The method of white skin moon cake filling, the method and recipe of moon cake crust

Prepare the ingredients

All-purpose pastry flour (oily skin) 200g

Lard (self-refined) 85g

40g of white sugar (oily skin).

Water 70g Xinliang all-purpose flour (puff pastry) 150g

Lard (puff pastry) 85g

Three kinds of fillings: appropriate amount (any kind).

Appropriate amount of pastry powder Appropriate amount (for dipping dough).

Red yeast rice juice (a little bit) Mix it to taste.

Step 1First mix 200 grams of Xinliang all-purpose pastry powder with lard, and then add water a little bit and stir well.

2.Weigh 140 grams of all-purpose flour and mix well with lard and wait.

3.The puff pastry is ready.

4.The oily skin noodles are also reconciled.

5.Rinse a little red yeast powder with water.

6.Melt. 7.Dough 20 oily skins, 200 grams of 10 grams each.

8.Cut the puff pastry and divide it into 20 parts, 140 grams of puff pastry into 20 parts, 7 grams each.

9.The dough is good for puff pastry.

10.Roll out the dough like this.

11.Wrap on.

12.Wrap the puff pastry in the oily dough.

13.Wrap it like a bun.

14.Wrap it up in reverse.

15.Roll out the puff pastry skin like this.

16.Roll well and flatten.

17.Flattened for the second time.

18.Instantaneous hand rolled.

19.The third time roll and flatten.

20.Roll it up again.

21.Roll out after rolling.

22.Rolling almost is fine, and the last regiment is remedied. The group is ready.

23.Prepare the stuffing (three types) and set aside.

24.Be prepared.

25.Wrap the filling in the same way as you just wrapped the puff pastry.

26.After wrapping, the reunion is pressed in turn.

27.Point on the red yeast dots.

28.Preheat the oven to 180 degrees, bake on oiled paper, and I usually put water in the bottom baking tray like a cake to avoid moon biscuits.

29.What it looks like in the oven.

30.Start baking on a baking tray and cook quickly in the middle.

31.After preheating, bake at 180 degrees for 35 minutes, each oven is different, depending on the situation of your own oven.

32.It is baked and sun-dried.

33.The sun was great.

34.It's beautiful.

35.The layers are crispy, fluffy, and the taste is amazing.

36.Delicious.

The practice of white-skinned moon cake filling, this should be to catch up with this dough yourself, will you catch it yourself? This filling, it should be what you want to do, like you can pick a little osmanthus now, and Gao Tang will make osmanthus filling.

The method of white-skinned moon cake filling, this put sesame, red rice, swear, glutinous rice filling, and these few things can be broken to make the bottom line of the white-skinned moon.

The white-skinned mooncakes are gone, and then the mooncakes are many years old, and then two people can stir them together.

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.

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.

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.

Ingredients: 100 grams of invert sugar syrup, 200 grams of moon cake powder.

Auxiliary materials: 200 grams of corn filling, 50 grams of corn oil.

1. Prepare the invert syrup.

2. Add water and corn oil.

3. Stir well.

4. Add flour.

5. Knead into a ball.

6. Divide into 30 grams.

7. The stuffing of the plate millet is divided into 20 grams.

8. Stuff the leather bag.

9. Wrapped.

10. Put it in the mold.

11. Press well.

12. Bake in the oven at 180 degrees for 25 minutes.

13. After baking, you can eat the state branch when the oil comes out.

The method of mooncake filling is simple and the recipe is complicated.

Step 1: Prepare the ingredients. 800 grams of red dates, 60 grams of corn oil, appropriate amount of water.

After all the dates have been pitted, put them in a pot, add more than twice as much water, and start simmering until the dates are soft and can be easily pierced with chopsticks. During this period, the house was full of jujube fragrance, sweet and gluttonous. Step 4:

After the jujube is cooked, take out the jujube and put it into the wall breaker, and then put in a little water (the amount of water is not recommended to put too much, as long as the wall breaker can operate normally, if the amount of water is too much, when we fry it next, it will be particularly laborious and will take a long time to fry). Then, start the wall breaker and beat the red dates into a fine paste. Step 5:

The method and recipe of mooncake filling are as follows:Ingredients: 300 grams of peas.

Excipients: 2 teaspoons olive oil, 2 teaspoons sugar.

Steps: 1. Peel the fresh peas and take the beans.

2. Wash well, put it in a microwave box, add a little water, and cook in the microwave.

3. Cool the cooked peas, put them in a juice cup and add an appropriate amount of water.

4. Screw the blade assembly on the mouth of the juice cup, align the blade assembly with the symbol on the host, press the juice cup down a little hard, and then rotate clockwise to jam the juice cup on the host, turn on the power, press the switch with your hand, the machine starts to work, and stir the peas well.

5. Heat a non-stick frying pan, add olive oil, and stir the pea paste into the pan.

6. Add sugar and stir-fry.

7. The pea paste will become thin after the sugar melts.

8. Continue to fry over low heat until the pea filling thickens and is slightly hard.