Be considerate of the practice of moon cakes, the practice of handmade moon cakes

Tools Raw materials.

Household ovens, household grinders,

Flour, duck egg yolk, sugar, peanut oil, water, lotus seeds, cooking wine, invert sugar syrup, egg mixture, soap water, yeast.

Mooncake molds. Method steps.

Soak the lotus seeds a day in advance and cook them in a pressure cooker.

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Beat it into a fine paste with a home grinder.

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Put the battered lotus seed paste into the pot, add peanut oil and sugar several times and boil it into a paste, and the white lotus paste is ready without sticking to your hands. (Add sugar and oil to your liking.) ）

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Put the finished white lotus paste in the refrigerator and let it stand.

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Soak the duck egg yolk in cooking wine to get fishy, brush with peanut oil and bake it in the oven for later use.

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Take flour, soap water, invert sugar syrup, water, oil and a small amount of yeast to knead the mooncake crust, knead the dough and let it rise for 15-30 minutes.

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Lotus paste wrapped in duck egg yolk.

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Then wrap it in a mooncake crust and roll it into a ball of about the same size.

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Take the moon cake mold and press the wrapped dough into the shape of a moon cake.

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Put it in the oven and bake it at 180 degrees for 15 minutes to set.

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Brush the surface of the mooncake with a layer of egg wash after setting.

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Continue to bake at 200 degrees for 20 minutes.

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Homemade mooncakes are ready.

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The freshly baked mooncake crust is a bit hard, so it is generally left for 2-3 days and eaten only after the mooncake crust returns to oil.

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Haha, I hope to hear from the professionals.

Earlier, mooncakes were made by hand. Mainly include: oil and noodles, making all kinds of moon cake filling, wrapping moon cakes in moon cake molds, demoulding, oven baking, and finished products.

Handmade mooncakes are a traditional handicraft product, and the process is quite complicated, but the older generation can basically make them.

First of all, you can put the mooncakes out with a special mold, and then put them in the oven and bake them for about 15 minutes.

If you want to make mooncakes at home, it's actually relatively simple, and you can choose your own fillings to match.

Cantonese lotus paste egg yolk mooncake.

Home DIY. Number of mooncakes: 20, weight: 50.

Tools needed: oven, 50g mooncake mold.

Ingredients: 110 grams of invert sugar syrup, 130 grams of low-gluten flour, 15 grams of high-gluten flour, 600 grams of soap water, 600 grams of lotus paste, 38 grams of vegetable oil, 10 salted egg yolks (20 if the whole egg yolk is wrapped), 1 fresh egg.

Method:1Add vegetable oil and water to the invert sugar syrup and mix well.

2.Sift in high-gluten and low-gluten flours.

3.Mix well and until the dough is smooth and refrigerate for 1 hour.

4.Cut all the salted duck eggs and remove the yolk, cut them evenly with a knife, divide them in two, and spray a layer of white wine to remove some of the fishy smell.

5.Preheat the oven, spread a sheet of tin foil on the baking tray, stack the egg yolk neatly on the tin foil, put it in the middle of the oven, bake at 150 degrees for 6 minutes, and then take out the remaining eggplant and let it cool for later use.

6.Now start to weigh the lotus paste filling. You can put the egg yolk on the weighing plate first, and then pull out the lotus paste agent and weigh it on the weighing plate together, 50 grams of the filling of the moon vertical Yuncha cake is 35 grams, and the lotus paste plus the egg yolk is enough to weigh 35 grams.

7.Knead the lotus paste round and press it flat, wrap the egg yolk into the lotus paste, and wrap it evenly, so as not to expose the egg yolk. Wrap it all and cover with plastic wrap for later use.

8.Take out the refrigerated dough, knead it into long strips, and weigh the agents at 15 grams each.

9.After weighing the crust, knead it all into a ball, put it on the palm of your hand and press it flat, wrap it in the lotus paste egg yolk filling, and wrap the filling in the middle of the crust, and gently knead it round.

10.Take a small bowl and add a small amount of cake cake. Put the kneaded mooncake balls into a bowl and roll them evenly with the dry powder.

11.A little low-gluten flour is also sprinkled into the mooncake mold, and after evenly dipping a layer, the excess flour is poured out. Put the cake ball into the mold, press out the shape of the moon cake, and gently lift the mold after pressing the pattern.

12.After all the moon cakes are done, neatly arrange them in the baking tray, preheat the oven to 200 degrees, put the baking tray into the middle layer of the oven, bake for 5 minutes to set, and then sip a fresh egg into the bowl and beat it.

13.Remove the baking tray from the oven and let it cool slightly before brushing with egg wash (do not brush too thickly so as not to affect the appearance).

14.After brushing everything, put it in the oven again and bake it at 180 degrees for about 15 minutes.

15.After the moon cake is baked, take it out and cool it, put it in the crisper box, place it for two days, and then eat it after returning the oil.

1. Make moon cake filling;

2. Making moon cake crust: flour, corn starch, custard powder mixed and sifted; Honey is heated and boiled until viscous, the soda is dissolved into water, honey is added, peanut oil is added to honey and mixed evenly, and finally the mixed sieved powder is put into it and mixed well, and placed for 2 hours for later use;

3. Wrapping moon cakes: take the crust and filling to wrap them into a spherical shape;

4. Stick some flour on the surface and press it into the moon cake mold, so that it is suitable to fill the moon cake mold;

4. Knock it out of the mold, and the mooncake is ready;

5. Preheat the oven to 200 degrees, spray a layer of water on the surface of the moon cake, and bake the middle layer for 10 minutes;

6. After taking it out, brush the surface with whole egg liquid, then put it into the oven and bake it until the surface is brown and yellow.

Mooncakes are a well-known traditional snack of the Han nationality and are loved by the Chinese. The moon cake is round and round, and it is eaten by the whole family, symbolizing reunion and harmony, and it is a must-eat item on the day of the Mid-Autumn Festival. 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, but it also spread to the people, and it 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.

Today, there are many varieties and flavors vary from place to place. Among them, Cantonese, Beijing-style, Suzhou-style, Chao-style, Yunnan-style and other moon cakes are loved by people from all over the north and south of China.

To use flour, sugar, water, but also to use tools to make the shape of moon cakes.

If you want to do it, you can't be too troublesome, so it can be delicious.

Ingredients (9-12 pieces): 100 grams of flour, 80 grams of invert sugar syrup, 20 grams of oil, 2 grams of water.

Filling: 250 grams of lotus seeds, 120 grams of rock sugar, 15 grams of oil.

Surface: 1 egg yolk, a little water.

Lotus paste method: Method: 1. The lotus seeds are divided into red skin and those that are not red skin, and I have not gone to red skin. Soak the lotus seeds first.

2. Take out the core inside.

3. Add rock sugar and an appropriate amount of water and heat the pressure cooker over medium heat for 50 minutes. This depends on the softness of the lotus seeds, which determines the length of time.

4. Put the boiled lotus seeds into a blender and stir into a paste.

5. Pour into a frying pan and add a little oil (you can do without it).

6. Stir-fry slowly.

How to make moon cakes: 1. Put the syrup, oil, and water into a large container and beat it with a whisk for one to two minutes.

2. Sift the flour (medium flour and low flour) into the container.

3. Sieve well.

4. Stir into a ball.

5. Wake up the stirred dough for 1 hour before use.

6. Divide the lotus paste and dough into appropriate sizes. You can have 35 grams of lotus paste and 15 grams of dough, or you can have 30 grams of lotus paste and 20 grams of dough. The general ratio of dough to filling is 3:7.

7. Wrap the dough into the filling, and when the filling is wrapped, the skin will slowly climb up. So no matter how much stuffing you have, it's easy to wrap.

8. Wrap it all. At this time, the skin is still very soft, and the skin is relatively soft, so it will not lose too much moisture and become hard when baked.

9. Sprinkle some high powder on the inside of the moon cake mold, the purpose of this is to make the moon cake mold stained with powder, so that it will be easy to deduct the moon cake. Why do you want to sprinkle high powder, it is determined by the characteristics of high powder. If the high flour is poured in, it will spread out on its own, while the low flour dough is easy to clump and is not recommended.

If you really don't have it, let's use all-purpose flour.

10. Put the wrapped dough into the mold, then put the mold on the cutting board, press it gently, push the top white lever down, and the mooncake blank is ready.

11. Since we make lotus seed filling, it is the word lotus seed paste. If you are a bean paste filling, use the word bean paste. In addition, the Mid-Autumn Festival and the shape of the flower can be used with any filling.

12. Put the finished moon cakes into a baking dish, bake at 220 degrees in the oven temperature for 5 minutes, and pay attention to the operation of brushing egg yolk water (one egg yolk plus 10 grams). Let the lines be clear, after the brush is stained with egg yolk water, you should remove the water from the side of the bowl, so that when you brush, the brush is full of egg yolk liquid, resulting in a blurred surface. When brushing, just brush it, don't stay.

After another 220 degrees for 5 minutes, turn to 150 degrees for 10 minutes. to remove.

Hello friend always eats moon cakes, mainly made of peanuts, cinnamon, jujubes, brown sugar, flour and other things, which are old-fashioned moon cakes.

This kind of production is still more complicated, and it requires professional tools, so it is recommended that you buy it directly.

For this problem, find a master who makes moon cakes, consult him, he will tell the teacher that there are several ways to make moon cakes, and he will tell you truthfully, you can also go to the Internet to search for it, there should be a correct practice on the Internet, just ask.

The old-fashioned moon cake method, I think you can use the traditional method, and the moon cake will be more delicious in this way. You can add some flour, then add eggs and sugar, and then you can make them into dough with the filling in between, and that's it.

The main ingredient is 750g

Auxiliary ingredients salt, fried pepper powder, cooked sesame powder, cooked edible oil, appropriate amount of peppercorns, sesame noodles, moon cakes.

The practice of making noodles with pepper and sesame flour moon cakes**11The dough is slightly soft, after the dough is good, take the dough into 2 pieces, make a slightly larger pie crust, knead it evenly like a bun, the size is to wrap the filling and then put it into the moon cake mold on the line to make a filling, filling method, roll out the thin brush oil, sprinkle with salt, pepper powder, sesame powder, roll up and cut into small pieces, wrap into the pie crust, take off the moon cake and steam it for 20 minutes after it rises slightly.

The practice of making noodles with pepper and sesame noodles **22After breaking it open, the effect is soft and delicious, so I won't explain much.

The old-fashioned mooncake method, the old-fashioned mooncake method is that the flour is sandwiched with that red stuff inside.

Ingredients: 18 mooncakes of 75 grams.

Crust part: 200 grams of flour, 140 grams of syrup, 30 grams of peanut oil, 4 grams of water

Filling: What filling you want to eat, and I wrapped lotus paste, bean paste, winter melt, five kernels, salted egg yolk, and an egg for brushing the cake noodles.

Tools: 75g mooncake mold, a wool brush.

Method: Pie crust method: 1 Syrup + peanut oil + soap water stir well, then pour in flour and mix well with a spatula, then bring disposable gloves and knead until there is no dry powder, put it in a plastic bag or wrap it in plastic wrap and relax at room temperature for two hours!

2. Fresh salted eggs knock out the yolks, spray white wine to remove the fish, put them in the oven at 150 degrees for 3 minutes

3 filling, 18 filling, I use a 3:7 ratio, the filling is 53 grams, the pie crust is 22 grams, if you add egg yolk, the filling of ten egg yolks is also called 53 grams. Weigh and roll the round and cover with plastic wrap.

Weigh the crust: 22 grams a, weigh it and then roll it round, cover it with plastic wrap - a pie crust bag - a filling, the pie crust is rolled round and flattened and spread out to wrap a filling, little by little the pie crust is slowly pushed to the tiger's mouth to seal, wrapped, all wrapped, preheat the oven 200 degrees

Roll the wrapped cake blank into a round shape and put it in the prepared flour and roll it around, pat it to remove the excess powder, (you can also sprinkle some powder on the moon cake mold, and then gently shake it to pour out the excess powder) Put it into the mold and press it out, press it out and put it directly into the baking basin covered with oilcloth

All pressed into the middle of the oven at 200 degrees, 7 minutes to set, take out to brush a thin layer of egg yolk liquid, and then put it in the oven at 180 degrees for about 15 minutes to bake

Don't rush to take it out after steaming, wait for it to cool down a little before taking it out, it won't get your hands dirty, and it won't burn your hands.

Ingredients: Crust: 100 grams of all-purpose flour, 5 grams of milk powder, 75 grams of invert sugar syrup, 1 gram of soap water, 25 grams of peanut oil.

Filling: 403 grams.

Method: 1. Stir the water, syrup and peanut oil evenly, pour in flour and milk powder and mix into a ball.

2. Divide the crust and filling proportionally and round them respectively.

3. Dip the crust in a little dry powder, pat it flat, and add the filling.

4. Cooperate with both hands and slowly push the pie crust upwards to evenly wrap the filling.

5. Use the part of the tiger's mouth to close and round the mouth.

6. After wrapping, pat some flour on the round moon cake and put it into the mold to press and form. Tap the mold to remove the mold.

7. Spray some water on the shaped mooncakes and bake them in a preheated oven at 200 degrees for about 5 minutes.

8. After the surface texture is set and slightly colored, take out the sieved egg liquid and brush it on the surface. (Brush only the surface, not the sides), and then put it in the oven, bake until the surrounding area is waist drum, and the crust is evenly colored. It takes about 20 minutes to bake in total (the time is for reference, please adjust according to the actual situation of the oven).