Materials: 200 grams of flour, 140 grams of converted syrup, 40 grams of corn oil, 2 grams of alkaline water. Filling: bean paste.
How to do: 1, mix the conversion syrup and corn oil, add 2 grams of water. 2, beat with an egg whisk. Put in, press down, moon cake is done. 6, all pressed moon cake, sprayed with water, the oven 200 degrees Celsius heat 5 minutes, change 190 degrees Celsius bake 5 minutes to shape. 7, take out, brush with egg yolk liquid, and then put into the oven 170 degrees Celsius bake for 15 minutes, into a golden brown take out to cool, sealing back to the oil can be eaten.
2, crust moon cake
Materials: iced moon cake mix, milk, corn oil, purple sweet potato filling, purple sweet potato, matcha, red currant powder.
Practice: 1, the icing moon cake powder add milk and corn oil and mix well. 2, on the pot steamed, while steaming and stirring, thoroughly steamed, and then take a silicone spatula and mix well. 3, the glutinous rice flour fried, as a hand powder, the dough kneaded. 4, pull a small piece of the purple sweet potato added to the little kneaded into purple dough, Matcha kneaded into the green dough, add the red currant into the red dough, kneaded. 5, the ice crust dough pulled into small doses, and the red currant into the red dough, kneaded separately. Ice skin dough pulled into small doses, purple potatoes with a little sugar and condensed milk mix well, made of filling, wrapped. 6, the moon cake mold sprinkled with hand powder, the color you want to first on a ball pressed to the flower piece. 7, and then pressed on a layer of red dough, and finally put the wrapped moon cake billet into the mold, pressed out the moon cake can be seen, look at the beautiful iced moon cake on the finished.
3, coconut moon cake
Materials: 140 grams of sugar syrup, 200 grams of gluten flour, 40 grams of corn oil, 10 grams of milk powder, 3 grams of water.
Coconut filling: 50 grams of coconut, 25 grams of milk, 25 grams of egg, 25 grams of sugar, 25 grams of butter.
Practice: 1, the first to do coconut filling, the coconut filling ingredients together to join, put the microwave oven to heat 1 minute, with the hand ball into a ball, you can become a coconut filling. 2, 140 grams of sugar syrup, 40 grams of corn oil, 10 grams of powdered milk, ???3 grams of water together in a bowl with an egg whisk and beat well. 3, add the low-gluten flour, scratched into a ball, soft, such as the earlobes, and let it rest for about 2 hours, so that the A variety of ingredients fully integrated, not easy to leak the corner. 4, pull the dough into a small dose of about 25 grams, because the use of 50 grams of mold, dough and filling is 1:1 amount. 5, take a dough, press on a small nest, put the coconut filling, wrapped tightly to close the mouth. 6, choose to like the flower color, the mold stuck tightly, sprinkled with a little flour, to prevent sticking, put the finished ball into the mold, pressed tightly, the moon cake that is ready. 7, preheat upper and lower heat 200 degrees Celsius, the moon cake, the moon cake, the moon cake, the moon cake is ready. 7, the moon cake is ready. Top and bottom heat 200 degrees preheating, change 190 degrees bake 5 minutes to shape, brush a thin layer of egg yolk mixture, and then 170 degrees bake 10 minutes into a golden brown, take out to cool, sealed back to the oil.