Cantonese, Peking, Dian, Su and Chao mooncakes are widely enjoyed by people from all over the north and south of China. Below I share with you a complete list of how to make homemade mooncakes.
I. How to make Su-style mooncakes
Recipe Introduction Quantity: 20
Ingredients
Crust material: 95g, 63g of low gluten flour, 16g of powdered sugar, 63g of lard, 63g of water, shortening material: 200g, 100g of cream, filling: 70g, date paste filling 830g, other materials: a little
Method
1. The oil skin, shortening divided into 20 equal parts; walnuts washed, roasted, and date paste filling mix well, divided into 20 minutes spare.
2. Take a pole and roll the relaxed oil skin and shortening, pole into a round, wrapped into the method 1 filling, and then pinch tightly with a tiger's mouth to close the mouth.
3. Form a ball shape by straightening it out, flatten it slightly with your hands, and put it on a baking sheet with your thumb in the center, cover it with a stamp, and place it face down.
4. Put method 3 in the oven, oven temperature 180 ℃, 190 ℃, bake to the color, turn over and bake until the side press up crispy layers, *** about 25?30 minutes, it is done
two, the practice of Cantonese moon cakes
Ingredients
150g of flour, 112G of honey syrup, 38g of peanut oil, 2g of lye, red bean filling, chestnut paste, duck egg yolk white lotus seed paste
Directions
1. Syrup + Alkaline mix well.
2. Add peanut oil and mix well.
3. Sift 1/3 of the flour and mix well, then add the remaining flour to form a dough, put it in a plastic bag and put it in the refrigerator for 1-3 hours.
4. Dough, filling, respectively, evenly divided into small pieces, round and spare, skin-filling ratio of 2:8, began to wrap the filling.
5. Wrap the cake round and dip some flour, use the moon cake mold pressure type into the baking.
6. Start baking, first bake at 200 degrees for about 8 minutes, until the surface is slightly colored take out, cool down for 5 minutes after the surface of the egg yolk liquid brushed twice.
7. The mooncake into the oven again baked about 20 minutes, to the surface of the golden brown out of the oven.
8. Just baked out of the moon cake a little dry, cooled down with a plastic bag, stored for 2 days after the oil back to the most delicious.
Tips
(1) Calculate the ratio of the crust to the filling and weigh it accurately.
(2) Syrup made with honey has a thicker flavor than pure white sugar and is easier to color.
(3) the practice of honey syrup: honey 100G + 20G granulated sugar + a few drops of white rice vinegar and a little bit of water, boiled and turned to simmer on low heat to have a texture flow, cooled and ready to use.
(4) the method of homemade filling: filling materials (red beans, dried lotus seeds, mung beans, etc. can be) soaked in water for 6-12 hours or so, steamed on the steamer, add honey, oil to beat the broken mix can be.
Third, the crystal moon cake
Ingredients
300 grams of plain water, 40 grams of sugar, 6 grams of agar, bean paste ball
Practice
1.
2.6 grams of agar soften with cold water, add the right amount of water, heat until the agar dissolves, pour into (1). Stir well. After pour into the mold 1/3.
3. Put the mold in the refrigerator for a few minutes, when the surface is slightly solidified, add the kneaded bean paste ball, and then pour the rest of the agar water until the mold is full, and put it in the refrigerator.
4. Once solidified, it is ready to serve. Use a toothpick to gently rotate it around, and then invert the mold to release it easily.
Fourth, the practice of egg yolk moon cake
Ingredients
80 grams of sugar syrup, 45 grams of peanut oil, a pinch of salt, 0.5 tsp of alkaline water, 150 grams of low-flour, egg yolks, 1
Practice
1. honey syrup: (practice is rose fragrant piece of children's sister's) 20 grams of sugar with 10 grams of water soaked within + 100 grams of water. within the water wet + 100 grams of honey + white vinegar 5-8 grams (I used lemon juice instead of), boil over low heat and continue to simmer for about 5 minutes, feel the chopsticks on the texture flow can be. It will thicken a bit when it cools down.
2. Conversion syrup: (is the altar to find) Sugar: 400 grams of water: 150 ml Fresh lemon: 1 ? alkali: 1/8 tsp water: 1 tsp.
3. Directions: Soak the lemon in warm water for 10 minutes (this removes the wax on the rind) and clean it. Cut the juice and squeeze out the skin and cut into small pieces. In a small pot, put sugar and water, heat over high heat until the sugar dissolves, turn the heat down and add lemon juice and lemon peel. Cook over low heat until thick and golden in color.
4. Strain the lemon peel, alkali dissolved in water, pour into the boiled syrup, stirring well. (At this point there will be a lot of small bubbles, it's okay to wait for the cooler will be gone.)
5. Cooled into a glass bottle sealed, it is said to be the longer the more flavorful the left is the conversion syrup, the right is honey syrup. I made the moon cake today with the conversion syrup.
6. crust production: materials: low-flour: 150 grams of sugar syrup 80 grams of peanut oil 45 grams of lye 1/2 tsp. salt a little (I actually forgot to put) an egg yolk (brush the surface with).
7. production method: the syrup, oil, alkaline water mixed well, and the flour a piece of kneading into a ball, covered with plastic wrap to rest for 2 hours.
8. Wake up the dough into 8 parts, kneaded into a small ball, flattened and wrapped into the filling, this is the lotus seed filling.
9. Slowly close the mouth and knead round.
10. Put it into the mold.
11. Emboss.
12. Put into a baking dish.
13. Preheat the oven to 160 ° C for 6 minutes in the center, then remove and brush with egg wash.
14. Re-enter the oven, still at 160?, and bake for 18 minutes.
15. Plate ok.