Old fashioned mooncake practice, old fashioned mooncake practice in the countryside

The recipe for old-fashioned mooncakes in the countryside is as follows:1. Mix the water-oil dough and the puff pastry dough for later use.

2. Knead the water-oil dough and puff pastry dough into small agents.

3. It is to wrap the puff pastry, roll out the water and oil dough, wrap the puff pastry dough, and close the mouth and pinch it tightly.

4. Roll out the wrapped puff pastry, roll it up, repeat 2 times, cover it with a damp cloth and relax for 5 minutes.

5. Remove the cranberries from the filling, weigh and mix all the ingredients, heat in the microwave for 3 minutes, take it out, add the cranberries and mix well, form a small ball, and set aside.

6. Roll out the puff pastry.

7. Wrap in the filling, close the mouth, and press flat.

8. Cover the baking tray with oiled paper.

9. Put the finished coconut puff pastry, brush with egg wash and sprinkle with sesame seeds.

10. Bake in the oven at 180 degrees for 25 minutes, and it will be baked.

The recipe for old-fashioned mooncakes in the countryside is as follows:Ingredients: 1000g all-purpose flour, 200g oil, 400g sugar, 2g screwdriver, filling, 500g five kernels, 500g all-purpose flour (cooked flour), 450g oil, 200g sugar.

1. Roast the five kernels separately and crush them.

2. Add five kernels, oil and sugar to the cooked flour and mix well.

3. Sugar, oil emulsified and white, add flour and add a little water, and the dough will wake up.

4. Divide the agent, 50 grams each.

5. Divide the filling into 50 grams of agents.

6. Pressing skin and stuffing, stamping mold.

7. Shabu egg yolk liquid, make a total of 37 pieces.

8. Preheat the oven at 150 degrees and bake for 28 minutes.

The home-cooked recipe and recipe for old-fashioned mooncakes are as follows:

Ingredients: 250 grams of moon cake powder, 40 grams of invert sugar syrup, 50 grams of caster sugar, 36 grams of eggs, 100 grams of salad oil.

Accessories: cake oil, 2 grams of stinky powder, 2 grams of baking soda, appropriate amount of filling, a little egg liquid.

1. Sift the flour and set aside.

2. Stir the invert sugar syrup, caster sugar, eggs, baking soda, and stinky powder until smooth, and if there is a cooking machine, you can use the cooking machine to stir evenly at low speed.

3. Then add cake oil and salad oil, and beat again until emulsified.

4. Add one-third of the mooncake powder to the prepared syrup liquid and stir until you can't see the powder.

5. Pour the rest of the flour onto the panel and make a hole in the middle of the flour.

6. Then pour in the battered syrup that has just been reconciled.

7. Then quickly fuse the flour with the syrup little by little, and press the dough repeatedly until the dough is smooth and folded without cracks.

8. Take out the prepared filling when the kitchen machine is stirring, divide it into 50g portions, and then cover it with plastic wrap for later use. If you don't have a cooking machine, it's best to divide the filling in advance to prevent the crust from cracking.

9. Roll the dough into long strips, then divide into small pieces, 50g per portion.

10. Take out a small agent, knead it round, flatten it, put a piece of filling in the middle, wrap it and pinch it tightly, and then put it on a baking sheet.

11. Prepare your favorite moon cake mold, buckle it on the wrapped moon cake dough, and press and hold the mold to quickly press out the pattern and lift it up.

12. Beat an egg and an egg yolk evenly and smoothly, dip a little with a wool brush, and use the tip of the wool brush to gently and quickly brush 2 thin layers on the surface of the pressed moon cake.

13. Preheat the oven at 230 degrees for 20-30 minutes in advance, and then put in the prepared moon cakes and bake at high temperature for 8 minutes.

14. After baking, take out the moon cakes and brush them with a layer of salad oil on the surface speed.

15. After brushing the oil, the speed is transferred to the drying net to prevent water vapor from sticking to the bottom at the bottom.

Here's how to make old-fashioned mooncakes:Ingredients: leather, 110 grams of all-purpose flour, 76 grams of invert sugar syrup, 30 grams of soak water, 30 grams of peanut oil, filling, 15 grams of peanut kernels, 20 grams of watermelon kernels, 20 grams of pumpkin kernels, 10 grams of pine nuts, 15 grams of almonds, 20 grams of sesame seeds, 40 grams of fruit puree, 30 grams of maltose, 130 grams of cooked flour, 10 grams of orange peel, 10 grams of lard, 10 grams of raisins, a little salt, a little liquor.

Steps: 1. The nuts are baked and the peanuts are peeled.

2. Mix the filling well and make 5 balls.

3. Mix the syrup with soap water and oil evenly.

4. Add flour.

5. And the group. <>

6. Divide into 5 parts.

7. Stuffing.

8. Reunion. <>

9. Dip some starch.

10. Put it in the mold.

11. Embossing.

12. Place in a baking sheet.

Bake for about 10 minutes, take it out and let it cool, brush with egg wash, and bake at 160 degrees for another 5 minutes.

14. Baked.

15. Take pictures.

The steps of how to make mooncakes are as follows:1. Prepare the ingredients.

2. Mix invert syrup oil and water.

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.