What does a grated coconut mooncake look like, and are it hard to eat a desiccated coconut mooncake?

The Mid-Autumn Festival is approaching, and I have already made a lot of moon cakes for my relatives and friends to try. I don't remember how many plates I baked, but the Cantonese, puff pastry just smelled the mooncake and I couldn't eat it. But how can a foodie's heart not be satisfied?

So I made a few snowy mooncakes, and today this mooncake is my favorite filling - coconut filling. Every year, I use grated coconut to mix the mooncake filling. This year, I was lazy, I bought a ready-made pure coconut filling, I didn't expect the taste to be super good, I didn't want to eat too sweet, I still use the ready-made filling to mix with desiccated coconut, the taste is just right.

The main ingredient is unknown. 200 grams of snowy skin mooncake powder.

200 grams of boiling water.

Accessories. Pure coconut filling in moderation.

Desiccated coconut powder to taste.

Step 1: A complete list of how to make desiccated coconut snow skin mooncakes.

Bring water to a boil.

Step 2: Preparation of desiccated coconut snow skin mooncakes**.

Add the ready-made snowy mooncake powder and stir quickly until there is no dry powder, stir for a while, and the ratio of water to powder is 1:1

Step 3: Home-cooked preparation of desiccated coconut snow skin mooncakes.

When the stirred ice skin material is dried to hand temperature, kneaded until smooth, and the meat ice skin powder, wear disposable gloves and operate directly on the countertop of the plastic wrap without sticking to your hands at all.

Step 4: A simple way to make the desiccated coconut snow skin mooncakes.

The kneaded ingredients are divided into small round balls of 25 grams each, I use 50 grams of moon cake molds, and the skin and filling are in a ratio of 1:1, so the ice skin is divided into 25 grams, and the ratio can be adjusted by yourself.

Step 5: How to eat desiccated coconut snow skin mooncakes.

I use a ratio of 10:1, which I personally think is just right, and the ratio can be adjusted freely, or without desiccated coconut.

Step 6: How to make grated coconut snow skin mooncakes.

After mixing the filling, knead it directly into a small round ball of about 25 grams.

Step 7: How to fry the grated coconut snow skin mooncakes.

Take a piece of ice skin and press it flat, wrap a finished filling, and slowly push it upwards with your hand.

Step 8: How to cook grated coconut snow skin mooncakes.

Wrap tightly in the mouth. Step 9: How to stew the grated coconut snow skin mooncakes.

Sprinkle cooked cake powder on the moon cake mold, knock it out, put in the finished moon cake, and press it to form.

Finished product drawing. Cooking skills.

Seal well with a plastic bag and refrigerate overnight for better taste.

Desiccated coconut mooncakes. Raw material.

Crust: 35 grams of invert sugar syrup, 15 grams of vegetable oil, 1 gram of soap water, 50 grams of all-purpose flour.

Filling: 36 grams of butter, 30 grams of powdered sugar, 18 grams of milk, 25 grams of eggs, 50 grams of desiccated coconut, 70 grams of cooked flour.

Serving Size: Six.

Chinese name. Desiccated coconut mooncakes.

Main ingredient. Coconut.

Classify. Home cooking.

Taste. Delicious.

Fast. Navigation.

Practice 2. Method 1.

Raw material. Crust: 35 grams of invert sugar syrup, 15 grams of vegetable oil, 1 gram of soap water, 50 grams of all-purpose flour.

Filling: 36 grams of butter, 30 grams of powdered sugar, 18 grams of milk, 25 grams of eggs, 50 grams of desiccated coconut, 70 grams of cooked flour.

Serving Size: Six.

Method. 1. Make the coconut filling, soften the butter and stir with powdered sugar.

A total of 5 sheets. Desiccated coconut mooncakes.

2. Add the eggs and milk in batches and stir well.

3. Pour in the desiccated coconut.

4. Mix well.

5. Fry the flour in advance.

6. After cooling, pour in the dececrated coconut.

7. Then divide into six portions.

8. You can taste it, the taste is just right.

9. Add vegetable oil and water to the syrup and stir well.

10. Pour in the sifted flour.

11. Mix into a dough and set aside for one hour.

12. Divide the crust and filling into six portions.

Hainan local mooncakes - coconut egg yolk mooncakes! I've been eating mooncakes for 30 years, and this year's coconut mooncake is the best I've ever tasted! Hainan's most famous Jia Xena can't even compare to its moon cake crust!

The fluffy and sweet coconut with salty and salty egg yolk is eaten together with the crispy skin that will fall off when touched lightly, and it is really delicious! The coconut mooncakes were given to us by my aunt a few days ago, and my aunt's family is very popular in our local area, and their relatives and friends are all over the island, and people often send her things. She was also very kind to give it to our relatives.

This coconut mooncake is made by a small local workshop, although it is not famous, but the quality is definitely superior! It is a quality that the brand moon cakes can't match. The production method of high-quality desiccated coconut is very primitive, first of all, all the coconut meat is scraped off with a tool, and the scraped coconut meat needs to be broken into puree, and then dried to form a fragrant desiccated coconut, without adding sugar or any additives.

It's a natural way to do it.

High-quality desiccated coconut must be fluffy, sweet, and fragrant. The coconut in the coconut mooncake given by my aunt has all the above qualities. It is a high-quality desiccated coconut mooncake. Only those who know how to desiccate coconut know what a high-quality desiccated coconut mooncake is.

There are too many artificial additives for moon cakes on the market now, especially the moon cake fillings are all ready-made fillings, and no one is making moon cake fillings with heart. So much so that we feel that mooncakes are getting worse and worse every year. These years, it is getting harder and harder to eat delicious mooncakes.

Hopefully, this desiccated coconut mooncake I ate will keep this all-natural practice. Guarantee the innocence of the food.

It's hard to say, the moon cakes with desiccated coconut are very delicious, with a good taste, good taste, and high nutritional value, which is really good!

Coconut mooncakes aren't very delicious! Isn't grated coconut just the pulp of a coconut? The fresh coconut meat is delicious, and the coconut meat made from coconut meat is also delicious! A lot of pastries will have grated coconut on top! Everyone's tastes are different! Maybe some people don't like coconut mooncakes!

The coconut moon cake is not very difficult to eat, the taste of the coconut moon cake is very good, and the filling of the coconut moon cake is soft and glutinous and very delicious.

Do you think that the coconut mooncakes are very edible? Are desiccated coconut mooncakes hard to eat? Personally, I think everyone's taste is different, I think the coconut mooncake is delicious, I think this taste is very fragrant.

It's not very delicious, if you like this taste, it's still very special, but the personal taste is different, and some people may not like it very much.

I've eaten Master Yin's coconut mooncakes, and I think it's delicious.

In the blink of an eye, the Mid-Autumn Festival is approaching, and the taste of longing often surges. When children grow up, they will always leave their parents to go out to study, but in fact, parents have nothing else to ask for, only one point is very reassuring.

Mr. especially likes desiccated coconut mooncakes, proper desiccated coconut! The ones sold outside either have egg yolks, or cranberries, etc., which do not meet our requirements for full coconut fragrance, so make it yourself!

How to make desiccated coconut mooncakes

1. 140 grams of invert sugar syrup, 40 grams of corn oil, 10 grams of milk powder, and 3 grams of water are put into a basin and whipped evenly with an egg pump, 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 oven and heat it for 1 minute to form a coconut filling, and then form a small round ball of 25 grams, which is the coconut filling.

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

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

6. Form a circle, this is the initial blank of 50 grams of moon cakes.

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

8. Press out the moon cakes, put them on a baking sheet, and repeat the operation until all the moon cakes are ready.

9. After all the moon cakes are pressed, spray with water, the oven is hotter at 200 degrees for 5 minutes, and bake at 190 degrees 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 a layer), and then put it in the oven at 170 degrees and bake for 15 minutes.

11. Take it out to cool when it is golden brown, seal it and return it to oil.

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.