Simple steps for family mooncakes, simple recipes for family mooncakes

The simple recipe for family mooncakes is as follows (take pumpkin mooncakes as an example):

1. We first peel 300 grams of pumpkin, then cut it into thin slices, put it on a plate and steam it in a pot, and it can be completely cooked in about 10 minutes on high heat;

2. Take it out and pour it into a bowl, add 50 grams of white sugar while hot, and press it into pumpkin puree with a spoon;

3. After cooling slightly, add 100 grams of flour and 250 grams of glutinous rice flour in batches, stir with chopsticks while adding, stir into a flocculent shape and knead it into a smooth dough, then knead it into long strips and divide it into dough of equal size, and then turn each dough into a circle;

4. Wrap a layer of glutinous rice flour to prevent sticking, put it in the moon cake mold, press it tightly and press out the model, put it in the steamer after all the pressure is done, and steam it for 15 minutes on high heat to get out of the pot;

5. Okay, open the lid and take a look, Huang Cancan is so beautiful, the golden color looks very attractive, the moon cakes are simple and delicious, the taste is soft and glutinous, delicate and sweet!

A simple way to make the family version of mooncakes:Step 1: Prepare a sweet potato peel and cut into slices, put the sweet potato slices in a plate, steam the sweet potatoes in a pot with hot water for 12-15 minutes, steam the sweet potatoes, after the sweet potatoes are steamed, you can use chopsticks to prick them, as long as they can be gently pierced through, you can get out of the pot, put the sweet potatoes directly in the food processor, add a carton of pure milk, and beat them into a delicate puree.

Step 2: In the sweet potato puree, add glutinous rice flour and sticky rice flour, add sugar according to personal taste and stir well, stir into a flocculent shape first, add 20 ml of corn oil, and knead into a dough for later use.

Step 3: Pick up a small piece of dough, about 35 grams, first form a round ball, pinch out a nest in the middle, put the bean paste filling and wrap it, and then form a round ball, put it in the moon cake mold, and press it into a moon cake.

Here's how to make the family version of mooncakes:Ingredients: 200 grams of moon cake powder, 100 grams of invert sugar, 200 grams of bean paste.

Excipients: 200 grams of egg yolk.

Steps: 1. Soak the egg yolk in oil one night in advance.

2. Bake in the oven for 5-8 minutes.

Gram bean paste wrapped with egg yolk.

4. Wrap them all.

5. Add invert sugar, add oil to the flour to form a ball, put it in the refrigerator for an hour, take it out and cut it into 35 grams.

6. Wrap with bean paste filling.

7. Wrap them all.

8. Pressed.

9. Brush with egg wash.

10. Bake in the oven at 180 degrees for 20 minutes.

11. a finished product.

The simple recipe for family mooncakes is as follows (take pumpkin mooncakes as an example):

1. We first peel 300 grams of pumpkin, round and then cut it into thin slices, put it on a plate and steam it in a pot, and it can be completely cooked in about 10 minutes on high heat;

2. Take it out and pour it into the bowl finger change, add 50 grams of white sugar while hot, and press it into pumpkin puree with a spoon;

3. After cooling slightly, add 100 grams of flour and 250 grams of glutinous rice flour in batches, stir with chopsticks while adding, stir into a flocculent shape and knead it into a smooth dough, then knead it into long strips and divide it into dough of equal size, and then turn each dough into a circle;

4. Wrap a layer of glutinous rice flour to prevent sticking, put it in the moon cake mold, press it tightly and press out the model, put it in the steamer after all the pressure is done, and steam it for 15 minutes on high heat to get out of the pot;

5. Okay, open the lid and take a look, Huang Cancan is so beautiful, the golden color looks very attractive, the moon cakes are simple and delicious, the taste is soft and glutinous, delicate and sweet!

The practice of Cantonese moon cakes.

Materials: Cantonese moon cake premix powder, invert sugar syrup, 25 grams of vegetable oil, red bean filling, salted egg yolk, egg yolk water (for brushing the surface of moon cakes), corn starch (for anti-sticking).

Method: 1. Soak the salted egg yolk in vegetable oil and refrigerate it for 2-3 days.

2. After the soaked salted egg yolk absorbs oil, bake in a 150-degree oven for about 5-7 minutes.

3. Flatten the bean paste filling and add the egg yolk.

4. Close the mouth and rub it round.

5. Mix the invert sugar syrup and vegetable oil well and emulsify well.

6. Pour in the pre-mixed powder. Repentance.

7. Knead into a ball, cover with plastic wrap and let stand for 1 hour.

8. Divide the dough into each small dough and roll it round.

9. Flatten into a circle.

10. Put the filling.

11. Slowly push the moon cake crust upwards, close the mouth, and roll it into a cylindrical shape.

12. The cornstarch sticking point on the surface is anti-sticky, and the excess powder is swept away.

13. Put it into the moon cake mold, press out the moon cake shape, and spray a layer of water on the surface (there is a certain height away from the moon cake, not directly sprayed on the moon cake).

14. Put it in the oven that has been preheated to 190 degrees and bake for 5 minutes.

15. Brush a thin layer of egg yolk water on the surface, without brushing the sides wide, and continue to bake for about 15 minutes.

16. Mooncakes are left at room temperature for a day to return to oil before eating.

The simple method of family moon cakes is as follows:Ingredients: 250g of sweet potato puree, 100g of corn starch.

2. Add bright corn starch, and add a small amount many times when adding.

3. Knead into a sweet potato dough.

4. Divide it into 5 equal parts, press out the shape of the moon cake with a moon cake mold, pad a piece of oil paper, and put it all on the plate.

5. Put hail and stubble into the oven, 100 degrees for about 30 minutes, and it is okay to use a steamer without a steam oven, and it is okay for about 15 minutes after the water is boiled.

<> to make moon cakes today, the moon cakes made with this ratio are soft and not cracked! First of all, let's adjust alkaline water, pour 3 grams of water into 1 gram of alkali pat with Zhengzhong, stir well, pour in 200 grams of flour, 140 grams of invert sugar syrup, 4 grams of alkaline water, and 50 grams of corn oil.

Stir well, scrape it into a ball with a spatula, cover it with plastic wrap, refrigerate for 2 hours, take a small 20-gram agent, press it flat after rubbing it round, wrap it with 30 grams of filling, close it with the tiger's mouth, and rub it round.

Put it into a 50-gram mold, press out the pattern, and the mold can be smeared with some dry powder to prevent sticking.

Put it in the preheated oven, bake it at 200 degrees, bake for 20 minutes, bake it for 5 minutes, take it out and brush a layer of egg wash, then put it in the oven, and continue to bake it.

Prepare 5 people, and then add some sugar or some noodles to open and close, this is the filling of moon cakes, the skin of moon cakes is to add vegetable oil or roll into dough with noodles, and then wrap the dough into the shape of moon cakes with molds, put such moon cakes into the oven and bake them for 15 minutes.

If you don't eat it often, you might as well go to the mall and buy some.

Hahaha is similar to making buns.

Simple recipe for family mooncakes:

Ingredients: 160 grams of plain flour, 40 grams of vegetable oil, 112-120 grams of homemade invert sugar syrup, 1 gram of homemade alkaline water, 1 gram of salt, 500 grams of homemade red bean paste (reference amount), 20 salted egg yolks (can be halved), 1 egg yolk, a teaspoon of water.

Steps: 1. Add lye water to the invert sugar syrup and beat evenly with a manual whisk. Add the oil, continue to whip thoroughly, add salt and whip again to emulsify, add flour and mix well.

Alkaline water can be bought ready-made water, or you can prepare it yourself, and use it after the edible alkali and water are fully dissolved 1:3.

2. The loose dough is softer and more malleable. Loose dough is divided directly without kneading, 15 grams each, a total of 20 rounds, ready to use. The mooncake filling, salted egg yolk and bean paste are weighed together for a total of 35 grams per serving, divided into 20 portions for later use.

Wrap the salted egg yolk in bean paste and form a ball. The skin-to-stuffing ratio is three notoginseng.

3. Take a round dough, flatten and arrange it into a round crust with a thin middle and a thick circumference, put in the filling dough, push the dough inward and down with the right hand, and slowly rotate the tiger mouth of the left hand upward, and slowly close the pie crust to the filling until it covers the whole dough and knead it.

4. Put the wrapped green billet downward, put the smooth contact sheet into the moon cake mold, and press the mold down evenly and forcefully, preferably on a smooth platform. Lift the mold, push the cake blank vertically, and place it neatly in the baking tray, leaving a little space in each space.

5. Preheat the oven to 200 degrees for five minutes, and spray a layer of water mist evenly on the moon cake blank with a clean small spray bottle. Be farther away and spray less, otherwise the pattern on the surface will be easy to spend and become unclear. Once sprayed, bake in the middle of the oven for 5-8 minutes.

6. After brushing the egg yolk water, turn the heat to 180 degrees and bake for about 10-15 minutes until the surface is colored to your liking. Put it on the drying rack to cool it thoroughly, and then pack it and seal it for storage.

7. Cantonese mooncakes have a very hard skin before the oil returns. Due to the influence of many factors, the time of oil return is not absolute, there may be half a day for the fast one, and two or three days for the slow one. Once the oil is soft, it is ready to eat. The appearance is also better.