Material conversion syrup: fine sugar 400g, water 180g, lemon juice 50ml, Cantonese moon cake 100g Ingredients: medium flour, mixed syrup 75g, sunflower oil or peanut oil 30g, water 2g, custard powder 2g, surface egg liquid: and yolk water.

Exercise 1. Production of Inverted Syrup: Using stainless steel pot, put sugar into the pot.

2. Add water, stir it a little, let the sugar and water melt, and heat it with strong fire, not with strong fire. I didn't move much after shooting.

3. After the sugar water is boiled, pour in lemon juice and then boil it. Turn to low heat or medium heat and cook slowly until the syrup is cooked to avoid crystallization.

Because each family has different firepower and the size of the pot is different, some sugar water will always stick to the wall of the pot. In order to prevent this part of sugar from crystallizing, you can brush it on the wall of the pot. When the water stays along the wall of the pot, you can bring the sugar on the wall of the pot into the pot.

5. Cook slowly for about 30 minutes. The boiling process of syrup can be observed. The cooking time is not fixed, some boil for 40 minutes, others for 20 minutes, which is related to the firepower and the temperature of the pot. It is suggested that it should be determined according to the discoloration degree and temperature of syrup. My house has a lot of firepower. After boiling for 20 minutes, the syrup becomes very thick and the temperature rises rapidly. It is suggested that the cooking temperature should not exceed 140 degrees.

6. The boiled syrup is very dark.

7. The boiled syrup is recommended to be slightly thinner than honey, because it will become much thicker after cooling.

8. After cooling, find a sealed can and keep it for one year.

9. Making Cantonese-style moon cakes: Mix the mixed syrup, sunflower oil and drowning completely.

10. Add low powder and stir well.

1 1. Knead into dough, wrap it with plastic wrap and let it stand 1 hour.

12. My mooncake mold is 50g. According to the ratio of skin filling 3: 7, the skin is 15g, and the filling is 35g.

13. Take a dough by hand, flatten it and press it into pieces.

14. Add stuffing.

15. Wrap the stuffing and push the edge of the crust with your thumb.

16. Knead the ball after completion and do the rest according to this method.

17. Arrange the flowers in the moon cake mold, put the fine noodles in the moon cake mold, roll around and knock out the flour.

18. Fill the moon cake balls.

19. Pad the baking tray with tin foil and press it directly on the baking tray with a mold. I think it's better to press directly on the baking tray. If you move in under pressure in other places, it is ok, just be careful, some moon cakes will spoil their shape if they are soft.

20. Press all the moon cakes and bake them in the preheated oven for 5 minutes.

2 1. Mix the egg yolk water, dip it in the egg yolk water with a small brush and squeeze it around the bowl, so that it won't stick to the surface of the moon cake pattern and affect the clarity of the pattern.

After 22.5 minutes, take out the moon cake, let it cool slightly, and gently brush it with egg yolk water, not too much.

23. Continue baking in the oven for 15 minutes until the waist around the moon cake is a little bulging and the surface is colored.

24. The baked pattern is very clear.

25. This is South China milk-flavored coconut after being cut.

26. Finally, pack the oil and return it to others.

Tip: custard powder can be colored without adding it;

Stuffing: skin: stuffing = 3: 7 (it is recommended that friends who try it for the first time use 3: 7 as stuffing. Depending on the hardness of the filling, it will be easier to wrap it. If you use 3: 8, there will be more stuffing, but it is not easy to wrap and shape, so 3: 7 is easier to operate. )

Egg yolk water: egg yolk, egg white, 1 tablespoon, mix well.

Ingredients: 60g of low-gluten flour, 30g of invert syrup 1 tsp, alkali oil 1 tsp, salt12 tsp, big moon cake stamp1piece, 8 red bean paste, 2 egg yolks, a little rice wine, 300g of brown sugar and white vinegar1piece.

Exercise 1.

(1) Bake the salted egg yolk in the oven at 150℃ for 5 minutes, then take it out, spray rice wine or rum while it is hot, cool it, cut it in half, cut it into 16 equal parts, and put the egg yolk in the bean paste and knead it into balls for later use. 2.) Mix the materials used to make the crust evenly by finger pressing, knead into a uniform dough, and divide it into 16 portions.

3) Take a portion of dough, flatten it, wrap it into a ball of bean paste, knead it into a circle, put it into the model, fill it up and compact it, and knock it on the table once or twice to make the moon cake fall out of the model. When it is all done, it can be put into a baking tray, coated with egg yolk liquid, put into a preheated oven, and baked at 150℃ for 20 minutes.

4. Syrup practice

(1) Mix sugar, vinegar and water and cook until it becomes thick, then remove from the heat. After mixing baking soda with 1/2 tsp water, add it to the boiled sweet and sour water and mix well. 5.) After cooling, put it in a bottle and let it stand for a week to stabilize the syrup before use.

Materials: 200g of oil skin, 60g of peanut oil, 30g of invert syrup 1 tsp, alkali oil 1 2 tsp, salt12 tsp, impression of big moon cake1,and stuffing: 10? 6? 5 12 Liang, 8 salted egg yolks, 2 egg yolks, a little rice wine, 500g invert syrup, 300g water, 1/2 cups white vinegar, 1/4 teaspoons baking soda powder.

Making moon cakes

(1) Bake the salted egg yolk in the oven at 150℃ for 5 minutes, then take it out, spray rice wine or rum while it is hot, cool it, cut it in half, cut it into 16 equal parts, and put the egg yolk in the bean paste and knead it into balls for later use. (2) Mix the materials for making the crust evenly with finger pressure, knead into a uniform dough, and divide it into 16 portions.

(3) Take a portion of dough, flatten it, wrap it into a ball of bean paste, knead it into a circle, put it in the model, fill it in and compact it, and knock it once or twice on the table to make the moon cake fall out of the model. When it is all done, it can be put into a baking tray, coated with egg yolk liquid, put into a preheated oven, and baked at 150℃ for 20 minutes.

Practice of converting syrup

(1) Mix sugar, vinegar and water and cook until it becomes thick, then remove from the heat. After mixing baking soda with 1/2 tsp water, add it to the boiled sweet and sour water and mix well. (2) After cooling, put it in a bottle and let it stand for a week to stabilize the syrup before use.

The ingredients are gluten 100g, water spoon 1g, milk powder 5g, invert syrup 20g, milk stuffing: milk powder 15g, butter 20g, egg yolk 3g, fine sugar 50g, milk 130g and cooked noodles 50g.

Exercise 1. Make invert syrup one day in advance: put 200g sugar and 90ml water into a stainless steel container and boil, then add 25ml fresh lemon juice and turn the heat down. Cook for about 40 minutes until the color turns brown and slightly thick. Turn off the fire and let it cool overnight.

2. Add water to the converted syrup and mix well.

3. Add peanut oil and stir well.

4. Add gluten and milk powder, knead into dough, wrap with plastic wrap and let stand 1 hour.

5. Use it as a milk filling when standing: (1) Soften the butter in the greenhouse until it is smooth. (2) Add sugar and beat well, then add egg yolk in several times and beat well. (3) Add milk and mix well, then add flour and milk powder and mix well. (4) steam in a steamer for 20-30 minutes, and stir twice after taking out. Steam and cool for later use.

6. Make 100g moon cake, take 40g of dough, put it into 60g of cooled cream stuffing, seal it, put it into a mold, and press it directly into a baking tray without oil or paper.

7. Spray water on the moon cake, preheat the oven to 200 degrees, bake in the middle layer for 5 minutes, take it out and brush a layer of egg liquid on the surface (not the side), and bake for about 20 minutes until the color is uniform.

Materials: low flour100g, invert syrup 75g, scoop water 1/4 teaspoon, SP emulsifier 1/4 teaspoon, and oil 30ml.

Exercise 1. Inverted syrup +SP emulsifier+scooping water. Pour it into the eggbeater.

2. Stir well. Turn milky white.

3. Add oil and mix well.

4. Sift in low-gluten flour and mix into dough.

5. Knead into smooth dough, wrap it with plastic wrap and refrigerate for 2 hours.

6. Divide the dough into equal pieces and round it.

7. The stuffing is also divided into equal parts and kneaded into small balls.

8. Wrap the dough in plastic wrap and roll it out.

9. Put the stuffing in the middle. Just like wrapping jiaozi, gently push the dough up with your thumb and forefinger until it is completely wrapped.

10. Then rub it a little. Wrap the dough as evenly as possible around the filling. Dip some low powder into the mold. Press hard for 2~3 times to make the dough firm. The moon cakes baked with purple sauce will not be empty or crooked.

1 1. Press it completely. Spray water on the surface. Bake in the oven 180 degrees-5-8 minutes. Spray water on the surface to prevent the moon cake skin from cracking. Bake it for 5-8 minutes first. Is to make the surface of the moon cake a little bit shaped.

12. Then take it out and brush it evenly with egg liquid. Don't dip too much egg liquid when brushing, or it will cover up the pattern. That would be nice ...)

13. Re-enter the oven. 180 degrees-15 ~ 20 minutes. Bake the surface to a deep golden color.

Tip: With the above raw materials, 50g mold can be used to make 13 moon cakes. The ratio of stuffing to skin is -7: 3. Take 50g mold as an example, that is, 35g stuffing, 15g skin.

You can choose the stuffing according to your preference. I used many kinds of stuffing this time, including so-called new blueberry stuffing, raspberry stuffing, blackcurrant stuffing, mango stuffing and strawberry stuffing.

These fillings taste almost the same. Sweet and sour. Blueberry stuffing tastes better. Traditional fillers are also used. There are taro stuffing, low-sugar pumpkins and low-sugar chestnuts. Personally, I think taro stuffing suits my taste best. Ha! ..

The moon cakes are still a little soft after baking. Don't put it on the baking net too fast, or the bottom will be deformed. Wait a little for 5~ 10 minutes, and then put it on the baking net to cool.

After completely cooling, put it in a plastic wrap box and return the oil. Only cold moon cakes can be eaten. They are as hard as bricks.

It will take several days to put the oil back. If the skin is soft, you can eat it ~ if the stuffing oil is used, it will return to oil soon. For example, salted duck egg yolk itself will emit a lot of oil, so the moon cake skin will return to oil soon. If you choose fruit stuffing, it will return a little slower. It will take at least two days. If the traditional low-sugar stuffing is used, the oil return needs 65438+.

Ingredients: salted sunflower seeds 100g, vegetable butter 40g, medium gluten flour 180g, syrup (syrup) 180g, custard powder 15g, almond 80g, walnut100g. Dried apricots 100g, raisins 100g, cooked glutinous rice flour 200g, peanut oil (I use olive oil) 120ML, water 150ML, sugar 180g, a whole egg.

Exercise 1. Stir all the leather evenly and let it stand at room temperature for 2-3 hours without cover. Look at the indoor humidity. We can't stay in the north for more than three hours. If it is too dry, the skin will break.

2. Stir-fry glutinous rice flour slowly on low heat until it is slightly yellow.

3. Then other nuts such as almonds, walnuts and white sesame seeds should be fried or roasted. Just bake it in a 350-degree oven for a few minutes. I bought salted and cooked melon seeds here. If not, you can use other nuts instead. If all the nuts are not salty, add 1 teaspoon of salt to neutralize and improve the taste when mixing the nut stuffing.

4. Dice dried apricots. Ripe nuts are broken.

5. Mix all the ingredients of the nut stuffing to make 12 stuffing balls. About100g each.

6. When it's time to get up, preheat the oven to 400 degrees Fahrenheit /200 degrees Celsius. Sprinkle some flour on the chopping board and divide the skin into 12 parts, each part is about 35g.

7. Leather filled balls.

8. Push the bag up slowly.

9. shut up

10. Wrap it in flour and put it face down on a baking tray covered with baking tray paper.

1 1. After all is done, press the mold again. This step is the key to absolutely prevent the moon cake pattern from blurring. Because the first time I made it, I wrapped a dice. When I finished 12, the pattern in front began to look bad.

12. Don't brush the excess raw powder after molding, but immediately put the baking tray into the oven for setting and bake for 6 minutes. It is also very helpful to keep the pattern beautiful.

13.6 minutes later, take out the baking tray, brush off the excess flour with a clean brush, and then brush a little egg liquid thinly and evenly.

14. Continue to put it back in the oven and bake for 15 minutes.

15. After the moon cake is cooled and sealed for about 2 days, the oil in the filling will penetrate into the skin, which will look good and taste good.

Ingredients: low-gluten flour 125g, high-gluten flour 25g, custard powder 2 teaspoons (10g), syrup 100ml, oil 35ml, alkaline water 1 spoon (15g), red bean paste stuffing and egg yolk liquid.

working methods

Mix syrup, oil and alkaline water and stir well. Mix high-gluten flour, low-gluten flour and custard powder, and sieve with a flour sieve.

Pour 2/5 of the mixed powder into the syrup mixture and stir thoroughly for 30 minutes.

Add the remaining flour, stir and stew for another 40 minutes. Then divide the baked dough into 8 balls evenly, roll them into skins, and then wrap them with bean paste.

Embossing with a mold, spraying water on the surface of the moon cake, and baking in an ACA oven preheated to 200℃ for 10 minute.

When the surface of the moon cake is slightly Huang Shi, take it out. Brush a layer of egg liquid, and then brush it for the second time after it is completely soaked. Then put ACA in the oven. 160? 9? 1 180℃ baking for 20? 9? 125 minutes or so.

Water-oil skin material: medium gluten flour 200g, sugar powder 25g, butter 50g, egg 1 piece, warm water 70ml, butter 20g, oil 20g, low gluten flour 100g, pork stuffing 200g, leek powder 30g, fresh mushroom powder 30g, and soaked fungus (chopped) 30g.

working methods

Sieve the medium-gluten flour and powdered sugar, add butter, eggs and warm water to make soft dough, and wrap it with plastic wrap 15 minutes. Sift in low-gluten flour, add melted butter and oil, and knead until the surface is smooth. Put all the mooncake fillings into the container and stir them vigorously clockwise.

Divide the crust and pastry into 6: 4 equal pieces. Put the oil-water bag into the pastry, roll it thin, roll it up, roll it into dough embryo after 30% discount, wrap it with moon cake stuffing, press it into small round cakes, and bake it for 15 minutes. While the oven is preheating, spread butter paper on the baking tray and put the baked moon cakes in one by one.

Adjust the temperature adjustment knob of Dongling electric oven to "200 degrees", the function knob to "upper and lower tube heating" and the time knob to 25 minutes (or press the "Cookie" key, and adjust the temperature to 200 degrees and the time to 25 minutes through the "time/temperature" up and down keys and the "timing" key). Put the baking tray containing moon cakes into the oven cavity, and close the glass door of the oven to bake. Take out the dish after 25 minutes and enjoy.

The materials include 90g of all-purpose powder, 90g of syrup, 20g of vegetable butter, 7.5g of custard powder, 1/4 teaspoons of alkaline water, 1/4 teaspoons of unsweetened shredded coconut, 30g of milk powder and vegetable oil.

Exercise 1. Stir all the crust materials evenly and leave them at room temperature for one hour. Note: This is the storage time in the dry climate of Canada. Keep them in a damp place for a long time.

2. Spread the glutinous rice flour on the plate as far as possible, put it in the microwave oven for 50 seconds, take it out and stir it, then send it back to the microwave oven, heat it for 50 seconds, and take it out to cool.

3. Add a tablespoon of water to each egg, break it and filter it. Please refer to flow chart a.

4. Mix the stuffing oil, milk powder and sugar into the egg liquid, and then add water to mix. As shown in figure B.

5. After that, the shredded coconut and cooked glutinous rice flour are mixed into the egg mixture and softened into stuffing balls. Look at picture C. If you feel too dry and loose, you can add a little water to make the glutinous rice flour absorb more water, but you must not add too much. Too wet will affect the formation of moon cakes.

6. Sprinkle some dry powder on the chopping board and divide the leather into six parts, 35g each. The leather on it can be made into a cake for six months. The ratio of skin to stuffing is about 1: 3. Divide the stuffing into six parts and knead into balls.

7. Preheat the oven to 400 degrees Fahrenheit /200 degrees Celsius.

8. Roll the crust into the palm of your hand and wrap it in a coconut ball.

9. Push the bag. The skin is a very malleable material, so don't wrap it in folds.

10. Sealed into a spherical moon cake embryo.

1 1. Sprinkle some dry powder in the moon cake mold, then pour out the dry powder, put the embryo into the mold, seal it up, flatten it, take out the film by reverse buckle, and brush off the excess dry powder with a wet brush.

12. Put the moon cakes into a preheated oven and bake at 400 degrees Fahrenheit /200 degrees Celsius for 5 minutes.

13. Take out the baking tray and brush the egg liquid. Adjust the oven temperature to 350 degrees Fahrenheit/180 degrees Celsius and continue baking for about 15 minutes. The baking time can be extended or shortened according to the coloring degree, depending on personal preference.

14. The baked moon cake will return oil after 2 to 3 days at room temperature, with more beautiful color and softer taste.