The Mid-Autumn Festival is coming, so try to make moon cakes yourself. Here are some methods I recommend to make moon cakes. Let's take a look.

Multicolored iced moon cakes:

Ingredients: appropriate amount of moon cake powder with ice skin.

Accessories: jujube, yam, purple potato, pumpkin and spinach.

Production method:

Step 1. Remove the core and slice the jujube, and steam it in a steamer.

Step 2. After cooking, mash it, use a non-stick pan, do not put oil, and fry it with low heat.

Step 3. Peel and cut the yam, purple sweet potato and pumpkin, and steam them in a steamer.

Step 4. Put it into a cooking machine and mash it. Wash the spinach and mash it.

Step 5. Next, mix the dough, add the moon cake powder with ice skin, knead it into dough, and the colored dough is ready.

Step 6. Pack the mud jujube stuffing, put it into the mold, and press it out of the film.

Step 7. Put the prepared moon cakes into a pot and steam for 5 minutes.

Cantonese lotus seed paste egg yolk moon cake:

Ingredients: 200g moon cake powder, Taikoo invert syrup 150g, 50g peanut oil, 3g Chencun water, 0/8 salted duck egg yolk, 7 10g red lotus seed paste or white lotus seed paste.

Accessories: egg yolk (brush) 1 piece, egg white (brush) 1 spoon.

Production method:

Step 1. Put the salted duck egg yolk in the baking tray, put it in the oven 140 degrees, bake it for about 7 minutes, take it out and let it cool. Pay attention to the time and the heat, just cook it for 7 minutes, and don't crack it or bake it out. (It's best to buy raw salted duck eggs from the market and knock them out yourself, because the egg yolk purchased online is too smelly);

Step 2. Pour the syrup into a glass bowl, add peanut oil and scooped water, and stir well.

Step 3. Sieve in the moon cake powder and knead it into dough by hand;

Step 4. Move into another clean container, cover it with plastic wrap, and put it in the refrigerator for cold storage and standing 1 hour;

Step 5. Take a small piece of 1 red lotus seed paste or white lotus seed paste, put it together with the egg yolk, and weigh out 53g (75g moon cake is made, the crust is 22g, and the stuffing and egg yolk are 53g. Because the size of the egg yolk is not fixed, there is no way to determine how much the stuffing needs, only weigh out 53g together with the egg yolk);

Step 6. Wrap the egg yolk into the lotus paste stuffing, knead it into balls, and wrap eighteen in one package;

Step 7. Take out the pastry dough from the refrigerator and divide it into 18 portions, each portion is about 22g (I divide it according to the ratio of 75g to 3:7);

Step 8. Squeeze a piece of dough, wrap it on the lotus paste stuffing, gently push the dough down with the tiger's mouth, and rotate while pushing until it is near the bottom, then turn it over, continue to slowly push it together with the tiger's mouth, and close the mouth;

Step 9. It is better to wear the disposable anti-sticking gloves when stuffing, which is easier to operate.

Step 10. Put the wrapped moon cake in low flour, slightly dip some flour into the mold, shake it to make the flour adhere to the mold, then pour out the excess flour, put the wrapped dough into the mold, and press out the shape of the moon cake;

Step 1 1. Sprinkle a little water on the surface of the moon cake with a watering can, then put it in the middle layer of an oven preheated to 200 degrees in advance, bake it for 5 minutes, take it out after the pattern is set, and brush it with a layer of egg yolk water, which is mixed with 1 spoonful of egg yolk protein. Bake in the oven, and then lower the oven temperature to 180 degrees;

Step 12. Continue 180 degree baking 15 minutes.

Wuren moon cake:

Ingredients: flour 200g, syrup 150g, water 2g, vegetable oil 50g.

Accessories: peanuts 100g, sesame seeds 70g, melon seeds 70g, raisins 60g, sugar 75g, cooked glutinous rice flour 1 10g, vegetable oil 30g and cold boiled water.

Production method:

Step 1. Prepare and trap materials.

Step 2. Add sugar to the filling.

Step 3. Add vegetable oil.

Step 4. Stir-fried glutinous rice flour, add a little water, stir evenly, and knead it into a ball.

Step 5. Stir the syrup, scooped water and vegetable oil evenly.

Step 6. Sieve in flour and make dough.

Step 7. Divide the stuffing into 30g and the dough into 20g each.

Step 8. Crush the dough, add the stuffing and wrap it.

Step 9. Wrap the wrapped moon cake with a layer of flour, put it into a mold, and press and shape it.

Step 10. Preheat the oven, bake for 5 minutes, brush a layer of egg liquid, and bake for 15 minutes.

Cantonese bean paste moon cake:

Ingredients: 20g of edible oil, 350g of red bean paste, 75g of invert syrup, 0/00g of medium gluten flour/kloc-0, 2g of scooped water.

Accessories: the right amount of egg liquid

Production method:

Step 1. Convert syrup, scooping water and cooking oil, put them into a basin and beat them evenly.

Step 2. Sieve in the flour.

Step 3. Make dough.

Step 4. Wrap the dough with plastic wrap and wake up for one hour at room temperature.

Step 5. Divide 35g of red bean paste and cake crust15g.

Step 6. Wrap the bean paste stuffing into the crust, round it, and close it down.

Step 7. Press out the pattern with a mold, and you can dip some flour to prevent the mold from sticking and demoulding.

Step 8. Before the prepared moon cake embryo enters the oven, spray water, preheat the oven at 200 degrees, bake for 5 minutes, take out the egg brushing liquid, and bake for 15 minutes.

Step 9. Bake the moon cakes and wait for oil return.

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