Moon cake skin: gluten flour 150g, custard powder 8g (milk powder is also acceptable), invert syrup 1 13g, scoop 2g, cooked peanut oil 40g, salt1g.

Five-kernel stuffing: peeled cooked peanuts, cooked melon seeds, cooked black and white sesame seeds, cooked walnuts, cooked American almonds and raisins160g, sugar 80g, maltose 50g, cooked glutinous rice flour140g, cooked oil 35g and cold boiled water 55g-70g.

Accessories: egg yolk liquid (one egg yolk+1 tablespoon protein, mixed evenly)

working methods

1. Add the scooped water into the invert syrup and stir well. Add oil, stir well, add salt, stir well, finally sieve in flour, stir well, knead into dough, cover with plastic wrap and relax for more than two hours.

2. Peel all kinds of nuts in advance, stir-fry, peel those that can be peeled, and crush them (it doesn't need to be very fine and granular to taste better).

3. Pour the crushed nuts into a container, add sugar, maltose, cooked flour, cooked oil and cold water, stir well, and hold them in your hands to form a ball.

4. Divide the crispy skin into 30g/ piece and knead it round. Five-kernel stuffing is divided into 50g/ piece, which is round.

5. Take a cake crust, pat it into a slightly flat and round shape, put a five-kernel filling in the palm of your left hand, push the filling inward with your right hand, and at the same time rotate with your left hand, push the cake crust evenly against the filling and push it away until it covers the whole filling, then close it and knead it into a green body. Roll the blank in the flour pile, shake off the excess flour and put it into the mold.

6. Press hard with both hands evenly, lift the moon cake mold, push out the moon cake blank, and put the baking tray with tin foil at intervals.

7. Preheat the oven to 180℃, bake the middle layer for 5 minutes, then take it out, let it cool, brush with egg yolk liquid, send it into the oven, cool it to 150℃ and bake it for about 10 minutes until the surface color is uniform.

8. After the moon cake is completely cooled, put it in a fresh-keeping bag and seal it for 2-3 days before eating.

★ Cantonese-style egg yolk moon cake ★

Ingredients: 200 grams of invert syrup, 75 grams of liquid pastry, 5 grams of scooped water, 300 grams of medium gluten flour, appropriate amount of lotus seed paste, appropriate amount of bean paste, and salted egg yolk 19.

Exercise:

1. First, salted egg yolk should be treated. Put the salted egg yolk in the baking tray, preheat the oven at 180℃, spray a little high alcohol on each egg yolk, put the salted egg yolk in the preheated oven at 180℃ and bake for 5~8 minutes, and the egg yolk will start to oil.

Next, we should make mooncake skins. Pour the converted syrup, ghee and scooped water into a basin, circle with eggs and stir well. Sieve the low-gluten flour into a mixing basin and cut and mix evenly with a scraper. Spread a layer of plastic wrap on the countertop, pour the dough on the plastic wrap, gently knead it by hand through the plastic wrap, tighten the plastic wrap after kneading, and put it in the refrigerator to relax 1 hour.

3. Use the process of dough relaxation to make stuffing. Divide the baked egg yolk in two. What I made today is 50 grams each. Then make 50 small moon cakes, and the ratio of skin to filling is 2:8, so the skin 10g filling is 40g. Put a salted egg yolk on the scale to see the weight. (about 7-8g for half an egg yolk) The remaining insufficient amount is filled with white lotus seed paste.

For example, if the yolk is 8g, then the white lotus seed paste is 32g, and the total weight is 40g. Flatten the lotus paste stuffing, put the egg yolk on it, hold the egg yolk in your right hand, push it up slowly with your left hand, close it and wrap all the egg yolks in the same way. I used lotus seed paste and bean paste.

4. The stuffing is ready, and the moon cake skin is almost loose. Spread some flour on your hands, divide the mooncake dough into 10g portions, knead it round, and spread a thin layer of flour on the table and stick it on.

5. Then start wrapping moon cakes, which is a big project, because the skin of moon cakes is very small, but it needs to be wrapped with a big stuffing, so it should be wrapped slowly. Flatten the dough by hand, then add a lotus seed paste and egg yolk filling. Hold the stuffing with your right hand, and gently hold the crust with your left hand and push it upward. When it is almost closed, you can change your thumb and gently push the shell upward until it is completely closed. Finally, gently round. Dip a little flour into the dough and shake off the excess flour.

6. Then use a 50-gram mold, put on your favorite flowers and start pressing moon cakes. Also sprinkle some dry powder in the mold to release the adhesive, and the excess powder can be shaken off by tapping the table with the mold. Put the dough into the mold and buckle it on the table. Put the dough into the mold, buckle it on the table, gently press the mold, and then push out the moon cake embryo. I suggest that you directly press the moon cake embryo in the baking tray, so that it will not move around and deform the moon cake embryo.

7. The last process, baking moon cakes. Prepare an egg first, pour the yolk into a bowl, and only pour one-third of the egg white. Stir well with chopsticks. Prepare another brush. After the oven is preheated, put the moon cakes in, bake the middle and upper layers for 3~5 minutes, take them out and gently brush them on the surface with a brush. Don't brush too much egg liquid, because brushing too much egg liquid will blur the pattern on the surface of moon cakes. After brushing the egg mixture, put it back in the oven and bake for 15 minutes.

★ Cantonese style fruit moon cake ★

Ingredients: 2000g cantaloupe, 2000g wax gourd, 200g sugar, 30ml lemon juice, 80g invert syrup, 1 g scoop water, peanut oil, 25g flour,130g whole egg liquid.

step

1. Make the moon cake stuffing first, cut the cantaloupe into small pieces as much as possible, and wrap the excess water in gauze for later use. Wax gourd is also cut into small pieces, cooked to remove excess water, and the residue is retained.

2. Boil the drained cantaloupe and melon with sugar and cantaloupe juice.

3. When the water gradually decreases, stir-fry constantly to avoid bottom paste, and add lemon juice when the water is almost dry.

4. Add all the skins together, stir them evenly with a spoon, let them stand for one hour, and then divide them according to 15g.

5. When Pippi is quiet, divide the stuffing into 35g pieces.

6. Pay attention to the method when packing, and seal the tiger's mouth.

7. Put it into the moon cake mold, press it, take it away and set it.

8. Preheat oven 180 degrees for 5 minutes and bake.

9. Bake for 5 to 7 minutes, then take it out to cool. Brush a layer of egg liquid on it and bake at 150℃ for 20 minutes.

10. The finished product can be eaten in two to three days after it is returned to oil.

★ Cantonese sesame moon cake ★

Cake crust: 1 15g moon cake powder, 75g invert syrup, 2g alkaline water, 25g peanut oil and 5g milk powder.

Stuffing: cooked flour 80g, sugar 20g, maltose 16g, peanut kernel 30g, white sesame 75g, black sesame 5g, melon seeds 10g, rose sauce 10g, salt 3g, ice meat 40g, peanut oil 20g and wax gourd sugar 15g.

Decoration: Appropriate amount of egg liquid

working methods

1. Chop melon seeds, peanuts and candied winter melon, pour them into a large bowl with sesame seeds, and add sugar and mix well. Adding salt, freezing meat,

2. Stir well. Add rose sauce and maltose, stir well, add cooked flour and stir well, add peanut oil one by one, and stir well until you can knead.

3. Mix the skins, prepare dough with moderate hardness and relax for 30 minutes. Peel is divided into 15g/ tablet, and stuffing is divided into 35g/ tablet. Flatten the skin, add the stuffing and wrap it.

4. Closing, rounding, placing in a powder spreading mold, and pressing to form.

5. Put it in a baking tray, spray water on the surface and put it in the oven. The middle fire is 230 degrees, and the fire 180 degrees. Bake for 5 minutes, take out the egg brush after solidification, bake for 10- 15 minutes, and take out the oven.

★ Su-style moon cakes ★

material

Water-oil dough: 300ml of common flour, 35 g of lard (butter), 25 g of sugar (about 30ml) and 90ml of warm water. Mix and knead all the ingredients of the water-oil skin dough into a smooth dough, and stir for ten minutes.

Crispy dough: 200ml of common flour and 60 g of lard (butter). Mix all the ingredients of the pastry and knead it into dough.

Fresh meat stuffing: 250g pork stuffing, 2 tbsp sugar, honey 1 tbsp, fried white sesame 1 2 tbsp, sesame oil 10 ml, soy sauce 1 2 tbsp, cooking wine1tbsp, salt/kloc-0. Pour the meat stuffing and all seasonings into a large bowl, and stir the meat stuffing with chopsticks until it becomes sticky.

Salt and pepper stuffing: sugar 1 cup, salt and pepper 1tbsp, white sesame 1 2 cups, pine nuts 2/3 cups, cake powder1cup, 50 grams of butter and 50 grams of salad oil. Mix sugar, salt with pepper, sesame, pine nuts, butter and salad oil, add cold boiled water to adjust hardness, and wrap with plastic wrap for later use.

working methods

1. Wrap the dough bag with water dough, roll the dough into an oval shape with a rolling pin, and then roll the dough into an oval shape after folding. Roll out the dough, roll it up from the outside to the inside and divide it into eight small portions. (You can also divide the dough with water-oil skin and pastry into small portions, then wrap the pastry with water-oil skin, fold the dough one by one, and finally roll it into a round dough. )

2. Roll each dough into a round dough with a rolling pin, wrap the fresh meat in the center of the dough and gently flatten it with the palm of your hand. (When wrapping, be careful not to touch the meat stuffing at the closing place, otherwise it will be difficult to bond tightly at the closing place, and the stuffing may be squeezed out when baking. )

3. Put the wrapped dough face down on the baking tray.

4. Put the baking tray in the preheated oven and bake at 200 degrees for 25-30 minutes until the surface bulges and turns golden yellow.

★ Mooncakes with red bean paste ★

material

600g of red beans, 250g of sugar, 50g of maltose150g, 8 teaspoons of salt1/and 60g of butter.

working methods

1. Soak in cold water overnight. Put the red beans into the pressure cooker, cover them with water, boil the SAIC motor with high fire, and cool it with low fire 15~20 minutes.

2. Use a strainer to filter into a container (it is best to soak the bottom of the strainer in water for filtration.

3. See if it can be pressed cleanly. In the past, it was broken with a blender first, but now it can be directly pressed.

4. Put the bean paste into the pot and bring it to a boil. Everyone should be careful, the bean paste will spill, and be careful not to burn.

5. Cook over medium heat, and thicken the bean paste until it is almost cooked, so that sugar, maltose and salt can be added.

6. After adding sugar, the bean paste will become thinner. Don't worry, continue to stir while frying, add butter after frying until it is dry, and mix well to serve.

7. After making the red bean stuffing, make the moon cake skin according to the skinning method of Cantonese-style moon cakes or Soviet-style moon cakes.

★ Ice-covered moon cakes ★

material

50g of glutinous rice flour, 40g of sticky rice flour, 20g of corn flour, vegetable oil 18g, milk 190g, 50g of sugar powder, and bean paste stuffing 100g.

working methods

1. Mix milk and vegetable oil, pour in powdered sugar and stir well.

2. Sieve in glutinous rice flour, sticky rice flour and corn starch (corn starch is also called wheat starch. At present, there are three kinds of powder packets selling iced moon cakes online. Just buy it directly. )

3. Stir until completely mixed.

4. Sieve the slurry once to ensure that there is no pimple, so that the taste of the ice skin will be more delicate.

5. Wrap the screened slurry with plastic wrap, put it in a steamer with boiling water, and steam for 30 minutes on high fire.

6. Take out the steamed batter and stir it with chopsticks while it is hot.

7. Then pour it into a pan and smooth it, and put it in the refrigerator to cool 15 minutes.

8. Sprinkle a thin layer of fried glutinous rice flour on the cooled batter to prevent sticky hands.

9. Divide into 8 parts evenly and knead into 8 dough for later use. Remember to use the scale when serving, so that the moon cakes will be the same size.

10. Divide the prepared red bean paste into 8 parts and knead into balls.

1 1. Take a piece of ice skin, pat it flat, knead it round, and put a piece of bean paste.

12. Tighten your mouth, slightly reshape and reunite.

13 and then put it in the moon cake mold and press it to form it.

★ Crystal moon cake ★

material

300 grams of boiling water, 40 grams of sugar, 6 grams of agar, and red bean paste balls.

working methods

1. 300g of boiling water, 40g of white sugar, and stir evenly until the white sugar melts.

Soak 2.6 grams of agar in cold water, add appropriate amount of water, heat until the agar dissolves, and pour it into (1). Stir well. Then pour into the mold 1/3.

Put the mold in the refrigerator for a few minutes. When the surface is slightly solidified, add the kneaded bean paste balls, then pour the remaining agar water until the mold is full, and put it in the refrigerator for refrigeration.

4. After solidification, you can eat it, turn it gently with a toothpick, and then pour the mold and demould it easily.

★ durian moon cake ★

Ingredients:150g flour, 60g syrup and 50g oil.

Accessories: durian stuffing 150g, egg liquid 10g, and alkaline water 2g.

working methods

1. Mix oil, syrup and alkaline water, and beat well with an egg beater.

2. Mix in flour, stir well and knead into dough.

3. The stuffing and mooncake skin are spread out according to the ratio of 1: 1.5.

4. Add the stuffing, close it, round it, and press it with a mold.

5. Preheat the oven 180 degrees and bake for about 13 minutes.