How to make delicious mooncakes? How to make mooncakes delicious?

Mix the invert sugar syrup, vegetable oil, soap water and low flour, knead it into a dough as a pie crust, wrap the egg yolk in bean paste, then wrap the bean paste with the pie crust, press it into a moon cake, put it in the oven and bake it for 5 minutes, take out the egg wash, and bake for another 20 minutes, so that the delicious moon cake is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 105 grams of low flour, 26 grams of vegetable oil, 73 grams of invert sugar syrup, 1 gram of soap water, 10 salted egg yolks, 200 grams of red bean paste, 1 shabu egg yolk, and 20 grams of water.

1. Invert sugar syrup, vegetable oil, soap water, mix and stir well.

2. Pour in low flour and stir into a ball, and let stand for 1 hour.

3. Wrap the egg yolk in bean paste, knead it round, and set it aside for later use.

4. Wrap the moon cake crust around the bean paste and push it to the top until it is completely closed.

5. Dip a little flour on the printed piece of the moon cake mold, and also stain a little flour after the moon cake is rounded to prevent it from sticking.

6. Press into the shape of moon cakes.

7. Put it in the oven, bake at 170 degrees for five minutes.

8. After five minutes, take out and brush with a thin layer of egg liquid.

9. Put it back in the oven and bake for 20 minutes.

10. Take it out and finish.

Notes:

After the mooncakes are baked, they can be removed when they are slightly cool, and do not move them when they are hot, so as not to break the sticky bottom.

There is no need to buy mooncakes in the Mid-Autumn Festival this year.

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How to make delicious mooncakes.

How to make delicious mooncakes Here are the recipes and recipes for snowy mooncakes that you can learn as soon as you learn them.

1. Fresh meat mooncakes.

Fresh meat mooncakes are mainly made with fresh pork, and are generally based on Suzhou-style mooncakes. Therefore, the fresh meat mooncake is crispy and fragrant in one bite, and it is particularly delicious, especially the taste of the freshly baked is better. At present, the fresh meat moon cake on the market is about one yuan, and if the quality is better, it is about 10 yuan a piece.

2. Snow moon cakes.

Snow mooncakes have become popular in recent years, and they are mainly made using the process of making Western-style pastries. The crust of snow mooncakes is similar to the crust of Cantonese mooncakes, but it will be more refreshing, and the filling inside is also based on ice cream, so snow mooncakes need to be refrigerated to be delicious. The ** of snow moon cakes is about 15 yuan.

Packed in an ice pack after purchase.

Mooncakes**. 3. Five-kernel mooncakes.

Five-kernel mooncakes are the most traditional mooncake flavors, which are made with a variety of nuts and sugar. Although the five-kernel mooncake has been complained by many people, it has to be said that it is the most classic flavor of the mooncake, so you can still choose the five-kernel filling to taste the mooncake. The ** of five-kernel moon cakes is also relatively close to the people, about 6 yuan or so.

Method 1: Take out 45 grams of invert syrup and pour it into a suitable size basin. Drop in 4 drops of soap water and stir well, stir for a while to evenly divide the soap water in the syrup.

Add grease and stir, but also stir more to make it even. I saw that the syrup and oil were basically not mixed evenly in the recipe of the predecessors, but after I stirred for a while, I still felt that there would be a change.

Sift the flour and pour it into 3, mix it with a spatula and press it evenly, and finally form a dough with your hands. Do not stir too much, otherwise it will affect the gloss of the final product mooncake.

Method 2 separates all the fillings independently in turn, try not to have errors, in fact, for 58 grams, the error of 1-2 grams does not matter, but seriousness is the premise of success.

Knead the fillings in turn, put them in the refrigerator for later use, and it may be easy to soft couch at room temperature, and finally it will not be easy to wrap.

At this point, the oven can be preheated. The crust and filling are rounded in a 3:7 ratio, and the method of wrapping the filling seems difficult, but after trying it twice, I found that it is actually very simple, just push it a little bit.

Method 3: Use a 75-83 gram moon cake mold to press, and you can roll a little powder on the wrapped moon cake before pressing. After each moon cake press, the moon cake mold should be re-powdered. Spray an appropriate amount of water after pressing all the molding.

Bake in a preheated oven for 5 minutes. Because my oven temperature is too high, there are only three layers, so this time I put it on the lower level, the lower tube is 165, and the upper tube is 175-180. After 5 minutes, brush the egg yolk (1 egg yolk + 1 teaspoon of water) liquid, use a brush with thinner bristles to brush less egg liquid, brush it a few times.

Before brushing once, you can scrape off the excess egg wash on the wall of the bowl first.

After baking, the moon cakes are cooled and sealed at room temperature to let them return to oil, and if they are given away, they can be directly packed into a separate box.

Preparation of five-kernel mooncakes:

Spare ingredients: 150 grams of walnut kernels, 100 grams of melon seeds, 150 grams of peanut kernels, 100 grams of raisins, 30 grams of black sesame seeds, 255 grams of glutinous rice flour, 12 grams of corn oil, 100 grams of sugar, 100 grams of honey, 115 grams of water;

You don't need to buy moon cakes for the Mid-Autumn Festival, the formula ratio is shared in detail, less oil, less sugar and no additives, and you don't lose what you bought.

Production process: In the first step, walnut kernels, peanut kernels, and black sesame seeds are baked in the oven, and they are rolled out with a rolling pin, with a little graininess, and glutinous rice flour is put into a wok, without adding oil;

You don't need to buy moon cakes for the Mid-Autumn Festival, the formula ratio is shared in detail, less oil, less sugar and no additives, and you don't lose what you bought.

The second step is to fry over low heat, turn off the heat when the fragrance is slightly revealed, put walnut kernels, peanut kernels, black sesame seeds and melon seed kernels into the cooked glutinous rice, add raisins, sugar, honey and corn oil;

You don't need to buy moon cakes for the Mid-Autumn Festival, the formula ratio is shared in detail, less oil, less sugar and no additives, and you don't lose what you bought.

The third step, after mixing evenly, add a little water in batches, stir it evenly, knead the finished filling into small balls, set aside, 100 grams of corn oil, 8 grams of water, 280 grams of invert sugar syrup mix evenly, add 400 grams of low-gluten flour;

You don't need to buy moon cakes for the Mid-Autumn Festival, the formula ratio is shared in detail, less oil, less sugar and no additives, and you don't lose what you bought.

The fourth step is to mix evenly with a spatula, then knead the dough by hand, the moon cake crust is ready, put it in the refrigerator for half an hour, divide the filling and moon cake crust into small dough pieces of moderate size and uniformity, and wrap the filling in the dough;

You don't need to buy moon cakes for the Mid-Autumn Festival, the formula ratio is shared in detail, less oil, less sugar and no additives, and you don't lose what you bought.

The fifth step is to knead it, wrap it in some dry flour, put it in a moon cake mold and press it, place it in a baking tray with oiled paper in advance, bake it at 180 degrees for 5 minutes, take it out and brush it with some egg liquid, and bake it for another 15 minutes to bake.

Summary: Although there are a variety of moon cakes with different fillings on the market today, relatively speaking, the family is still more accepting of the traditional five-kernel moon cakes, so I learned to make five-kernel moon cakes, recently made several times with this recipe, mastered the experience, and shared the recipe and proportion in detail with everyone, use this method to do, I believe you can also do it at one time, moon cakes are made with this method, the taste is particularly delicious, and it will not crack, make moon cakes by yourself, less oil and less sugar, and more to ensure that there is no additives, and the family can eat with confidence, You don't need to buy mooncakes for this year's Mid-Autumn Festival, you can do it yourself.

Cooking Tips:

1. The five-kernel filling can be matched with nuts and dried fruits according to personal preferences, remember to bake them in advance, and make the moon cakes fragrant, and roll them with a rolling pin with a little graininess, not too broken, otherwise there is no chewiness;

2. When frying glutinous rice flour, the whole process is on low heat, and keep stirring to prevent sticking to the pan, when making moon cake crust, remember to sieve the low-gluten flour in advance to remove impurities, and the taste of the moon cake is more delicate;

3. After the moon cake embryo is done, spray some water on the surface and bake it again to prevent it from cracking.

Change the ingredients.

Special powder for moon cakes.

600 grams. Methods Step by Step Read 1 6

Pour ghee, invert sugar syrup, and soap water into a basin and stir clockwise, preferably with a hand-held whisk. 2/6

Then sift in the special powder for moon cakes, which is sold in many bakeries, and you can also mix low-gluten flour and high-gluten flour, which I bought directly to save trouble. 3/6

Stir well with a spatula in the form of cutting and mixing, and after stirring completely, cover with plastic wrap and relax for an hour. 4/6

Take advantage of the time when the moon cake crust is relaxed, you can prepare the moon cake filling first, 50 grams of moon cakes need 35 grams of filling, 75 grams of moon cakes need 53 grams of filling, I have prepared two molds, so I weighed different amounts of filling, the filling is directly bought, lotus paste filling, wine pickled cherry filling, purple potato filling, bean paste filling each prepared some, kneaded into a round ball for later use. 5/6

After the moon cake crust is relaxed, 50 grams of moon cakes need 15 grams of skin, 75 grams of moon cakes need 22 grams of skin, weigh it, roll it into a round ball for later use, take a pie crust and flatten it in your hand, put the wrapped dumplings into the moon cake mold, gently press and then remove the mold, and the force should be even. 6/6

Preheat the oven to 180 degrees, move the demolded moon cakes to the baking tray, spray some water slightly, bake in the oven for 3-5 minutes, the moon cakes are set, the surface is slightly yellow, and then take out and brush a layer of egg liquid, if you don't want the moon cakes to be baked too dark, it is recommended to reduce the egg yolk in the egg liquid, and then bake in the oven for 5 minutes, take out and brush the second egg wash, and then bake in the oven for 10 minutes. The baked mooncakes can be eaten after leaving them at room temperature for 2-3 days and returning to the oil.

I'm usually very busy at work, but I still like to cook a delicious home-cooked dish on Zhou Wei! Let's start with how to make this simple Jinhua five-kernel mooncake delicious, and master the most basic four dishes and one soup! Choosing vegetables, washing vegetables, cutting vegetables, lighting the fire in front of the stove, heating the pot, pouring oil, putting the cooking pot, pouring the vegetables and stir-frying, putting salt monosodium glutamate, makeup plate, serving to the table, how to make Jinhua five-kernel moon cakes is really not easy!

Nowadays, many young people also want to learn to cook, so it is better to start with how to make this Jinhua five-kernel mooncake! How to make Jinhua five-kernel moon cakes is about experience, do more, what ingredients to put in, how much to put in your heart will be counted! The recipe of Jinhua five-kernel mooncakes is on the **, I hope you can learn how to make Jinhua five-kernel mooncakes, and work for yourself!

Cuisine and efficacy: high-quality staple food.

Delicious pastries. Process: The production materials of baked Jinhua five-kernel mooncakes:

Ingredients: Crust: 100g cake flour, 30ml peanut oil (or vegetable oil), 75ml invert sugar syrup, 1 2 tbsp custard powder (no save), 1 4 tsp edible water, 1 4 tsp SP emulsifier.

Five-kernel trapping: 40 grams of American almonds, 40 grams of walnuts, 40 grams of peanut kernels, 40 grams of sunflower seeds, 30 grams of white sesame seeds (stir-fried), 10 grams of desiccated coconut, 50 grams of Jinhua ham, 50 grams of ice meat, 100 grams of cake powder, 100 grams of sugar, 40ml of peanut oil, 75ml of water

Teach you how to make Jinhua five-kernel mooncakes and how to make Jinhua five-kernel mooncakes. Remarks:

Ice meat method: cut the fatty meat into small pieces, cook and drain in boiling water, add 2 tablespoons of sugar and 1 tablespoon of high wine, mix well and marinate overnight.

You can choose your favorite varieties of five kernels, and the ice meat can also be replaced or omitted with sugar winter melon.

The exact amount of mooncake filling depends on the size of the respective cake mold, I use a small cake mold with a 2:5 ratio of crust to filling, i.e. 20 grams of crust to 50 grams of filling.

The freshly baked mooncake crust will be hard, and it should be left for two days until the mooncake returns to oil, and the crust will be soft before eating; The function of SP emulsifier is to make it easy for the oil and syrup to be fully mixed in a very short time, so that the mooncake crust is soft and the oil returns faster.

Invert syrup can be purchased in the bakery market, and if you don't have it, you can also make your own as follows. Material:

500 grams of sugar, water.

160 g, 3 tbsp lemon juice (or white vinegar).

2.1 gram of baking soda, 10 grams of water.

Method:1Boil the first part of the ingredients in water for about 20 minutes and turn off the heat.

2.After leaving the fire, add the second part of baking soda, which will no longer crystallize after cooling, and store in a bottle after it is completely cooled, which can be stored for more than 6 months.

It is best to make it 2-3 weeks before use to make it more stable.