Traditional old fashioned mooncake crust recipe egg yolk mooncake

Crust: 1 egg, 60g caster sugar, 30g salad oil, 13g syrup, 30g butter, 150g all-purpose powder, 1g baking powder (optional).

Filling: purple sweet potato filling, traditional nut filling, chocolate filling, remorse blueberry cheese filling.

1. Beat the eggs.

2. Add caster sugar, salad oil, and syrup, and stir well by hand until saccharified.

3. The butter is melted into a liquid round body in the hot water.

4. Add to the previous egg mixture.

5. Add flour and baking powder, and mix well with a spatula.

6. Cover with plastic wrap and let rise for 45-60 minutes. (The dough will not stick to your hands) <>

7. Divide the awakened dough into 15g pieces and fill 35g pieces.

8. Take a dough, pinch it slightly, put a filling, and use the tiger's mouth to slowly push it up, and pinch it tightly.

9. Press and form with 50g moon cake molds.

10. Remove the mold directly from the baking tray and brush with a layer of egg wash. Put in the preheated oven, bake on top and bottom heat 180 for 15 minutes.

11. Finished product drawing.

1. 370g of peanut kernels, 601g of sugar, 648g of fried flour, 28g of salt, 185g of sesame seeds, 185g of green onions, 185g of Sichuan pepper powder, 185g of vegetable oil, 1500g of ordinary flour, stinky powder.

13g, 200g of water, 150g of clear syrup, salad oil.

450g, 3 eggs, 550g sugar.

2. Take a large basin, pour 1500g of flour into the basin, pour stinky powder, water, syrup, eggs, sugar, and salad oil on top of the flour and stir well.

3. Take all the fillings and stir them together, divide them into 40 parts equally, knead them into balls, and divide the skin into 40 parts, and then wrap the fillings with the skin just like wrapping bean buns.

4. Then put it into the tin box, press it with a poke, press the pattern, and then put it in the preheated oven.

5. Bake it at 200 degrees to make a brown-red hole ruler.

Summary. Hello, the method and recipe of old-fashioned moon cake crust are as follows: baking soda, 250 grams of all-purpose flour, 75 grams of corn oil, 25 grams of sugar, 40 grams of water, 50 grams of sugar, 25 grams of honey, soda, water mix evenly, add salad oil, honey, stir into an emulsified state to put flour, add flour, stir evenly, must be stirred, don't get tendoned, make 35g of a small agent, wrap in the filling, 230 on the fire and 180 on the fire can be baked, out of the oven, no need to return oil, The key to the step is to add the liquid before the flour is fully stirred, and then add the flour in the emulsified state, without proofing, you can directly wrap the filling, thank you for your consultation, I hope to help you, I wish you a happy life and a smooth work.

Hello, the method and recipe of old-fashioned moon cake crust are as follows: baking soda, 250 grams of all-purpose flour, 75 grams of corn oil, 25 grams of sugar, 40 grams of water, 50 grams of sugar, 25 grams of honey, soda, water mix evenly, add salad oil, honey, stir into an emulsified state to put flour residue Hui Oh, add flour, stir evenly, must be stirred, don't get tendoned, make 35g of a small agent, wrap in the filling, 230 on the fire and 180 on the fire can be baked, out of the oven, no need to return oil, The key to the step is to fully stir the liquid before adding the flour, and then add the flour in the emulsified state, without proofing, you can directly wrap the filling, thank you for your consultation, I hope to help you, I wish you a happy spring beam finger steak with a happy life, smooth work.

How the stove should be baked.

What temperature. What should I do if there is butter in it, and put it with water and sugar?

Hello, the stove is preheated at 230 degrees and the temperature is adjusted to 230 degrees for 7 minutes, and the egg is quickly brushed, and the oven is baked at 150 degrees for 6-8 minutes.

Materials Required:

Water and oil skin: 200 grams of plain flour, 15 grams of sugar, 30 grams of corn oil, 100 grams of water.

Oil noodles: 200 grams of cake flour, 100 grams of corn oil.

Filling: 100 grams of peanut kernels, 60 grams of walnut kernels, 50 grams of raisins, 50 grams of sesame seeds, 60 grams of brown sugar, 100 grams of cooked flour, 100 grams of honey, 20 grams of cooking oil, 60 grams of green and red silk.

[Detailed instructions].

Step 1: First make the water and oil skin, pour 200 grams of flour, 15 grams of sugar, 30 grams of corn oil into the basin, add 100 grams of water, and stir into the dough.

Step 2: Knead the dough into a dough, then move the dough to the cutting board and knead it for a while to make the dough smoother, then put it in a basin and cover it and let it rise for 30 minutes.

Step 3: Next, put 200 grams of low-gluten flour in the basin with Wang Yin oil noodles, ordinary flour without low-gluten flour can also be poured in, pour in 100 grams of corn oil, choose a lighter flavor of the oil, and stir into a viscous dough.

Step 4: Rub the oil dough evenly to form a smooth oil dough, and cover it with a silver lid.

Step 5: Prepare cooked peanuts, walnut kernels, sesame seeds, melon seeds and raisins, and then add 100 grams of fried flour and stir well.

Step 6: Add brown sugar, cooking oil, honey, green and red silk, mix all the ingredients well, and form a ball.

Step 7: Roll the mixed nut filling into a dough of about 30 grams and set aside.

Step 8: Roll the waking water and oil skin into long strips and divide them into agents of equal size, each agent is about 20 grams, and then divide the oil noodles into equal parts, about 16 grams.

Step 9: Press the oily dough into a round skin with the palm of your hand, wrap the oily dough inside, and knead it into a smooth ball, like this.

Step 10: After wrapping them all, take one of the balls and roll it into a cow's tongue shape and roll it into a cylinder from one end.

Step 11: Roll all the dough and cover it in a plastic bag and let it rise for 5 minutes, open the puff pastry for the second time, roll it out in the same way as a cow's tongue, so that our puff pastry is ready.

Step 12: Take a puff pastry and flatten it, put the nut filling in the middle, and seal the reunital with the tiger's mouth closing method.

Step 13: In this way, our puff pastry moon cake green is ready, put it in the baking tray, you can decorate a flower pattern on the surface of the moon cake, beautiful and beautiful, preheat the oven at 180 degrees, put the baking tray in the middle of the oven and bake for 30 minutes.

Ingredients: 200 grams of low flour, 160 grams of maltose, 50 grams of oil, 3 grams of amaranth, mung bean paste stuffed balls, egg yolk liquid Method: 1

How to make the pie crust: Heat the syrup in the microwave and melt it, then mix well with amaranth water. 2.

Pour in 50g of cooking oil and stir again. 3.Sift in 200g of low flour and mix gently.

4.Mix well, knead into a smooth dough, wrap it in a plastic bag, and put it in the refrigerator to relax for 30 minutes. 5.

How to make moon cakes: According to the size of the mold, in order to make it convenient for novices to knead the ratio of filling to dough is 6: press the dough of the moon cake crust into a round slice and put a mung bean paste stuffing ball.

7.Gently push the mooncake dough upwards to wrap the mung bean paste stuffing ball tightly, and finally close the dough and gently knead it round. 8.

Put some dry flour on your hand and roll it with a dough ball, dip a little dry noodles and cover the moon cake billet ball with a moon cake mold, and gently press the handle down. 9.To demold, you only need to pick up the moon cake mold and gently press the handle, and the moon cake will come out.

10.After the oven is preheated, put the baking pan containing the moon cake blank into the oven, bake at 220 for about 8-10 minutes, take out the baking pan and dry for 5 minutes, brush with egg yolk liquid, and then put it in the oven at 200 degrees to bake for about 8-10 minutes. After the mooncakes have cooled thoroughly, put them in a sealed bag to return the oil.