Recipe for Old fashioned Mooncake Crust 5, Recipe for Old fashioned Mooncake Dough

Oil skin ingredients: 200 grams of all-purpose flour, 65 grams of corn oil, 65 grams of water, 10 grams of sugar, puff pastry ingredients: 200 grams of low gluten flour, 95 grams of corn oil.

1. Pour all the oily skin materials into the basin, stir them into a wadding with chopsticks, knead the dough by hand, cover the plastic wrap and relax the surface.

2. Put the puff pastry ingredients into a basin, stir them into a ball with chopsticks, and cover with plastic wrap to relax.

3. Divide the oily skin into about 20 grams of small dough, and divide the puff pastry into about 16 grams of small dough.

4. Roll out the finished oil skin into a round slice and wrap the puff pastry.

5. After wrapping the puff pastry, pinch the oil skin and puff pastry tightly like a bun.

6. Roll out the dough kneaded into a long tongue shape by the oil skin and puff pastry.

7. Roll into a roll from top to bottom, cover with plastic wrap and relax, and do it all in turn.

8. Take the first small roll, roll it into long strips, and roll it into a roll from top to bottom.

9. Other small rolls should be made in turn according to the above method, and the plastic wrap should be relaxed.

10. Take the first small roll, press it in the middle, and arrange it into a circle.

11. Roll out the round dough into round slices and wrap the filling with an old-fashioned mooncake crust.

12. The tiger's mouth is rounded and pinched tightly, without revealing the filling, pressed into a flat circle, and the old-fashioned moon cake is ready.

Manufacture of pulp skins.

Ingredients: invert sugar syrup (210g), peanut oil (90g), alkaline water (15g), cake flour (300g).

How to make:1Pour alkaline water, invert sugar syrup and peanut oil into the mixing cylinder, beat until the color is turbid and set aside; 2.Add low-gluten flour to Method 1 and stir until the surface of the dough is shiny, and then put it in the refrigerator to let it stand and relax for more than 4 hours (alkaline water can be dissolved with alkali powder and water at 1:4).

I'd like to know about this as well. Today's mooncakes are not as delicious as before

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.

The preparation and recipe of mooncake crust are as follows:

Ingredients: 160g of invert sugar syrup, 230g of low-gluten flour, 20g of high-content flour, 60g of peanut oil, 4g of water, a little corn starch, 1 egg yolk, 10g of orange-resistant milk, a little salt.

1. Prepare all the materials, all the powder can be sieved together for later use, and the invert syrup, water and oil can be directly weighed and placed in an egg beating basin.

2. Stir the invert sugar syrup, water and oil with a manual whisk until the emulsified state.

3. Pour the sieved flour on the flour mat, reserve a little flour to adjust the hardness, and then pile the flour into the slope of Xiaochang Laotuan, hollowing out in the middle.

4. Pour in the liquid made in the second part, sprinkle the flour little by little with a scraper, and slowly blend until it slowly blends into a piece of dough.

5. Wrap the dough in plastic wrap, refrigerate and comb for at least 2 hours, 4 hours is the best, and the delicious moon cake crust will be ready.

The materials that need to be prepared in advance are: 120g of Cantonese moon cake premix powder, 30g of peanut oil, 90g of invert sugar syrup, 16 salted egg yolks, and 400g of filling.

1.Step 1 Put the prepared invert sugar syrup and peanut oil in a bowl and stir well.

2. Add an appropriate amount of Cantonese moon cake premix and stir well with a tool.

Third, stir well and let stand for half an hour.

4.Knead the remaining mooncake flour into a dough and let it sit for half an hour.

5.Prepare cooked salted egg yolks.

6.The filling is also ready.

7. Wrap the egg yolk with the filling.

Eight, all wrapped and placed on a baking sheet.

After nine and a half hours, divide the mooncake crust into small portions.

x.Wrap the filling that was made before.

xi。Wrap all the bags and place them in a baking dish.

Twelve. Press it into the shape of a mooncake with a mold.

A baker's dozen. Bake in the oven at 180 degrees for 5 minutes.

Remove after 14 or 5 minutes and brush with egg yolk liquid.

15.Bake for another 15 minutes and you're done.

As follows:

Ingredients: 160 grams of all-purpose flour, 450 grams of mung bean paste, 110 grams of invert sugar syrup, 3 grams of soap water, 28 grams of peanut oil.

Method: 1. Put invert sugar syrup, soap water, and peanut oil together.

2. Stir until integrated.

3. Sift and add all-purpose flour.

4. Mix into a dough without dry powder.

5. Divide into 6 equal portions, about 50 grams each.

6. Take a small dough and flatten it and wrap it in the mung bean paste filling.

7. Wrap up the tiger mouth push and roll it up, and close the mouth. Pay attention to the uniformity of the mooncake crust.

8. Use a 125g moon cake mold to press out the shape.

9. Put it into the baking tray in turn, preheat the oven at 180 degrees in advance, and put the baking tray into the middle layer of the oven.

10. After the mooncakes are baked for 5 minutes, gently brush with a thin layer of egg yolk liquid.

11. Put it in and bake until it starts to color, then brush and gently brush a thin layer of egg yolk liquid. Bake until you are satisfied, about 25 minutes in total. You can brush the egg yolk liquid a few more times halfway.

12. Finished product drawing.

Summary. Hello dear, the method and recipe of moon cake crust are as follows: 1. Take 22 grams of syrup, alkaline water and peanut oil and mix well. Stir until the butter is yellow and cloudy. 2. Sift in the flour, stir into a shiny dough, and put it in the refrigerator for 4 hours.

Hello dear, the method and recipe of moon cake crust are as follows: 1. Take 22 grams of syrup, alkaline water and peanut oil and mix well. Stir until the butter is yellow and cloudy. 2. Sift in the flour, stir into a shiny dough, and put it in the refrigerator for 4 hours.

The formula is 80 grams of syrup, 2 grams of alkaline water, 25 grams of peanut oil, and 100 grams of cake flour.

Moon cakes, also known as moon cakes, harvest cakes, reunion cakes, etc., are one of the traditional delicacies of the Han nationality in China. Moon cakes have a long history as offerings to the moon god. The word moon cake, in the existing literature, was first included in the Southern Song Dynasty Wu Zimu's "Dream Lianglu".

Mooncakes are integrated with local food customs, and developed Cantonese, Jin, Beijing, Suzhou, Chao, Yunnan and other mooncakes, which are loved by people in the north and south of China.

Hello dear, the practice and recipe of old-fashioned puff pastry mooncakes: water oil skin: 300 grams of all-purpose flour, 90 grams of corn oil, 34 grams of sugar, 134 ml of warm water puff pastry:

240 grams of low-gluten flour, 120 grams of corn oil [Production:] 1. Make the water and oil skin dough first, mix all the materials needed for the water and oil skin dough together, knead it into a smooth and slightly soft state that can pull out the film, and seal it for half an hour. 2. Make puff pastry noodles and stir the ingredients needed for puff pastry, because a lot of oil is added, the flour has almost no gluten, and you can directly knead it into a smooth and soft puff pastry dough with your hands, and you can also eat it for half an hour.

The puff pastry is made with low-gluten flour, and if you don't have it, you can use plain flour instead. 3. After the two doughs are ready, knead them directly into long strips and add the same amount of dough. Wrap the puff pastry dough in the dough with water and oil, tighten it with the tiger's mouth, and form a small round ball.

4. After that, it's time to open the crisp. Press the puff pastry flattened, roll it out into a cow's tongue shape, and then roll it up, then repeat this step twice, and cover it with plastic wrap to save the other. 5. After all are done, take out the first one to do, press it in the middle with your thumb, arrange it into a round ball, press it flat, and the five-kernel filling that has been frozen in advance on the bread is slowly tightened inward by using the tiger's mouth, so that it is even, the skin is thin, and the mouth is pinched tightly.

6. Friends who have food coloring at home can simply decorate the surface, so that the finished product will be very beautiful. 7. Preheat the oven in advance and bake at 180 degrees for 25 minutes.

Summary. Hello, I'm glad to answer for you, the method and recipe of old-fashioned puff pastry mooncakes are as follows: put all the ingredients in addition to flour into a basin. Preparation of old-fashioned puff pastry mooncakes Step 1 Stir well until it is completely integrated and emulsified.

To prepare the old-fashioned puff pastry mooncakes Step 2: Sift in the cake flour. How to make old-fashioned puff pastry mooncakes Step 3: Mix well until there is no dry flour, and it doesn't matter if it forms a ball or not. Preparation of old-fashioned puff pastry mooncakes Step 4 Next, 55 grams of dough dividing agent and 45 grams of filling, the finished product is 100 grams of mooncakes.

How to make old-fashioned puff pastry mooncakes Step 5 is good and then reunite the dough, it should be noted that this dough does not need to be relaxed, so the filling is divided in advance. How to make old-fashioned puff pastry mooncakes Step 6 This dough is loose and not very malleable. But fortunately, the dough is thick, so it is also easier to wrap.

How to make old-fashioned puff pastry mooncakes Step 7: Reunite after wrapping them all. How to make old-fashioned puff pastry mooncakes Step 8: Dip the surface in dry powder and knead into an ellipsoid. How to make old-fashioned puff pastry mooncakes Step 9: How to put old-fashioned puff pastry mooncakes into the mold Step 10: Press out the mooncake pattern.

To prepare the old-fashioned puff pastry mooncake Step 11185 degrees and bake for 10 minutes. To prepare the old-fashioned puff pastry mooncake Step 12: Brush the surface with egg yolk water. How to make old-fashioned puff pastry mooncakes Step 13: Bake at 150 degrees for 10 minutes How to make old-fashioned puff pastry mooncakes Step 14: Cut open to see the finished product.

Hello, I'm glad to answer for you, the method and recipe of old-fashioned puff pastry mooncakes are as follows: put all the ingredients in addition to flour into a basin. Preparation of old-fashioned puff pastry mooncakes Step 1 Stir well until it is completely integrated and emulsified. To prepare the old-fashioned puff pastry mooncakes Step 2: Sift in the cake flour.

How to make old-fashioned puff pastry mooncakes Step 3: Mix well until there is no dry flour, and it doesn't matter if it forms a ball or not. Preparation of old-fashioned puff pastry mooncakes Step 4 Next, 55 grams of dough dividing agent and 45 grams of filling, the finished product is 100 grams of mooncakes. How to make old-fashioned puff pastry mooncakes Step 5 is good and then reunite the dough, it should be noted that this dough does not need to be relaxed, so the filling is divided in advance.

How to make old-fashioned puff pastry mooncakes Step 6 This dough is loose and not very malleable. But fortunately, the dough is thick, so it is also easier to wrap. How to make old-fashioned puff pastry mooncakes Step 7: Reunite after wrapping them all.

How to make old-fashioned puff pastry mooncakes Step 8: Dip the surface in dry powder and knead into an ellipsoid. How to make old-fashioned puff pastry mooncakes Step 9: How to put old-fashioned puff pastry mooncakes into the mold Step 10: Press out the mooncake pattern. To prepare the old-fashioned puff pastry mooncake Step 11185 degrees and bake for 10 minutes.

To prepare the old-fashioned puff pastry mooncake Step 12: Brush the surface with egg yolk water. How to make old-fashioned puff pastry mooncakes Step 13: Bake at 150 degrees for 10 minutes How to make old-fashioned puff pastry mooncakes Step 14: Cut open to see the finished product.

It's been a few days since the mooncake festival, but in fact, as soon as it enters August, the mooncakes start to play crazy. Looking at the friends around me from the traditional Cantonese style to the Jiangnan style of the Su style, and then the exotic French style, this year's moon cake styles are even richer. My hands are not so skillful, so I can only play Cantonese and Soviet-style.

Before the festival, I made Cantonese-style mooncakes, and now that the solar term has passed, but the children still want to eat, I will play with a few Suzhou-style mooncakes.

There is no restriction on molds for Suzhou-style mooncakes, and you only need to fold the dough when making puff pastry to make it well. If you want to make a more beautiful level of puff pastry, you can make a small bag of puff pastry, that is, divide it into small grains and then wrap it, but you can also make a big bag of puff pastry like I did today. This is easier to make, the taste is also very crispy, that is, the sense of hierarchy will be a little worse, our own family eats, the sense of hierarchy is almost a little afraid of what, as long as you choose health and hygiene, then everything else is floating clouds.

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Suzhou-style moon cakes tend to pursue the original taste in terms of taste, so we have to choose flour, and I will use wheat flour for Arowana cake every time, 100% imported wheat, not easy to gluten, and easy to make, its wheat flavor is very good. And in order to make the filling of purple sweet potato richer, I added an appropriate amount of granulated peanut butter. Friends can also make a reference, and if you like, you can also copy it.

The ingredients of this puff pastry mooncake: wheat flour, purple sweet potato, sugar, lard, peanut butter for Arowana cake.

The purple potatoes are steamed in advance, peeled and mixed with sugar and peanut butter until the filling is fused to form a ball.

Then cut the purple potato filling and knead it round for later use.

Then let's start to make the crust, the crust of the Suzhou-style moon cake should be combined with the puff pastry and the water and oil skin, now make the water and oil skin first. 150 grams of Arowana pastry powder, 50 grams of lard, 60 grams of warm water, and 30 grams of sugar were used, all together.

Then knead until smooth, after kneading, it will look slightly moist, and it will be film-like when you wake up.

Then the puff pastry, 120 grams of Arowana cake powder with 65 grams of butter, and then add a little purple sweet potato puree.

The same is kneaded until the ingredients are finished and blended, the surface is smooth, and then put aside to let go for half an hour.

Overlap the two doughs that have risen. Wrap the puff pastry in a water-oiled skin.

Then place the seal downwards and gently push the dough away with a rolling pin.

Try to roll the dough into a rectangular shape so that it is easier to fold the dough later.

In the same way we fold the quilt, fold the dough into a small dough. In order to make the skin taste richer, this kind of rolling should be repeated at least twice.

The only thing to do is not to break the crust when rolling. After rolling it out, roll it into a pillar like this.

Then cut the dough and place it on the cut side up. At this time, we also need to start preheating the oven.

Then the skin is slightly flattened, and then the mixed filling is wrapped inside.