Question 1: How to make mooncakes at home and how to make delicious mooncakes using an oven. Ingredients

Main ingredients

170 grams of flour

White 73 grams of oil

300 grams of kidney beans (white)

Accessories

Fine sugar

5 grams

Water

45g

Egg yolk liquid

Appropriate amount

How to make kidney bean mooncakes

1.

First make the dough: Pour all-purpose flour onto the kneading mat, dig a small hole in the middle, pour the white oil and fine sugar into the hole

2.

While using your hands Slowly add water while kneading, and finally knead into a smooth dough and set aside

3.

Ingredients for this step

All-purpose flour

< p> 70g

Next, make the pastry: mix all-purpose flour and white oil, and knead them evenly with your hands

4.

Finally, knead into a smooth dough

5.

Cover the prepared oil dough and puff pastry dough with plastic wrap and let them rest for more than ten minutes. During this time, the filling can be divided into small balls of 25 grams

6.

The relaxed oil dough and puff pastry dough are divided into small balls of 16 grams each and 10 grams each. Round ball

7.

Then press the dough into a cake shape on the palm of your hand

8.

Wrap a piece of dough stand up. Then turn the edge upward

9.

Flatten it with your hands and roll it into a long strip with a rolling pin

10.

Roll it out Roll up the long strip from one end with the palm of your hand

11.

Roll all the dough into a spiral shape

12.

Again Press the spiral dough again and roll it into a long strip

13.

Continue to roll up from one end with the palm of your hand

14.

After everything is rolled up, cover it with plastic wrap and let it rest for more than ten minutes

15.

Roll the relaxed dough into a round cake shape and add white kidney bean filling

< p> 16.

Wrap the white kidney bean filling inside

17.

Turn the mouth downward and press it with the palm of your hand to form a round cake shape

18.

After everything is done, place it on a baking sheet, place it in the middle of a preheated 190° oven, turn the heat up and down, and bake for 30 minutes

19.

After baking for 20 minutes, take out the baking sheet, brush a layer of egg yolk on each cake, and continue baking until the surface turns a beautiful golden color

< p> Cooking skills

1. All-purpose flour is the ordinary flour that is used in half of the homes;

2. White oil is shortening, you can also use butter, lard, etc. Achieve a crispy effect.

Question 2: The easiest way to make mooncakes in the oven. Ingredients for snowskin mooncakes:

250 grams of snowskin powder, 100 grams of water, 50 grams of white oil, and about 200 grams of fillings< /p>

Preparation of snow skin mooncakes:

1. Sift the powder, add water and stir until the surface is smooth and elastic.

2. Add white oil and mix well.

3. Wrap it loosely with plastic wrap and divide it into small balls of 25 grams each.

4. Flatten the ball and put the filling in it. 25 grams of skin corresponds to 25 grams of filling. After wrapping, place into mooncake mold and press to create patterns. Please sprinkle some ice skin powder before using the mold to prevent sticking.

5. You can eat it after making it, but it will taste better after being refrigerated for a few hours. ?The easiest way to make mooncakes - 5 minutes microwave mooncakes. Pressure cooker, pancake pan, etc.

Question 3: How to make mooncakes in the oven? Detailed instructions! Detailed introduction to the recipe of Golden Almond Lotus Paste Mooncake Cuisine and functions: High-quality staple food Delicious pastries Technique: Baked Materials for making Golden Almond Lotus Paste Mooncake: Ingredients: Olive oil imported from Australia and pure lotus paste are the most important and basic raw materials. Seasoning: In addition, add flour, maltose syrup, eggs, jam, etc. Teach you how to make golden almond and lotus paste mooncakes. How to make golden almond and lotus paste mooncakes so they are delicious. Production method: 1. Carefully prepare the ingredients. (The ingredients are divided into mooncake skin ingredients and mooncake filling ingredients) 2. Mix the mooncake skin and let it rise for one and a half to two hours. 3. Proportion according to less skin and more filling. 4. When wrapping the stuffing core with the skin, be careful not to expose the filling, and the skin should be even. 5. Put it into the mold and press it into shape. The texture of the pressed mooncakes should be clear. 6. Load the plate.

7. Spray water: This is to remove the flour on the surface of the mooncake, and then leave it for 3-5 minutes. 8. Bake: Bake for about 7-8 minutes for the first time, take out when golden brown. Then do egg brushing. Bake the second time for about 15 minutes. 9. Let it cool for 15-20 minutes. Tips: Hands-on experience: Making mooncakes by yourself brings a deep sense of family affection into them. Make a pot of Dahongpao tea and enjoy this family happiness.

Question 4: How to use an electric oven to make five-nut mooncakes? The oven can generally place any container that is high temperature resistant, such as ordinary iron containers, aluminum containers and other metal containers. As for the five-nut mooncakes The method of making is slightly different in different regions, but generally the kernels in the filling are peanut kernels, walnut kernels, sunflower kernels, pine nuts, almonds, black sesame and other kernels. As long as five of these kernels are used as filling, it can be called five-nut mooncake. I hope I The answer will help you

Question 5: What is the baking recipe for making Mid-Autumn mooncakes in a home oven? Baking recipe process of Mid-Autumn mooncakes in home oven

Production:

1. Pour all-purpose flour and powdered sugar into a mixing vessel and mix evenly;

2. Add milk and lard, stir until there is no dry powder;

3. Use a machine to quickly beat the water-oil dough until the surface is smooth and soft, take it out and let it rest for later use;

4. Use a slurry mixer to beat low-gluten flour and lard evenly at slow speed;

5. Beat quickly until it can be kneaded into dough;

6. Two kinds Cover the dough with plastic wrap and let it rest for 30 minutes;

7. Cut the dough, puff pastry and bean paste filling into 22g, 16g and 30g respectively for later use;

8. Take out a piece of dough and press it Flatten it, put a portion of pastry into it, and wrap it tightly;

9. With the seam facing down, roll it out into the shape of beef tongue, and roll it up from top to bottom;

10. Then Roll out the water-oil dough lengthwise, roll it up from top to bottom, cover it with plastic wrap and let it rest for 15 minutes;

11. Take a rolled dough, roll it out into a nearly round shape, wrap it with bean paste, and pinch it tightly;

p>

12. Arrange it into a round shape, with the seam facing down, flatten it slightly, and place it on the baking tray;

13. Preheat the oven to 185 degrees and bake for about 25 minutes

Ingredients:

Pastry part: 250g all-purpose flour, 40g powdered sugar, 120g milk, 50g lard

Pastry part: 200g low-gluten flour, 100g lard

Fillings: 700g red bean paste,

Baking laboratory recipe tips:

1. The amount of water-oil skin milk should be adjusted according to the water absorption of your own flour. Adjust, the water-oil skin should be slightly softer so that it has enough ductility and is easier to operate when stuffing.

2. The lard must be fully softened, so that the pastry will be soft enough, and the softness and hardness of the water-oil skin and the pastry are equal, so that the pastry will not break when wrapping.

Question 6: How long does it take to bake mooncakes in a home oven? At what temperature? The bottom heat is 180 and the surface heat is 230. It takes about 20 minutes.

Question 7: The mooncakes can be baked right away. Can you bake it in the oven? Hello, you can. Here is how to make Cantonese-style mooncakes.

After putting the mooncakes into the baking pan, spray some water, and then bake them in the oven. Bake until the surface is colored and then brush it twice with egg wash. The upper heat is 230 degrees Celsius and the lower heat is 180 degrees Celsius. , bake it for 15 to 20 minutes. Source Yilisi Mooncake Network

If our answer is helpful to you, remember to adopt it in time~

O(∩_∩)OThank you~~

< p> Question 8: How to make snowskin mooncakes in the oven and recipe. Snowskin mooncakes recipe 1: Materials:

A. 100G of peeled mung beans, appropriate amount of sugar (I used 50G) 1 tablespoon of custard powder (You can also use a tablespoon of milk powder instead)

B. Glutinous rice flour 50G, rice flour 50G, flour 25G, sugar 55G, salad oil 15ML, condensed milk, a tablespoon of milk 210G

C. Glutinous rice flour 20G

Method:

1. Soak the peeled mung beans one night in advance. Drain the water, add sugar, then steam in water. Press into puree while hot or beat with a mixer. Add custard powder or milk powder to increase the flavor, mix well and set aside.

2. Stir-fry ingredient C in a clean pan (occasionally use a microwave oven for 2 minutes on high heat) and use it as hand powder.

3. Mix ingredients B together, steam in a pot for 20 minutes, mix well while hot, let cool, divide into small pieces, wrap in mung bean filling, and carve out with a mooncake mold.

Tips:

Wear disposable gloves on your hands. Otherwise it will be sticky and you won’t be able to do it. You can apply some cooked glutinous rice flour to prevent sticking. Put it in a crisper and refrigerate it. After two days, it will be less soft and more delicious.

The key to making snowskin mooncakes is to make the crust.

First of all, it is important to use the flour analogy properly.

Many recipes say rice flour, but in fact they are rice flour. Even rice flour can be seen at the bulk counter of supermarkets.

If it is thin after steaming, it means it is not steamed and needs to be steamed for a while.

Steamed The ice skin should be completely cooled. The ice skin is relatively sticky and you need to apply some oil on your hands when making it.

In addition, take some glutinous rice flour and heat it in the microwave over medium heat for one and a half minutes. Sprinkle a little bit on the mold for convenience. Demold, [Edit this paragraph] Snowskin mooncake method two: Mooncake recipe:

Ingredients name Baking % Weight g

Snowskin pre-mixed powder 100 500

Drinking ice water 47 235

Fine salt 1 5 2.20

Yufeng brand high-grade snow-white emulsified oil 14 70

Fillings:

Fruit strawberry filling 3200 19.70

Production procedure:

1. Sieve the premixed powder and pour it into the mixing tank.

2. After the salt is dissolved in the water, add it in portions and mix well, allowing the premixed powder to completely absorb water and swell, turning it into a sticky dough.

3. Add Yufeng brand high-grade snow-white emulsified oil, mix at slow speed first, then switch to medium speed and mix thoroughly.

4. After mixing, cover the surface of the dough with a plastic bag to rest for 20 to 30 minutes, then divide and shape.

5. Do not use raw flour during operations such as segmentation and shaping impressions. Use cooked flour or ice skin pre-mixed powder as hand powder.

6. The ratio of ice skin to filling is 1:4.

7. The impression is formed and the packaged mooncakes are stored in the freezer or refrigerator.

Production and cost-effectiveness of snow-skinned snow mooncakes

1. Suggested formula

Pre-made powder 100; syrup (80 degrees) 127; white cream 18; drinking Water 14; SP 2.0

2. Production method:

1. Beat the raw materials except the above pre-made powder together evenly;

2. A stirrer is required Slowly add the premade flour into the medium and beat until the dough is smooth;

3. Let the dough rest for more than 30 minutes before filling and shaping. It is recommended that the ratio of dough to filling is 5:5;

4. Packaging (plastic tray plus oxygen absorber, can be stored at room temperature for more than 60 days).

3. Product features:

1. No baking required, simple process, saving energy;

2. The taste is soft and smooth, slightly elastic;

3. The color is as white as snow.

Question 9: What is the oven baking temperature for making moon cake flour? Do you mean to use the flour to bake the moon cake filling? In this case, the temperature of the oven should not be too high. 150-170 is enough. If the temperature is too low, the baking will be too slow and laborious. If the temperature is too high, the noodles will bake easily and become darker or even yellow and black. It will not look good when placed in the filling. For example, if the filling is made of brown sugar, you can use steaming method to steam the noodles. This way, it is better to steam the noodles. The surface is white and beautiful

Question 10: How to bake mixed sugar mooncakes in an oven. No matter what kind of mooncakes you bake, the oven is just a heating tool. The production and quality of the mooncakes have little to do with it. The key depends on your mooncakes. Ingredients and production techniques, and the suitable temperature for baking mooncakes is 200-240 degrees. As long as the oven is set to this temperature and the prepared mooncakes are put in, the mooncakes will be baked in about 15-20 minutes