What is the reason for the hard crust of Suzhou style mooncakes?

It should be that there is a problem with the material ratio.

Suzhou-style mooncakes are the traditional food of the Mid-Autumn Festival of the Han people in China, and are loved by the Han people in the Jiangnan region. The varieties of Suzhou-style mooncakes are divided into two categories: baked, burned, sweet and salty. The skin layer is crisp and loose, the color is beautiful, the filling is fat but not greasy, and the taste is loose and crispy, which is the essence of Suzhou-style moon cakes.

With the joint efforts of Daoxiangcun and other time-honored brands, Suzhou-style mooncakes have been developed in an all-round way, and Suzhou-style mooncake making skills have also been included in the "List of China's Intangible Cultural Heritage Protection".

How to make Suzhou-style mooncakes--- fresh meat mooncakes.

Water and oil skin dough]: 150 grams of plain flour, 60 grams of lard, 25 grams of caster sugar, 42 grams of water.

Puff pastry]: 100 grams of plain flour, 50 grams of lard.

Fresh meat filling]: 225 grams of minced pork, 20 grams of white sugar, 1 tablespoon (15ml) of honey, 1 2 tablespoons of fried white sesame seeds (, 10ml of sesame oil, 1 2 tablespoons of soy sauce (, 1 teaspoon (5ml) of cooking wine, 6 grams of salt, 1 teaspoon (5ml) of minced ginger, 1 teaspoon (5ml) of minced garlic

Surface decoration: half an egg yolk, appropriate amount of black sesame seeds (white sesame seeds are also acceptable).

Bake and bake]: Bake in the middle of the oven, 200 degrees, 20-25 minutes, until the surface is bulging and golden brown.

Production process]:

1. First of all, make fresh meat filling. Pour all the seasonings such as minced pork, sugar, honey, sautéed white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, and salt into a large bowl.

2. Use chopsticks to stir the meat filling continuously until the meat filling is sticky (commonly known as stirring). Mix the minced meat and set aside.

3. Mix all the ingredients of the dough with oil and water and oil skin and knead it into a smooth dough.

4. Mix all the ingredients of the puff pastry dough and knead it into a dough.

5. Divide the dough and puff pastry dough into 9 equal parts and let it rest for about 15 minutes.

6. Take a small dough with oily skin and flatten it in the palm of your hand.

7. Place the puff pastry dough on top of the flattened oily dough.

8. Wrap the puff pastry dough with water-oiled dough.

9. Place the wrapped dough on the cutting board with the top side up and flatten it with the palm of your hand.

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

11. Roll out the dough sheet from the outside to the inside.

13. Roll out the rolled dough again with a rolling pin into a long oval dough sheet.

14. As in step 11, roll up the dough sheet again.

15. Roll the dough.

16. Roll out the rolled dough with a rolling pin into a round dough sheet.

17. Put the fresh meat filling on the dough sheet** and wrap it.

19. Place the wrapped dough face down on a baking sheet. Grasp the dough with your hands and gently flatten it. Do not press hard, otherwise the bottom of the closure may be crushed.

20. After making all the moon cake dough in turn, brush a layer of egg yolk on the surface of the dough.

21. Sprinkle some white or black sesame seeds on the surface of the dough.

22. Put the baking tray into the preheated oven, 200 degrees, middle layer, bake for 20-25 minutes, the surface is golden brown, and then it can be baked.

How is your watery and oily skin recipe and have you done it? According to what you said, it is estimated that a pound of flour needs to put 200 grams of oil and 140 grams of water. I used to look at all kinds of ** to do according to what they said, what I did was to put 150 grams of oil and 240 grams of water on a pound of flour.

If your experience is indeed real, please reply to me, okay? Thank you!

One is that the mooncake crust is very thin, and the other is that the oil and noodles are mixed evenly and delicately.

Water and oil skin]: 150 grams of all-purpose flour, 50 grams of butter (or lard), 60 grams of water, 30 grams of powdered sugar.

Puff pastry]: 120 grams of low-gluten flour, 65 grams of butter (or lard), and accessories.

Filling]: 320 grams of red bean paste, 16 duck egg yolks, appropriate amount of white wine.

Garnish]: 1 egg yolk, appropriate amount of cooked black sesame seeds.

The recipe and steps of Suzhou-style mooncakes:

1. Prepare all materials;

2. Mix the water and oil skin materials, knead out the film, hand kneading or bread machine. Cover with plastic wrap and let rise for 30 minutes;

3. Mix the puff pastry ingredients and knead them into a ball;

4. Use the resting time to spray white wine on the surface of the duck egg yolk, preheat the oven to 150 degrees, and bake the middle layer for 10 minutes;

5. Divide the bean paste into 20 grams each. Press into a sheet and wrap 1 duck egg yolk, round and set aside;

6. Divide the water oil skin and puff pastry into 16 equal parts;

7. Press the water and oil skin into a round piece, wrap a puff pastry, roll it round, and complete the other 15 in turn;

8. Flatten the dough, roll it out into a cow's tongue shape, and roll it up from top to bottom;

9. Complete the others in turn, close the mouth downward, cover the plastic wrap and wake up for 15 minutes;

10. Take a roll, close it up, and roll it out. Roll up from top to bottom. Complete the others in turn;

11. Press a pit in the middle of the mouth with your thumb and fold it in half;

12. rolling it into a round piece;

13. Wrap a filling and close it in the form you like;

14. Beat the egg yolk and brush a layer of egg yolk liquid on its surface;

15. Sprinkle with black sesame seeds to decorate;

16. Preheat the oven to 170 degrees, the middle layer for 25 minutes, cool down and serve.

Crunchy.

The quality of the moon cake depends on whether it is made with water or flour with oil and flour, and the moon cake of the famous brand Xinghualou is all made with oil and flour, which is soft and delicious. In order to wrap the filling, edible gum and food with a hard skin are used to make the skin. If it is too hard, it indicates that the outer skin loses more moisture.

After the moon cake is baked, it needs to be washed only in a process of softening and oiling, which is generally naturally cooled and dried, and placed for about 15 days, the skin will naturally soften, and this process is called oil return.

Precautions for eating moon cakes.

To ensure the texture and taste of moon cakes, it is recommended to buy and eat them now, or make them and eat them freshly, fresh and delicious.

When buying moon cakes, you must pay attention to check the date, and the shelf life should not be too close, so as to prevent it from being expired by then.

In fact, the best way to eat moon cakes is to cut the moon cakes into pieces, which can not only be shared with friends and family, but also can avoid eating the same moon cake resulting in sweet and greasy dispersion, and eating too much fat and uncomfortable.

The above content refers to People's Daily Online-Eating moon cakes are particular.

It shows that one is that the moon cake crust is very thin, and the other is that the oil and noodles are mixed very evenly and delicately.

The way to make the mooncake crust delicious, crispy and soft is as follows:

1. First, beat the eggs, put them in a utensil, put in an appropriate amount of oil, milk and sugar, stir well, and add a small amount of water.

2. Put the flour into a sieve, sieve it into the utensils in the first step, and prevent the flour from clumping through the sieve.

3. Stir well, and the thickness is appropriate.

4. After stirring evenly, put it in the cage drawer and steam it for about 5 minutes, it is very viscous after the cage, because of the oil, it will not stick to your hands.

5. Use it as the skin of the moon cake, wrap the prepared moon cake filling, and then put it in the mold and press it appropriately, and the raw moon cake has been made.

6. Before baking in the oven, be sure to sprinkle a little water or smear a little honey on the raw moon cakes, and the honey can also be colored to prevent the edges from hardening and burning.

Hello, there may be several reasons why the mooncake crust is very hard: 1. It may be that there is less water. 2 It is possible that the flour is not filtered with a gauze.

3. Maybe the oil is too much. 4 may have been in the air for too long. 5. The heat may not be well controlled when baking.

6. Some baking powder may not be put properly.

The mooncake crust is too hard because the oil is too little during the production process or the heat is not well controlled during baking. If mooncakes are baked for too long, the moisture in them will evaporate, and ingredients such as flour will dry out, and mooncakes may become hard. If oil is added, the skin of the baked mooncake will be golden and soft, and if water is added, the baked mooncake will become harder and harder.

The mooncake crust is too hard because the oil is too little during the production process or the heat is not well controlled during baking. If mooncakes are baked for too long, the moisture in them will evaporate, and ingredients such as flour will dry out, and mooncakes may become hard. If oil is added, the skin of the baked mooncake will be golden and soft, and if water is added, the baked mooncake will become harder and harder.

Summary. Then divide the dough and puff pastry into 20 equal portions and knead them round.

Step 1: Filling ingredients. Clearing the core Step 2: Rinse the skin and puff pastry. Step 3: Mix all the fillings.

4 steps of the first state pants, stir up, refrigerate and set aside. Step 5: Mix the water and oil skin materials and stir until there is almost no dry powder. Step 6: Knead the dough by hand until the surface is smooth.

Step 7: Cover with plastic wrap and let stand for 20 minutes.

Then divide the oily dough into 2 equal parts, take 1 of them, add matcha powder and knead well.

Then divide the dough and puff pastry into 20 equal portions and knead them round.

Take one of the oily dough and flatten it with the palm of your hand, and put a puff pastry dough on top of the oily dough.

After that, wrap the puff pastry dough with oily dough with the wrapping dough closing side down, and follow this step to complete the rest of the dough.

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

Roll it up from the outside in, with the closure facing down.

Follow this step to finish the rest of the dough. After all the dough is finished, cover with plastic wrap and relax for about 20 minutes, repeat this step, continue to roll out the dough into a long oval shape, roll it again, and continue to relax for about 20 minutes. At this time, the crust is ready to seep into the world.

When the dough is relaxed for the second time, start preparing the stuffing and divide the pre-prepared stuffing into 20 pieces. Take one of the small doughs, fold both sides to the middle, press it with your hands, roll it out into a round stool, and put 1 filling in the middle of the branch. Wrap up and pinch tightly with the cuff facing down.

After all the mooncakes are done, the original mooncakes are brushed with a layer of egg yolk liquid, and the ridges are sprinkled with a little white sesame seeds. Finally, put it in the preheated oven, middle and upper layer, up and down the heat, and bake for about 25 minutes.