How to make pumpkin mooncakes look good, who knows the common practice of pumpkin mooncakes?

Today I will share with you the practice of pumpkin mooncakes, which do not use an oven, are soft and glutinous, sweet, and very delicious.

Without further ado, let's see how I do it.

1: Start by preparing a small amount of pumpkin.

2) Peel and thinly slice.

3) Steam in a pot.

5: Stir well and press into puree.

6) Add 100g glutinous rice flour.

7) Add 100g flour (wheat starch).

8) Stir until no dry powder.

9: Knead into a smooth dough.

10: Knead into long strips.

11) Cut into 30g pieces.

12) Prepare the bean paste and knead it into small balls of about 20g.

13: Shape the dough into a bowl and add the bean paste.

14: Tighten with a tiger's mouth.

15: Prepare a 50g mold and brush with oil.

16: Press out the mooncakes.

17) Steam on cold water for 20 minutes.

18: This method is simple, no oven, good-looking and delicious pumpkin mooncakes are completed, and children love to eat them.

Ingredients: 650 grams of pumpkin puree.

60 grams of flour.

Excipients: 40 grams of sugar.

Steps:

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1. A pumpkin.

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2. Cut open and steam.

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3. Scoop out the pumpkin flesh and puree it with a small spoon.

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4. Heat the pot over low heat, pour the pumpkin puree into the pot, pour in the sugar in one piece, and fry until the sugar melts and is even.

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5. Pour in the flour and stir well.

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6. Fry until there is very little water, very sticky and can be formed.

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7. Put it on a plate and cool thoroughly after removing from the pot.

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8. Divide into small pieces as needed.

Ingredients: 130 grams of low-gluten flour, 500 grams of pumpkin.

Excipients: 85 grams of syrup, 2 grams of water, 25 grams of flour.

Steps: 1. Prepare materials;

2. Add water to the invert sugar syrup and stir well, then add salad oil and stir well;

3. Sift the flour and add it to the syrup;

4. Cut and mix evenly with a spatula and knead it into a smooth dough by hand; Wrap it in plastic wrap and put it in the refrigerator to relax for 1 hour;

5. Peel the pumpkin and cut it into pieces and put it in a microwave steamer on high heat for 10 minutes to steam (or steam it in a steamer);

6. Pour into a wok and stir-fry over low heat, and add an appropriate amount of sugar to stir-fry according to personal taste;

7. Add the salad oil and stir-fry until the oil is absorbed. Then add an appropriate amount of condensed milk (no can be added);

8. Sift in the clear noodles and continue to stir-fry until it becomes a sticky dry pumpkin ball. The moon cake filling is rather dry than wet;

9. I still have some leftover purple potato stuffing at home, so use it together. Take 50 grams of 10 moon cake molds as the calculation, divide the dough into 15 grams, and divide the filling into 35 grams of small balls;

10. Purple sweet potato, or pumpkin into balls. It can be rubbed alone, or it can be wrapped with purple sweet potato and pumpkin with pumpkin and purple potato;

11. (It's really inconvenient to take a picture alone, so I save a few steps.) Put a piece of pie crust in the palm of your hand, flatten it, and put a portion of mooncake filling on top. Gently push the mooncake crust with the palm of your hand to make the mooncake crust slowly until the mooncake filling is completely covered;

12. Sprinkle a little dry flour into the moon cake model, shake well, and pour out the excess flour. The wrapped skin of the mooncake is also lightly smeared with a layer of dry flour, and the mooncake balls are put into the model and flattened. Then knock it up and down, left and right, and you can easily remove the mold;

13. Preheat the oven at 200 degrees, bake the middle layer for about 6 minutes, and slightly color the surface before baking. Cool for 5 minutes and brush with egg mixture (egg mixture is made with 20 grams of egg yolk + 10 grams of egg white). Bake again, about 10 minutes, until the surface is golden brown and ready to bake.

Step 1: Prepare pumpkin puree for filling.

Step 2: How to make homemade pumpkin stuffed mooncakes**.

Add the invert sugar syrup to the alkaline water and beat well. Be sure to be even. Then add the corn oil and stir well.

Step 3: Homemade pumpkin stuffed mooncakes.

Sift in the low flour, step 4 simple recipe for homemade pumpkin filling mooncakes.

Stir until there are no particles. and form into a soft and smooth dough. Do not overknead the dough, just form a ball. Cover with plastic wrap, relax for 2-3 hours before use, step 5 how to eat homemade pumpkin stuffed mooncakes.

Divide the pumpkin puree filling into 30 grams each.

Step 6: How to make homemade pumpkin stuffed mooncakes.

Weigh the dough into 20 grams each.

Step 7: How to fry homemade pumpkin stuffed mooncakes.

Take a dough and press it flat, step 8 how to cook homemade pumpkin stuffed mooncakes.

Add pumpkin puree, step 9 how to stew homemade pumpkin stuffed mooncakes.

Wrap gently, step 10 how to stir-fry homemade pumpkin stuffed mooncakes.

Gradually tighten the mouth upwards, step 11 how to stir homemade pumpkin stuffed mooncakes.

Tightly wrapped, reunion is fine.

Step 12: How to make homemade pumpkin stuffed mooncakes.

After all of them are done in turn, step 13 How to fry homemade pumpkin stuffed mooncakes.

Fill a 50g mold, step 14 how to cook homemade pumpkin stuffed mooncakes.

Pressing, demolding is to form a moon cake green blank.

Step 15: How to stew homemade pumpkin stuffed mooncakes.

Put the green blank on the plate, step 16 make the homemade pumpkin filling mooncake.

Preheat the oven to 180 degrees and bake for 10 minutes in the middle and lower layers of the green billet.

Step 17: How to make homemade pumpkin stuffed mooncakes.

Remove and let cool. Brush with egg wash.

Step 18: Make homemade pumpkin stuffed mooncakes.

Bake in the oven at 150 degrees for 10 minutes.

Step 19: How to make your own pumpkin stuffed mooncakes.

Brush with a layer of corn oil immediately after baking.

Step 20: A complete list of homemade pumpkin stuffed mooncakes.

Allow to cool and wrap and return oil. In fact, it can be eaten when it is cooled.

There are many common ways to make pumpkin moon cakes, pumpkin, moon cakes can be boiled pumpkin and added to flour to make moon cakes, or put it in a steamer to steam it, and then put it in an oil pan to fry it.

Pumpkin to taste.

Flour to taste.

Glutinous rice flour to taste.

Honey to taste.

Method steps.

Peel the pumpkin, cut it into thin slices, put it on a plate, and then steam it in a steamer.

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Drain the steamed pumpkin and crush it with a small tool until it becomes a paste.

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Add a small amount of flour to the paste-like pumpkin and stir. After stirring well, add it again until it can be kneaded into a dough, and add some glutinous rice flour in the middle to increase the viscosity, and add some honey to increase the sweetness.

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Wash your hands and knead the dough several times until you know how to knead the dough firmly.

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Take a small portion of the dough and knead it into a small dough for later use.

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Then use a small brush, stick some cooking oil, and brush it evenly in the mold, especially on the model, so that the dough will not stick to the mold and cannot be taken off.

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Place the dough into the mould with the mould opening pointing downwards and press the mould gently and firmly (each may vary in the mould operation).

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Lift the mold, and a pumpkin mooncake is ready.

How do you make pumpkin mung bean mooncakes? The pumpkin is steamed in a pot, add white sugar glutinous rice flour, make dough, then wrap it in mung bean paste, press it out in a container, and bake it in the oven.

Pumpkin is made into moon cakes, which are soft and glutinous and sweet, beautiful and delicious.

Pumpkin is made into moon cakes, which are soft and glutinous and sweet, beautiful and delicious.

Preface. The Mid-Autumn Festival is coming.

I saw a lot of friends busy DIY all kinds of mooncakes by themselves.

It's tickling in my heart.

I'll try the simplest one.

And the materials are all cooked.

It also saves the hassle of baking.

It's the same as the snowy mooncake mooncake.

Material. Ingredients: 1 pumpkin, 250g cooked powder;

Excipients: appropriate amount of white sugar, appropriate amount of cooked peanuts, appropriate amount of cooked sesame seeds. Pumpkin mooncakes.

Peel the pumpkin. Remove the seeds. Cut into cubes and set aside.

Put it in a steamer and steam. Let cool and set aside.

Stir-fry sesame seeds and peanuts.

Crush the fried sesame peanuts.

Mix in white sugar and stir well to make a filling.

Crush the pumpkin that has cooled a little bit into a puree.

Mix in an appropriate amount of cooked powder.

Knead into a dough.

Then divide the mooncake crust into the same amount.

After making the mooncake crust, wrap it in the filling.

Put in the mold. Sprinkle the panel with an appropriate amount of dry powder.

Press down firmly to release the mold.

Because the ingredients are cooked, you can eat it.

Tips: If it is recommended for health reasons, white sugar can be added a little less.

It's good to follow your personal taste.

So how do you make mooncakes? It's simple and delicious, it's just a normal practice!