How to make coconut mooncakes, how to make coconut mooncakes?

First of all, you can stir the minced garlic including some coconut fruit well, stir well, add the remaining sugar together, and it is particularly delicious after baking.

To make desiccated coconut mooncakes, you must first prepare wheat flour, white sugar, corn oil, ghee, eggs and desiccated coconut to make mooncakes.

Add desiccated coconut and fillings directly to the mooncakes, and then you can take the exam.

It's also relatively easy to make, just put the desiccated coconut and sugar together, add the right amount of fruit as a filling, and bake it for 20 minutes after wrapping.

Yan Rong and moon cakes can be bought in the supermarket with ready-made coconut filling, and then added or the dough can be directly wrapped in the oven after it is ready.

First of all, prepare the desiccated coconut and the ingredients for making mooncakes, then put them in the mold for making the month, and put them in the oven to bake.

Buy ready-made desiccated coconut from the Internet and come back and make the mooncake filling. Wrapping it inside and baking it in the oven is the easiest.

This kind of moon cake method must put this upper for chicken and other Ye Rong and eggs together, peanuts are more delicious to do.

This requires professional tools to make it, and if you don't know how to do it, it is recommended to buy it directly.

It's almost Mid-Autumn Festival in a blink of an eye, and my family treasure has not been back for almost a year since I left home, and the feeling of missing often comes up. When children grow up, they will always leave their parents to go to school, but in fact, parents have nothing else to ask for, and they are very relieved, that is: if you are well, I will be happy.

My family treasure likes to eat mooncakes the most, especially the mooncakes filled with coconut filling. Every year in the Mid-Autumn Festival, I make my own mooncakes, not only eat them myself, but also give them to relatives and friends, and my mother is even more surprised. Speaking of moon cakes, I have to say that the moon cakes sold now are really not worry-free, not only the sky-high moon cakes are scary, but the old moon cakes are still sold in the next year, and these are still very big shadows.

I am no longer afraid to learn moon cakes, these steps have been done, and moon cakes have been learned, what fillings do you want to eat, eat without additives, give your family a Mid-Autumn Festival surprise, and learn it while there is still a period of Mid-Autumn Festival. Today I would like to share with you a favorite coconut mooncake of my Jiabao, which is super delicious, and the coconut filling is also made by yourself.

1.140 grams of invert sugar syrup, 40 grams of corn oil, 10 grams of milk powder, 3 grams of stick water together in a basin and whisk evenly with an egg whip, add low-gluten flour, grab into a ball, soft as an earlobe, and let stand for about 2 hours.

2.Melt 25 grams of butter, 25 grams of milk, 25 grams of sugar, and 25 grams of egg mixture, heat and stir well, add the coconut filling and mix well.

3.Put it in the microwave for 1 minute to make a coconut filling, and then form a 25-gram small round ball, which is the coconut filling.

4.Divide the resting dough into 25 grams of small pieces, form a round ball, and take one and press it out into a small nest.

5.Put the desiccated coconut filling in and slowly close it with the tiger's mouth.

6.into a circle, this is a 50-gram mooncake blank.

7.Wash and dry the moon cake mold of the learning chef, sprinkle it with flour to prevent sticking, and put the finished blank in.

8.Press out the mooncakes, place them on a baking sheet, and repeat until all the mooncakes are ready.

9.After all the moon cakes are pressed, spray with water, and the oven will be hotter at 200 degrees for 5 minutes, and then change to 190 degrees and bake for 5 minutes.

10.Take it out, brush with the egg yolk liquid (the egg yolk liquid is mixed with egg yolk and a spoonful of water, and gently brush with a layer), and then put it in the oven at 170 degrees for 15 minutes.

11.When it is golden brown, take it out and let it cool, seal it and return the oil to eat.

12.After a day, the oil will be returned.

The practice of collecting moon cakes, the method of desiccated coconut moon cakes is that after you reconcile the noodles and eggs, then mix the sesame seeds and coconut oil with the offering, and the walnut man, put some sugar, and use the mold to buckle the moon cake and put it in the oven to bake golden brown on both sides, so that it is done, and there are moon cakes.

The method of desiccated coconut is similar to that of ordinary moon cakes, but when making moon cake filling, pour some coconut water into it, so that it comes out, the taste of coconut, so it is a coconut moon cake.

How to make soft skin mooncakes.

Ingredients: white flour, duck egg yolk, red bean paste filling, white syrup, lye, raw oil, eggs.

How to make it: 1.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

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

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

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

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

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

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

8.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:

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

2.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.

3.When the moon cake is deducted from the mold, the force should be even, and the force should not be repeated.

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.

1. Prepare the crust material ** 110 grams of syrup, 40 grams of corn oil, 150 grams of Xinliang moon cake premix powder, 8 grams of milk powder) pour corn oil into the invert sugar syrup, stir evenly, and stir until the oil is completely mixed with the syrup;

2. Sift in Xinliang moon cake premix powder;

3. Add milk powder, stir well, bring disposable gloves to grasp, knead into a smooth dough, cover with plastic wrap, and wake up at room temperature for two hours;

4. Prepare the filling (70 grams of butter, 40 grams of milk, 70 grams of sugar, 60 grams of whole egg mixture, 130 grams of dececrated coconut, 42 grams of cooked glutinous rice flour, 50 grams of dried cranberries), add milk and sugar to the softened butter, and heat over low heat until the sugar and butter melt;

5. Add the minced coconut and stir well;

6Add the egg mixture twice and stir well;

7. Add cooked glutinous rice flour and mix well;

8. Add the dried cranberries soaked and drained, mix well, and put them in the refrigerator for more than 30 minutes;

9. Divide the crust ingredients and filling into 15 equal parts;

10. Fill each crust with filling;

11. Gently pat a layer of cooked glutinous rice flour on the small agent of the moon cake, not too much, so as not to press out the pattern is not clear;

12Put it into the moon cake mold and press it into the non-stick moon cake baking tray;

13. Gently spray a little water on the surface of the moon cake, put it in the preheated oven, 190 degrees for 5 minutes, come out at the back end of the setting and gently brush a little egg yolk liquid on the surface of the moon cake, and then send it to the oven and bake for about 15 minutes.

How to make mooncakes stuffed with desiccated coconut? Slow Mom teaches you hand-in-hand, from the proportion of ingredients, recipes, production steps and baking time, explain clearly, zero mistakes.