What ingredients do you have to prepare to make moon cakes by yourself?

1. Raw materials: 1. Crust - 116g of invert sugar syrup, 165g of flour, 50g of peanut oil, 4g of soap water, and one egg yolk.

2. Filling - 250g of jade lotus paste, 50g of dried cranberries.

2. Tool: moon mold.

3. Steps: 1. Find a clean bowl and add 116g of invert sugar syrup.

2. Add 4g of water and 50g of peanut oil, stir vigorously until completely integrated.

3. Sift in 165g of low-gluten flour, knead into a dough and let stand for 1 hour.

4. Cut the dried cranberries into very finely chopped pieces.

5. Then mix evenly with emerald lotus seed seed judo.

6. Divide the dough into 10g and the filling into 40g.

7. Slowly wrap the filling with dough and knead it round.

8. Put it in the mold and press out the pattern.

9. Place in a baking tray and spray a layer of water on the surface.

10. Preheat the oven, bake the middle layer at 175 degrees for 10 minutes.

11. Add 1 tablespoon of water to an egg yolk, mix well and apply to the surface of the mooncake.

12. Continue to heat the middle layer for 15 minutes.

<> 1. Moon cake is a prestigious traditional snack of the Han nationality, a traditional festival special food loved by the people of Chinese, the shape of the moon cake is round and round, and it is eaten by the whole family, so it symbolizes reunion and harmony, and it is a must-eat 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.

2. 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, Yunnan, Suzhou, Chao and other moon cakes are widely eaten by people in the north and south of China.

The main raw materials are: flour, eggs, sugar, food additives, various fillings, additives and other materials to be determined according to what variety of moon cakes, such as the four major schools of moon cakes, Cantonese, Chaoshi, Beijing, Suzhou-style moon cake fillings mainly include Wu Ren, jujube paste, egg yolk, bean paste, five kernels and so on.

Materials needed to make moon cakes: flour, vegetable oil, invert sugar syrup, lye, sugar, eggs, fillings. Eating moon cakes during the Mid-Autumn Festival is a necessary custom for the Mid-Autumn Festival in all parts of the north and south of China. Mooncakes symbolize great reunion, and people use it as a holiday food to worship the moon and give gifts to relatives and friends.

Every year, mooncakes during the Mid-Autumn Festival will be a hot topic. Spend money to buy outside, it is better to make a few healthy mooncakes by yourself. Here's a simple recipe for mooncakes stuffed with winter melt.

1. Peel off the skin of the winter melon, wash it and rub it into fine wires with a scraper for later use.

2. After the water is boiled, pour in the shredded winter melon and cook for about two minutes, take out the water and pour it on the gauze, and let it cool and squeeze out the water in the winter melon.

3. Pour the shredded winter melon into the pot, add an appropriate amount of sugar, heat it over low heat and stir-fry it until the moisture of the winter melon is dry, add maltose, change to medium heat and continue to stir-fry, and then add vegetable oil.

4. After the water is slowly drained, put it on a plate, put it in the refrigerator and freeze it for two hours, and the winter paste filling is ready.

5. Put flour, syrup, alkaline water, and vegetable oil into a basin in a ratio of 5:4::1, stir evenly, and gradually knead into a dough.

6. Divide the kneaded dough into small dough of about the same size, and then roll it into a dough.

7. Put the dough cake in the palm of your hand and press it into a thin dough, put in the frozen winter rong filling, and slowly tighten it with the tiger's mouth. After the reunion, put it in the flour and roll it in a circle, then shake off the excess dry flour, put it back on the board, press the favorite pattern with a mold, and place it on the baking sheet.

8. Preheat the oven in advance, adjust the heat to 200 degrees and bake for six minutes, then take out the moon cakes and brush a layer of egg yolk on the surface, just a thin layer.

9. Put it back in the oven and adjust the heat to 190 degrees and bake for 15 minutes. Take out the baked mooncakes and let them sit overnight to eat.

The materials needed to make moon cakes include flour, eggs, sugar, food additives, various filling materials and additives.

The making of mooncakes includes the steps of puff pastry making, filling, filling, shaping and baking. Among them, the higher the gluten content, the easier it is to increase the toughness and elasticity of the dough, increase the difficulty of operation, affect the shape of the product to a certain extent, make the product shrink and deform, and the gloss of the pie crust is poor, not smooth, and even wrinkled, and the oil return is slow.

However, if the gluten content of moon cakes is too low, the water absorption rate of the flour will be too low, and the dough will be sticky and lack toughness and elasticity. During the baking process of moon cakes, the sugar begins to dehydrate under high temperature, and the caramelization reaction occurs, and at the same time, the reducing sugar and the protein undergo Maillard reaction, which makes the surface of the moon cake produce an attractive color.

Flour, sugar, date paste, oil, pine nuts, water, oven, impressions and other materials. The dough and puff pastry dough preparation method is the same as the puff pastry making method of large packets. Divide the puff pastry into 10 small pieces, wrap the puff pastry into the skin one by one, flatten it with a rolling pin and fold it into a ball, and then flatten it into a pancake shape with the palm of your hand to wrap the filling.

The ingredients are calculated as 5 kilograms, and each kilogram is made into 12 moon cakes. Start by mixing the leather into the dough. Leather dough rent imitation kilograms, puff pastry kilograms.

Wrap the puff pastry into a wide liquid leather and press it with a roller pin to form a thin skin (cm). Roll into round strips, cut into 10 pieces with a knife, and then fold the two ends of the small billet along the incision to the inside, and flatten it into a pancake shape with the palm of your hand, and you can wrap the filling.

Mooncakes symbolize reunion and should also be the beginning of the Ming Dynasty. If we look at the information about moon cakes and Mid-Autumn Festival folk customs in the Ming Dynasty, we should be able to see the historical trajectory of moon cakes and reunion: after the Mid-Autumn Festival, the whole family sits around and eats moon cakes and moon fruits (moon offerings).

Because the moon cake is also round, and it is eaten by the family, it has gradually formed the meaning that the moon cake represents the reunion of the family.

1.Leather noodles: Add plain flour, invert sugar syrup or honey, cooking oil, a little water or egg liquid, and a little baking soda to the basin, and form a soft dough, set aside to relax, and let it stand.

2.Five-kernel filling: crispy peanut kernels peeled and crushed, black and white sesame seeds fried, an appropriate amount of white noodles into a net pot to fry mature flour over low heat, walnut kernels are also fried and crushed with salt, put into the basin together, add brown sugar powder or white sugar, add syrup or honey, stir well with edible oil, and knead them into equal parts one by one for later use.

3.Make five-kernel moon cake embryos: knead the loose dough smoothly, divide it into equal amounts one by one, press the silver into round slices, wrap it into the dough of the five-kernel filling, close the tiger's mouth, pinch the mouth tightly, and press out the cake embryo with a moon cake mold.

3.Baking: The oven is preheated in advance, brush the baking tray with thin oil, put the moon cakes into the baking tray, put the fire at 200 degrees, down to 190 degrees, bake for five minutes, take out the skin and brush a thin layer of egg yolk liquid, and then put it into the baking Hena holding box and bake for 20 minutes, and the baking color is golden and can be baked.

Don't eat the freshly made moon cakes directly, put them in a fresh-keeping bag and put them in the refrigerator for a few days, or put them in a fresh-keeping bag, put them in a rice bowl and bury them with rice to soften, and then take them out and eat them after a few days to taste better.