How to do ham moon cakes without additives in the trap, but they have to be soft and crispy

Material. Ingredients for the filling:

1. Cut 400g of lean proscuitto ham into small cubes the size of soybeans. If you are too thin, you can mix four tablespoons of honey in the refrigerator for a day. Later, when mixing the filling, put less honey on it).

2. Stir-fry 4 tablespoons of flour in a small pan. Sauté over low heat.

3. Add fried flour, 4 tbsp sugar, 1 tbsp lard (optional) and 3-4 tbsp honey to the diced ham. (If you mix the honey and refrigerate it first, you don't need to put it here).

Dough Material: Ingredients: 2 cups of all-purpose flour, 1 4 cups of water + 2 tablespoons, shortening (white oil) 3 4 cups (or solid room temperature lard, self-refined lard is the best), 2 tablespoons of powdered sugar, 2 tablespoons of honey, if you can find stinky powder, add one gram of stinky powder to the skin will be more crispy.

I can't find it here :)

Method. 1, Take 1 4 cups of flour and 1 4 cups + 2 tablespoons of water into a basin and stir well with chopsticks.

2. Add shortening or lard, powdered sugar and honey to the batter and beat with a hand blender for 3-5 minutes to allow the oil and sugar to emulsify well until it is completely mixed without particles, like whipped cream.

3, Add the remaining 1&3 4 cups of flour and knead into a smooth and soft dough. It's about as soft as an earlobe. If the flour is different for each person, add flour to those that are too soft, and add oil to those that are too hard. In short, it should be as soft as an earlobe.

4. Cut into 8 small balls, cover them and start to wrap them into balls and flatten them slightly. This time I didn't divide it into eight parts, because I wanted to make four taels, so I weighed it with a scale. In ancient times, a pound was 500 grams now, and a pound was 16 taels.

So four taels are actually 125 grams. To make four taels of pieces, I use 62 grams of skin and 62 grams of filling. (Because my scale is only accurate to 1 gram).

Later, I thought it was still skin, and the filling ratio of 3:2 was more delicious. The skin is better than the filling.

The weighed dough is kneaded into a ball and then flattened, and the dough is pressed into a dough with your fingers, which should be thick in the middle and thin on the outside, I forgot when I did it this time, and the result was the same, and the baking effect was not as good as last time.

5. Preheat the oven to 400 degrees, put the baking tray where the moon cakes are placed in the middle layer, and put a baking tray filled with water in the lower layer of the oven and bake together for about 20 minutes until the surface turns yellow. Look at it a few more times when you bake it to the end, it's easy to overbake it.

After the flour is fried in peanut oil, it can be added to make it soft and crispy.

Summary. I make moon cakes every year in the Mid-Autumn Festival, and this year I am particularly lazy and dazed, and I am confused. Later, I remembered that there was a piece of ham in the refrigerator, or I would make my own stuffing and make a cloud leg mooncake, other varieties, and let's talk about it.

There are still a few days before the Mid-Autumn Festival, and the moon cakes are enough to eat after the Mid-Autumn Festival. The stuffing goes first... The ingredients are very simple, just mix them together, and it is best not to use the filling right away.

Store for a few days to allow the saltiness of the ham to penetrate with the sweetness of the sugar. When the sugar has the salty taste of ham, and the sweetness of the sugar penetrates into the ham, the mooncake is ready to work. ”

How to make ham moon cake filling so that it is not hard.

Tools: Raw more cooked flour (17 g).

1. Ingredients: 17 grams of cooked flour, 135 grams of ham meat, 135 grams of sugar, 13 grams of honey.

2Peel the ham meat, separate the fat and lean, and put it in the steamer to steam.

3. Remove from the pot and let cool.

4Cut into small cubes about 4 mm square and pour into a large bowl.

5Add cooked flour and sugar and mix well.

6Add honey and mix well.

7Put it in a bowl, cover it with plastic wrap, and put it in the refrigerator for a few days before use.

Precautions: 1. The ratio of ham meat to lean is 3:7. 2. The size of the diced meat can be adjusted according to the size of the mooncake.

I make moon cakes every year in the Mid-Autumn Festival, and this year I am particularly lazy and dazed, and I am confused. Later, I remembered that there was a piece of ham in the refrigerator, or I would make my own stuffing and make a cloud leg mooncake, other varieties, and let's talk about it. There are still a few days before the Mid-Autumn Festival, and the moon cakes are enough to eat after the Mid-Autumn Festival.

The stuffing goes first... The ingredients are very simple, just mix them together, and it is best not to use the filling that has just been made. Store for a few days to allow the saltiness of the ham to penetrate with the sweetness of the sugar.

When the sugar has the salty taste of ham, and the sweetness of the sugar penetrates into the ham, the mooncake is ready to work. "Kina God.

Summary. Ham moon cake belongs to the local traditional pastry, Yunnan ham moon cake originated and popular in Yunnan Ingredients: [moon cake filling] Xuanwei ham 300g [moon cake filling] cooked flour 110g [moon cake filling] honey 90g [moon cake filling] white sugar 45g [moon cake filling] lard 100g [moon cake filling] winter melon sugar 80g [moon cake filling] powdered sugar 60g [oil skin] lard 100g [oil skin] water 60g [oil skin] honey 25g [oil skin] all-purpose flour 250g [oil skin] sugar powder 25g

Ham moon cake belongs to the local traditional pastry, Yunnan style ham moon draft coarse cake originated and popular in Yunnan Ingredients: [moon cake filling] Xuanwei ham 300g [moon cake filling] cooked flour 110g [moon cake filling] honey 90g [moon cake filling] white sugar 45g [moon cake filling] lard 100g [moon cake filling] winter melon sugar 80g [moonrise cake filling] sugar powder 60g [oil skin] lard 100g [oil skin] water 60g [oil skin] honey 25g [oil skin] all-purpose flour 250g [oil skin] sugar noise slag powder 25g

Method step 1, slice the ham, rinse it several times with water, and then soak it in water for 1 hour 2, take the ham out of the water, put it in the steamer and steam it for 40 50 minutes 3, take out the steamed ham slices, cut them into soybean-sized granules 4, put the ham grains into a basin, add honey, mix well with sugar, cover the plastic wrap and put it in the refrigerator to marinate overnight.

5. Take out the marinated ham grains, add winter melon sugar and mix well6, then add lard and powdered sugar to the ham grains in turn and mix well7, add cooked powder one by one according to the dry humidity of the ham, stir until viscous, put it in the refrigerator and freeze it until it is hard 8, take out the frozen ham filling, take 20 grams of a reunion, and continue to freeze hard in the refrigerator freezer 9. Mix all the materials of the oil skin with pure plum to form a dough, knead it by hand until the surface of the dough is smooth, cover with plastic wrap and relax for 40 minutes10, divide the relaxed dough into 10 equal parts, 40 grams per portion, and then the dough skin is smooth 11, take a piece of dough and roll it into a cake with a rolling pin that is thick in the middle and thin on the edge, put the ham filling, use the tiger's mouth to wrap the oil skin in the puff pastry, tighten the mouth 12, wrap all the oil skin in the filling, put it in the oven at 200 degrees, bake it at 190 degrees for 30 minutes, and if you like more fillings, you can wrap a little more filling.

Summary. Ham moon cake making crust material: Fuqiang powder 600 grams + 60 grams (Note:

The flour should be added in two parts, the first time add 200 grams to beat into a batter, and then add the rest when mixing the dough), 300 grams of lard, 165 grams of water, 1 4 teaspoons of baking soda + 1 8 teaspoons, 52 grams of honey, 60 grams of powdered sugar. Ham filling ingredients: 400 grams of diced ham, 320 grams of caster sugar, 48 grams of honey, 130 grams of plain flour, 30 grams of black sesame seeds.

Method: Make ham filling first: 1. Cut the ham into small cubes and put it in the steamer to steam.

2. Add honey to the steamed ham. 3. Stir the honey and diced ham well, cover the lid and marinate for a day, so that the taste of the ham will not be too salty. Note: The steps should be done the day before you decide to make mooncakes.

4. Put the black sesame seeds in a pot and stir-fry over low heat until fragrant. 5. Pour the fried black sesame seeds into the marinated diced ham. 6. Then stir-fry the flour over low heat until fragrant.

7. Pour the fried flour into the diced ham. 8. Use chopsticks to mix the black sesame seeds, flour and diced ham together, and the ham filling is ready. Let's start making the crust:

9. Take a large bowl and pour in 200 grams of weighed Fuqiang powder, baking soda powder and powdered sugar, and mix well with chopsticks. 10. Then add honey and water. 11. Use a whisk to keep whipping in one direction until the batter is gluten-free, then lift the whisk, the batter can fall in a linear shape, and the skin of the moon cake will be smooth.

12. Pour the remaining Fuqiang powder into the batter basin.

Kiss, it's possible that you made the wrong step.

Ham moon cake making crust ingredients: 600 grams + 60 grams of Fuqiang powder (note: flour should be added in two parts, the first time add 200 grams to whip into a batter, and then add the rest when mixing the noodles), 300 grams of lard, 165 grams of water, 1 4 teaspoons of baking soda + 1 8 teaspoons, 52 grams of honey, 60 grams of powdered sugar.

Ham filling ingredients: 400 grams of diced ham, 320 grams of caster sugar, 48 grams of honey, 130 grams of plain flour, 30 grams of black sesame seeds. Method.

Make the ham filling first: 1. Cut the ham into small cubes and put it in the steamer to steam. 2. Add honey to the steamed oak legs.

3. Stir the honey and diced ham well, cover the lid and marinate for a day, and the taste of the ham after this macro plum treatment will not be too salty. Note: The steps should be done the day before you decide to make mooncakes. 4. Put the black sesame seeds in a pot and stir-fry over low heat until fragrant.

5. Pour the fried black sesame seeds into the marinated diced ham. 6. Then fry the Liangqi flour over low heat until fragrant. 7. Pour the fried flour into the diced ham.

8. Use chopsticks to mix the black sesame seeds, flour and diced ham together, and the ham filling is ready. Let's start making the pie crust: 9. Take a large bowl and pour in 200 grams of weighed Fuqiang powder, baking soda powder, and powdered sugar, and mix well with chopsticks.

10. Then add honey and water. 11. Use a whisk to keep whipping in one direction until the batter is gluten-free, then lift the whisk, the batter can fall in a linear shape, and the skin of the moon cake will be smooth. 12. Pour the remaining Fuqiang powder into the batter basin.

Preparation of puff pastry ham five-kernel mooncakes.

Ingredients: 200 grams of high-gluten flour and 200 grams of low-gluten flour.

Excipients: Cashew nuts, appropriate amount, white sesame seeds, appropriate amount, pumpkin seeds, appropriate amount, pistachios, appropriate amount, pine nuts, appropriate amount, dried walnuts, appropriate amount, ham, appropriate amount, sesame seeds.

Seasoning: 10 grams of sugar, 80 ml of water, 240 grams of lard, 20 grams of butter, and appropriate amount of rose sugar.

1. Cut the ham into cubes and steam.

2. Soak in honey for a day.

3. Prepare all kinds of nuts (cashew nuts, black and white sesame seeds, pumpkin kernels, pistachios, pine nuts, walnuts, ham), roast or stir-fry, and roll them into pieces.

4. Ham cubes, five kernels, cooked powder, homemade rose sugar.

5. The above materials are mixed evenly.

6. This is the finished filling.

7. Mix the oily skin materials (200 grams of high powder, 10 grams of sugar, 80 ml of water, 40 grams of lard, 20 grams of butter).

8. Mix the puff pastry ingredients (200 grams of low flour and 100 grams of lard).

9. Knead the fresh-keeping bags and relax for 30 minutes.

10. Divide the puff pastry into small portions.

11. Divide the oil skin into small portions.

12. One oily leather bag and one puff pastry.

13. Close the mouth with a tiger's mouth.

14. Form a spherical shape.

15. Continue to relax for 10 minutes.

16. Flatten the loose dough.

17. Roll out.

18. Roll up, relax again for 10 minutes, and flatten and roll out again.

19. Roll it up and continue to relax for 10 minutes, and you can finally wrap the stuffing and close it.

20. Arrange into a baking sheet.

21. The middle layer is 170 degrees for 10 minutes, take out and turn over, bake for another 5 minutes, turn over again, and finally bake for 10 minutes.