How to make moon cakes delicious, and how to make moon cakes delicious?

Mooncakes commonly used crust filling ratio: 2:8,3:

7,4:6 Novices should not pursue thin skin and big filling, in fact, the moon cake crust is very delicious It is recommended that you do 4:6 or 3:

7, novice 4:6 is better to pack 50 grams of moon cakes: 20 skins, 30 fillings (egg yolk + bean paste) 65 grams of moon cakes:

Skin 25, Filling 40 (Egg Yolk + Bean Paste) 75 grams Mooncake: Skin 30, Filling 45 (Egg Yolk + Bean Paste) 100 grams Mooncake: Skin 40, Filling 60 (Egg Yolk + Bean Paste) 125 grams Mooncake:

Skin 50, filling 75 (egg yolk + bean paste) 250 grams moon cake: skin 100, filling 150 (egg yolk + bean paste 300 grams moon cake: skin 120, filling 180 (egg yolk + bean paste 500 grams moon cake:

200 skins, 300 fillings

I'm sure you'll be able to count the rest of the matches

If you use 50 grams of abrasive, if you use 3:7 skin filling, you can make about 40 pieces, and the filling needs 1400 grams If you use 4:6 skin filling, you can make about 30 pieces, and the filling needs 900 grams

That's kind of a concept, have you learned to convert?

Buy fillings to reduce the failure rate Of course, to be familiar with the baby, babies with higher pursuits, you can consider frying the stuffing yourself.

I think if you want to make moon cakes delicious, the most important thing is the filling inside, I think the moon cakes filled with osmanthus are still very delicious, and the chestnut ones are also very good, you can search for the production method according to your own preferences.

It tastes good only if it suits your tastes and preferences.

There is no need to buy mooncakes in the Mid-Autumn Festival this year.

You can make [fresh meat mooncakes] at home.

Main ingredients: 300 grams of all-purpose flour, 70 grams of cooking oil, 130 grams of water, 30 grams of sugar. This is the recipe for water-oiled skin. If there are fewer people, it can be halved.

180 grams of cake flour and 90 grams of cooking oil. This is the recipe for puff pastry. Pork can be bought according to your needs, I bought it for 20 yuan, and I have to make meatballs to eat.

Seasoning: 2 tablespoons of cooking oil, 1 tablespoon of salt, 1 handful of chives, 2 slices of ginger, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little pepper, a little salt and pepper, a little sesame oil, 1 egg. This is the meat filling.

Operation time: about half an hour.

Operation steps: The first step is to knead the oily skin. Add 300 grams of all-purpose flour, 70 grams of cooking oil, 130 grams of water, and 30 grams of sugar to a large basin, stir into cotton wool, knead into a smooth and soft dough, put it in a plate, seal and rest for more than 20 minutes.

Step 2: Adjust the puff pastry. Take another bowl, add 180 grams of cake flour and 90 grams of cooking oil, stir with chopsticks until there is no dry flour, and seal and let rise for more than 20 minutes.

Step 3 Adjust the filling. Taking advantage of the time to wake up, let's adjust the meat filling, wash the pork, chop it, put it in a large bowl, add 1 tablespoon of salt, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little pepper, a little salt and pepper powder, a little sesame oil, an egg, stir in one direction until it is strong, then add chopped green onion and ginger, and then pour 2 spoons of hot oil to stimulate their fragrance, and then stir evenly, and the meat filling is ready.

Step 4 Divide into small doses. After 20 minutes, divide the oily skin into small evenly sized agents and cover them with plastic wrap to prevent them from drying out. Then divide the puff pastry into the same number of small doses, also covered with plastic wrap.

Step 5 Wrap in the puff pastry. Roll out the oily skin with a rolling pin, then put in the puff pastry, wrap it like a bun, and it should be noted here that the whole process should be covered with plastic wrap to prevent air drying.

Step 6 Crisp up. Roll out the puff pastry dough with a rolling pin into a cow's tongue shape, roll it up, roll it out thinly, and roll it up again, so that the puff pastry is ready. Then pinch it from the middle, arrange it into a circle, and roll it out to look like a bun skin.

Step 6 Wrap the minced meat. Then, put the minced meat into the puff pastry, wrap it in the same way as a bun, and after wrapping, it is still covered with plastic wrap to prevent air drying, and when everything is done, start baking. I made several pots and two long meat dumplings.

Step 8 Turn over. Fry until you can smell the fragrance, go to turn the moon cake over, after turning over, turn the noodles every once in a while, so that the moon cake will be cooked after turning it several times, and then you can smell the strong meat fragrance.

Step 9 Remove from the pot. I wrapped too much meat filling, after branding, a little exposed, but it doesn't affect the taste, crispy and crispy is really delicious, look, crispy and slag.

160 grams of flour, 40 grams of vegetable oil, 110 120 grams of invert sugar syrup, 1 2 tsp of alkaline water (you can use baking soda) 1 2 tsp + 1 tsp of water instead), a pinch of salt, mooncake filling (880 grams for large mooncakes, 600 grams for small mooncakes), salted egg yolk (8 for large mooncakes, 10 for small mooncakes), wine (rice wine or sorghum wine will do).

2 tbsp, garnish (2 egg yolks, 2 tsp water or vegetable oil, stir well).

You can make 8 large mooncakes or 20 small mooncakes. ）

Method 1: Put the oil, syrup, alkaline water and salt in a container and heat in the microwave for dozens of seconds until the syrup becomes thin.

Sift in the flour and mix well with a rubber knife, and the mooncake skin is as soft as an earlobe. Cover with plastic wrap and leave at room temperature for at least four hours.

2. Soak the salted egg yolk in wine for ten minutes to remove the fish, then put the egg yolk in a baking dish, bake directly without preheating the oven, and bake at 325F for 7 minutes. Remove and let cool.

3. Divide the moon cake crust: If you make a large moon cake, divide the moon cake crust into 8 parts, 40 grams per portion; If you make small moon cakes, 15 grams per serving, a total of 20 servings.

4. Divide the moon cake filling: If you make a large moon cake, divide the moon cake filling into 8 parts, 110 grams per portion, and wrap the egg yolk and rub it round; If you make small moon cakes, 30 grams per portion, a total of 20 servings, wrap half an egg yolk respectively, and rub it round.

5. Wrapping moon cakes: Put a moon cake crust in the palm of your hand, press it flat with both hands, and put a moon cake filling on it.

Gently push the mooncake filling with one hand and the mooncake crust with the palm of the other hand to slowly make the mooncake crust until the mooncake filling is completely covered.

This technique is very important to ensure that the skin and filling do not separate after the mooncake is baked. Sprinkle a little dry flour into the mooncake model, shake well, and pour out the excess flour.

The wrapped skin of the moon cake is also gently smeared with a layer of dry flour, put the moon cake ball into the model, and gently flatten it, and the force should be even.

Then knock it up, down, left and right, and you can easily demold it. Make all the mooncakes in turn.

6. Preheat the oven to 350F. Lightly spray a layer of water on the surface of the mooncake and bake in the top layer of the oven for five minutes. Remove the egg yolk and reduce the oven to 300F.

Bake the mooncakes in the oven for another seven minutes, remove and brush the egg yolk again, bake for another five minutes, remove the egg yolk liquid, and reduce the oven to 300F. Bake the mooncakes in the oven for another seven minutes, remove and brush the egg yolk again, and bake for another five minutes, or until you like the color. The last time you go into the oven, you can just use the broiler to color faster.

Brushing the eggs will increase the gloss on the surface of the crust. The egg mixture should have a proper consistency, and the brush can be pulled apart, and two layers of thin brushing can be brushed, too thick will cause too dark coloring during baking, and will also affect the clarity of the pattern.

7. Take out the baked moon cakes, put them on the rack to cool completely, and then put them in an airtight container for two to three days to make them return to oil and they can be eaten.

If you like the skin to be thinner and the filling is thicker, the ratio of moon cake crust to moon cake filling is 2:8, for example: make 50 grams of moon cakes, then the weight of the skin is 50 grams, and the weight of the filling is 50 grams.

Sift the flour and milk powder for later use, then adjust the ingredients, then add the ingredients to the powder and knead the dough, then knead the dough and the filling into equal portions, wrap the filling into the dough, make a pie with the moon cake mold, and then put it in the oven to bake.

Ingredients: 200 grams of flour, 15 grams of milk powder.

Seasoning: 50 grams of blending oil, 1 egg, 2 grams of soap water.

The specific steps are as follows:

1. Sieve flour and milk powder for later use.

2. Add the softened syrup to the water and oil and stir well.

3. Add the softened syrup to the powder, form a dough, and relax in a plastic bag for 20 minutes.

4. Divide the loose crust into equal portions and divide the filling into equal portions.

5. Take a piece of pie crust and flatten it and put the mung bean filling on it.

6. Slowly push the pie crust up with your hands, close the mouth and knead it round, and wrap it into a wrapped pie ball.

7. Shake the flour a few times in the moon cake mold, and then pour out the hand flour in the mold, and evenly dip a thin layer of flour on the mold to prevent sticking.

8. Put in the dough with sticky flour, press it firmly on the table a few times, and then slowly push the dough. Finished cake blanks.

9. Spray a layer of water on the cake blank and put it in the preheated oven. Bake on top and bottom heat at 200 degrees for 5 minutes, remove and brush with egg mixture, then put it in the oven and bake for 15 minutes.

10. The color of the freshly baked moon cake is not bright, the surface is very dry, you can use a fresh-keeping bag to put it in the refrigerator and take it out after a few days.

Precautions. You can add whatever fillings you want to use to make your own moon cakes, you can observe them when the oven temperature is different, and after the moon cakes are baked, you can take them off when the moon cakes are slightly cool, and do not move them when they are hot, so as not to break the sticky bottom.

1. Fresh meat mooncakes.

Fresh meat mooncakes are mainly made with fresh pork, and are generally based on Suzhou-style mooncakes. Therefore, the fresh meat mooncake is crispy and fragrant in one bite, and it is particularly delicious, especially the taste of the freshly baked is better. At present, the fresh meat moon cake on the market is about one yuan, and if the quality is better, it is about 10 yuan a piece.

2. Snow moon cakes.

Snow mooncakes have become popular in recent years, and they are mainly made using the process of making Western-style pastries. The crust of snow mooncakes is similar to the crust of Cantonese mooncakes, but it will be more refreshing, and the filling inside is also based on ice cream, so snow mooncakes need to be refrigerated to be delicious. The ** of snow moon cakes is about 15 yuan.

Packed in an ice pack after purchase.

Mooncakes**. 3. Five-kernel mooncakes.

Five-kernel mooncakes are the most traditional mooncake flavors, which are made with a variety of nuts and sugar. Although the five-kernel mooncake has been complained by many people, it has to be said that it is the most classic flavor of the mooncake, so you can still choose the five-kernel filling to taste the mooncake. The ** of five-kernel moon cakes is also relatively close to the people, about 6 yuan or so.

Materials Required:

1k grams of ice skin powder, 900 grams of cold boiled water, 100 grams of white oil, about 1200 grams of sliced pineapple meat, and an appropriate amount of sugar (about 30 mooncakes can be made into 100 grams).

Specific moon cake recipes:

1. Roll out the moon cake crust;

2. Crush the pineapple pulp, add sugar and oil and cook for 30 minutes, and then make a pineapple filling after cooling;

3. Add the ice skin powder to cold boiled water, stir on medium speed for 2 minutes, and then stir quickly for 3 minutes until the surface is smooth and elastic. Use a mold to press the shape of the moon cake;

Gram of white oil divided into 3 times and stir well at slow speed;

5. Place it in the refrigerator for about an hour and divide it into several ice doughs. If you like the taste of snow skin, you can make moon cakes according to the ratio of skin and filling 4:3, or you can reduce the ratio of ice skin, such as 3:

4。However, if the ice skin is too thin, one is not easy to wrap and the filling is easy to leak, and the other is that you can clearly see the filling inside, which is not so beautiful. As for the specific weight, it depends on the specifications of the mold.

For example, in the 100-gram format, the weight of each crust is 60 grams, and the filling of each piece is 40 grams;

6. Dip a little cooked glutinous rice flour in your hands, roll out the ice skin into a round slice with thick middle and thin edges, wrap it in the filling, knead it into a round ball, and dip a little cooked glutinous rice flour in the outer layer of the ball;

7. Press into the moon cake mold. There is also some powder in the mold to prevent sticking and facilitate demoulding. Moon cake molds can be purchased online, and there are all kinds of molds of various shapes and specifications on the **. Generally, the press mold of white plastic is used more;

8. After getting the shape, it needs to be refrigerated in the refrigerator, and it tastes better when eaten after freezing.

Mix the invert sugar syrup, vegetable oil, soap water and low flour, knead it into a dough as a pie crust, wrap the egg yolk in bean paste, then wrap the bean paste with the pie crust, press it into a moon cake, put it in the oven and bake it for 5 minutes, take out the egg wash, and bake for another 20 minutes, so that the delicious moon cake is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 105 grams of low flour, 26 grams of vegetable oil, 73 grams of invert sugar syrup, 1 gram of soap water, 10 salted egg yolks, 200 grams of red bean paste, 1 shabu egg yolk, and 20 grams of water.

1. Invert sugar syrup, vegetable oil, soap water, mix and stir well.

2. Pour in low flour and stir into a ball, and let stand for 1 hour.

3. Wrap the egg yolk in bean paste, knead it round, and set it aside for later use.

4. Wrap the moon cake crust around the bean paste and push it to the top until it is completely closed.

5. Dip a little flour on the printed piece of the moon cake mold, and also stain a little flour after the moon cake is rounded to prevent it from sticking.

6. Press into the shape of moon cakes.

7. Put it in the oven, bake at 170 degrees for five minutes.

8. After five minutes, take out and brush with a thin layer of egg liquid.

9. Put it back in the oven and bake for 20 minutes.

10. Take it out and finish.

Precautions.

After the mooncakes are baked, they can be removed when they are slightly cool, and do not move them when they are hot, so as not to break the sticky bottom.