First, the practice of Soviet-style moon cakes
Number of recipes: 20
material
Oil skin material: 95g, low-gluten flour 63g, powdered sugar 16g, lard 63g, water 63g, pastry material: 200g, cream 100g, stuffing: 70g, jujube paste stuffing: 830g, and other materials: a little.
working methods
1. Divide the oil skin and pastry into 20 equal parts; Wash and roast walnuts, mix well with jujube paste and divide into 20 parts for later use.
2. Take a roll of sponge cake, round it, wrap it with 1 stuffing, and then clamp it with a tiger's mouth.
3. Make the shape of step 2 into a ball, flatten it slightly with your hands, press the middle with your thumb, stamp it, face down, and put it on the baking tray.
4. Put the method 3 into the oven with the oven temperature 180℃ and the oven temperature 190℃. After baking, turn it over and bake it until the edge is pressed to crisp and layered, which takes about 25? 30 minutes, that is, completion.
Second, the practice of Cantonese moon cakes
material
Flour 150g, honey syrup 1 12G, peanut oil 38g, alkaline water 2G, red bean stuffing, chestnut paste and duck egg white lotus paste.
working methods
1. syrup+scoop water, and stir well.
2. Add peanut oil and stir well.
3. Sift in flour 1/3 and mix well, then add the remaining flour and flour, put it in a fresh-keeping bag and put it in the refrigerator 1-3 hours.
4. Divide the dough and stuffing evenly into small pieces and round them for later use. The ratio of skin to stuffing is 2: 8. Start stuffing.
5. Wrap the cake, roll it with some flour and bake it with the moon cake.
6. Start baking, first bake at 200 degrees for about 8 minutes, then take it out when there is a little color on the surface. After cooling for 5 minutes, brush the egg yolk liquid on the surface twice.
7. Bake the moon cakes in the oven for about 20 minutes until the surface is golden yellow.
8. The freshly baked moon cakes are a little dry. Cooling and packaging with fresh-keeping bags. After 2 days of storage and oil return, they are the best.
skill
(1) The ratio of shell to filler shall be accurately calculated and weighed.
(2) The syrup made of honey has a stronger taste and is easier to color than pure white sugar.
(3) The practice of honey syrup: honey 100G+20G sugar+a few drops of white rice vinegar and a little water. After boiling, turn to low heat to make it flow, and use it after cooling.
(4) Method of self-made stuffing: stuffing materials (red beans, dried lotus seeds, mung beans, etc. ) Soak in water for about 6- 12 hours, steam in a steamer, add honey and oil, and beat well.
Third, the practice of crystal moon cakes
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 ball, 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.
Fourth, the practice of egg yolk moon cakes
material
80g of syrup, 45g of peanut oil, a little salt, 0.5 tsp of alkaline water, low flour 150g, egg yolk 1.
working methods
1. honey syrup: 20g of sugar (made by Sister Rose Fragrant) is soaked in water in10g+100g of honey+5-8g of white vinegar (I use lemon juice instead). After the small fire is boiled, continue to cook for about 5 minutes, and you can feel the flowing texture on the chopsticks. It will thicken after cooling.
2. Pour syrup: sugar (in the jar): 400g water: ▌ 150ml fresh lemon: 1 semi-alkali: 1/8 teaspoons water: 1 teaspoon.
3. Practice: soak the lemon in warm water 10 minute (this will remove the wax on the skin) and clean it. Cut, squeeze out the juice from the skin and cut it into small pieces. Put sugar and water in a small pot, heat over high heat until the sugar dissolves, turn to low heat and add lemon juice and lemon peel. Cook over low heat until it is thick and golden yellow.
4. Filter lemon peel, dissolve it in alkali and water, pour it into boiled syrup, and stir well. There will be many small bubbles at this time. It doesn't matter if they are gone when the temperature drops. )
5. After cooling, put it in a glass bottle and seal it. It is said that the longer the time, the better the fragrance. On the left is invert syrup and on the right is honey syrup. The moon cake I made today used invert syrup.
6. Making the crust: Material: low flour: 150g syrup, 80g peanut oil, 45g alkaline water, 1/2 tsp salt (forgot to put it) and an egg yolk (for brushing).
7. Production method: Mix syrup, oil and alkaline water evenly, knead with flour, cover with plastic wrap and let stand for 2 hours.
8. Divide the proofed dough into 8 parts, knead it into small balls, flatten it and put it into the filling, which is the lotus paste filling.
9. Close your mouth and rub it slowly.
10. Put it into the mold.
1 1. embossing.
12. Put it in the baking tray.
13. oven preheating 160? Take out the egg brushing liquid after 6 minutes in the middle layer.
14. In the oven again, or 160? Bake 18 minutes.
15. Loading is ok.