Help, urgent!! Tomorrow is the Mid Autumn Festival, I want to ask myself how to DIY moon cakes??

First, the materials. Ingredients: 160g cake flour; Lotus paste 10g Seasoning: salt to taste; 40g of vegetable oil

2. Methodology. Put the oil, syrup, lye and salt in a bowl and microwave for 30 seconds until the syrup is thin. Sift in flour and mix well with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than 4 hours;

Take 40 grams of lotus paste flattened, wrap an egg yolk, and roll it round (about 55 grams of lotus paste + egg yolk in total);

Take 35 grams of dough, flatten it by hand, slowly wrap the round filling, and seal and roll it round;

Sprinkle dry powder on the mold and then pour it out, and pour a little dry powder on the dough that has been rounded, and put it into the mold;

Flatten the dough with your hands, pick up the mold and knock it left and right, and turn the cake upside down.

Due to the relationship between the molds, the cake is too thin, and the egg yolk can be clearly seen Hehe) Spread tin foil on the baking sheet, place the cake well, and put the baking tray in the middle of the oven, 200 degrees for about 7 minutes.

Take it out and let it cool for 5 minutes, then brush with egg wash (1 whole egg liquid + 1 egg yolk liquid), and bake in the oven for 6 8 minutes;

Baked! Take out the baked mooncakes and put them on the rack to cool, then put them in a box and seal them for more than 12 hours to make them return to oil.

Loulou saw that I was moving so hard, hehe

Let's take a look at how to make moon cakes, or go to the kitchen** to see, there should be many methods and specific production steps on it.

Then you're going to have to look for food and the like** There will be a lot of options there.

The practice of Mid-Autumn mooncakes.

Invert sugar syrup, salad oil, soap water, salt mix well.

Pour in the flour and mix on the worktop with a scraper.

After the dough is formed, wrap it in plastic wrap and room temperature for 1 hour.

Soak the raw salted egg yolks in cooked oil for 1 hour. 20g lotus paste is kneaded into a ball. Wrap the salted egg yolk, take 18g of the dough from step 3, press the flat and wrap the lotus paste egg yolk filling in step 4, you can also mix the lotus paste and meat floss to wrap it into lotus paste meat floss mooncakes.

Press it into a baking tray with a mooncake mold.

170 degrees up and down the middle layer of the heat, bake for 5 minutes and then brush the egg liquid, the egg liquid only needs to be brushed thinly, and the protruding pattern part is emphatically applied. Then put it in the oven at 170 degrees for about 10-15 minutes. After being cooled in the oven, it tastes better after a few days.

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

Production method: 1. Mix the white syrup, alkaline water, raw oil and flour little by little to form a dough. The ratio of flour, white syrup, lye water, and raw oil is 5:4::1.

2. Roll the mixed dough into small dough of the same size, and roll it into dough cakes for later use.

3. Knead the bean paste into a small round cake, wrap it in the duck egg yolk, and wrap it tightly into a stuffing ball.

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

5. Prepare a wooden moon cake making mold, put in a little dry flour, put the filled dough into the mold, press and flatten it, and then deduct it from the mold.

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

7. Put the mooncakes into a baking tray, brush with a brush with a layer of prepared egg juice, and then put them in the oven.

8. The temperature of the oven is 180 degrees, and it will bake for about 20 minutes. Take it out once in the middle and brush the egg wash again.

There are many mooncake making on the Internet, some of which are professional and some are not professional, but if you learn these things, you should go to a professional teacher for guidance.

There are many ways to make moon cakes, and the easiest way is to put the beans in a pot and cook them with bean paste filling, and cook them with sugar or red dates. The jujube is pitted, the water should be less, and there is no soup when cooked, so it is made into jujube. The white flour should be oiled and eaten with puff pastry, and the egg should be put into a dumpling wrapper, and the mold should be pressed and baked in the oven over low heat.

There is really no electric baking pan.

Purple sweet potato snow skin mooncake (no oven, convenient and simple).

Preparation materials: (can make about 8 mooncakes of 63 grams).

200 grams of snowy skin moon cake powder, two purple potatoes (can be replaced by sweet potatoes or pumpkins, or directly use other moon cake filling), 40 grams of lard (for moon cake crust, if replaced with vegetable oil, the amount of oil should be appropriately reduced), 100 grams of cold boiled water, 30 grams of butter (for purple potato filling), and appropriate amount of sugar (for purple potato filling).

Production process: 1. Make purple sweet potato filling (simplified version):

1. Peel the purple potato, cut it into small pieces, put it on a plate and cover it with plastic wrap, steam it in a steamer, and steam it until the chopsticks can be easily pierced.

2. Crush the purple sweet potato with a spoon, wear disposable gloves, and grasp the purple sweet potato puree until it is fine and even.

3. Stir in an appropriate amount of sugar and butter, and pinch it with your hands until the purple sweet potato puree and butter are evenly fused. Put it in a bowl and refrigerate it to set it, and it will become a purple potato filling.

2. Making snowy skin mooncakes:

1. Put the snowy skin mooncake powder and lard into a basin together, add water in batches, knead it into a smooth dough repeatedly, cover it with plastic wrap and put it in the refrigerator to relax for about an hour.

2. Divide the loose ice skin into 30 grams, and divide the finished purple potato filling into 30 grams, and round them respectively.

3. Flatten the ice skin into a thick skin with a thick middle and thin edges, wrap the purple potato filling, slowly push it up, wrap the filling, and roll it round;

4. Prepare a little dry snow skin moon cake powder, roll the wrapped moon cake blank in the dry powder, rub off the excess dry powder by hand, put it into the moon cake mold, press and form, and remove the mold.

5. After all the mooncakes are wrapped, put them in the refrigerator for one hour and eat them.

1. Pour the invert sugar syrup into a bowl, and add the water and peanut oil. Stir well with a whisk and sift in all-purpose flour and powdered milk. Knead the dough by hand, cover the kneaded dough with plastic wrap, and let it rise for 1-2 hours.

2. Weigh the proofed dough and chestnut filling in a ratio of 2:8 or 3:7, and round them respectively, that is, 15 grams of dough and 35 grams of filling. Pat some flour on your hand to prevent sticking, take a piece of pie dough and put it on your hand to flatten, roll it out with a rolling pin, and put the chestnut paste filling.

3. Slowly push the dough up and let the dough slowly wrap around the filling. Try to make the dough as uniform as possible, and you can adjust the uneven thickness slightly. Sprinkle some flour into the moon cake mold to prevent sticking, and put the wrapped dough into the mold. Press the mold to shape the mooncakes.

4. Spray some water on the surface of the moon cake, put it in a preheated 200 degree oven, bake for 5 minutes, take it out and brush a thin layer of egg yolk water on the surface of the moon cake, put it back in the oven, and bake it for about 15 minutes. The baked mooncakes are cooled and sealed and stored, waiting for 2-3 days, and the crust is oiled back before eating.

<> "Preparation: 60g of yam, 60g of purple potato, 30g of blueberry, 20g1 of low powder, yam, purple sweet potato and steam in a pot of cold water for 15 minutes.

2. Soak blueberries + flour + water for 10 minutes.

3. Wash and puree the blueberries and filter them into blueberry puree.

4. Sift the cresley yam mud into 20g of low powder

5. Knead the smooth dough with gloves to make the crust.

6. Sprinkle the plate with low powder to prevent sticking, and divide the yam dough into 6 pieces of 13g.

7. Sprinkle the plate with low powder to prevent sticking, and divide the imitation purple potato puree into 6 pieces of 10g.

8. Flatten the purple potato dough and wrap it with a little blueberry puree.

9. Flatten the yam dough and wrap the purple potato dough in it.

10. The moon cake mold is smeared with low powder to prevent sticking, and the moon cake shape is pressed.

11. Steam in a pot over cold water over low heat for 13 minutes.

It will taste better if you don't put blueberry puree in the pie, because blueberry puree will be sour when heated.

20g moon cake mold for mold.

The taste is soft and glutinous. Storage method: Freeze the sealed bag for 1 week, and steam it when eating.

1.Selected walnuts, pine nuts, peanut kernels, watermelon kernels, sesame seeds, a total of 180 grams; Plus 20 grams of raisins and 20 grams of fruit dan peel (can be matched at will).

2.60 grams of glutinous rice flour, 20 grams of peanut oil, 30 grams of sugar, 20 grams of honey, and 40 grams of water.

3.Put the five kernels separately in a baking dish, 150 degrees in the middle layer, about 7 to 8 minutes, except for small particles such as sesame seeds, chop all with a knife, and peel the peanuts.

4.Glutinous rice flour is fried in a pot and slightly yellowed; Cut the grapes and fruit skins into small pieces.

5.Put oil, sugar, and honey in the basin and mix it, add five kernels, grapes, and fruit dan peel in turn, and then mix it, and put the water with the mix.

6.Stir well until you can hold it in your hands.

7.120 grams of low flour, 85 grams of syrup, 30 grams of peanut lud oil, 5 grams of custard powder (not released), 2 grams of soap water.

8.Add syrup, peanut oil and soap water to the basin and stir until emulsified.

9.Stir in the low powder.

10.Divide into a homogeneous dough.

11.Wrap the dough in plastic wrap and let loose for about 30 minutes.

12.Divide the loose crust into 20 grams of dough.

13.The filling is 35 grams, the skin is 20 grams, and I use a small meekin.

14.Press the crust into a flat circle with the palm of your hand, put the dough in the center, and wrap it with a little flour if it is sticky, so be careful not to leak the filling.

15.If you want to gently press it into the mold, the pattern is very clear, is it beautiful? Place on a baking tray lined with high-temperature paper and spray a little water on the surface of the mooncakes with a watering can to prevent white spots.

16.Bake in the oven: preheat the oven at 170 degrees, put the large and medium layer at 160 degrees, about 20 25 minutes, when the surface of the moon cake is set for about 8 minutes, take out the moon cake and cool it for a while, brush the egg wash and then put it in the oven, and bake it at the same temperature for about 15 minutes.

<> "Custard filling: Preparation: 2 egg yolks, 16g of supplementary cooking oil, 80g of formula milk, 8g of corn starch, 12g of low-gluten flour

1. So pour the ingredients into a bowl.

2. Stir evenly without particles.

3. Do not put oil in the non-stick pan, and stir continuously over low heat throughout the whole process to form a ball.

4. Divide into 10g custard balls after cooling.

Yam skin: Preparation: 120g of iron stick yam cut into cubes, 40g1 of low-gluten flour, yam steamed in a pot for 15 minutes.

2. Sift the yam mud into the low powder, grab and mix evenly with gloves.

3. Sprinkle low powder to prevent sticking, and rub the gloves into 15g of dough.

4. Sprinkle the plate with low flour and anti-stickiness, wrap the custard balls into the dough, roll them into oval chopsticks and poke out the ears, make sesame seeds for the eyes, and rub a little bit of dough round as a tail.

5. Steam on low heat for 13 minutes.

When the custard stuffing is fried, turn off the heat immediately if it doesn't stick, and don't over-fry.

No mold or oven, the steamer can be eaten when steamed.

Full of milky aroma, soft and delicious, suitable for babies with chewing ability.

Storage method: Freeze the sealed bag for 1 week, and steam it when eating.