The practice of Cantonese white skin moon cakes, the practice and recipe of Cantonese moon cake crus

In fact, it is a small snack with puff pastry, molded with cakes, and the excitement of Mid-Autumn Festival moon cakes can be made. Because I like to eat puff pastry dim sum very much, but I have never tried to make it, I tried to test this puff pastry moon cake with the puff pastry method of netizens, which is also wrapped in red bean paste. The dim sum is very delicious after baking, the skin is very crispy, you must handle it gently, some people say that they especially like to eat moon cake crust, hehe, then try this, feel the taste of thick skin!

Step 1: 12 ingredients for puff pastry mooncakes: 280g of low flour, 180g of butter (if you don't buy Magieline, you can only use butter, but the effect is good), 4 tablespoons of ice water, 1 tablespoon of sugar (the dim sum is too white, I personally feel that it should be better to use brown sugar or caramel), and the filling is prepared separately.

Step 2 2Put the butter on the flour and crush it with a fork, evenly stick to the flour, add a tablespoon of sugar; 4 tbsp ice water; Stir well, put it in a plastic bag, knead it into a ball, roll it out into thick slices, sprinkle it with flour, and fold it a few times. If the temperature is too high and the dough becomes soft, you can put it in the refrigerator and freeze it for a few minutes.

Step 3Divide the dough into 12 equal portions and wrap it with bean paste filling; After pressing the mold, apply the egg yolk liquid; Preheat the oven 5 minutes in advance and place it on the upper level of the oven; Heat up and down for 20 minutes. Turn to the lower layer, and the upper heat can be baked for 5-10 minutes; My oven is very small, there is no temperature control, so it is all up to me, if there is temperature control, preheat at 190 degrees, heat at 200 degrees for 15 minutes, heat at 180 degrees for 10 minutes, it's about the same.

Take a look at the production 4Let's take a look at the production. The color is not as heavy as ordinary mooncakes, and the puff pastry will become soft before baking, and it will expand after baking, so the shape is not so beautiful.

But the crispy crust is really delicious!

1.Leather: 450ml corn oil, 3 eggs, 360g sugar, 1050g flour, 5g baking soda.

2.Filling: 300ml corn oil, 200g sugar, 250g walnuts (roasted and crushed), 250g peanuts (roasted and crushed), 50g cooked black sesame seeds (crushed by a crusher), 100g cooked white sesame seeds (crushed by a crusher), 350-400g of white flour or glutinous rice flour (fried).

3.The 100g moon cake mold used, the skin is 65g a, first put oil, eggs, sugar, stir evenly and then add noodles, knead evenly, it is easier to pack for an hour.

4.The filling is 30g apiece, this can be adjusted according to personal preference, the same first put oil and sugar, then add nuts and the third put the noodles, stir and feel that you can knead out a small ball.

6.The oven can be put in by preheating 230 degrees in advance, baking at high temperature for about 5 minutes, the color is almost the same, you can cover the tin foil, and then bake at 200 degrees for about 15 minutes, remove the tin foil, see how the color is, adjust it yourself and you can bake, and the baked moon cakes will be delicious if they are put in a cold bag for 3 days and return to oil.

Raw material. Can make 8 large mooncakes, or 20 small mooncakes): 160 grams of flour, 40 grams of vegetable oil, 110 120 grams of invert sugar syrup (or golden syrup), 1 2 tsp of alkaline water (can be replaced by 1 2 tsp of baking soda + 1 tsp of water), a pinch of salt, mooncake filling (880g for large mooncakes, 600g for small mooncakes), salted egg yolk (8 for large mooncakes, 10 for small mooncakes), wine (rice wine or sorghum wine or rum are fine) 2 tbsp, garnish (2 egg yolks, 2 tsp water or corn sryup or vegetable oil, stir well).

Method: 1. Put the oil, syrup, alkaline water and salt in a container, heat it in the microwave for dozens of seconds, and bake the Cantonese moon cakes.

until the syrup is thinned. Sift in the flour and mix well with a rubber knife, and the mooncake skin is as soft as an earlobe. Cover with plastic wrap and leave at room temperature for at least four hours.

2. Soak the salted egg yolk in wine for ten minutes to remove the fish, then put the egg yolk in a baking dish, bake directly without preheating the oven, and bake at 325F for 7 minutes. Remove and let cool. [Gourmet China] 3. Divide the moon cake crust:

If you make a large mooncake, divide the mooncake crust into 8 portions, each serving is 40 grams; If you make small moon cakes, 15 grams per serving, a total of 20 servings. 4. Divide the moon cake filling: If you make a large moon cake, divide the moon cake filling into 8 parts, 110 grams per portion, and wrap the egg yolk and rub it round; If you make small moon cakes, 30 grams per portion, a total of 20 servings, wrap half an egg yolk respectively, and rub it round.

5. Wrapping moon cakes: Put a moon cake crust in the palm of your hand, press it flat with both hands, and put a moon cake filling on it. Gently push the mooncake filling with one hand and the mooncake crust with the palm of the other hand to slowly make the mooncake crust until the mooncake filling is completely covered.

This technique is very important to ensure that the skin and filling do not separate after the mooncake is baked. Sprinkle a little dry flour into the mooncake model, shake well, and pour out the excess flour. The wrapped skin of the moon cake is also gently smeared with a layer of dry flour, put the moon cake ball into the model, and gently flatten it, and the force should be even.

Then knock it up, down, left and right, and you can easily demold it. Make all the mooncakes in turn. 6. Preheat the oven to 350F.

Lightly spray a layer of water on the surface of the mooncake and bake in the top layer of the oven for five minutes. Remove the egg yolk and reduce the oven to 300F. Bake the mooncakes in the oven for another seven minutes, remove and brush the egg yolk again, and bake for another five minutes, or until you like the color.

The last time you go into the oven, you can just use the broiler to color faster.

Teach you how to make mooncakes delicious.

Ingredients: 130 grams of cake flour, 65 grams of converted syrup, 30 grams of peanut oil, 1 gram of salt, 10 egg yolks, 300 grams of bean paste, 1 egg (brushed moon cake).

1. Add the water, salt and peanut oil to the syrup and mix well.

2. Mix well and add flour.

3. Press into a ball with a spatula.

4. Put it in a fresh-keeping bag and put it in the refrigerator to rest for 2-3 hours.

5. Press the lotus paste into slices and wrap the egg yolk.

6. Wrap the stuffing and cover it with plastic wrap for later use, and the awakened moon cake crust is also called for later use.

7. Press the crust open.

8. Flatten the moon cake crust and put the filling on the crust.

9. Tighten the crust with the tiger's mouth and round it.

10. Put the mooncake in the flour and roll it around.

11. Load the mold with flower pieces, put a little flour in it and roll it around, and then knock the flour out.

12. Put the moon cakes into the mold.

13. The pattern that is easily pressed out is very clear and beautiful.

14. Bake at 160 degrees for 8 minutes.

15. Beat the eggs, add 1:1 water, and sieve again before use.

16. Take it out, let it cool slightly, and then gently brush with a layer of egg wash.

17. Bake at 160 degrees for 15 minutes.

18. Take it out when the time is up, so that the Cantonese moon cakes are ready.

Ingredients: 100 grams of flour, 85 grams of invert sugar, 25 grams of peanut oil, 2 grams of soap water.

Excipients: 270 grams of red beans, 290 grams of caster sugar, 120 grams of peanut oil, 20 grams of cooked flour, 1 egg yolk, 1 tablespoon egg white.

Step 1: Start by making the bean paste filling. Wash the red beans; Add enough water to the red beans, put them in a pot and bring them to a boil over high heat, and cook over low heat until soft (I pressed them in a pressure cooker for half an hour). It should be cooked until it is completely soft and rotten, and there should be no hard feeling.

Step 2: Add the boiled red beans to the water in which the red beans are boiled, put them in a food processor and beat them into a delicate puree (the amount of water added is determined according to the actual situation, the water will not move if you add less, and the puree made by adding more water is thinner, and it will take more time to fry later); Add all the sugar, heat over medium heat and sauté until the sugar is dissolved.

Step 3Continue to stir-fry over medium heat, adding peanut oil in three portions. Stir-fry each time until the oil is completely absorbed by the bean paste, and then add the next time; After adding the peanut oil, continue to stir-fry and slowly dry the water.

Step 4 The filling is getting drier and drier the more you stir-fry, when it is very thick, add the cooked flour and continue to stir-fry until the flour and filling are evenly mixed. It is recommended to spread the fried stuffing on a large plate to allow the filling to cool quickly. Be sure to fry some of the filling.

Step 5: Next, make the mooncake crust. Invert syrup** Click here to make invert syrup).Peanut oil.

Pour the water into a bowl, stir well with a manual whisk, and sieve the flour into the syrup; Mix well with a spatula to form a dough; The freshly mixed dough is sticky, wrap the dough in plastic wrap and refrigerate it for at least 1 hour before use.

Step 6: Divide the filling and skin into the desired fractions. In general, the ratio of skin to filling is 2:8. For example, if your mold is 50 grams, divide the skin into 10 grams per portion, and fill 40 grams per portion; Pat some flour on your hand to prevent sticking, take a piece of skin and flatten it in the palm of your hand.

Step 7Put the stuffing on the skin, push the mooncake crust with your left hand, and keep turning the skin and the filling with your fingers so that the skin is slowly wrapped on the filling.

Step 8: Carefully close the mouth after wrapping, after all are wrapped. Put some flour in the moon cake mold, press the mold mouth with the palm of your hand, and shake it a few times to make the flour evenly sprinkled in the mold. Pour out the excess flour.

Step 9: Put the wrapped moon cake blank into the mold; Press out the shape of the mooncake on the cutting board. Carefully move the pressed mooncakes onto a baking sheet. After the mooncakes are wrapped, spray a little water on the surface.

Put it in the oven with a preheated upper and lower heat of 190, bake for 5 minutes, take it out, brush a thin layer of egg yolk water on the surface, put it back in the oven, bake for about 15 minutes, until the surface is golden brown.

What is the recipe for Cantonese mooncake crust? 130 grams of low-gluten flour, 65 grams of soap water, 65 grams of converted syrup, 30 grams of peanut oil, 1 gram of salt, 10 egg yolks, 300 grams of bean paste, 1 egg (brushed moon cake).

Make mooncakes.

Make invert sugar syrup.

500 g sugar, 50 ml lemon juice, 170 ml water, boil to 600 g. It can be used after 15 days.

Preparation of Soap Water:

5 grams of soda ash powder, 15 grams of water, mix overnight and then filter before using 100 grams of flour 76 grams of syrup custard powder: 7 grams of soap water: 2 grams of peanut oil: 26 grams 2 to 8 packs into the filling.

When making, press the leather into a flat circle with the palm of the hand, and put the filling in the center; If you get your hands dirty when wrapping, you can bring a little flour to wrap it, and be careful not to leak out the filling; Place in a baking tray lined with high-temperature paper; Use the moon cake pressing tool to press the mold, and the pattern is required to be clear; After molding, spray a small amount of water on the surface of the mooncake with a watering can to prevent white spots from forming.

Put it in the oven for baking; Upper heat temperature: 200, lower fire temperature: 180, bake for about 7 minutes, when the surface of the moon cake is set, take out the moon cake and cool it to 50, brush the egg wash twice; After brushing the egg wash, bake it in the oven again, and the temperature on the fire:

200, the temperature under the heat: 180, about 10 minutes of baking; Wait until the surface of the mooncake is golden brown. After cooling, it should also be brightened with brightener; In this way, the Cantonese Wuren mooncake is made;

Egg brushing water ratio: three egg yolks and one whole egg, beat and filter.

Ingredients: 100 grams of low-gluten flour, 80 grams of invert sugar syrup, 25 grams of vegetable oil (peanut oil), 1 gram of soak water.

Method:1Preparation of the crust:

Sift the flour and pour in the invert sugar syrup and water. 2.Add 25 grams of peanut oil in divided portions.

3.Mix with a spatula evenly. 4.

and form into a dough. 5.Roll into a round strip, wrap with plastic wrap, and let stand at room temperature for two hours.

6.The process of wrapping the mooncakes: After the crust is pressed into a round cake in your hand, the filling is put and the crust is slowly pushed with the base of your thumb.

7.Finally sealed. 8.

Roll round (1:4 ratio for skin filling). 9.

Place the mooncake dough into the mold shiny-side down. 10.Hold the lower part of the mold with your hand and lift the mold after compacting, and press out the moon cake pattern 11

After 5 minutes of baking, remove the egg yolk liquid and place it at 200 degrees for 15 minutes on the upper layer.

The making of Cantonese mooncake crust.

Ingredients: 5000 grams of syrup, 125 grams of water (edible alkaline water from Chencun), 15 grams of soda ash, 7000 grams of low-gluten flour, 1110 grams of peanut oil.

Production: Sieve the flour, first use 2 3 to open the nest on the board, pour the syrup, peanut oil, soap water, soda ash, first wipe the intermediate material well, and then slowly mix the flour on all sides and rub it thoroughly, put it aside and let it stand for about half an hour, then add the remaining 1 3 flour, mix in and fold well (with folding method).

1.Beat the syrup with water for 10 minutes;

3.Finally, add powder and form a dough and knead thoroughly (knead repeatedly), and let the dough for 20 minutes;

4.Skin: The filling is kneaded in a ratio of 2:8, and the shape is put into the oven on the heat of 200·C, and the heat is 180·C, and the baking is about 18 minutes;

5.After 10 minutes in the oven (color), remove the egg yolk and continue to bake, and remove the brightener (brush the brightener immediately after baking to remove the eggy smell).

Contraindications and consumption of mooncakes:

Mooncakes contain a lot of oil and sucrose, and excessive consumption can cause stomach bloating, indigestion, and severe diarrhea. In addition, it can also affect appetite, resulting in loss of appetite and increased blood sugar. Especially for the elderly and children, when eating Mid-Autumn Festival mooncakes, they must eat them in moderation to avoid affecting gastrointestinal function.

It is advisable to be cautious of people with diabetes, hyperlipidemia, high blood pressure, and obesity. Diabetics avoid sweets the most, and they should not eat mooncakes as a meal to avoid rising blood sugar. In addition, some special groups of people must be quite cautious when eating mooncakes, such as patients with duodenitis or gastritis, cholecystitis, gallstones, people with dental caries, obese, diabetic, hypertension, hyperlipidemia, coronary heart disease, infants, the elderly, etc.