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The whole process of making mooncakes
The whole process of making mooncakes

How to make several sugar-free mooncakes

Sugar-free mooncakes

Crust recipe:

1, low gluten flour 5000g

2, raw oil 1400g

3, maltitol liquid 3750g

4, lye water 75g

5, Fresh egg yolk 1000g

Skin making method:

1, maltitol liquid, lye water first stirred well;

2, raw oil added to 1 and stirred well;

3, flour sifted and added to 2 and stirred well, magnetically moistened;

4, the dough to wake up for 30 minutes before use.

Filling:

1, sugar-free five kernel filling 40000 grams

Making method:

1, the moon cake crust, filling specific gravity 2:8.

2, the crust pressed into a flat round slice, wrapped into the filling, put into a mold, press the hand flat and compact, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushing or spraying water.

3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.

5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, the bottom is light brown.

Sugar-free bean paste moon cake

Crust recipe:

1, low gluten flour 5000 grams

2, 1400 grams of raw oil

3, 3750 grams of maltitol

4, 75 grams of lye

5, 1000 grams of fresh egg yolk

Crust production method:

1, maltitol, lye, lye, lye, lye and lye.

1, maltitol liquid, lye water first stirred well;

2, raw oil added to 1 and stirred well;

3, flour sifted and added to 2 and stirred well, magnetically moistened;

4, the dough to wake up 30 minutes before use.

Filling:

1, sugar-free bean paste filling 40,000 grams (commercially available)

Method of production:

1, moon cake crust, filling specific gravity of 2:8.

2, the crust pressed into a flat round piece, wrapped into the filling, put into a mold, with the hands of the hand pressed flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface of the water brush or spray water.

3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.

5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, the bottom is light brown.

Sugar-free rose moon cake

Crust recipe:

1, low gluten flour 5000g

2, raw oil 1400g

3, maltitol liquid 3750g

4, lye 75g

5, fresh egg yolks 1000g

Crust production method:

1

1, maltitol liquid, lye water first stirred well;

2, raw oil added to 1 and stirred well;

3, flour sifted and added to 2 and stirred well, magnetically moistened;

4, the dough to wake up 30 minutes before use.

Filling:

1, sugar-free five-kernel stuffing 37000g (commercially available)

2, sugar-free rose 3000g

3, with sugar-free five-kernel stuffing can be mixed into sugar-free rose.

Methods:

1, moon cake skin, filling specific gravity 2:8.

2, the pie crust pressed into a flat round piece, wrapped into the filling, put into the mold, with the hands of the hand pressed flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushing or spraying water.

3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.

5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, the bottom is light brown.