Looking for clear mooncake crust recipes and ingredients?

Transparent mooncakes are crystal mooncakes.

The steps to make crystal mooncakes are as follows:

Raw materials required:

1. Ingredients: 250 grams of crystal powder, 375 ml of 50 65 warm water, 250 grams of cooked purple potato, 50 grams of pure coconut milk, 50 ml of milk, 35 grams of caster sugar.

2. Excipients: 15ml of soybean oil

Step 1: Wash and peel the fresh purple sweet potato, steam and mash it.

Step 2:Purple sweet potato filling: 250g of cooked purple sweet potato, 50g of pure coconut milk, 50g of milk, 35g of caster sugar, 15g of soybean oil.

Step 3: Mix all ingredients and pour into the pot.

Step 4: Fry dry until non-stick spatula.

Step 5: Take out, let it cool, divide it into 10g of bean paste filling, roll it round, freeze it and set aside.

Step 6:Crystal leather preparation: 250g of crystal powder, 375ml of 50 65 warm water.

Step 7: Mix the crystal powder with warm water and stir well until it is particle-free.

Step 8: Seal the plastic wrap (piercing), boil the water and steam for 25 minutes, until the crystal skin is completely transparent.

Step 9:Crystal purple sweet potato mooncake preparation ingredients: Pie-crust, purple potato filling, appropriate amount of soybean oil (mainly used for smearing mold), moon cake mold, silicone spatula.

Step 10: Take 40g of skin and 10g of filling for each crystal mooncake.

Step 11: Wrap it up and roll it round.

Step 12: Press out with a mooncake maker, refrigerate for half an hour and eat.

Step 13: Crystal purple sweet potato mooncake molding.

The preparation of snowy skin mooncakes is detailed.

Cuisine and efficacy: delicious pastries.

Ingredients for making snowy skin moon cakes: Ingredients: 100 grams of snow skin moon cake powder, 20 grams of cream, 40 grams of cold boiled water, and a few red bean pastes.

The original recipe is white cream, I didn't have it, so I had to use yellow cream, fortunately, the dough is a little yellow, the wrapped moon cake is still white, and the original recipe is 80 grams of water, I added water little by little, only about half of the water, that is, 40 grams!

Teach you how to make snowy skin mooncakes and how to make snowy skin mooncakes to be delicious.

1) Put the snowy mooncake powder and cream in a basin, add water in batches, knead into a smooth dough, cover with plastic wrap and relax.

2) Divide the loose dough and filling into a 1:3 ratio (i.e. 1 part dough to 3 parts filling).

3) Press the divided dough into a crust, wrap it in bean paste filling, knead it round and put it into the moon cake mold.

4) Use the moon cake mold to form the shape and push it out, and put it in the refrigerator after it is ready.

The method of taro snow skin mooncakes is described in detail.

Cuisine and efficacy: high-quality staple food.

Delicious pastries. Process: Steamed taro ice skin moon cake production materials:

Ingredients: snow skin: 1 cup of flour, 1 cup of glutinous rice flour, 1 cup of sticky rice flour, 1 box of pure milk (250ml), half a cup of condensed milk, 20g of butter, 1 tablespoon of peanut oil filling

1 taro, 50g butter, half a cup of condensed milk, half a cup of sugar. Teach you how to make taro snow skin moon cakes, and how to make taro snow skin moon cakes to be delicious.

Ice skin production: 1. Fully mix all the raw materials for making ice skin into a batter, and there can be no small dough in the batter, which can be kneaded by hand; 2. Put the batter into the pot and steam it thoroughly through water to form a cake; 3. Let the dough cake cool, dig it out, knead it into a smooth dough, and then put it aside to rest the dough. Filling Making:

1. Peel the taro, cut it into cubes, put it in a pot and steam it through water; 2. Put the cooked taro cubes into a deep basin and mash them into a puree; 3. Add 50g of butter, half a cup of condensed milk, half a cup of sugar, etc. to the taro paste, mix well and mix well, and prepare moon cakes to make: 1. Prepare a clean moon cake mold, if you don't have it, you can buy two large jellies with beautiful patterns, eat the jelly, leave a plastic shell to wash it is a beautiful moon cake mold, and smear oil in the mold to prevent sticking to the mold; 2. Take out a small piece of dough, about half the size of the mold, roll it round, and roll it into a thin skin; 3. Take out a small piece of filling, about half the size of the mold, and roll it into taro mud balls 4. Wrap the ice skin in the taro mud balls, pinch and seal it tightly, put it into the moon cake mold, press it tightly, and make the pattern in the mold printed on the ice skin. 5. Knock the cake out of the mold to make a snowy mooncake, because all the ingredients have been steamed, so there is no need to steam and bake.

Just put the finished mooncakes in the refrigerator and refrigerate them.

Pulp skin making material part: invert sugar syrup (210g), jujube peanut oil (90g), alkaline water (15g), low-gluten flour (300g) Production method: 1

Pour alkaline water, invert sugar syrup and peanut oil into the mixing cylinder, beat until the color is turbid and set aside; 2.Add low-gluten flour to Method 1 and stir until the surface of the dough is shiny, then put it in the refrigerator and let it stand for more than 4 hours (alkaline water can be dissolved with alkaline powder and water at 1:4).

The recipe is 75g of water-milled glutinous rice flour, 75g of sticky rice flour, 35g of corn oil, 40g of white sugar, 50g of flour and 350g of milk.

1. Weigh a sufficient amount of various powders and mix them into a large bowl, add sugar and mix well, without adding water first.

2. Add a small amount of milk in batches, stir carefully until there is no particle at all, and finally add corn oil to mix into a thin batter.

3. Stir the batter and let it stand for 30 minutes.

4. When the time is almost up, add water to the steamer and boil, and put the batter bowl into the pot after steaming, and keep stirring for a minute.

5. The batter temperature can be slightly hot, pick up the batter bowl and remove it from the heat, continue to stir for a while, and after the batter is better integrated, cover it with high-temperature plastic wrap to prevent water vapor from entering.

6. Put the batter covered with high-temperature plastic wrap into the steamer with boiling water again and steam for 25 minutes.

7. The surface of the fully steamed partially cooked ice skin is very flat, there is no middle depression, the color of the inside and the periphery is the same, it is a slightly transparent milky white, and there is some oil slick on the surface. If the middle part is whiter than the surrounding part, it means that it has not been steamed thoroughly, and it should continue to be steamed until it is cooked through.

8. Cool down the steamed ice skin to the extent that it is not particularly hot, and repeatedly knead and press it with your hands until it is smoother than the socks.

9. Knead the dough into a smooth dough, then cover the dough with plastic wrap and put it in the refrigerator for more than 1 hour to relax, and set aside. The ice skin is ready.

The method and recipe of moon cake crust are as follows:

The ingredients that need to be prepared in advance include: 120 grams of Cantonese mooncake mix, 30 grams of peanut oil, 90 grams of invert sugar syrup, 16 salted egg yolks, and 400 grams of filling.

1. Step 1: Put the prepared invert sugar syrup and peanut oil in a bowl and mix well.

2. Put in an appropriate amount of Cantonese moon cake premix and mix well with tools.

3. Mix well and let stand for half an hour.

4. Knead the remaining mooncake flour into a dough and let it stand for half an hour.

5. Prepare cooked salted egg yolks.

Sixth, the filling is also ready.

7. Wrap the egg yolk with the filling.

8. Wrap everything and put it on a baking sheet.

9. After half an hour, divide the mooncake crust into small portions.

10. Wrap the fillings you made before.

Ten. 1. Wrap everything and put it in a baking sheet.

Ten. 2. Use a mold to press into the shape of a moon cake.

Ten. 3. Put in the oven at 180 degrees and bake for 5 minutes.

14. Take it out after 5 minutes and brush with the egg yolk liquid.

Ten. 5. Bake for another 15 minutes and finish.

Manufacture of pulp skins.

Ingredients: invert sugar syrup (210g), peanut oil (90g), alkaline water (15g), cake flour (300g).

How to make:1Pour alkaline water, invert sugar syrup and peanut oil into the mixing cylinder, beat until the color is turbid and set aside; 2.Add low-gluten flour to Method 1 and stir until the surface of the dough is shiny, and then put it in the refrigerator to let it stand and relax for more than 4 hours (alkaline water can be dissolved with alkali powder and water at 1:4).

I think your problem should be that there is less oil.

Mooncakes in general. Leather Formula:

Mix the white syrup, alkaline water, raw oil, and flour little by little to form a dough.

The proportions of flour, white syrup, alkaline water, and raw oil are as follows: 1

Five-kernel mooncakes. 1. 5000 grams of low-gluten flour, 2. 1400 grams of raw oil, 3. 3750 grams of maltitol solution, 4. 75 grams of alkaline water

How to make the leather:

1. Stir the maltitol solution and alkaline water first;

2. Add raw oil to 1 and stir evenly;

3. Sift the flour and add it to 2 and stir evenly and magnetically;

4. Wake the dough for 30 minutes before use.

1. Introduce the milk into the all-purpose flour, add eggs in the process of stirring, and continue to stir, add white sugar, brown sugar to increase sweetness, a small amount of oil, loosen a little.

2. After stirring the flour, start to mix the dough and knead the dough.

3. After mixing the noodles, take out a small ball of dough and put it into the moon cake mold to make a soft moon cake crust.

Pour an appropriate amount of all-purpose flour into the basin.

Pour in the appropriate amount of milk.

Pour in an appropriate amount of white sugar, brown sugar (colored).

Crack in an appropriate amount of eggs.

It is best to mix the surface to the extent that there are no pores in the cut section.

Next, you can make a mooncake crust for later use.

Here, special attention should be paid to the appropriate softness and hardness of the surface, not too hard and not too soft, and not to use water and noodles.

Mooncakes are one of the most prestigious traditional Chinese pastries, and the Mid-Autumn Festival festival is a food custom. The moon cake is round and round, and it is eaten by the whole family, symbolizing reunion and harmony.

In ancient times, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, it was popular in the court, and later spread to the people, and was commonly known as "small cake" and "moon group" at that time.

In the Ming Dynasty, it became a common food custom of the whole people. Mooncakes are integrated with local food customs, and have developed Cantonese, Beijing-style, Suzhou-style, Chao-style, Yunnan-style and other moon cakes, which are loved by people in all parts of China.