How to make snow mooncakes, how to make mooncakes?

This year's popular snow mooncakes are very good, and the recipe is very simple.

Raw materials: semi-finished snow skin, flour, filling.

Molding equipment required: mooncake molds (manual, air pump, and fully automatic.)

Baking equipment: oven (electrical, liquefied gas).

Dough - filling - wrapping - forming - baking - cooling - packaging.

Snow rice cake (snow cake empty dress) to make the bucket base stove method:

Ingredients: Sticky rice noodles.

or rice) 300g, boiling water (or cold water if rice) 220g-260g, salt (optional) 3g, sugar (optional) 30g

Method steps.

1. If you use rice to make it, soak the rice in cold water for 6 hours in advance, and then beat the rice with water into rice milk with a food processor (add salt and sugar before beating), and filter out the excess water with fine gauze to get raw rice balls.

2. Mix the sticky rice flour with salt and sugar evenly into boiling water, stir with a wooden spoon, and slowly knead it into a raw rice ball by hand after it is not hot.

3. The raw rice dough is smooth and non-sticky, but the state of opening as soon as it is broken is the best.

4. Break the raw rice balls into small pieces and scatter them on the plate as much as possible not to stack them. It is to be cooked evenly by heating quickly.

5. Wrap the plate in plastic wrap.

Leave a small opening to let the heat out). Take out the microwave oven on the highest heat for one minute, and after it cools slightly, knead the pieces into a ball and break them again. Repeat this step until the rice dough is cooked through (raw rice dough is silly white, and cooked rice dough will have a translucent visual effect).

You can also steam in a pot for 10-15 minutes.

6. The cooked rice dough is formed into a cylinder with a diameter of 5cm and a length of about 21cm with the help of plastic wrap.

7. Cut the cooked rice dough into thick slices with a thickness of about 7mm.

8. Press and roll out the thick slices into rice crackers with a thickness of 5mm and a diameter of 6cm.

9. Now let's dry the rice cracker slices, this step is very important and simple! It must be dry thoroughly, the drier it is, the better the fluffy effect in the end! You can use a variety of conditions you have to complete the air-drying process. For example, basking in the sun and blowing a fan.

Blow the air conditioner and throw it into the drying bowl and throw it into the human bottle sterilizer with drying function, or put it in the refrigerator for refrigeration, and the drying time is different under different conditions.

10. The rice cake embryo that is dried and restored to room temperature is crisp when broken"Smack"sound, the section is neat and shiny.

The calories of snow rice cakes are far lower than those of fried foods, because snow rice cakes are non-fried puffed foods, and they will not gain as much weight as fried foods when eaten. It should be noted that it is best not to eat too many snow rice crackers, there will be a certain amount of food if you eat too much, and there is no big problem with eating it a few times occasionally, and it will not have much impact on the body.

How to make snow cakes:

1.Mix low powder and cocoa powder and sieve for later use; After the cream is softened, add powdered sugar and mix well; Add the low flour and cocoa powder that have been sieved again to the cream and mix slightly with a spatula.

2.Add the chopped almonds, put on disposable gloves, and then grasp and knead into a ball (when you start to sing the dough chain, you will feel that it is not easy to form a ball, don't be in a hurry, patiently grasp it slowly); Put the dough in a plastic bag and refrigerate for an hour; Take out the dough, soften it slightly, divide it into 15 grams of small dough on the left and right, knead it into a small round ball, and then press it flat.

3.Place them on a non-stick baking tray in turn, put them in a preheated oven at 170 degrees, bake for about 10 minutes, take them out and let them cool; Put the white chocolate in a piping bag, melt it through the water, and draw lines on the biscuits.

Baby mooncakes for 10+ babies.

Mix the flour, sugar, olive oil, and water and knead it into a dough.

2 5 Pour olive oil into the flour, stir well and knead into a dough for later use.

3 5. Peel off the skin of the white kidney beans soaked in water and put them in a pressure cooker and cook for 30 minutes.

4 5 Put the boiled white kidney beans into a hot pot, add white sugar and fry until so, turn down to medium-low heat and add olive oil to fry, then increase rice noodles and honey and stir-fry evenly.

5 5 Wrap the white kidney bean paste in a dough with the filling, pinch the water and oil noodles flat, wrap the puff pastry, preheat the dough into a dough oven for 160 minutes, and bake for 15-18 minutes.

Teach you how to make egg yolk mooncakes simple and delicious.

Simple recipe at home: Crust Ingredients: Glutinous rice flour 60g Corn starch 60g Sugar 30g Olive oil 20g (preferably unsalted cream) Water 160ml Hand flour with cooked glutinous rice flour.

Description: 1. Using unsalted cream is more fragrant and viscous than using salad oil, but I even finished using salt, so I had to use olive oil, which is slightly yellow in color and less viscous g sugar is sweet enough, and it will be greasy if it is more.

If there is powdered sugar, you can use powdered sugar directly, and in addition, you can also use sugar substitutes. 3. The amount of water should be slightly increased or decreased according to the draught of the purchased powder, you can add less first, and boil the rest to cool for later use.

Method: 1. Prepare a quick-freezing board and spread oiled paper, put it in the freezer room with the ice cream spoon to freeze for a while, take it out and quickly scoop the ice cream into a ball with a spoon, row it on the quick-freezing board and put it back in the freezer to freeze hard. If you don't have a frozen plate, find a metal plate of the right size instead.

Metal flat plate either? Then use a box lid or something, just flat anyway. 2. Stir-fry the glutinous rice flour over low heat until slightly yellow, and be sure to pay attention to the heat and not to be pasted.

You can also heat it in the microwave on high heat for about 1 minute and 45 seconds. 3. Mix the corn starch with water, cook over low heat until translucent, cover and let cool. 4. Put the sugar into a dry mill and beat it into powder, knead it into the starch dough, then add cooked glutinous rice flour and knead it into a non-sticky dough, during which the softness is adjusted with spare cold boiled water.

Add water when dry, add noodles when thin. loooool 5. Add the melted cream and knead well, the kneaded pie crust should be as soft as an earlobe, and it is not easy to wrap if it is hard. Dispense, 20g of each kneading round, put in the refrigerator ice for more than 1 hour.

It is better if it is placed in a 0°C refrigerator. 6. Take out a pie crust and a piece of ice cream and wrap them into a ball like rice balls, and put them back on the freezer for discharge. 7. Sprinkle the cake mold with hand powder, press the moon cake blanks separately, quickly wrap them in plastic wrap, and put them in a sealed box and store them in the freezer.

Hope you are satisfied with the answer. Hehe.

Puff pastry moon cake bar Xiangtan people like to call it raw oil moon cake.

The kind with a lot of layers of skin

This is a Soviet-style mooncake

Let's take a look at the encyclopedia first, and then look at another way to make puff pastry, how to make puff pastry, and how to make raw materials:

100 grams of high-gluten flour, 100 grams of low-gluten flour, 100 grams of sugar, 25 grams of salt, 150 grams of margarine, 25 grams of milk powder, and an appropriate amount of ice water.

Production process: 1 Mix 50 grams of high and low bread flour with salt, sugar, milk powder, and margarine, make a circle and add ice water to the flour**.

2 Mix the above ingredients well and knead them into a dough for later use.

3 Roll out the dough into thin slices and wrap 100 grams of marquiline in the dough 4 Fold the dough in half and gently flatten the marquiline with your hands.

5 Roll out the flat crust with a rolling pin.

6 After rolling out the flat skin, fold it in half five times repeatedly, and use a bowl mold or utensil to print it and set it aside, I hope it will help you.

How to make crystal mooncakes delicious? First, the filling is ready, then soaked in sago, and pureed, then wrapped in the filling, pressed, and finally steamed.

What flavors do you like to eat mooncakes? Sweet or salty.

How to make crystal mooncakes? Prepare 200 grams of sago, 50 grams of sugar, corn starch, melt in an appropriate amount of warm water, make a dough, and press it with a mold.

A: White flour, duck egg yolk, red bean paste filling, white syrup, alkaline water, raw oil, eggs.

Proposals are accepted to earn bounty points and an additional 20 points.

1.Prepare a large bowl and pour in the glutinous rice flour in turn.

2.Cornstarch.

3.Sugar.

4.Finally, add the pure milk, which should be introduced slowly, otherwise there will be pellets.

5.Take a whisk and stir in the same direction, about 10 minutes.

6.In preparing a waterless and oil-free bowl, filter at least 3 times, the more delicate and slippery the more elastic the skin.

7.The sifted liquid is wrapped in plastic wrap and perforated in the plastic wrap.

8.Pour water from the pot that has not passed the steaming rack, put the glutinous rice skin on high heat and steam for 30 minutes.

9.Prepare a non-stick pan over low heat to bring in 260 grams of pure milk and sugar.

10.Cook until the bubbling milk is then introduced into the cereal, stirring constantly.

11.Stir well, pour in the cornstarch and stir again, the stirred oat filling is in a flowing state.

12.Next, prepare the glutinous rice cooked flour. (The cooked powder after frying is slightly yellow, either slightly yellow or uncooked) 13Add the butter while the glutinous rice flour is still hot, and wait until the butter slowly melts in a bowl.

14.When it cools, put on gloves and grasp it well.

15.until smooth dough.

16.Spread the cooked flour on the tablecloth, measure 30 grams of a dose with a rolling pin, roll out all the dough in turn, and set aside for later use This recipe can make 30 grams of a dose of 18.

17.Weigh a piece of skin, 30 grams, 20-25 grams of filling, and fold it in half.

18.The bottom is padded with oiled paper, afraid of sticking.

Leather Material: Serving Size:

Flour. 1 4 taels (about 10g).

Glutinous rice flour, sticky rice flour, sugar.

1 2 taels (about 20g).

Liquid milk. 90g

Condensed milk. 2 tablespoons.

Raw wide drain chain oil.

6 teaspoons. Powder.

Amount. Filling:

Serving size: Canned millet mushroom.

360g manufacturing method:

Sift the flour, sticky rice flour and glutinous rice flour well, add sugar, fresh milk, condensed milk and oil and mix until it becomes a paste.

Steam over high heat for 30 minutes, take out and leave to freeze, and then knead into a soft and smooth dough.

Divide the dough into 12 grains of powder, press the powder into a thin grain, wrap it in the filling, put it into the cake mold that has been sprinkled with cake flour and press it flat, knock the left and right sides of the mold carefully, and then reverse it and knock it down, and knock the cake out of your hand.

Note: Steamed dough is best kept in the refrigerator and left for a day before use.

Stir-fry the glutinous rice noodles with white sauce (over medium heat) until slightly golden brown and become cake noodles (about 10 minutes) or. Steam for 15 minutes.

You can use bean paste instead

Lotus paste, bean paste,

Custard, etc.

It should be refrigerated at 8-10 degrees Celsius for a month, but not in an ice tray.

Raw material. White flour, duck egg yolk, red bean paste filling, white syrup, lye, raw oil, eggs. How to make it:

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

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

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

Knead the bean paste into small round cakes, wrap the duck egg yolk, and wrap tightly into a filling.

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

Prepare a wooden mooncake mold, put a little dry flour, put the stuffed dough into the mold, press and flatten.

Then it is deducted from the mold.

Mix the egg juice with eggs in the ratio of 3 yolks and 1 whole egg, set aside.

Put the mooncakes in a baking tray, brush with a brush and coat the prepared egg juice before putting them in the oven.

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

This is the method of making soft skin moon cakes, and the following points should be paid attention to when making moon cakes completely:

The ratio of the dough should be flexibly controlled according to the ingredients used at home.

It is best to use raw egg yolk for duck eggs in the filling, so that when baking mooncakes, the oil from the egg yolk will melt into the mooncake crust.

When the moon cake is buckled out of the mold, the force should be even, and the force should not be repeated.

Can come out: the dry powder in the mold should not be put more.

4. The time of baking in the oven should be based on the size of the moon cake pieces, and you can also open the oven to take a look during the baking process to avoid burning.

5. In order to make the baked mooncakes more fragrant, you can add a little less butter when mixing the dough, but remember not to add more, so as not to make it crispy.