The traditional mooncake making process, the method of making mooncakes

Advantages of fruit acid fermentation invert syrup:

Natural fruit acids are used instead of chemical weak acids to reduce harm to the human body.

The syrup of natural fruit acid has a pure, sweet, and bitter and astringent taste brought by chemical acids, and the formula and production process of fruit acid fermentation invert syrup.

Art. New formula, new process, new production; No crystallization, no anti-sand; Suitable for the application.

All kinds of syrup skin moon cakes, and various syrup products use and application recipes or sugar.

Pulp process. Advantages of fruit acid fermentation invert sugar syrup: the use of natural fruit acid instead of chemical weak acid to reduce harm to the human body; The syrup of natural fruit acids has a pure, sweet taste, and no bitterness caused by chemical acids.

Mooncake making consists of three stages, making the oil crust and puff pastry, making the filling, wrapping the shortbread and baking stage.

Ingredients: 100 grams of lard for puff pastry, 120 grams of lard for water oil skin, 200 grams of flour for puff pastry, 300 grams of flour for water and oil skin, 150 grams of mustard for auxiliary ingredients, 500 grams of pork puree, appropriate amount of chives, appropriate amount of chicken essence, appropriate amount of cooking wine.

1. Mix all the ingredients of the dough with water and oil.

2. Knead into a smooth dough.

3. Knead into a smooth dough.

4. Divide the dough into equal sizes and let it stand for about 15 minutes.

5. Soak the mustard in water and cut it into fine pieces.

6. Next, make the fresh meat filling of mustard, pour all the seasonings and raw materials such as minced pork, white sugar, honey, sesame oil, light soy sauce, cooking wine, minced ginger, salt, chives, mustard into a large bowl, and shake into meat puree.

7. Take a piece of water and oil skin, put it in the palm of your hand and flatten it, and put the puff pastry dough on it.

8. Then wrap it up slowly.

9. Wrap all the dough and put it upward.

10. Use a rolling pin to roll out the dough into a long oval shape.

11. Roll it up from the outside to the inside after rolling.

12. Roll out the rolled dough with a rolling pin into a round dough sheet. Place the minced meat in the center.

13. Slowly wrap it up, just like wrapping a bun, and then press it gently to form an oval shape.

14. Place the wrapped dough face down on a baking sheet.

15. Brush a layer of egg yolk liquid on the surface and sprinkle with some black sesame seeds.

16. Put the baking tray in the preheated oven, 200 degrees, medium level, and bake for 20-25 minutes.

17. The surface is golden brown and can be baked.

Ingredients: 200 grams of snow skin moon cake powder, 200 grams of boiling water.

Accessories: Appropriate amount of pure coconut filling, appropriate amount of coconut powder.

Preparation of desiccated coconut snow skin mooncakes.

1.Bring water to a boil.

2.Add the ready-made snowy mooncake powder and stir quickly until there is no dry powder, stir for a while, and the ratio of water to powder is 1:1

3.When the stirred ice skin material is dried to hand temperature, kneaded until smooth, and the meat ice skin powder, wear disposable gloves and operate directly on the countertop of the plastic wrap without sticking to your hands at all.

4.The kneaded ingredients are divided into small round balls of 25 grams each, I use 50 grams of moon cake molds, and the skin and filling are in a ratio of 1:1, so the ice skin is divided into 25 grams, and the ratio can be adjusted by yourself.

5.I use a ratio of 10:1, which I personally think is just right, and the ratio can be adjusted freely, or without desiccated coconut.

6.After mixing the filling, knead it directly into a small round ball of about 25 grams.

7.Take a piece of ice skin and press it flat, wrap a finished filling, and slowly push it upwards with your hand.

8.Wrap tightly in the mouth.

9.Sprinkle cooked cake powder on the moon cake mold, knock it out, put in the finished moon cake, and press it to form.

Picture of the finished coconut snow skin mooncake.

Cooking tip: Seal well in a plastic bag and refrigerate overnight for better taste.

First, mix all the materials for making the water and oil skin evenly, then knead it into a ball, keep the cover film soft, mix the puff pastry material evenly, divide the water and oil skin dough, and then roll it round in turn and the cover film is relaxed, and then divide the puff pastry dough, press the water and oil skin into a slightly thicker round dough in the center and a little thinner around it, wrap the puff pastry, close the tiger's mouth, close the mouth downward, press flat, wrap it in turn, roll it out from the middle to the back, and then roll it up, and wrap it into the prepared mung bean paste filling filling.

1. Mix all the ingredients for making the water and oil skin evenly (if you use butter, you should melt it first and then add it) 2. Knead it into a dough, and after 10 minutes, knead the dough to the smooth expansion stage 3.

4. Mix the puff pastry ingredients evenly.

5. Cover the film to keep the puff pastry dough soft.

6. Divide the dough of the water and oil skin, and then loosen the cover film after rounding it in turn, and then divide the puff pastry dough 7. Press the water and oil skin into a slightly thicker round dough in the center and a little thinner around it, wrap the puff pastry, and close the tiger's mouth 8.

9. Roll out from the middle to the back.

10. Roll it gently.

11. Continue to roll the roll twice.

12. Roll it gently.

13. The second rolling roll is completed, and the cover film is relaxed for 10 minutes (it can also be operated according to the actual situation) 14. Press the flattening, roll it into a slightly thicker round dough in the middle and a little thinner around it, 15. Wrap in the prepared mung bean paste filling.

16. Red bean paste filling.

17. Pork filling.

18. Tighten and pinch with the tiger's mouth, 19. Close the mouth and put it in the baking tray downward, the surface can be brushed with egg wash, sprinkled with sesame seeds, and the oven is preheated at 200 degrees for 25-30 minutes (or 210 degrees on the fire and 190 degrees on the bottom).

20. At the end of baking, let it cool out of the oven and finish.

Notes:1. Follow the steps, otherwise it is easy to lead to unsuccess.

2. When wrapping, wrap it like a bun, press it slightly, close it downward, and finish it into shape.

Ingredients: 200g of flour, 15g of milk powder.

Seasoning: 50g of blending oil, 1 egg, 2g of water

Step 1: Sift the flour and milk powder for later use.

Step 2: Softened syrup, add water and oil and stir well.

Step 3: Add the softened syrup to the powder and form a dough.

Step 4: Relax in a plastic bag for 20 minutes.

Step 5: Divide the flaccid crust into equal portions.

Step 6: The filling is also divided into equal portions, (my technique is not high, the ratio I use is: skin: filling is:.

Step 7: Take a piece of crust and flatten it and put the mung bean filling.

Step 8: Slowly push the crust upwards with your hands and knead it round.

Step 9: Shake the moon cake with flour in the mold a few times, and then pour out the hand flour in the mold, and evenly dip a thin layer of flour on the mold to prevent sticking; Add the flour-covered dough and press it firmly on the counter a few times, then slowly push the dough.

Step 10: This is the amount of cake I have made.

Step 11: Spray a layer of water on the cake and place it in the preheated oven.

Step 12: Bake on top and bottom heat at 200°C for 5 minutes, take out and brush with egg mixture, then put it in the oven and bake for 15 minutes.

Step 13: This is a freshly baked moon cake, the color is not bright, the surface is very dry, put it in a fresh-keeping bag, put it in the refrigerator and take it out after a few days, then after returning to the oil, the color will be much brighter, and the skin becomes soft for some time to eat the best.

Prepare ingredients: flour, invert sugar syrup, corn oil, alkaline water, salted egg yolk, bean paste, 1. Take an appropriate amount of invert sugar syrup, corn oil, and alkaline water, and stir until melted.

2. Add an appropriate amount of flour and press it well with a silicone spatula. Transfer to the plastic bag and relax for two hours.

3. Take an appropriate amount of salted egg yolk and steam it, and make a group of egg yolk and 35 grams of bean paste.

4. Wrap the salted egg yolk with bean paste and process it all.

Fifth, then 15 grams of a small agent from the oil skin branch factory, wrapped with bean paste filling.

6. Press out the shape with a moon cake mold, preheat the oven, spray some water with spray, and bake at 190 degrees for 7 minutes.

7. Finally, brush another layer of egg yolk liquid, put it in the oven and bake it at 170 degrees for 15 minutes, and the microwave moon cake is ready.

Here's how:

1. Put the oil, syrup, alkaline water and salt in a container and heat in the microwave for dozens of seconds until the syrup becomes thin.

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

3. 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.

4. Divide the moon cake crust: If you make a large moon cake, divide the moon cake crust into 8 parts, 40 grams per portion; If you make small moon cakes, 15 grams per serving, a total of 20 servings.

5. 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.

6. 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 top. 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.

7. Gently smear the wrapped moon cake skin with a layer of dry flour, put the moon cake ball into the model, and gently flatten it, and the strength should be even. Then knock it up, down, left and right, and you can easily demold it. Make all the mooncakes in turn.

8. 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.

9. When you enter the oven for the last time, you can only use broiler to color faster.

10. Take out the baked mooncakes, put them on the rack to cool completely, and then put them in an airtight container for two to three days to return to the oil and eat.

Add 400g of cake flour to this bowl, then add 100g of corn oil, then add 280g of invert sugar syrup, add 8g of alkaline water, and mix well.

2. To make five-kernel mooncakes, I prepared some existing ones at home, (100g of melon seed kernels, 120g of peanut kernels, 120g of walnut kernels, 40g of black and white sesame seeds, and raisins). The five kernels can be put according to their own taste, and all five things can be fried in the pot. When frying, master the heat, don't fry the scorched, and after the peanut kernels are fried, peel off by the way.

Put the fried walnut kernels, peanut kernels, and melon seed kernels in plastic bags, and roll them out with a rolling pin to break them slightly. Pour 200g of glutinous rice flour into the pot, stir-fry over low heat, and put it in a bowl for later use. Prepare some raisins, chop some of the raisins and put them in a pot.

Then pour 100g of sugar into the basin, pour in the glutinous rice flour just fried and stir well. After stirring well, pour in 70g of corn oil and 60g of water and stir well.

Then make the five-kernel stuffing into a dough weighing (60g) by hand and put it on a plate for later use.

3. After the dough is ready, knead a piece directly by hand, the weight of the dough is about (40g), and also put it into a plate by hand. The amount of mooncake I made today is 100g, the crust is 40g, and the five-kernel filling is 60g.

Then knead the crust by hand into a hollow in the middle, and then wrap it with five kernels. Press the invagination with one hand, close the crust with one hand while turning, and finally close the mouth tightly and then rub it round with your hand.

Sprinkle some glutinous rice flour in the moon cake mold to prevent sticking, and sprinkle some glutinous rice flour on the cutting board, and press out the moon cake directly with the mold. The pressed mooncakes are placed in a baking tray lined with blotting paper.

4. Then put it in the preheated oven with a temperature of 185 and bake for 8 minutes.

After the surface of the mooncakes is baked and set, take them out and brush a thin layer of egg yolk liquid on the surface of each mooncake. The egg yolk liquid does not need to be brushed too much, otherwise the surface texture of the baked moon cake will not be clear, which will affect the appearance. Brush with the egg yolk liquid and continue to put it in the oven at a temperature of 180 degrees Celsius, and bake on top and bottom heat for 10 minutes.

Our five-kernel mooncake is ready, and it generally tastes better after 3-5 days of oil return.

This is the practice of five-kernel mooncakes, I hope it will be helpful to you.

Ingredients: 105 grams of medium 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, 20 grams of water.

Accessories:. Steps:

1. The above recipe is the dosage of 10 50g moon cakes. Invert sugar syrup, vegetable oil, soap water, mix and stir evenly.

2. It can be stirred by hand pump, and there is no need for a whisk.

3. Pour in low powder and stir into a ball, and let it stand for 1 hour.

4. At this moment, wrap the egg yolk in bean paste, and wrap an egg yolk in 20 grams of each serving of bean paste.

Set aside the wrapped egg yolks.

6. After standing moon cake crust, divide the total weight by 10 servings, almost 20g per crust.

7. Push the closure to the top until it is completely closed.

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

9. Lay flat and press directly to the baking tray to reduce movement and avoid deformation.

10. Spray a little water mist with a watering can to prevent cracking during the baking process. Bake at 170 degrees for five minutes.

11. After five minutes, take it out and brush it with a thin layer of egg wash! The brush scrapes off the excess egg wash back and forth on the edge of the bowl every time it dips the egg wash, and then gently brushes it to the mooncake pattern.

12. Bake at 160 degrees for 20 minutes.

13. When there are five minutes left, I brush the egg wash for the second time and bake it in the middle and lower layers. If you feel that the color is not enough, you can take out the brush a second time, and if you are satisfied, it is enough. 」。