Eating moon cakes is our traditional Mid-Autumn Festival custom. On the 15th of August every year, we will enjoy the lights and the moon and eat moon cakes. Round moon cakes symbolize family reunion and beauty, and there are many ways to make moon cakes. Its main ingredients are flour, egg sugar and some favorite fillings. Mooncakes contain protein unsaturated fatty acids, vitamin E and other energy, which can soften blood vessels and improve immunity. They are a kind of food suitable for all ages.

First, Wuren moon cake

Ingredients: 200g low flour, sunflower seeds, peanuts, walnuts, glutinous rice flour, black sesame seeds and white sesame seeds.

Ingredients: syrup 120g, peanut oil 50g, alkaline water 4g, maltose 1 tablespoon, and proper amount of sugar.

Old Miao traditional moon cake practice:

1. Stir-fry sunflower seeds, peanuts, walnuts and glutinous rice flour with low fire respectively;

2. Crush the cooked sunflower seeds, peanut kernels (peeled), walnut kernels and almonds into a large bowl, add the cooked black sesame seeds and white sesame seeds, pour in a proper amount of cooked glutinous rice flour, sugar, a little water, 28g peanut oil and maltose, and stir evenly to form a filling with suitable hardness;

3. Mix the syrup, alkaline water and 22g peanut oil evenly and stir until the color is cloudy;

4. Sieve in low flour, stir it into dough with bright surface, and put it in the refrigerator to relax for more than 4 hours;

5. Ingredients-40 grams of cake crust and 50 grams of stuffing;

6. Gently roll out the skin, wrap it with stuffing, wrap it, and then press it;

7. Put it in a baking tray, spray water on the surface, put it in an oven, bake at 160 degrees for about 15, take it out, cool it a little, brush it with egg yolk liquid, and continue baking for about 10 minutes.

The practice of traditional old-fashioned moon cakes II

1. Mix syrup, peanut oil and baking powder and emulsify. See the video in the previous step for details. This is the state of just mixing.

2. Sieve in the medium flour, knead and mix, and synthesize soft dough for two hours. The hardness of dough is almost the softness of ears. If it is hard, you can add some oil to adjust it. Good dough is smooth, malleable and does not produce oil. Be sure to wake up when mixing dough, or it may crack when baking.

3. Stir-fry all fillings, peel peanuts and dry them with a rolling pin, chop walnuts, break rock sugar into small pieces, cut winter melon sugar into small pieces, soak raisins in high-alcohol liquor, mix all raw materials except oil evenly, and then add oil in stages until they can be packaged by hand. You don't need to add oil or flour. You can add sugar as you like, because many things in it are sweet.

4. Divide the skin and stuffing according to the ratio of 3:7, wrap them in a mold, print patterns, spray water on the surface, bake at 200℃ for six minutes, take them out and brush a thin layer of egg yolk overnight, bake at 180℃ 15 ~ 20 minutes until the surface is golden.