The process of making mooncakes? Mooncake making process

Mooncake crust.

140g of flour. 100g of invert sugar syrup. 40g of peanut oil. 3g of alkaline water. Appropriate amount of bean paste filling. Some salted duck egg yolks. Appropriate amount of lotus paste filling. One egg. 10g of whipping cream.

Steps: Ingredients for preparing mooncake crust: 140g of flour, 40g of peanut oil, 100g of invert sugar syrup, 3g of lye.

Pour peanut oil, invert sugar syrup and lye water into the flour, stir well and knead into a smooth dough.

Cover with plastic wrap and leave for 2 hours. Prepare the mooncake filling, 45g each. Bean paste filling, lotus paste filling, egg yolk lotus paste filling (salted egg yolk and lotus paste 45g in total). Prepare mooncake crusts, 30g each.

Wrap the mooncake filling into the mooncake crust.

Place in a baking tray and use a 75g mooncake mold to press out the mooncake pattern. Preheat the oven to 180 degrees, put the mooncakes in and bake for 7 minutes to set.

Pour 10g of whipping cream into the egg yolk and stir well.

Remove the mooncakes and brush with egg wash. Bake in the oven at 160 degrees for 5 minutes. Take out the mooncakes again and brush them with egg wash. Continue to bake in the oven at 160 degrees for 5 minutes. Bake until golden brown and you're done.

Red bean paste egg yolk mooncakes.

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 corn oil.

Filling: about 400 grams of bean paste filling, 10 salted egg yolks.

Surface brush: egg yolk water (1 egg yolk + 1 tablespoon egg white, mix thoroughly).

Bake: 185 degrees, medium, about 20 minutes. Bake for 5 minutes, then take out and brush the egg yolk water.

Production process: 1. Add regular water to the invert sugar syrup and stir and mix evenly.

2. In the mixed syrup, add corn oil, stir and mix well, pour in the sifted flour and milk powder.

3. Knead the dough, wrap the kneaded dough with plastic wrap and let it stand for more than 1 hour.

4. Soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell.

5. Divide the bean paste filling into small portions, and divide the dough into corresponding small portions after standing, and the ratio of skin and filling is 2:8 in principle. But I think a newbie like me should change the scale to 3:

7. If you want to make a 75-gram mooncake, divide the dough into 20 grams, and the bean paste filling with egg yolk is 55 grams. This way the skin will better completely coat the filling.

6. Take a bean paste filling and press it flat, put in an egg yolk, close it and knead it into a circle.

7. Take a pie dough and flatten it on the palm, the dough is more sticky, and you should pat some flour on the palm to prevent sticking. Place the bean paste filling in the middle of the dough.

8. Slowly push the crust up with both hands, wrap the bean paste, and continue to push up until the bean paste is completely wrapped, try to make the crust thick and even, and do not expose the filling.

9. After wrapping, become a round ball, pat a little flour on the round ball, facilitate the demolding for a while, put the ball dough on a baking tray covered with tin foil, and press the moon cake mold directly on the dough to press out the moon cake pattern.

10. Spray some water on the surface of the moon cake and put it in a preheated oven at 185 degrees Celsius to bake. Bake for about 5 minutes, wait for the moon cake pattern to set, take it out and brush the egg yolk water on the surface, only brush the surface, do not brush the side, and then put it in the oven, and the pie crust can be evenly colored. It takes about 20 minutes to bake, the time is for reference, please set according to the actual situation of the oven.

11. The moon cake that has just been baked, the crust is very dry and hard, after it is completely cooled, sealed and placed for one to two days, the crust will gradually become soft, and the surface will also produce a layer of oily luster, which is what everyone calls the return oil, hehe! After returning the oil, it can be eaten.

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

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

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.

【Puff pastry egg yolk mooncake】

1.Purple potatoes are cut into relatively small pieces After cutting, they are steamed in a pot over medium heat, 10 grams of sugar are added after being taken out, and then pressed into purple potato puree, and then poured in 3 times the flour of purple potato puree, add a little warm water and form purple potato dough, and then seal and relax for a while.

2.Pour vegetable oil and flour into a small basin, then knead into a puff pastry, add 5 grams of honey and knead into a puff pastry dough, and then cover it with a small basin to relax for a while.

3.Peel off the skin of the duck eggs, take out the duck egg yolk, add an appropriate amount of meat floss, crush and stir together, then add 5 grams of salad dressing and stir well, hold the duck egg yolk and meat floss into a round ball with the palm of your hand, and hold all of them into a round ball for later use.

4.Knead the purple potato dough into thick strips on the cutting board, then cut it into small pieces and form a round ball with your hands; Then divide the puff pastry into equal pieces, and the puff pastry cannot be rubbed and pressed into a round ball by hand.

5.Roll out the purple potato dough into a dough, pick up a dough and wrap the puff pastry, then close it and put it on the cutting board face down, then roll out the purple sweet potato and puff pastry just wrapped into a cow's tongue shape, and then roll it up from one end to the other.

6.After rolling, use a knife to cut the dough rolls, then press them together to roll them into round slices to wrap the duck egg yolk, and press them into a slice with your hands.

7.The electric baking pan is heated by electricity, put two pieces of oil-absorbing paper, and then put the moon cake blank into the pot to heat, turn the moon cake blank frequently, heat it in the pot for about 6 minutes, and it is delicious.

200 grams of cake flour, 140 grams of invert sugar syrup, 40 grams of salad oil, 10 grams of milk powder, 3 grams of water. Appropriate amount of cranberry filling, 16 salted egg yolks, and appropriate amount of red bean paste.

1.Egg yolk smeared with white wine marinated for a while. Bake in a preheated oven at 180 degrees for 6 minutes, let cool and set aside. Put the invert sugar syrup and salad oil, 3 grams of water together, stir well until the emulsified state, and the syrup is slightly whitish at this time.

2.Sift in the mixed gluten flour and milk powder and grasp well. Drink the mixture until the dough is covered with plastic wrap and let stand for an hour.

3.Take an egg yolk and a total of 37 grams of filling for the amount of filling, divide well. Wrap the egg yolk in the bean paste and roll it round. Wrap the filling one after another, cover it with plastic wrap and set aside.

4.Divide the mooncake dough into 13 grams, roll it into a circle, and cover it with plastic wrap for later use. Take a piece of mooncake dough, flatten it, and roll it out. Add a piece of filling. The closure is rounded.

5.Spread a little hand powder on the mooncake mold and shake off the excess powder. Put the filled mooncakes into the mooncake mold. Put your backhand on the table, press out the pattern, and take out the mooncakes.

6.Put it in a preheated oven, mix at 180 degrees for 5 minutes, take it out, cool to room temperature and brush with a layer of egg yolk liquid water. Then put it in the middle of the oven and bake at 180 degrees for about 10 minutes.

1.Before the mooncakes go into the oven, spray a layer of water on the surface, don't forget! 2.

The crust of the freshly baked mooncake is very dry and hard. After cooling, the crust will gradually become softer and the surface will produce a layer of oily luster, a process called "oil return".

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.

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 it into the egg yolk and bean paste filling to transport the nuclear material.

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.

The detailed process of making mooncakes is as follows:

Ingredients: 210 grams of plain flour, 140 grams of moon cake syrup, 50 grams of peanut oil, 4 grams of soap water, 200 grams of various nuts, 80 grams of rose sauce, 120 grams of lotus paste filling.

1. Pour moon cake syrup, peanut oil and soap water into the bowl and whip it fully until it is completely integrated, do not separate the oil from the syrup, pour in ordinary flour and mix evenly, knead it into a ball, and put it in the refrigerator for one hour.

2. Pour nuts, fried pumpkin seeds, watermelon seeds, pine nuts, instant oatmeal, sesame seeds and crushed peanuts into the bowl, pour in the rose sauce and the lotus paste filling.

3. Mix all the ingredients evenly, if you don't want to use lotus paste filling, you can add fried glutinous rice flour and cool white open, the main function is to make the filling into a rock hutuan.

4. Take out the refrigerated moon cake crust, divide it into 25 grams, roll it round and flatten it into the rose oatmeal kernel filling, and close it well.

5. Sprinkle some glutinous rice flour to prevent sticking, put the dough in, press out the flower shape vertically, do it in turn, and spray a layer of water mist.

6. Preheat the oven to 190 degrees, bake for 5 minutes to set, and then bake at 160 degrees for 18 minutes.

7. The baked moon cake has a hard skin at first, and after cooling, it is put into a fresh-keeping bag, and after two or three days of oil return, it will change color and be soft.

1.Soak 200 grams of red beans overnight, add 600 grams of water, and cook them in a pressure cooker.

Step 1 of the preparation of mooncakes

2.Puree the red beans in a food processor and prepare 90 grams of sugar, 60 grams of brown sugar, and 90 grams of corn oil. (I used 400 grams of red beans this time, doubling all the ingredients).

Step 2 of the preparation of mooncakes

3.Put the red bean paste in a non-stick pan and stir-fry over low heat, when the water is slightly dry, add corn oil and stir-fry well, then add brown sugar and stir-fry well, add white sugar when the water is about to dry, and stir-fry evenly.

Step 3 of the preparation of mooncakes

4.Fry until it is not dry or wet, and the column will not fall apart. Then let it cool.

Step 4 of how to make mooncakes

5.The purple potatoes are cut into cubes, and I put the purple potatoes and soaked red beans together and boil them in a pressure cooker.

Step 5 of the preparation of mooncakes

6.After boiling the ant limbs, mash them into a puree, if you want to be extra delicate, you need to sift it, this is more laborious and time-consuming, I omitted it....

Step 6 of how to make mooncakes

Step 7 of how to make mooncakes

8.Knead the bean paste and purple sweet potato puree into 6 25-gram balls to make the filling. There are 12 in total. The leftover fillings can be stored in the freezer, and when you want to use them, you can take them out and warm them up and use them, so you don't have to do it all over again every time.

Step 8 of how to make mooncakes

9.Heat the milk to 85 degrees or more, put the ice powder in a stainless steel basin, pour in the milk, and stir thoroughly.

Step 9 of how to make mooncakes

10.Then use your hands to pat the dough with the ice skin.

Step 10 of how to make mooncakes

11.Then divide the ice dough into small portions and knead them into small balls of 25 grams.

Step 11 of how to make mooncakes

12.Four of them were kneaded into strawberry powder, mango powder, blueberry powder, and purple sweet potato powder.

Step 12 of how to make mooncakes

13.Take a dough of ice, flatten it, pinch it round and wrap the stuffing ball in it.

Step 13 of the preparation of mooncakes

14.Close, knead round, and close down.

Step 14 of how to make mooncakes

15.Wrap them all, and I added matcha powder and kneaded a green one with the extra one.

Step 15 of the preparation of mooncakes

16.The middle of the flower is filled with yellow ice skin.

Step 16 of how to make mooncakes

17.The surrounding area is alternately covered with light purple and dark purple ice skin.

Step 17 of how to make mooncakes

18.Then the flower pieces are snapped into the mold, and then the wrapped white snow skin mooncakes are put in. Press down a little harder, then push the mooncake out slowly.

Step 18 of the preparation of mooncakes

19.Make a good one.

Step 19 of the preparation of mooncakes

20.It's beautiful

Step 20 of the preparation of mooncakes