The practice of hard shell moon cake crust in northern Shaanxi, how to make the moon cake crust hard

Ingredients. 500 grams of flour 250 grams of oil.

250 grams of boiling water 200 grams of sesame seeds.

100 grams of flour 100 grams of sugar.

1.Mix the noodles with oil until they are gnocchi.

2.Add boiling water to taste.

3.Knead into a smooth dough and let rise for an hour.

4.When the dough is rising, prepare the filling, wash the sesame seeds, and put it in a wok and stir-fry for about 20 minutes.

5.Then stir-fry the noodles, also about 20 minutes.

6.Stir the fried sesame seeds, noodles and sugar together.

7.Divide the dough into 12 portions, each about 70 grams, take one piece and roll it into a circle.

8.Wrap two scoops of the filling and close it like a bun.

9.Put in the mold.

10.Press.

11.Remove and place in a baking sheet.

12.Bake in the oven at 200 degrees for 30 minutes!

13.Baked.

A list of ingredients. household flour, eggs, salad oil, white sesame seeds, walnut kernels, black sesame seeds, raisins, peanuts, white sugar, brown sugar. Cooking steps:

Stir the filling together and add some sautéed flour so that it will not be lumpy after baking, and the taste will be better

Let's take a closer look!

The flour is mixed with oil and eggs, and the shape is cut out in a traditional mooncake mold, which was made by my uncle

Bake in the oven for 25 minutes

Because there is no egg wash brushing, and there is no sesame seeding, it looks ordinary in the last step.

But it tastes really good!

How to make mooncake crust.

I was learning to make moon cakes, it was a five-kernel trap, but the moon cake crust was very hard, which master pointed to the maze, and the master who taught me said to put eggs when making the skin, I did it, but it still didn't work.

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 think your problem should be that there is less oil.

General mooncake crust recipe:

Mix the white syrup, alkaline water, raw oil, and flour little by little to form a dough.

The proportions of flour, white syrup, alkaline water, and raw oil are as follows: 1

Five-kernel moon cake 1, 5000 grams of low-gluten flour, 2, 1400 grams of raw oil, 3, 3750 grams of maltitol liquid, 4, 75 grams of alkaline water

How to make the leather:

1. Stir the maltitol solution and alkaline water first;

2. Add raw oil to 1 and stir evenly;

3. Sift the flour and add it to 2 and stir evenly and magnetically;

4. Wake the dough for 30 minutes before use.

Dear, I'm glad to answer for you. Kiss 1, crispy moon cake crust, the main ingredients, 150 grams of flour, 120 grams of low-gluten flour, accessories, appropriate amount of bean paste, appropriate amount of egg yolk, a little sesame seeds, appropriate amount of salted egg yolk, 110 grams of seasoning lard (plate oil), 65 grams of water. 2. In the raw materials of oil skin, 50 grams of lard, which does not need to be melted, add 150 grams of sifted all-purpose flour, knead it into crumbs by hand, add 65 grams of water and knead it until the surface is smooth, pack it in a fresh-keeping bag, and let it stand for 30 minutes.

60 grams of lard in the puff pastry do not need to be melted, add 160 grams of sifted cake flour and knead it well by hand. 3. Soak the raw salted egg yolk in rice wine for a while, dry the surface, bake in the oven at 150 degrees for about 10 minutes, and let it cool for everything to be two. Divide the red bean paste into 25 grams and fill half a salted egg yolk in each serving.

4. Divide the loose oil skin into 18 grams and 12 grams into 1 puff pastry. Roll the oily skin round and flatten, take a portion of the puff pastry and put it on top, wrap it like a bun, and close it up. 5. Take a portion of puff pastry and roll it into a cowshed shape, roll it up into a cylinder from the end of your side, close it up, and relax for 15 minutes.

After relaxing, roll out the cylindrical shape into strips. 6. Roll it up again, close it downward, and relax for 20 minutes. Once relaxed, take a portion with the seal facing up, press your thumb down from the middle, and close the corners into a round ball shape in the middle.

7. Roll it out into a circle, wrap it in the filling, fold it, and drain it into a baking tray with the mouth facing down. Brush the surface with egg yolk liquid, sprinkle a little sesame seeds, and bake in the middle of the oven at 180 degrees for 20 minutes. I hope my answer can help you, I wish you good health and all the best!

Prepare the materials:

All-purpose flour 150 grams.

Milk powder 8 grams.

Invert syrup 113 grams.

3 grams of soap water.

Corn oil 38 grams.

700 grams of five-kernel filling.

1 egg yolk.

Egg whites 4 grams.

1. Prepare the required materials.

2. Add water to the invert sugar syrup and stir well.

3. Pour in the salad oil and stir well.

4. Pour in flour and milk powder and knead into a dough (pour it directly without sieve).

5. Wrap the kneaded dough with plastic wrap and relax at room temperature for 1-2 hours (the longer the relaxation time, the less easy the dough will be to stick to your hands).

6. After the dough is settled, divide it according to the ratio of 3:7 of the skin filling, the skin is 30 grams, and the filling part is 70 grams.

7. Take a dough and flatten it in the middle with your thumb.

8. Roll the five-kernel filling round and place it in the middle of the dough.

9. Slowly push the crust up with both hands, and slowly close the mouth, not too urgent.

10. Until the five-kernel filling is completely wrapped and becomes a round ball. Preheat the oven to 200 degrees.

11. Put it in the moon cake mold, and press out the pattern on the baking tray with tin foil.

12. After all are pressed, spray some water on the surface, put it in the middle layer of the preheated oven, and bake at 200 degrees for 5 minutes until the surface of the pattern is set.

13. Take out the baking tray after the pattern is set, do not turn off the oven, brush the egg yolk liquid on the surface of the moon cake, put it in the oven, continue to bake for 15 minutes, and the surface is golden brown and baked.

14. The freshly baked moon cake crust is very dry and hard, and after the moon cake cools down and is sealed and stored at room temperature for 2-3 days, the crust will gradually become soft and oily before eating.

The white syrup, alkaline water, raw oil, and low-gluten flour are fused little by little to form a dough, and the ratio of flour, white syrup, alkaline water, and raw oil is as follows: 1;

Roll the dough into small dough of the same size and roll it out into a dough for later use;

Wrap the dough in the rolled dough and knead it into a dough ball;

Prepare a wooden mooncake mold, put in a little dry flour, put the wrapped dough into the mold, press and flatten. Then it will be deducted from the mold;

Use eggs to make the egg juice, the ratio is 3 egg yolks and 1 whole egg, set aside;

Put the mooncakes in a baking tray, brush with a brush and put a layer of prepared egg juice in the oven;

Bake in the oven at 180 degrees for about 20 minutes, remove once in the middle and brush the egg again.

Ingredients: Flour.

Ginger powder, Sichuan pepper powder, salt, oil.

Green onion The method of northern Shaanxi pancakes.

Add a little ginger powder, Sichuan pepper powder, salt, and chopped green onion to the flour.

Mix with freshly boiled water.

After mixing the dough, roll out the dough, brush the surface with oil and roll it up, roll it up and flatten it again, and then roll it out into a uniform round shape.

After the oil in the pan is hot, put in the rolled dough and start to burn, remember to stir the pan not briefly after forming, so that it can be crispy. (More oil is more delicious).

This is the northern Shaanxi pancake, crispy and soft, suitable for all ages. Title**I added leeks, the taste is the same OK, let's innovate according to personal taste.

<> dough should be mixed with boiling water, and immediately after it is reconciled, roll out the dough and roll it into a circle.

Specific steps: Ingredients: flour, ginger powder, Sichuan pepper powder, salt, oil, chopped green onion 2The practice of pancakes in northern Shaanxi:

Add a little ginger powder, pepper powder, salt, chopped green onion to the flour, use the boiling water and noodles just opened, roll out the dough after the noodles, roll up the surface with oil, roll up the dough and then roll it into a uniform round shape, put the rolled dough cake after the oil is hot, and start to burn, remember not to short the pot after forming, so that it can be crispy. (More oil is more delicious).

Northern Shaanxi tortilla method:

Yellow rice grinding noodles, fine baskets, boiling into boiling rice soup with soft rice, and fermenting on hot kang. After the dough is made, spread out into small round cakes with holes in the middle, and fry them in an oil pan until they are reddish-brown. Steamed buns are commonly used during festive seasons or entertaining family and friends, especially at wedding feasts.

When eaten, it is served with powder soup, and the taste is great. The color of the oil bun is golden, delicate and soft, and it will not change color or deterioration for a long time.

1. Ingredient list:

250g of moon cake powder, 40g of invert sugar syrup, 100g of corn oil, 50g of caster sugar, 36g of egg liquid, 2g of baking soda, 2g of stinky powder, appropriate amount of filling, a little egg liquid.

2. Cooking steps:

Step 1: Sift the flour and set aside.

Step 2: Stir the invert sugar syrup, caster sugar, eggs, baking soda, and stinky powder until smooth, and if there is a cooking machine, you can use the cooking machine to stir well at low speed.

Step 3 Then add the cake oil and salad oil and beat again until emulsified.

Step 4: Add one-third of the mooncake powder to the prepared syrup liquid and stir until you can't see the powder.

Step 5: Pour the rest of the flour onto the panel and make a hole in the middle of the flour.

Step 6: Then pour in the battered syrup that you just made.

Step 7 then quickly fuse the flour with the syrup little by little, and press the dough repeatedly until the dough is smooth and folded without cracks.

Step 8: Take out the prepared filling while the chef is stirring, divide it into 50g portions, and then cover with plastic wrap and set aside. If you don't have a cooking machine, it's best to divide the filling in advance to prevent the crust from cracking.

Step 9: Roll the dough into long strips and divide into small pieces of 50g each.

Step 10 Take out a small agent, knead it round, flatten it, put a piece of filling in the middle, wrap it and pinch it tightly, and then put it on a baking sheet.

Step 11: Prepare your favorite mooncake mold, buckle it on the wrapped mooncake dough, and press and hold the mold to quickly press out the pattern and lift it up.

Step 12: Beat an egg and an egg yolk evenly and smoothly, dip a little with a wool brush, and use the tip of the wool brush to gently and quickly brush 2 thin layers on the surface of the pressed mooncake. (Brush all once and then start from the beginning a second time).

Step 13: Preheat the oven at 230 degrees for 20-30 minutes in advance, then put in the prepared mooncakes and bake at high temperature for 8 minutes. (Adjust the time according to the coloring of the mooncakes).

Step 14 After baking, take out the mooncakes and brush them with a layer of salad oil on the surface speed.

Step 15 After brushing the oil, transfer the speed to the drying net to prevent water vapor from sticking to the bottom at the bottom.

Ingredients: 370g of peanut kernels

Sugar 601

Flour 648

Salt 28, sesame seeds 185

Green onion white 185

Zanthoxylum pepper powder vegetable oil 185

Here's a 40 mooncake amount of skin.

Plain flour 1500

Stinky powder 13, water 200

Pure Garden Clear Syrup 150

Salad oil 450

3 eggs.

Sugar 550

The practice of old-fashioned thick-crust mooncakes in the Northeast.

The recipe is to make 40 mooncakes with 75g of crust and 55g of filling

Take the flour and pour it into the cutting board to make a circle, take the basin and add stinky powder, water, syrup, eggs, sugar, salad oil and stir well, stir thoroughly, pour in the flour to form butterfly noodles, do not gluten.

Take all the fillings and stir them together, divide them into 40 small balls, divide the skin into 4 pieces, wrap them on the top and bottom heat at 200 degrees, and bake them until they are brown and red.

Ingredients: moon cake crust:

Baking soda 4 grams.

Water 80 grams.

All-purpose flour 500 grams.

Peanut oil 100 grams.

Maltose 70 grams.

1 egg.

60 grams of sugar.

Mooncake filling: 80 grams of maltose.

70 grams of sugar.

30 grams of cooked black sesame seeds.

50 grams of cooked white sesame seeds.

Roasted walnuts 150 grams.

Roasted large almonds (badam) 100 g.

150 grams of cooked peanuts.

100 grams of cooked pumpkin seeds.

250 grams of cooked glutinous rice flour.

Peanut oil 100 grams.

Dates 100 grams.

100 grams of candied winter melon strips.

Raisins 100 grams.

Water (white bean paste) 50 grams (200 grams).

1 egg with a mooncake crust.

The practice of old-fashioned mooncakes.

First and moon cake crust, pour all the ingredients except flour and baking soda into a basin, stir and fuse evenly, like milk is no longer separated from water and oil, then pour in baking soda and stir well, put in flour, use the folding method, just like folding quilts to fold the noodles into a ball slightly, no dry flour can be, seal and rest for half an hour. (Don't mix the dough to avoid glutening of the flour).

Stir-fry the glutinous rice flour in a wok over low heat until slightly yellowed and let it cool.

Chop all the preserved fruits, wash the raisins and soak them softly. Dried fruits can be preheated in the oven at 150 degrees, peanuts can be roasted for 10 minutes, sesame seeds for 5 minutes, pumpkin seeds for 8 minutes, badam almonds for 7 minutes, walnuts can be boiled in boiling water to remove astringency and then oven dry. (If you are not sure, it is recommended that you buy dried fruits directly from the roasted).

Pour all the roasted or sautéed dried fruits into a grocery bag and crush them with a rolling pin, don't roll them out, just press them and overwhelm them if you think the particles are the right size, not too broken.

Fifty grams of molds, 30 grams of moon cake filling, 20 grams of moon cake dough, all evenly divided.

Take a dough and press it into a dumpling skin by hand, put the filling in the middle of the dough, press the filling down, and use your hands to form a dough with the filling, and glue all the skins well, so as not to show the filling. Put it into a moon cake mold and press it into a moon cake shape to remove the mold.

Preheat the oven at 200 degrees, bake the moon cake embryo for 5 minutes, take it out, brush with a thin layer of egg liquid, and bake the oven at 180 degrees for 15 minutes. Well, it's ready to eat.

The way it looks like it's broken.