gently - knead it into a smooth dough after mixing well, wrap it in a fresh-keeping bag, and put it in the refrigerator for 30 minutes - moon cake method: according to the size of the mold, in order to facilitate novices, the ratio of filling and dough is 6:

4 - The moon cake dough is pressed into a round slice and the mung bean paste filling ball is placed - the moon cake dough is gently pushed up to make it tightly wrap the rolling ruler and wrap the mung bean paste filling ball.

Finally, seal the dough and gently knead it round - put some dry flour on your hand and roll it with a dough ball, dip a little dry noodles and cover the moon cake blank ball with a moon cake mold, and gently press the handle down - you only need to pick up the moon cake mold and gently press the handle to remove the mold, and the moon cake will come out - after the oven is preheated, put the baking tray containing the moon cake blank into the oven, bake it at 220 for about 8 minutes, take out the baking tray and dry it for a minute, brush with egg yolk liquid, and then put it in the oven at 200 degrees to bake for about 8 minutes.

After the mooncakes are thoroughly cooled, put them in a sealed bag to return the oil. Although the process of making mooncake crust is more complicated, as long as you use enough patience to make it and add a variety of delicious fillings, you will definitely be able to make a mooncake that will make people happy.

As follows:

1. Prepare the ingredients.

2. Mix the invert syrup oil with water before mixing.

3. Add flour.

4. Mix well. <>

5. Knead into a dough and rise for 3 hours.

6. Put the egg yolk in the oven at 150 degrees.

7. Bake for 5 minutes and take out.

8. Take out the dough and cut it into 25 grams.

9. 32 grams of bean paste filling.

10. Flatten the bean paste and add an egg yolk.

11. Then flatten the moon cake crust and put in the egg yolk bean paste filling.

12. Slowly close the mouth and wrap it into an oval shape.

13. Put some flour into the mold.

14. Put in the moon cakes.

15. Put a piece of oil blotting paper moon cake on the baking tray and press it out directly.

16. Preheat the oven for 5 minutes, put in the mooncakes and bake at 170 degrees for 5 minutes.

17. Take out and brush a layer of egg wash and put it in the oven for 15 minutes.

18. Take it out and wait for it to cool, and put it in a sealed fresh-keeping box for 2 days to return the oil.

Hello, it is a pleasure to serve you, according to your questions to make the following answers, materials:

200 grams of all-purpose flour, 140 grams of invert sugar syrup (homemade personal homepage with recipe), 50 grams of peanut oil, 4 grams of soak water, lotus paste, salted egg yolk, egg yolk water (for brushing cake noodles) An egg yolk plus 4 points of one egg white plus 15 grams of water.

Directions: 1: Make the crust.

Invert sugar syrup, soap water, peanut oil and stir well with a manual whisk. Then pour in all-purpose flour and mix well to form a ball, wrap with plastic wrap and relax at room temperature for more than 2 hours. The resting time also changes according to the temperature at that time, and the temperature and heat time are relatively shortened (such as the oil surface separation when the oil surface is awakened, and the time is too long to wake up).

2: Make the egg yolk Take the salted egg yolk and put it on a baking tray covered with oiled paper, and sprinkle it with high white. (You can also pass the egg yolk in a bowl with white wine) bake in the oven at 180 degrees for 8 minutes, then set aside.

I use a 50g mold to divide the crust and filling into a 3:7 ratio. The filling weighs 35g (including the weight of the egg yolk) and wraps the egg yolk in lotus paste first, and the skin is 15g.

If you are a novice, you can choose 30g of stuffing and 20g of skin).

4: Roll the moon cake blank into a cylindrical shape, throw it into the corn lake and roll it into the mold to press. (You can also sprinkle some anti-stick powder in the moon cake mold, shake the powder in the mold, and then pour out the excess powder).

5) Press all the mooncakes and put them in a baking tray. Preheat the oven at 200 degrees and bake at 200 degrees.

Spray a small amount of water on the surface of the moon cake. Bake in the oven for 5 minutes, after the pattern is set, take it out and brush a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes. Understanding the temper of your own oven is an important step towards success.

6: Freshly baked moon cakes, the crust is very dry and hard, wait for the moon cakes to cool, seal and store at room temperature, wait for 2-3 days, the crust will gradually become soft and oily, wait for the oil to return to eat. If the second baked mooncake returns to oil, it means that the mooncake is not baked (cooked).

Dear, I hope my help can help you, and I wish you a happy life!

The mooncake making method is as follows:Ingredients Tools: 200 grams of all-purpose flour, 150 grams of invert sugar syrup, 50 grams of peanut oil, 4 grams of soap water, 400 grams of bean paste, 20 salted egg yolks, 1 egg yolk (add one-third of the water to mix, brush the moon cakes).

1. Mix and stir the invert sugar syrup, soap water, and peanut oil to completely fuse.

2. Add all-purpose flour and press with a spatula to see the dry powder, do not stir excessively.

3. Wrap it in plastic wrap and relax at room temperature for 2 hours.

4. Soak the egg yolk in oil overnight in advance, put it in the oven at 150 degrees Celsius, and bake for 8 minutes.

5. 20 grams of pie crust and 20 grams of bean paste filling.

6. Wrap the egg yolk in the bean paste filling first, then wrap the pie crust around the bean paste egg yolk filling, and slowly close the mouth with the tiger mouth method.

7. This process is a bit slow, the red bean paste is a little sticky, and you can sprinkle some cornstarch.

8. Put the wrapped moon cake dumplings into a 50-gram mold and press them well, and pay attention to sprinkle some cornstarch on the mold and the moon cake dumplings to prevent sticking. Bake at 180 degrees for 5 minutes, brush with egg wash, and bake at 150 degrees for another 20 minutes.

9. When the time comes, take it out and it's done.