Mooncake crust: 150g medium gluten flour, 8g custard powder (milk powder is fine), 113g converted syrup, 2g almond water, 40g cooked peanut oil, 1g salt
Filling: 160g peeled cooked peanuts, cooked melon seeds, cooked black and white sesame seeds, cooked walnuts, cooked American almonds, and raisins, 80g granulated white sugar, 50g maltose, 140g cooked glutinous rice flour, 35g cooked oil, 55-70g cold water
Supplements: egg yolk mixture (one egg yolk + 1 tbsp egg white), 55-70g cooled water 140g, 35g cooked oil, 55-70g cold water
Accessories: Egg yolk mixture (1 egg yolk + 1 tbsp egg white, mix well)
Methods
1. Add alkaline water to the sugar syrup and beat well. Add the oil, beat well, then add the salt, mix well, and finally sift in the flour, mix well, knead into a dough, cover with plastic wrap, and relax for more than two hours.
2. All kinds of nuts in advance, peeled, fried, peeled, peeled, rolled (do not need to be very finely chopped, grainy more delicious).
3. Pour the rolled nuts into a container, add sugar, maltose, cooked flour, cooked oil, cold water, mix well, and into a hand, can be a state of dough.
4. Divide the loosened piecrust into 30g pieces and knead. Divide the filling into 50g pieces and form into rounds.
5. Take a pie crust, flatten it slightly, put a five-kernel filling on it, put it into your left hand, push the filling in with your right hand, and then rotate your left hand to push the pie crust evenly against the filling until it covers the entire filling, and then pinch it tightly to form a blank. Roll the pastry in a mound of flour, shake off the excess, and place in a mold.
6. Press down firmly and evenly with your hands, lift up the mold and push out the crescent rolls, then place them on a tinfoil-lined baking sheet at regular intervals.
7. Preheat the oven to 180 degrees Celsius and bake in the middle for 5 minutes. Remove from the oven, let cool, brush with egg yolk mixture, transfer to the oven, lower the temperature to 150 degrees Celsius, and bake for about 10 minutes or until the top is evenly colored.
8. When the moon cakes are cool, put them in a plastic bag and seal them back to the oil for 2-3 days before serving.
Pumpkin and purple sweet potato moon cake
Materials
Pumpkin 100 grams, 200 grams of purple sweet potato, 70 grams of glutinous rice flour, 40 grams of glutenous flour (ordinary flour can also be, 30 grams of sugar
Practice
1. First of all, the pumpkin, purple sweet potato were cut into pieces, put into the complementary machine steaming, a small amount of food ingredients with the complementary machine is very convenient
2. Steamed pumpkin puree, add glutinous rice flour and flour, the amount of their own grasp of the ha, some pumpkin moisture, the need for more flour, to be able to knead into the hands of the dough can be, put in a bowl to wake up more than half an hour
3. Steamed purple sweet potato puree with a bit of sugar press, and then kneaded into a ball, dough and purple sweet potato puree were divided into 11 portions of 20 grams each
4. Press a little wrapped into the purple potatoes, and then sold closed round, sprinkle some glutinous rice flour, wrapped in the dough in the glutinous rice flour rolled around, moon cake molds should also be sprinkled with a little, this is in order to prevent sticking.
5. dough into the moon cake mold, gently press out, is a moon cake shape, and then take a piece of greaseproof paper cut small, put each moon cake on top, into the steamer. Put cold water to steam for 15 minutes, it is steamed, delicious moon cake is out.
Gradual Peach Peeling Mooncake
Materials
Milk Peach Peeling, Mooncake Inside, Cherry Powder, Salad Oil
Methods
1. Milk Peach Peeling with a little Cherry Powder, mix it into 5 kinds of gradual inside, take a slice of Mooncake Flower Slice as shown in the picture as an example. Take a little milk peach skin according to the flower skin in the shape of a small flower pressed
2. Take a small part of the dark cherry peach skin to do the whole flower shape, start to do the gradient of the inner traps, will be the deepest cherry on the second deep peach skin, wrapped up
3. sequentially from the deepest to the shallowest wrapped up, take 20 grams of milk peach skin, press the skin into a thin slice, will be well done in the middle of the traps
4. tiger's mouth Tighten the package, close the mouth face down, ready moon cake mold, will be done in the moon cake embryo into the moon cake mold, gently press, slowly out of the moon cake mold, into the baking tray
5. preheated oven 160 degrees, upper and lower heat, middle layer, about 12 minutes, on the line
Ice moon cake
Materials
Sticky Rice Flour 45 grams, 40 grams of glutinous rice flour, 20 grams of flour, 185 grams of milk, powdered sugar, 20 grams of milk.
Methods
1. Pour the milk, powdered sugar and corn oil together and mix well.
2. Pour in the glutinous rice flour, sticky rice flour, and clarified flour, and mix well.
3. Sieve the batter once and let it stand for 30 minutes, then steam it in a pot for 20 minutes
4. Take out the steamed icy batter, stir it with chopsticks until smooth, and leave it to cool down. If you want to add color, this time you can get a little out to add the desired color, knead well and wait for use.
5. Prepare cooked glutinous rice flour anti-sticking, you can pour some raw glutinous rice flour on the plate, microwave for 30 seconds to take out and stir, and then put in another 30 seconds, you can get cooked glutinous rice flour. Can also be used non-stick frying pan, medium-low heat stir fry to a small yellowish on the good.
6. Ice skin paste to be cold on the start of the operation, you can also put in the refrigerator for a while, better operation. Wooden molds weighing the skin each 18g filling 15g, put on gloves, the ice skin on the heart of the hand pressure, put the filling on the skin to push up.
7. Close the mouth and stick a little powder, molds also stick some powder, put into the press solid, tap the inverted buckle out. After doing the icing moon cake, the brush can be used to gently sweep away the cake above the excess hand powder, so that the grain is more clear and more beautiful, and eat it will not be full of powder ha.
8. Do a good job of icing moon cakes sealed in the refrigerator, refrigerated, four to five hours or more, and then enjoy the taste better.