How to make transparent skin moon cakes Transparent skin moon cake recipe and

Ingredients: Golden sand custard filling.

The practice of transparent custard flowing moon cakes.

1. Jinsha custard filling.

Second, the flow of the heart stuffing.

Ingredients and detailed preparation of mooncake crust

1. Ingredients: moon cake crust: 150 grams of all-purpose flour, 8 grams of milk powder, 113 grams of invert sugar syrup, 2 grams of soap water, 40 grams of cooked peanut oil, 1 gram of salt.

2. Five-kernel filling: peeled cooked peanuts, cooked melon seeds, cooked white sesame seeds, cooked walnut kernels, cooked cashew nuts and sugar winter melon, a total of 160 grams, 50 grams of honey, 50 grams of maltose, 140 grams of cooked flour and glutinous rice flour (50% flour and 50% glutinous rice flour), 35 grams of cooked oil, 30-50 grams of cold boiled water (can be adjusted according to soft and hard).

3. Excipients: egg yolk liquid (1 egg yolk + 1 tablespoon egg white, mix well).

4. Sugar and oil mixing method - malt paste, powdered sugar, cream, salt mixing, beating about 3 4 distribution (if you beat too much, the surface will not be smooth).

5. Add the eggs in batches.

6. Add baking soda (add a little water adjustable).

7. Add the sieved low powder and milk powder.

8. After forming a ball, knead it until it is bright and then wrap the filling into shape.

9. After wrapping, dip in powder and press the mold, put it on the baking tray after demolding, and brush the egg water.

10. Bake on the fire 270 250, do not open the heat (at this time, about 160, bake for 17 minutes.)

Directions for serving. 1. Eating method: Most moon cakes are stored at room temperature and eaten immediately. And like snow skin mooncakes, ice cream mooncakes, etc., you need to take them out of the refrigerator and let them thaw for a while, and the taste is better.

2. Storage method: The filling of moon cakes is generally divided into two types: soft and hard, the soft filling contains more water and can only be stored for about 7 to 10 days, while the hard filling moon cakes can be stored for about 1 month. For boxed moon cakes, the lid should be opened to ventilate it; In addition, because moon cakes contain more fat, you should also pay attention to protect from light when storing to prevent oil oxidation.

Ingredients: 42 grams of invert sugar syrup, 12 grams of peanut oil, 60 grams of all-purpose flour Step 1: Pour water into the invert sugar syrup.

Step 2: Pour in the corn oil.

Step 3: Stir well with a spatula.

Step 4: Sift the middle flour into the syrup.

Step 5: Then stir with a spatula to form a ball, cover with plastic wrap and put it in the refrigerator for about 2 hours before you can take it out to make mooncakes.

Pulp skin making material part: invert sugar syrup (210g), jujube peanut oil (90g), alkaline water (15g), low-gluten flour (300g) Production method: 1

Pour 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, then put it in the refrigerator and let it stand for more than 4 hours (alkaline water can be dissolved with alkaline powder and water at 1:4).

Transparent mooncakes are crystal mooncakes.

The steps to make the Crystal Moon Cake are as follows:

Raw materials required:

1. Ingredients: 250 grams of crystal powder, 375 ml of 50 65 warm water, 250 grams of cooked purple potato, 50 grams of pure coconut milk, 50 ml of milk, 35 grams of caster sugar.

2. Excipients: 15ml of soybean oil

Step 1: Wash and peel the fresh purple sweet potato, steam and mash it.

Step 2: Rajang:Purple sweet potato filling: 250g of cooked purple sweet potato, 50g of pure coconut milk, 50g of milk, 35g of caster sugar, 15g of soybean oil.

Step 3: Mix all ingredients and pour into the pot.

Step 4: Fry dry until non-stick spatula.

Step 5: Take out, let it cool, divide it into 10g of bean paste filling, roll it round, freeze it and set aside.

Step 6:Crystal leather preparation: 250g of crystal powder, 375ml of 50 65 warm water.

Step 7: Mix the crystal powder with warm water and stir well until it is particle-free.

Step 8: Seal the plastic wrap (Zhakon Wheel Talk), boil the water and steam for 25 minutes, steam until the crystal skin is completely transparent.

Step 9:Crystal purple sweet potato mooncake preparation ingredients: Pie-crust, purple potato filling, appropriate amount of soybean oil (mainly used for smearing mold), moon cake mold, silicone spatula.

Step 10: Take 40g of skin and 10g of filling for each crystal mooncake.

Step 11: Wrap it up and roll it round.

Step 12: Press out with a mooncake maker, refrigerate for half an hour and eat.

Step 13: Crystal purple sweet potato mooncake molding.

Material:

150ml of invert sugar syrup, 200g of low powder, 40ml of salad oil, (the original recipe salad oil is 60ml, I was very wet according to this amount, and then I added a lot of low powder, so I think I should reduce the amount a little) 1 2 tsp of water, 1 2 tsp of emulsifier (no can be left out).

Garnish: 1 egg yolk + 1 tbsp egg white, mix thoroughly.

Filling: 650g red bean paste filling, 200g lotus paste filling, 6 salted egg yolks. The total weight is controlled at about 900g.

The crust to filling ratio is 1:2

The one I use is 125g of pie crust and 42g of filling

The other mold is 63g pie crust 21g, filling: 42g

Method:

1. Mix invert sugar syrup + water + emulsifier.

2. Pour in the salad oil and mix well, you can pour it little by little.

3. Sift in low powder and mix well.

4. Knead the dough into a smooth dough by hand, add low flour if it is wet, add a little salad oil if it is dry, and knead it into a non-sticky dough anyway. Put plastic wrap in the refrigerator and relax for 1 hour.

5. After the dough is relaxed, divide it into small balls in proportion. I divided 6 big ones and 11 small ones. This amount should be calculated according to the size of your mold.

6. Take a dough and press it flat in the palm of your hand, preferably thinner in the middle and thicker around the periphery, so that it is easy to wrap the filling.

Material:

200 grams of low powder, 160 grams of maltose, 50 grams of oil, 3 grams of amaranth.

Method:

1. Put the syrup in the microwave oven and mix well with amaranth water after heating and melting.

2.Pour in 50g of cooking oil and stir again.

3.Sift in 200g of low flour and mix gently.

4.Mix well, knead into a smooth dough, wrap it in a plastic bag, and put it in the refrigerator to relax for 30 minutes.

5.According to the size of the mold, in order to facilitate novice sales, the ratio of filling and dough is 6:4.

6.The dough is pressed into round slices and is the mooncake crust.

Material:

100 grams of low-gluten flour, 80 grams of invert sugar syrup, 25 grams of vegetable oil (peanut oil), and 1 gram of soap water.

Method:

1.Sift the cake flour and pour in the invert sugar syrup and clear water.

2.Add 25 grams of peanut oil in divided portions.

3.Mix with a spatula evenly.

4.and form into a dough.

5.Roll into a round strip, wrap with plastic wrap, and let stand at room temperature for two hours.

6.The process of wrapping the mooncakes: After the crust is pressed into a round cake in your hand, the filling is put and the crust is slowly pushed with the base of your thumb.

7.Finally sealed.

8.Roll round (skin filling in a ratio of 1:4).

9.Place the mooncake dough into the mold shiny-side down.

10.Hold the lower part of the mold with your hand and press the compacted hand to pick up the mold and press out the moon cake pattern.

11.After 5 minutes of baking, remove the egg yolk liquid and place it at 200 degrees for 15 minutes on the upper layer.

<>1. Tools Raw materials: 25 grams of flour, 40 grams of sticky rice flour, 20 grams of powdered sugar, 40 grams of glutinous rice flour, 5 grams of corn oil, 180 grams of pure milk, 50 grams of cake flour.

2. Pour all the ingredients into a large bowl in turn and stir well with a manual whisk.

3. Pour into a ceramic bowl and wrap it with plastic wrap to prevent too much hot water from flowing into the batter during the steaming process, if the batter has too much moisture, the ice skin will be very sticky.

4. Boil a pot of water, put the ice skin batter into the steamer, and steam the induction cooker at 270 degrees for 30 minutes using the stir-fry function until the batter is cooked through.

5. After the ice batter is out of the pot, in order to let it dissipate heat evenly, use a spatula to break it up and set it aside to cool.

6. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic.

7. Fried cake powder, cake powder is actually glutinous rice flour after frying, and it can be fried over low heat until the flour is a little yellow.

8. Divide the ice skin into 25g of small agents, and you can divide 12 pieces.

9. Divide the moon cake filling into 25g pieces, divide 12 pieces, and knead them into a round ball.

10. Pour the cake flour on the silicone mat.

11. Take a piece of ice skin and press it into a round dough with the palm of your hand.

12. Put the moon cake filling on the dough, put the moon cake filling in the dough, push the dough up with the tiger's mouth, and slowly push it up with the palm meat until the skin covers the filling.

13. Take out the mooncake balls of Chengqiao orange balls and rub them in your hands. While shaping, evenly smear the cake flour with the mooncake balls.

14. Put the moon cake ball into the moon cake mold, then put the moon cake mold on the silicone mat, and press it hard to print a beautiful pattern.