Text description of the practice of moon cakes, and text of the steps of how to make moon cakes?

Brown sugar mooncake] Preparation ingredients: 150 grams of low-gluten flour, 50 grams of high-gluten flour, 130 grams of brown sugar invert syrup, 50 grams of peanut oil, 4 grams of soap water.

Prepare the ingredients: 1 packet of black bean paste.

2. Pour brown sugar invert syrup and peanut oil into **.

3. Emulsify evenly with a manual whisk, add water and continue to stir evenly.

4. Sift the flour into the mixed syrup (the flour is more delicate after sifting).

5. Stir into a ball, wrap in plastic wrap, and put it in the refrigerator to rise for more than three hours.

6. Divide the proofed crust into 10 points. (Determine the amount according to the size of the mooncake you need to make).

7. Take a small piece of dough and flatten the crust.

8. Add your favorite filling.

9. Wrap it slowly with the tiger's mouth. Place on top of the flour and roll a circle of flour.

10. Put it in the mold and press it to shape it into the shape of a moon cake. Just choose your favorite pattern. The rest of the dough is wrapped in the same way.

11. Place neatly on a baking tray and spray some water.

12. Put it in a preheated oven at 200 degrees and bake for 5 minutes to set.

13. Sift an egg yolk, add a little water and mix well to make egg yolk liquid.

14. Brush a layer of egg wash on the baked mooncakes.

15. Continue to put it in the oven at 180 degrees, bake for 10 minutes, let it cool and seal.

Don't be in a hurry to eat the moon cakes out of the oven, the freshly baked moon cakes are hard, let them cool first and store them for about 3 days, and the moon cakes will taste more fragrant, soft and delicious after returning to the oil themselves. The moon cakes cannot be put in the refrigerator during the oil return, and they can be wrapped and stored in the refrigerator after the oil return becomes soft. The skin of the moon cake is brown sugar chocolate color, it looks very attractive, compared with the traditional golden moon cake, it is also a unique flavor, the crust is soft after returning to the oil, the filling is sweet, it is very delicious, adults and children love to eat, it is particularly cost-effective to make it yourself, it is much more affordable than buying it in the supermarket, and the finished product made by yourself is well received by the family, and it is also very rewarding.

1. The egg liquid should be brushed less than greedy, otherwise the pattern will be blurred, and the appearance will be much worse.

2. The freshly baked mooncakes should be put back in oil for 3 days to be delicious, and the freshly baked mooncakes are hard and not very good.

3. The moon cakes cannot be put in the refrigerator during the oil return period, because the cold and low temperature will affect the time of the moon cakes to return to the oil. The flavor of the filling can be wrapped according to personal preference, and here it is filled with black bean paste.

4. Soap water is indispensable for making moon cakes, and the effect of adding soap water is to neutralize the acid in the invert sugar syrup, prevent the moon cakes from producing sour taste and affect the taste and texture, control the speed of oil return, adjust the softness and hardness of the crust, and maintain the viscoelastic taste of the moon cakes. If not, you can use edible alkali and water (about 1:3) to mix a certain ratio to replace the water.

All-purpose flour, invert sugar syrup, water and corn oil are generally used to make mooncakes. Corn oil, we can also replace it with peanut oil, or vegetable oil used for stir-frying at home, and jujube can be called. The effect of adding water is to neutralize the acid in the invert syrup, prevent the sourness of the moon cake and affect the taste and texture, control the speed of the oil return chain, adjust the hardness of the crust, and maintain the viscoelastic taste of the moon cake.

It can make the moon cake reach the best state in appearance and taste. If you don't have water at home, you can use edible soda ash and water to mix potato traps in a ratio of 1:3, which can also have the same effect.

Knead the crust part into a ball and let it rise, and then control the number of grams of the filling and crust according to the size of your mold, wrap the sealing and laminate the film. Before baking, you can spray a little water to prevent the surface of the crust from cracking during the drying process. Halfway through, take out and brush with a little egg wash to color, and then continue to bake.

In fact, it doesn't need too much technical content, and hard-working partners can do it well. The detailed recipe of moon cakes, make 19 at a time, zero addition and zero failure, learn not to buy again.

1. Material preparation: 600 grams of special powder for moon cakes, 400 grams of invert sugar syrup, 150 grams of ghee, 10 grams of soap water, 15 salted egg yolks, 400 grams of wine-stained cherry filling, 400 grams of purple potato filling, 800 grams of bean paste filling, and 800 grams of lotus paste filling. Then pour ghee, invert sugar syrup, and soap water into the basin, and stir clockwise with a whisk 2, then sift in the special powder for moon cakes 3, stir evenly in the form of cutting and mixing with a scraping key knife4, and after completely stirring evenly, cover it with plastic wrap and relax for an hour 5, roll the lotus paste filling, wine-stained cherry filling, purple potato filling, and bean paste filling into a round ball for later use6, soak the salted egg yolk in white wine for 1-2 hours, take it out and put it in the oven, bake for 3-5 minutes, and then put it aside for later use7, wait for the moon cake crust to relax, 50 grams of moon cakes need 15 grams of skin, 75 grams of moon cakes need 22 grams of skin, weigh the weight, roll into a round ball for later use, take a pie crust and flatten it in your hand 8, and then put on the rubbed stuffing, gently hold the filling with your thumb, slightly downward force 9, the tiger mouth of the other hand holds up the pie crust, gently force upward, so that the moon cake crust is evenly wrapped 10, after all wrapped, standby, if you want to add egg yolk, just wrap the egg yolk into the filling according to the above method, and then repeat the above method to wrap it in the skin 11, Put the wrapped dumplings into the moon cake mold, gently press and then demold, force evenly 12, preheat the oven to 180 degrees, move the demolded moon cake to the baking tray, spray some water slightly, bake in the oven for 3-5 minutes, this round moon cake is set, the surface is slightly yellow, and then take out and brush a layer of egg liquid.

Invert sugar syrup and peanut oil stir well.

Put the flour in the syrup, mix well, knead the rotten letter into a ball, and refrigerate for 1 hour to serve quickly.

Wrap the stuffing and put it in the mold, brush the egg yolk water and put it in the oven.

The steps of how to make mooncakes are as follows:1. Prepare the ingredients.

2. Mix invert syrup oil and water.

3. Add flour.

4. Mix well. <>

5. Knead into a dough and rise for 3 hours.

6. Put the egg yolk in the oven at 150 degrees.

7. Bake for 5 minutes and take out.

8. Take out the dough and cut it into 25 grams.

9. 32 grams of bean paste filling.

10. Flatten the bean paste and add an egg yolk.

11. Then flatten the moon cake crust and put in the egg yolk bean paste filling.

12. Slowly close the mouth and wrap it into an oval shape.

13. Put some flour into the mold.

14. Put in the moon cakes.

15. Put a piece of oil blotting paper moon cake on the baking tray and press it out directly.

16. Preheat the oven for 5 minutes, put in the mooncakes and bake at 170 degrees for 5 minutes.

17. Take out and brush a layer of egg wash and put it in the oven for 15 minutes.

18. Take it out and wait for it to cool, and put it in a sealed fresh-keeping box for 2 days to return the oil.

First, prepare the steps: mix the crust Pour the weight of flour, sugar, peanut oil, and lye water (ignore the egg on the scale) into the basin, stir vigorously, and if you can't do it, simply wear a disposable glove, knead them into a ball, wrap them in plastic wrap, and let it relax for 2-3 hours at room temperature. ps：

The process of resting must be well controlled, and the moon cakes baked for too long may leak (that is, the skin on the side of the moon cake collapses downwards and becomes a fat man with a thin top and thick bottom) Second, bake egg yolk: ps: In order to avoid the possible fishy smell, the egg yolk can be dipped in a high degree of liquor and roasted in advance for a few minutes, but this is more casual, you can depend on the mood.

Third, cut the filling and sesame seeds and mix them together, evenly! Be sure to be even! ps：

If you are a friend who pursues health, you can fry it yourself, but it is really troublesome and easy to make mistakes, and it is likely that you will want to give up making mooncakes while frying......So, it's better to buy a ready-made one, hahaha. Fourth, wrap the moon cake The loose moon cake crust is divided into 40 small arguments, each about 20g, and cover it with plastic wrap, otherwise it will dry out! The filling is divided into small lumps of 30g each, and the egg yolk is wrapped with lotus paste, a total of 30g, and the sesame seeds are directly kneaded into round balls, and then lined up on the side.

Take out a piece of pie crust and flatten it, press it thin (try to be slightly thicker in the middle and thin on the edge), wrap the whole moon cake filling, the pie crust is relatively soft, so be patient and slowly push it up, and then tighten the mouth and round it. Put it in the cornstarch and roll it, then stuff it into the mold, put it on the baking tray that has been laid with oiled paper or tin and nuclear foil in advance, press hard, and gently take it out.