The recipe for making bridge pier moon cakes, the recipe for bridge pier moon cake crust.

Bridge pier moon cake ingredients: all-purpose flour, lye water (1:3), invert sugar syrup, corn oil, salt, flour (100 grams), syrup (75 grams), oil (28 grams), bean paste filling (about 300 grams), salted duck egg yolk (six), rum (a little), alkaline water (2 grams).

Production method: 1. Prepare the raw duck egg yolk first, marinate it, and wash off the brine. A duck egg yolk is 25 grams, I use a spoon to divide it into two, and it is round with my hands, so that it is easy to wrap the filling, at this time the egg yolk is soft and easy to shape, and it is hard after baking, and it is not easy to shape.

I also pickled egg yolk, about 12 grams, to make the stuffing just right. Oven at 150 degrees for five minutes, do not preheat. It has to be baked later, so you don't have to worry about it being undercooked.

2. The pre-boiled invert sugar syrup, which is also ready-made, is slowly boiled viscous, stirred with 2 grams of alkaline water, then added 28 grams of oil, and mixed with a manual whisk.

3. Sift in 100 grams of ordinary flour, mix well with a soft knife, and put it in the refrigerator for more than 4 hours to make 12 to 13 skins.

4. Take out the pie crust, cut it directly, divide it into 15 grams, (cover it with a film to prevent it from cracking) 12 grams of half a duck egg yolk or an egg yolk, 23 grams of bean paste filling, so that the total weight is 50 grams, and the skin-filling ratio is 3:7 (15 grams is more than 35 grams).

5. Press the prepared bean paste out of a small nest, put the egg yolk in it, and make it round. Take out the whole round ball crust, knead it into a thin middle and thick round skin on all sides, put the egg yolk bean paste filling into it, at this time you need to use a little hand powder to prevent sticking, first use your thumb to push the top little by little, wrap the filling with the other hand, close it inside, cooperate with each other, complete the filling process, close the mouth down, and put it on the gold leaf barbecue paper.

6. Prepare a 50-gram mold, you can roll it in the mold with flour, or you can use a brush to brush a layer of oil in the mold. The demoulding should be vertical, stable and lightweight.

7. Go directly into the 160-degree oven, grease the moon cakes, bake for six minutes, take them out, gently brush a thin layer of egg yolk liquid vertically, and then bake for 15 minutes, and finally leave one minute to add color to the fire, after baking, brush a thin layer of butter with heat. The time of roasting is hot, you have to watch it yourself, to the extent you want.

The practice of bridge pier moon cakes (for reference).

The key points of the production process of Qiaoliang mooncakes are as follows:

1) Key points of Qiaoliang process:

The production process of bridge pier moon cakes of Wenzhou Qiaoliang Food Company is relatively complex, and the key points of its production process are mainly several important processes such as raw material testing, dough, filling, molding, baking, imitation and cooling.

In terms of the technological process of moon cakes, the main points are: raw material screening, raw material testing, filling production, raw material weighing, dough making, stuffing, manual molding, baking, cooling, inspection, packaging and regularity.

2) Description of the main operation points:

1) Mixing noodles: First, put the boiled, melted and filtered high-quality white sugar syrup, high-quality starch syrup and melted pasta into the flour mixer, and then start the flour mixer and stir fully to emulsify it into an emulsion. Then take out the high-quality emulsion in a special container and add it to the flour used as the leather, and bring the national first-class sanitary accessories for manual stirring, in the process, Qiao Liang and the dough master will adjust the fabric into a dough with moderate hardness and softness, so as to provide high-quality taste Qiao Liang moon cake crust material, which will be protected for cake making.

2) Filling: First of all, the high-quality screened powdered sugar, the national standard first-class non-GMO credit oil and a variety of screened high-quality auxiliary materials are put into the mixer, and after stirring evenly, then add cooked flour to continue to stir evenly.

3) molding: about the molding of the bridge bright moon cake molding is an extremely particular process, the whole process is made by the bridge bright moon cake former pure process, first of all, and the surface of the surface is briefly reconciled and adjusted, according to the experience when the hardness reaches the standard, according to the size of the moon cake weighed into pieces, the prepared filling block is hand-made, the bridge bright molding master will grasp the process and degree of making, and finally through the hand-made molding.

4) Baking: After the formed green body is arranged according to the standard by the bridge roaster, it is sent to the oven for baking, the oven temperature is between 180-240 degrees Celsius, according to the size, quality and taste requirements of the bridge pier moon cakes, the baking time varies from 9-20 minutes, and according to the fact that the taste may also be baked many times.

5) Cooling: Due to the high content of water, oil and sugar in the moon cakes, the products that have just been baked are very soft, remember to squeeze them, and they should not be packaged immediately, otherwise they will destroy the shape and beauty of the moon cakes and affect the taste of the moon cakes, and the hot packaged moon cakes are easy to create conditions for the survival and reproduction of microorganisms, making the moon cakes easy to deteriorate. Therefore, after the moon cake is baked, it will enter the conveyor belt, and it can be packed into storage after it is naturally cooled, and do not rush to artificial cooling due to blind orders in the process.

How to make the pier moon cake crust and filling.

A few days ago, my classmate's mother opened the back door and bought it, and then brought it to Hangzhou from home Fresh + heart At that time, it was not on the market Mellow and fragrant Very traditional moon cake taste, the shape is also, a round of full moon is just very thick The trap material is very traditional Not fruit ice cream lotus paste egg yolk bean paste meat mustard, I don't know if it is five kernels, in short, it is very traditional, the most traditional kind, the taste is also strong Can't eat more Eat a small piece is enough If you have a little more, you will feel that it is too much I think when I was a child, I looked forward to moon cakes but felt that the taste was not good, I thought that I ate too much at one time, so that I didn't feel more and more about moon cakes later, but this autumn, I felt a strong feeling for moon cakes that I had rarely seen for many years.

Hello, dear, Glad to your question: the specific method of bridge pier moon cakes such as cracking or below: preparing ingredients:

Flour, lard, sugar, boiling water, fatty meat, red melon, green melon, winter melon tea, dates, peanut kernels, black sesame seeds, white sesame seeds, glutinous rice flour, salt, chives, these ingredients are prepared in an appropriate amount according to your preference, and there are ingredients in the following steps. 1. Powder: lard:

The ratio of sugar is 4:1:1 (where flour is flour:

glutinous rice flour = 5:1). Mix the sugar with an appropriate amount of boiling water, add lard and flour to knead the dough, put it on the side to rise, about 30 minutes, cover the lid or plastic wrap to prevent it from drying out, the skin is very soft.

2. The stuffing is slippery, so that Nian needs to mix the fat and sugar 5:2 a day in advance (the fat meat needs to be cut into strips) and marinate, stirring several times in between, so that the marinated fat is more crisp, like the taste of winter melon sugar, and you can put a little more fat if you like more oil and water. 3. For the salty stuffing material, the chives should be dried in the oven, but not too dry.

The oily part of the salty filling is replaced with vegetable oil: lard = 1:1.

4. Roast and peel peanuts and roast black sesame seeds. Dice the rest of the filling and make it a little larger. Mix all the fillings and add vegetable oil and flour, glutinous rice flour (flour:

Glutinous rice flour = 1:1, the flour in the filling should be fried, and fried until it is slightly yellow and has no raw taste). Slowly add the stir-fried flour and vegetable oil to the filling until it is clumped.

5. Take out the awakened skin, pay attention not to break the skin when wrapping, and make up for it if it is broken. After wrapping and flattening, it is best to have the same thickness of the skin in each part, so that the finished product is more uniform. 6. Crust dough and filling 1:

7. Put it in the oven on the heat 230 and bake the skin on the 210 heat until the skin is golden and crispy, about 20 minutes. It can be cut and eaten after cooling in the oven, and it is better to put it in oil for one to two days. 8. Finished salty pier moon cakes.

1. Raw materials for pie crust: 100 grams of flour (wheat starch), 50 grams of glutinous rice flour, 150 grams of milk, 25 grams of salad oil, 25 grams of sugar. Garnish: cocoa powder, green tea powder, taro pigment (purple can be juiced with purple cabbage).

2. Mix the flour, glutinous rice flour and sugar, pour the salad oil into the milk and stir well.

3. Pour the oil-milk mixture into the powder and mix thoroughly.

4. Steam for 15 minutes after steaming, stirring several times during the steaming process. The batter will thicken little by little and slowly solidify, and when the moisture has dried, it can be removed from the heat.

5. After cooling slightly, knead the dough and add cocoa powder, green tea powder, and taro pigment respectively to make colorful snowy moon cake crusts. (During the operation, the crust should be covered with plastic wrap or put in a container to prevent the skin from drying out.) ）