The simplest moon cake method and recipe, home style moon cake method and recipe

Here's how to make the next moon cake:Tools Raw materials: household oven, household grinder, flour, duck egg yolk, sugar, peanut oil, water, lotus seeds, cooking wine, invert sugar syrup, egg liquid, water soap, yeast, moon cake mold.

1. Soak the lotus seeds one day in advance and cook them in a pressure cooker.

2. Use a household grinder to make a delicate paste.

3. Put the battered lotus seed paste into the pot, add peanut oil and sugar several times and boil it into a paste, and the white lotus paste is ready without sticking to your hands. (Add sugar and oil to your liking.) ）

4. Put the prepared white lotus paste in the refrigerator and let it stand.

5. Soak the duck egg yolk in cooking wine, brush with peanut oil and bake it in the oven for later use.

6. Take flour, soap water, invert sugar syrup, water, oil and a small amount of yeast to knead the moon cake crust, knead the dough and let it rise for 15-30 minutes.

7. Wrap the duck egg yolk with lotus paste.

8. Wrap it in a moon cake crust and roll it into a ball of about the same size.

9. Take the moon cake mold and press the wrapped dough into the shape of a moon cake.

10. Put it in the oven and bake it at 180 degrees for 15 minutes to set.

11. Brush the surface of the moon cake with a layer of egg wash after setting.

12. Continue to bake at 200 degrees for 20 minutes.

13. Homemade moon cakes are ready.

14. The freshly baked moon cake crust is a little hard, so it is generally left for 2-3 days, and then eaten after the moon cake crust returns to oil.

Homemade moon cake recipe and recipe:

Ingredients: 105 grams of medium 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-shabu egg yolk, 20 grams of water.

Steps: 1. The above recipe is the dosage of 10 50g moon cakes. Invert sugar syrup, vegetable oil, soap water, mix and stir well.

2. It can be stirred by hand pump, and there is no need for a whisk.

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

4. At this moment, wrap the egg yolk in bean paste, and wrap an egg yolk in 20 grams of each serving of bean paste.

Set aside the wrapped egg yolks.

6. After standing moon cake crust, divide the total weight by 10 portions, almost 20g per crust.

7. Push the closure to the top until it is completely closed.

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

9. Lay flat and press directly to the baking tray to reduce movement and avoid deformation.

10. Spray a little water mist with a watering can on the surface to prevent cracking during the baking process. Bake at 170 degrees for five minutes.

11. After five minutes, take it out and brush it with a thin layer of egg wash! The brush scrapes off the excess egg wash back and forth on the edge of the bowl every time it dips the egg wash, and then gently brushes it to the mooncake pattern.

12. Bake at 160 degrees for 20 minutes.

13. When there are five minutes left, I brush the egg wash for the second time and bake it in the middle and lower layers. If you feel that the color is not enough, you can take out the brush a second time, and if you are satisfied, it is enough. 」。

14. a finished product drawing.

1. Nianhao homemade moon cake recipe: 100 grams of low-gluten dough, 45 grams of butter, 20 grams of egg liquid, 140 grams of sugar, 10 grams of milk powder, 25 grams of baking soda, 200 grams of glutinous rice flour, 100 grams of peanuts, 50 grams of black and white sesame seeds, 50 grams of raisins, 40 grams of honey, 50 grams of oil, 30 grams of liquor.

2. Method Steps:

1) Step 1: First make the moon cake crust Add sugar to the softened butter Stir well, add the egg liquid Beat until smooth Slightly white, add milk powder and continue to stir.

2) Step 2: Mix the cake flour and baking soda evenly, sieve into the butter, and gently knead into the dough.

3) Step 3: Make the stuffing Glutinous rice flour is put into a pot and fried over low heat, and the peanuts are put in the oven at 150 degrees for 20 minutes without preheating. Wash the raisins, dry them with water, carry the high skin, finely chop them, and stir in honey and white wine.

The peanuts are roasted, let cool, peeled, slightly crushed, and the sesame seeds are also rolled out a few times to bring out the fragrance, and the processed ingredients and sugar and oil are cooled and opened into the basin, and then put in the cooked glutinous rice flour.

4) Step 4: Knead into a dough that suits the size of your mold, or take a dough that suits the size of your mold. Wrap the moon cake filling, sprinkle a thin layer of flour in the mold to facilitate demolding, and press out the flowers.

5) Step 5: I made two tricks and brushed a little bit of egg liquid, 180 degrees for 20 minutes, fragrant, cool, and you can eat it without returning oil, so that the moon cake is made.