How to make cakes and mooncakes? How to make mooncakes

Ingredients: 150 grams of low-gluten flour, 50 grams of high-gluten flour, 130 grams of brown sugar invert syrup, 50 grams of peanut oil, 4 grams of soap water.

Prepare the ingredients: 1 packet of black bean paste.

2. Pour brown sugar invert syrup and peanut oil into **.

3. Emulsify evenly with a manual whisk, add water and continue to stir evenly.

4. Sift the flour into the mixed syrup (the flour is more delicate after sifting).

5. Stir into a ball, wrap in plastic wrap, and put it in the refrigerator to rise for more than three hours.

6. Divide the proofed crust into 10 points. (Determine the amount according to the size of the mooncake you need to make).

7. Take a small piece of dough and flatten the crust.

8. Add your favorite filling.

9. Wrap it slowly with the tiger's mouth. Place on top of the flour and roll a circle of flour.

10. Put it in the mold and press it to shape it into the shape of a moon cake. Just choose your favorite pattern. The rest of the dough is wrapped in the same way.

11. Place neatly on a baking tray and spray some water.

12. Put it in a preheated oven at 200 degrees and bake for 5 minutes to set.

13. Sift an egg yolk, add a little water and mix well to make egg yolk liquid.

14. Brush a layer of egg wash on the baked mooncakes.

15. Continue to put it in the oven at 180 degrees, bake for 10 minutes, let it cool and seal.

Mix the flour, sugar, olive oil, and water and knead it into a dough.

2 5 Pour olive oil into the flour, stir well and knead into a dough for later use.

3 5. Peel off the skin of the white kidney beans soaked in water and put them in a pressure cooker and cook for 30 minutes.

4 5 Put the boiled white kidney beans into a hot pot, add white sugar and fry until so, turn down to medium-low heat and add olive oil to fry, then increase rice noodles and honey and stir-fry evenly.

5 5 Wrap the white kidney bean paste in a dough with the filling, pinch the water and oil noodles flat, wrap the puff pastry, preheat the dough into a dough oven for 160 minutes, and bake for 15-18 minutes.

How to make five-kernel mooncakes? Prepare white sugar egg flour, glutinous rice flour stir evenly to form a dough, prepare five kernel peanuts and melon seeds to add sugar and stir evenly, wrap the dough and press it with a mold.

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

Baby mooncakes for 10+ babies.

1. Mooncakes.

Also known as moon balls, small cakes, harvest cakes, reunion cakes, etc., it is the seasonal food of the Mid-Autumn Festival.

2. Ingredients. 30 salted duck eggs, mooncake syrup, corn oil, edible lye, cake flour, desiccated coconut, egg yolk.

3. Put 300 grams of moon cake syrup, 100 grams of corn oil, 5 grams of edible alkaline water in the bowl, sieve 500 grams of low-gluten flour, stir into dough, knead into a smooth dough, cover and let rise for two hours.

4. Beat the raw salted duck eggs in a bowl, then take out the salted egg yolk and put it into another bowl for later use. Put the grated coconut in a small dish and coat the salted egg yolk with a layer of desiccated coconut to enhance the fragrance.

Fifth, the moon cake embryo has woken up. Put salted egg yolk on the electronic scale, put the moon cake crust, and keep the total weight at 50 grams. Then flatten the crust, then pinch it flat, put the salted egg yolk in it, tighten it with the tiger's mouth, form a round cake, knead it into a circle, and put it in the oven.

Cake crust mooncake steps::

1. Put the softened butter in the container, add granulated sugar, and beat well with an electric whisk, without pursuing the whipping effect.

2. Add the whole egg mixture and continue to beat thoroughly.

3. Sift the pastry powder, milk powder, and baking soda together and mix well with a spatula.

4. Mix all ingredients into a dough and do not over-knead.

5. Divide the dough evenly, and divide the filling into the corresponding number.

6. Don't wrap the filling like other moon cakes, divide the skin into two parts, flatten one and put it at the bottom of the mold, and put in the filling.

7. Flatten the other half and buckle it on top, then press the edge tightly, and flatten it on top, so that the filling will not be exposed, and finally press the pattern with a smaller moon cake piece, and it's OK.

8. Put it in the preheated oven, heat it at 170 degrees for 20 minutes, bake until the surface is golden brown, and then it can be baked.

9. After baking, the mold is poured, and the moon cakes slide out one by one. Of course, if your mold is not good enough, it is wise to brush a layer of oil before the mooncake enters the mold.

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.

160 grams of flour, 40 grams of vegetable oil, 110 120 grams of invert sugar syrup, 1 2 tsp of alkaline water (baking soda can be used) 1 2 small bright bush spoons + 1 tsp of water instead), a little salt, moon cake filling (880 grams for large moon cakes, 600 grams for small moon cakes), salted egg yolk (8 for large moon cakes, 10 for small moon cakes), wine (rice wine or sorghum wine is fine).

2 tbsp, garnish (2 egg yolks, 2 tsp water or vegetable oil, stir well).

You can make 8 large mooncakes or 20 small mooncakes. ）

Method. 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. Sift in flour and mix well with a rubber knife, and the mooncake skin is as soft as the earlobes of the cherry blossoms. 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.

3. 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 are preciously grinded, 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.

Brushing the eggs will increase the gloss on the surface of the crust.

The egg mixture should have a proper consistency, and the brush can be pulled apart, and two layers of thin brushing can be brushed, too thick will cause too dark coloring during baking, and will also affect the clarity of the pattern.

7. Take out the baked moon cakes, put them on the rack to cool completely, and then put them in an airtight container for two to three days to make them return to oil and they can be eaten.

Moon cakes are a unique traditional baked food in China. Because of its variety, unique flavor and rich nutrition, it is widely loved by people. The following is prepared for you, I hope it can help you!

Material:

100g of low-gluten rice flour, 75g of invert sugar syrup, 25g of peanut oil, 25g of water accessories, appropriate amount of red lotus paste, and appropriate amount of white lotus paste.

Steps:

1.Mix the invert sugar syrup with the water.

2.After adding the peanut oil, mix well until the oil is not visible.

3.Add 2 to 3 pieces of flour, mix well and let stand for half an hour.

4.What it looks like in half an hour.

5.Add the remaining 1 3 flour and mix well.

6.Mix well and form a dough and leave for another 3 hours.

7.The filling is divided into 45 grams each, the skin is 18 grams, and after it is divided, it is kneaded into a dough.

8.Press the crust into a round shape and put in the filling, slowly push the crust up until the crust wraps the filling, closes the mouth, and rolls round.

9.Press the crust into a circle, add the filling, and slowly push the crust up until the crust wraps around the filling, close, and roll round.

10.Dip in a little high-gluten flour, put it in a mold, and press out the pattern.

11.Preheat the oven to 200 degrees, spray a little water before putting into the oven, bake for 5 minutes, brush the egg wash, and bake for another 15 minutes.

**：

1.Mix the invert sugar syrup with the water.

2.After adding the peanut oil, mix well until the oil is not visible.

3.Add 2 to 3 pieces of flour, mix well and let stand for half an hour.

4.What it looks like in half an hour.

5.Add the remaining 1 3 sides of the powder and mix well.

6.Mix well and form a dough and leave for another 3 hours.

7.The filling is divided into 45 grams each, the skin is 18 grams, and after it is divided, it is kneaded into a dough.

8.Press the crust into a circle, add the filling, slowly push the crust up until the crust wraps around the filling, close the mouth, and roll into a circle.

9.Press the crust into a circle, add the filling, and slowly push the crust up until the crust wraps around the filling, close, and roll round.

10.Dip in a little high-gluten flour, put it in a mold, and press out the pattern.

11.Preheat the oven to 200 degrees, spray a little water before putting into the oven, bake for 5 minutes, brush the egg wash, and bake for another 15 minutes.

Baby mooncakes for 10+ babies.

There are Cantonese and Soviet-style

How to make Cantonese mooncakes and steps.

Utensils used: moon cake molds, egg beaters, mesh screens, measuring cups, measuring spoons, spatulas, dry noodle sticks, fine brushes, ovens.

Ingredients & Amounts:

Peanut oil (3 5 cups), invert sugar syrup (4 5 cups), sugar (1 teaspoon), salt (1 2 medium scoops), baking soda (1 4 teaspoons), cake flour, caramel (1 teaspoon), water (1 tablespoon), bean paste, eggs.

Steps: 1) Stir the water, salt, sugar, soda and set aside.

2) Add the invert sugar syrup to peanut oil, stir well with a whisk, then add 1) of the preparation, continue to stir, and add an appropriate amount of caramel to increase the concentration of color. Finally, it will be viscous and set aside.

3) The flour is sifted through a mesh sieve and poured into 2) and stirred evenly to become dough.

4) Sprinkle a handful of flour on the table, knead the dough into long strips and cut into small pieces for later use.

5) Cut the bean paste into small pieces evenly, and the ratio of filling to skin is 10:3.

6) Dip a layer of flour on your hands, wrap the bean paste into the dough, and rotate both hands in the opposite direction when wrapping, so that the skin evenly wraps the bean paste filling.

7) Sprinkle a thin layer of flour into the moon cake mold, press 6) into the mold, and beat it left and right once to beat the formed moon cake.

8) Beat the eggs with only the yolk, and brush a layer of egg yolk juice on the mooncake with a soft brush.

9) Put 8) in the oven and bake at 375 degrees for 25 minutes.

Such a large mooncake is big and round.

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

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