material

"moon cake skin" and "stuffing"

working methods

1: Mix milk, sugar and oil in a bowl.

2: Add glutinous rice flour and wheat flour and mix well.

3: Steam on high fire for 20 minutes.

4. Let the steamed dough cool for 10 minute, add the matcha powder and stir well.

5. Divide the dough into small pieces

6: Squash

7: Add a spoonful of red bean paste in the middle.

8: Then wrap it into a ball.

9: Fill the wrapped dough into the moon cake mold.

10: put it in the refrigerator and take it out when eating.

1 1: matcha red bean moon cake

Practice 2, egg yolk crisp red bean moon cake

material

20 salted egg yolks, 1 egg yolk, 1 kg red bean stuffing, a little black sesame seeds, 200g medium gluten flour, 70g salted cream, 30g fine sugar,100g water, and low sugar content.

working methods

1: Wash the thawed yolk, drain the water, spray a little rice wine to remove the fishy smell, and bake in the oven 160℃ for 5-6 minutes. Don't bake it for too long, or it will be too dry and hard. Put it aside.

2: (oil skin) medium gluten flour+cream+sugar, stir well first, it will be a little grainy.

3: Add water and mix well.

4: When the flour is completely absorbed and smooth, wrap it with plastic wrap and wait 15 minutes for later use.

5: (Crispy) Mix flour and cream well.

6: until the flour is completely mixed, set aside.

7: (stuffing) 30g on average. Divide the red bean stuffing into 20 pieces and knead into a circle for later use. (Generally, it's filled with bean paste. Because you bought it wrong, you should use red beans. The stuffing depends on your personal preference. )

8: Rub 20 pieces of oil skin (20g) and 20 pieces of pastry (15g) respectively, with the same size.

9: The second step is to wrap the oil bag around the cake first.

10: Wrap it and let it stand 10 minute.

1 1: When it's time to stick the dough, it's best to gently press it with your palm first (personal habit).

12: Roll out the rolled dough from top to bottom and let it stand 10 minute.

13: (stuffing) Please wrap the egg yolk while waiting.

14: It's time to roll in the opposite direction again, this time it can be rolled longer.

15: Go back to the same step, roll like this (this is the picture of step 12, because I forgot to take it), and let it stand for 10 minutes. When the time is up, the stuffing is wrapped. First press the side to narrow down the range, and then turn the pole upside down (this will make it more round and better wrapped).

16: Very round.

17: Start packing.

18: After wrapping, apply a layer of egg yolk liquid, sprinkle some sesame seeds, and preheat in the oven at 200 degrees for 20-30 minutes (if the oven is too small, it can be placed in the middle position; If it is too big, you can put it on the first floor, because the temperature above is hotter than that below. If the oven is not set on and off, put it like this. If the temperature is controlled, it will be fired at 200 degrees, 180 degrees.

19: Done! You don't have to take it out immediately after baking. I waited five minutes before taking it out to cool.

Method 3: Crispy red bean paste moon cake.

material

The number is 20:

Water-oil skin: 240g medium gluten flour, 70g lard, fine sugar 16g, 85℃ hot water 100g.

Crispy: 140g medium gluten flour, 70g lard.

Others: 600g red bean paste, egg yolk 1, a little white sesame.

Baking: in the middle and upper layer of the oven, fire up and down at 200℃ for about 20 minutes, and turn over halfway.

working methods

The making process of moon cake skin;

1. Crispy crust consists of oil-in-water crust and pastry. First, make oil-in-water dough, and pour the medium-gluten flour (ordinary steamed bread flour), lard and sugar in the oil-in-water dough into a bowl.

2. Pour all the hot water at about 85℃ into the flour, stirring while pouring.

3. Stir the flour with chopsticks to make the flour and water form snowflake-like bumps.

4. Then pour the flour bumps on the chopping board, knead them into smooth dough, and cover them with plastic wrap for later use.

5. Mix the medium gluten flour and lard in the crispy material and rub it hard on the chopping board until the lard and flour are completely blended into a smooth dough.

6. Divide the water-oil skin and pastry into 20 parts each, and knead them into a circle for later use. Cover the dough with a damp cloth or plastic wrap to prevent the surface from drying, and the cakes can be placed directly in the open air.

7. Take an oil-water crust dough, flatten it with your palm, put a cake in the center of the oil-water crust dough, wrap it and pinch it tightly.

8. Turn the dough over and flatten it with your palm.

9. Then turn it over, smooth side down, and roll the dough into an oval shape with a rolling pin.

10, roll up the ellipse from top to bottom.

1 1. Roll the dough with the palm of your hand, with the smooth side down, roll it for the second time with a rolling pin, and then roll it from top to bottom.

12. After the picture is rolled into a roll, the production of cakes is completed. Let the rolled cake stand for about 15 minutes (cover the surface with wet cloth or plastic wrap to prevent it from drying out).

13. Divide 30g of red bean paste into 20 portions for later use.

14. Take a pastry dough that has stood still, flatten it on the chopping board, smooth it down, roll it out with a rolling pin to form a round dough sheet with a thick middle and a thin edge, and then take a red bean paste ball and put it in the middle of the dough sheet.

15, gently wrap the bean paste and pinch it tightly. If it's not tight, it's easy to betray. Put the wrapped dough on the chopping board and let it stand 15 minutes.

16. After standing, gently press the dough with your palm to make it oblate.

17, put the squashed dough on the baking tray. Traditional moon cakes are printed with red food pigments. I didn't have this, so I brushed a layer of egg yolk liquid and sprinkled a little white sesame seeds.

18. Put the baking tray in an oven preheated to 200 degrees, fire the middle and upper layers (my oven only has three layers, so I chose the middle layer), bake for about 10 minute, take it out, turn it over, and bake for about 12 minutes until the surface is golden and the pastry bulges completely, then take it out and cool it on the baking net.