food
Gluten flour 100g, invert syrup 70g, corn oil 29g, scooped water 2g, red bean paste 200g, salted egg yolk 10.
working methods
1, scoop water, invert syrup and corn oil, and mix and stir.
2. Add medium gluten flour and mix well.
3. Stir the dough evenly with a scraper and put it in a fresh-keeping bag for 2 hours.
4. Spray a small amount of white wine on the salted egg yolk and bake in the oven 170 degrees for five minutes.
5. Weigh the egg yolk and bean paste, and ensure that each egg yolk is added with 30 grams of bean paste.
6, stuffing, egg yolk in the middle, tiger mouth up.
7. Divide the dough into 20g, and wrap the skin and stuffing.
8. Stick a little powder on the surface and put it into the moon cake mold for pressing.
9. At the same time, preheat the oven to 200 degrees and spray a little water on the surface of the moon cake.
10, put it in the oven for five minutes and take it out.
1 1. Brush the surface with egg liquid and egg yolk water (egg yolk: water 1:4), and scrape before brushing.
12, bake in the oven for ten minutes, cool and bag, and then return the oil.
Second, Guangdong-style milky moon cakes
food
230g of low-gluten flour, 0/35g of invert syrup/kloc-,30g of milk powder, 3g of scoop water, 65g of peanut oil, 22 egg yolks, 5g of monascus powder and 700g of red bean paste.
working methods
1, scoop water into syrup and mix well.
2. Add peanut oil into the syrup and continue stirring until peanut oil floats on the syrup.
3. Add flour and milk powder.
4. Press the dough with a scraper, and then add a proper amount of monascus powder to make the moon cake more valuable. The color depth can be adjusted by yourself.
5. Put it in a fresh-keeping bag and send it to the refrigerator for 2-3 hours to sober up.
6, the process of proofing can prepare the filling part, lotus seed paste and egg yolk together weigh 43 grams, pressed into pieces to wrap the egg yolk.
7. Wrap the stuffing and cover it with plastic wrap. Wake up the mooncake skin and call it for standby.
8. Press the crust open, flatten the crust of the moon cake, put the stuffing on the crust, put it away with a tiger's mouth and wrap it around.
9. Roll the moon cakes in flour. Take it out and pat off excess flour on the surface. Put the flower pieces in the mold, put a little flour in, and roll around. Then knock out the flour, put the moon cake into the mold, and press the pattern skillfully, not too hard.
10, the easily pressed pattern is very clear and beautiful. If the crust is oily enough, it can be sent directly to the preheated oven. If the skin is a little dry before sending it into the oven, you should spray some water with a watering can. This recipe does not need to be sprayed with water.
1 1. Bake in a preheated oven at 170℃ for 20 minutes.
12, bake until it looks like it needs to be colored, and then lower the temperature to 150 degrees, so that it won't be colored and the color of the cake crust won't look good.
Third, the wind furnace Cantonese bean paste moon cake
food
Inverted syrup140g, medium gluten flour 200g, peanut oil 50g and water 4g.
working methods
1, to make moon cakes, I need invert syrup. I usually cook syrup one year in advance. The longer I put it off, the better. I usually use it for at least a week after cooking. Boiling syrup is easy. Two Jin of sugar and one Jin of water, three fresh lemons are squeezed out of the water. After the sugar and water are boiled and melted, add lemon juice. After boiling, simmer for 45 minutes without stirring. The state is like honey.
2. Add peanut oil and scoop water into the invert syrup, and scoop water with 1 g edible baking soda and 4g water.
3. Stir well with a manual whisk and pour in flour. Our Chinese dim sum uses ordinary medium gluten flour, which is what we often use to make steamed buns.
4. Stir evenly with a scraper, hold it into a ball, cover it with plastic wrap, and refrigerate for 3 hours.
5. Take out the frozen dough. According to the size of your moon cake mold, the crust and stuffing are distributed in a ratio of 3 to 7. If the dough sticks to your hands, you can pat some corn starch on your hands.
6. Take a piece of dough, knead it into a flat sheet by hand, wrap it in bean paste, and slowly harvest the dough with the position of your palm.
7. Dip a layer of corn starch on the dough, and put the dough wrapped with corn starch into the mold and slowly push it out.
8. Spread a layer of oil paper or oil cloth on the baking tray to prevent sticking, preheat the oven to 180 degrees, spray a layer of water on the moon cake with a spray bottle, send it into the oven, and bake at 170 degrees for five minutes to shape.
9. Take out the shaped moon cake and gently and quickly brush a layer of egg yolk water. The ratio of egg yolk to water is about 1 egg yolk 6 servings of milk. Then bake at 180 degrees for another 7 minutes. If you are not satisfied with the coloring, you can turn off the fire and simmer for a while before taking it out. Don't leave. Pay attention to the coloring state.
10, the baked moon cake is sealed at room temperature, and it will become shiny and smooth after a day or two of oil return, but I quite like to eat the freshly baked moon cake, and the crispy skin is particularly delicious.
Fourth, Cantonese brown sugar jujube paste bean paste moon cake
food
300g of medium flour, 5g of alkaline water, 2 10g of invert syrup, 70g of salted egg yolk 16, 70g of peanut oil, 0/200g of brown sugar/kloc-0, red bean paste with jujube paste, a little white wine and egg liquid 1.
working methods
1. Put the salted egg yolk on the baking tray and spray with high-alcohol liquor. Bake in the oven for 8 minutes. Set the temperature to 180 degrees. Please adjust the temperature and time according to the characteristics of your oven and take it out for cooling.
2. Pour the invert syrup into a basin, add peanut oil and alkaline water, and stir until emulsified.
3. Pour in the medium powder and gently stir with a scraper. Put on disposable gloves and rub them evenly. Cover with plastic wrap and let stand at room temperature for 40 minutes.
4. Salted egg yolk and bean paste are weighed together and filled with 88g. Wrap salted egg yolk in bean paste.
5. After the salted egg yolk is wrapped with red bean paste, divide the skin into 16 pieces, each piece is 37g. The ratio of shell to stuffing is 37:88-*** 125g. Put on disposable gloves, knead the skin flat and wrap it slowly.
6, after all wrapped, take a little hand powder and sprinkle it on the moon cake group, turn it slightly, so that it is all stained with a little flour to achieve a non-stick state.
7. Choose the pattern according to your preference, and put the ball into the mold for pressing.
8. Preheat the oven in advance 190 degrees, and bake the upper and lower layers for 8 minutes. Take it out, brush with egg liquid and bake for 20 minutes. Please adjust the time and temperature according to the characteristics of your oven.
9. Don't move the freshly baked moon cake immediately and destroy its shape. After a little cooling, it will be transferred, and then the delicious moon cakes will be ready.
10. After the moon cake is baked, it is best to put it in a sealed place for oil return. To be more delicious.
Five, ham five kernel moon cakes
food
Wheat gluten120g, invert syrup 85g, salad oil 30g, milk powder 8g, water 3g, ham100g, fat meat 50g, melon seeds 80g, peanut kernels 50g, walnut kernels 50g, white sesame seeds 20g, black sesame seeds 20g, sugar wax gourd 50g and oranges.
working methods
1. Making mooncake stuffing: respectively baking peanuts, walnuts, melon seeds and black and white sesame seeds, chopping ham, and cutting sugar wax gourd and orange cake;
2. Put all the materials into a large plate, add salad oil, sesame oil, spiced powder, salt and sugar and mix well;
3. Add cake powder, add appropriate amount of water and stir into five kernels, which can be agglomerated and allowed to stand; Add some water, not too much, and knead it into a ball.
4, the production of moon cake skin: medium gluten powder and milk powder are brushed, scooped up, and syrup and salad oil are mixed evenly;
5. Add the brushed powder into a well-stirred liquid basin, stir well, knead it into smooth dough, and let it stand for 1 hour;
6. Five-kernel stuffing is divided into a small group of 35 grams, and the moon cake skin is divided into a small group of 15 grams;
7. Squeeze the moon cake skin by hand, put in the five-kernel stuffing, wrap the stuffing and knead it into a smooth circle;
8. Put it into the moon cake mold and spray a layer of water on the prepared moon cake embryo;
9. Preheat the oven at 190℃ for 20 minutes, in which, bake it for 5 minutes, take it out and coat it with a layer of egg liquid, and put it in to continue baking 15 minutes.
10, the baked moon cakes are cooled, put into a moon cake box, sealed and wait for 3-5 days for oil return.
Six, Cantonese lemon five kernel moon cakes
food
120g gluten, 5g milk powder, 90g invert syrup, 2g scooping water, 30g blending oil and 380g lemon five kernel stuffing.
working methods
1. Preparation of lemon five-kernel stuffing: stir-fry peanuts, peel and chop them, stir-fry sunflower seeds, pumpkin seeds, white sesame seeds, black sesame seeds and glutinous rice flour respectively, chop sugar wax gourd, shred bacon and stir-fry, and preserve frozen meat with white sugar and white wine for two days.
2, lemon five kernel stuffing, so that the ingredients are evenly mixed, slowly add glutinous rice flour and water according to the stirring situation, and knead into a ball. So the stuffing was divided into 12 equal parts and kneaded into small balls. The lemon five-kernel stuffing is ready.
3. Making mooncake skin: Add the scooped water into the converted syrup and stir well, then add the blending oil and stir well.
4. Mix the medium gluten flour and milk powder, sift and pour into the mixed syrup, stir evenly, knead by hand until smooth, let stand for 1 hour, and stir the dough.
5. 20 grams of dough that has been awakened is kneaded into a ball, which is the moon cake skin.
6. Take a small group of moon cake skin and press it on your palm, then add lemon five kernel stuffing and wrap it.
7. Sprinkle some cake powder evenly on the moon cake mold. The cake powder is fried glutinous rice flour, and then put into the kneaded moon cake circle to press out the moon cake model.
8. Pad the baking tray with a layer of silicone oil paper, put the prepared moon cake embryo, spray some after setting, use a water spray bottle, and spray water mist without water droplets.
9. Midea Steaming Oven S3-L25 1E, press the "Function" key for 7 times, select the preheating function, press the "Temperature/Time" key, and turn the knob to adjust the preheating temperature to 170 degrees. Press "Start/OK" to start preheating, about 2-3 minutes, and you will be prompted when it is ready.
10. After the oven is preheated, press the "Function" key, select the function of upper tube and lower tube, and directly rotate the knob to adjust the cooking time. Press "Temperature/Time" key 1 time to adjust the upper tube temperature 170 degrees, press "Temperature/Time" key twice to adjust the lower tube temperature 170 degrees, and press "Temperature/Time" key three times to adjust the cooking time for 22 minutes. Put the baking tray in the second floor of the oven, take it out after baking, air-cool, and seal it for 2-3 days, which will be more delicious after oil return.
Seven, black sesame Cantonese moon cakes
food
Gluten flour160g, invert syrup115g, peanut oil 50g, scooped water 4g, low-sugar black sesame stuffing 480g, salted duck egg yolk 12, and appropriate amount of egg yolk liquid.
working methods
1. After the frozen salted duck egg yolk is thawed, soak it in cooking oil one night in advance.
2. Take out the salted duck egg yolk the next day and bake it in the oven 180℃ for about 5 minutes. You can take it out as long as you see that the egg yolk is oily.
3. Then treat the mooncake skin. Mix the syrup, peanut oil and scooped water with a manual eggbeater.
4. Add flour, stir evenly with a scraper until no dry powder can be seen, wrap the dough with plastic wrap and relax for 2 hours.
5. Divide the crispy crust into 23g small pieces and round them for later use.
6. Divide the black sesame stuffing into 40g pieces, wrap the salted duck egg yolk, and then put the stuffing into a cake bag and round it for later use.
7. Take out the moon cake mold (75g HelloKitty) and insert the flowers. Brush a thin layer of oil around the flower piece and mold it. Put the moon cake dough into the moon cake mold, move it to the baking tray, and print the pattern. When pressing moon cakes, you can start preheating the oven and fire it up and down at 200℃.
8. Send all the printed moon cakes into the preheated Dongling oven, and bake for 5 minutes at 190℃ in the middle layer to determine the moon cake pattern.
9. Take out the moon cakes, brush a thin layer of egg yolk liquid on the surface, continue to send them into the oven, and bake at 170℃, middle layer 160℃ for 15 minutes.
10, the prepared moon cakes are cooled and sealed, and they can only be eaten after returning oil the next day!
Eight, invincible five kernel moon cakes
food
Medium gluten flour 160g, invert syrup1/5g, peanut oil 45g, water 4g, custard powder 4g, cooked walnut kernel 100g, cooked cashew nut 100g, cooked almond 100g, and safflower 650. 60g of cooked pine nuts, 30g of cooked black sesame seeds, 30g of cooked white sesame seeds, 60g of diced tangerine peel, 60g of cranberries, 60g of dried mangoes, 50g of green raisins, 50g of medlar, 50g of blackcurrant, 50g of dried pineapple, 30g of dried kiwifruit, 0/200g of peanut oil/kloc-,75g of fine sugar, 65g of honey, and 75g of dried kiwifruit. Low-gluten flour 100g, a little egg yolk liquid (1 egg yolk plus 1/4 protein, add a little water, mix and break up, and filter for later use).
working methods
1, put the red-skinned peanuts in the oven and bake at 150℃ for about 20 minutes. After a little cooling, wipe off the skin.
2. The nuts used are all baked in advance. Except almonds, they are all cut into small pieces with a knife. Other dried nuts are wrapped in oiled paper or fresh-keeping bags and lightly crushed with a rolling pin.
3. Cut the dried fruit into small pieces, and cut the dried mango and kiwifruit into strips and mix well.
4. Put all the processed nuts and dried fruits in a large basin and mix well.
5. Mix glutinous rice flour and low-gluten flour in advance, put them in a pot, stir-fry them with medium and small fire until they are slightly yellow, and spread them for later use.
6. Making five-kernel stuffing: Add dry powder into the mixed five-kernel stuffing and stir evenly.
7. First, put peanut oil, fine sugar, honey, maltose, white wine and cold boiled water into a clean basin, and stir them into an emulsified state with a hand-held eggbeater.
8. Add the emulsified materials into the mixed stuffing, first stir them evenly with a hard scraper, then put on gloves and knead them until they are completely mixed, and knead them until you can easily hold a handful of stuffing without being too loose.
9. After mixing the materials, cover them and let them stand at room temperature for more than half an hour.
10. Making dough: pour the invert syrup and scooped water into a basin and stir evenly, then add peanut oil and continue to stir until emulsified.
1 1. Add the sieved flour, stir until there is no dry powder, then arrange the pastry dough into a shiny and smooth state, cover it with plastic wrap, and relax at room temperature for at least 2 hours.
12. The five-kernel stuffing after standing is very fragrant and oily, not too hard, and it is easy to form dough. Each weighing 35g, 20 * *, add a small piece of rock sugar (rock sugar is a personal childhood memory, so don't add it), rub it round and cover it.
13. Weigh the crispy skin 15g, knead a piece of skin into a round shape, put the five-kernel stuffing into it, slowly push the skin upward with the jaws of a tiger, finally knead until the skin completely covers the stuffing, and then unload it into a baking tray with an oilcloth.
14. Take 50g moon cake mold, put the pattern on it, press it on the moon cake embryo, and press it to the bottom to print the pattern.
15, CO-960M intelligent oven, select the upper and lower fire modes, fire at 200 degrees in advance, and preheat at 180 degrees. After preheating, put the moon cakes in the middle layer and bake for about 5 minutes to set.
16. Take out the shaped moon cake, put the baking tray on the rack to dry for a few minutes, and after cooling slightly, sweep a thin layer of egg yolk liquid on the surface of the moon cake.
17. Put the moon cake back in the oven, change the temperature to 180 degrees, reduce the fire to 160 degrees, and continue baking for about 15 minutes. Bake the moon cakes until the surface is golden and the waist is a little bulging.
18, the moon cake is taken out, cooled, sealed and oiled for about 3-5 days at room temperature.
Nine, Cantonese lotus seed paste egg yolk moon cake
food
Mooncake ready-mixed powder 100g, corn oil 25g, invert syrup 75g, lotus seed paste stuffing 250g, salted egg yolk 10.
working methods
1. Take a clean container, pour corn oil and invert syrup together, mix well and let stand for 2 minutes to see the mixing state. It is very sticky, and it can bring out lines when it is whipped with an eggbeater.
2. Sieve and add the moon cake pre-mixed powder, mix the flour with sugar and oil with a spatula, and mix under pressure until no dry powder can be seen.
3. Take out the dough, wrap it with plastic wrap and relax at room temperature for 1-2 hours.
4. Roll salted egg yolk in Chinese liquor, remove fishy smell, and bake in the oven 150℃ for 8 minutes.
5. Weigh the lotus seed paste and egg yolk together and divide them into 35g portions. Flatten the lotus paste and coat it with salted egg yolk.
6, knead into a ball, that is, invaginate, wrapped in plastic wrap for later use.
7. Cut the loose dough into 15g, knead it into a round shape, press the dough into a thick crust in the middle and thin in the periphery, and add the lotus seed paste.
8. Press the stuffing with your right hand and turn the skin with your left hand to round it.
9. Brush a little flour on the inner wall of the mold, put the wrapped round cake embryo on the smooth side of the mold, close the mouth outwards, gently flatten the mold on the baking tray by hand, and gently press out the moon cake.
10, preheat the oven to 200 degrees, bake for 5 minutes and then take it out. Brush a thin layer of egg yolk liquid.
1 1, bake in the oven again 15 minutes, let it cool, and wait patiently for oil return.
Ten, Jinsha milk yellow moon cake
food
160g medium-gluten flour,1/0/0g invert syrup, 28g peanut oil, 3g scoop water,10g salted duck egg yolk, 3 eggs, 80g white sugar, 70g milk, 65g whipped cream, 70g low-gluten flour and 30g corn starch.
working methods
1. Cook salted duck egg yolk until it is cooked (if you are sensitive to fishy smell, you can spray some white wine before steaming), steam it, let it cool, put it in a fresh-keeping bag and roll it into a paste with a rolling pin for later use.
2. First put the stuffing, 3 eggs and sugar into a clean basin and mix well.
3. Pour in the milk, stir the light cream evenly, sift in the low-gluten flour, corn starch and milk powder and stir evenly.
4. Sift the batter directly into the non-stick pan.
5. Add butter and pressed duck egg yellow mud, stir-fry the stuffing on low heat for about 3 minutes, and stir-fry for about 3-4 minutes (see tips).
6. Stir-fry the plastic wrap and let it cool. After cooling, it was divided into 12 portions, each of which was 50g. Cover with plastic wrap.
7. Mooncake skin: Take a clean basin, add invert syrup and scooped water, and slowly stir with a manual eggbeater for a while to make it even.
8. Pour the peanut oil twice, stirring evenly each time. Stir slowly for about 10 minute.
9. Add medium gluten flour, put on disposable gloves and knead into a ball for use (no need to wake up).
10, divided into 12 portions, 25g each. Take a piece of moon cake skin and flatten it by hand, put in a golden sand cream filling, and wrap the filling with a tiger's mouth.
1 1. After wrapping, paste a thin layer of medium gluten flour, pat off the excess dry powder by hand, then put it into a 75g moon cake mold in Yang Chen, and put it on a baking tray to press out the pattern.
12. Preheat the oven for 200 degrees 10 minute, spray a layer of water (thin layer) on the moon cake with a spray bottle, and then put it in the oven.
13, bake for 5 minutes, take out, brush a thin layer of egg yolk liquid, and continue baking in the oven.
14, bake at 200 degrees for about 8 minutes (depending on the color).
Eleven, cranberry coconut moon cakes
food
Inverted syrup 1 10g, scooped water 2g, peanut oil 40g, gluten meal 150g, milk powder 8g, filled butter 70g, milk 40g, powdered sugar 45g, whole egg liquid 60g, coconut milk 130g, cooked glutinous rice flour 40g, dried cranberries 50g and egg yolk 650.
working methods
1. Pour the invert syrup and the scooped water into a basin, and stir evenly with a manual eggbeater.
2. Add peanut oil, continue to stir, stir until the syrup is completely mixed, and sieve in the medium gluten flour and milk powder.
3. Stir well with spatula, put on disposable gloves and knead into smooth dough by hand.
4. Wrap it with plastic wrap and wake up at room temperature 1 ~ 2 hours.
5. Add butter, milk and powdered sugar into a large bowl and heat it in the microwave for about 30 seconds until the butter melts.
6. Stir well with a manual whisk, add coconut milk and stir well with a scraper.
7. After cooling, add the egg liquid and stir well. Continue to add the cooked glutinous rice flour and stir well.
8. Finally, evenly add chopped dried cranberries, mix well, cover with plastic wrap, and refrigerate for half an hour.
9. Take it out after cold storage, divide it into 15 portions, each portion is about 30g, and put it in the refrigerator 1 hour.
10. The dough after proofing is divided into 15 equal parts, each of which is about 20g.
1 1. Take a pastry dough, put it in the palm of your hand, gently press the dough with the other hand, pat it into a round cake shape, and put a cranberry coconut filling on it.
12. Push the skin around in the tiger's mouth with your hands, and close it while pushing.
13. After closing, knead your hands into smooth balls and wrap all the skins in the stuffing.
14, take a small ball wrapped with stuffing, rub it into a cylinder, and pat a little dry flour on the surface.
15, then put it into the moon cake mold, turn it upside down in a non-stick baking pan and press it evenly.
16. Gently push the moon cake out of the mold. After all pressing, spray water on the surface of the moon cake without spraying too much, just sweep it with a watering can, and let it stand for 5 ~ 10 minutes after spraying.
17, put in the middle layer of the preheated oven and bake at 200 degrees for 6 minutes.
18. Take out the moon cake and brush a thin layer of egg yolk water on the surface of the moon cake (1 egg yolk with 8g of water and mix well).
19, continue to feed it into the middle layer of the preheated oven 180 degrees 15 minutes, pay attention to the coloring situation, and cover it with tin foil after coloring.
20. Delicious cranberry coconut moon cakes are out of the oven. The skin of the freshly baked moon cake is a little dry and hard. Seal it for two or three days after cooling, and it will be more oily and delicious after returning oil.
Twelve, jujube paste moon cakes
food
500g of dried red dates, xylitol 1 20g, corn oil150g, 80g of glutinous rice flour, 200g of gluten in moon cake skin, 4g of scoop water, 0/50g of invert syrup/kloc-0, 50g of corn oil, 0/0g of milk powder, and egg yolk.
working methods
1. After washing jujube, dry the water, remove the core, put it in a steamer, boil the water and steam it with high fire 15 minutes.
2. Put the steamed red dates into the cooking machine, add half a bowl of clear water, mash them into jujube paste, and pour the jujube paste into the wok.
3. Pour corn oil twice, stir fry evenly each time and then add the next time.
4. After all the oil is added, pour in all the xylitol and continue to stir fry over medium heat.
5. When the water content is 70% dry, add glutinous rice flour and stir well.
6. Stir fry until the filling forms a whole piece. When turning, you can move as a whole. Put it in the refrigerator and cool it for later use.
7. Making moon cake skin: Mix the invert syrup, corn oil and scooped water evenly, and sieve in the mixture of medium gluten powder and milk powder.
8. Mix well, put in a fresh-keeping bag, relax at room temperature for 1-2 hours, and then wrap the moon cake.
9, 50 grams of moon cake mold, now used to make 60 grams of moon cakes, including 20 grams of moon cake skin and 40 grams of stuffing.
10, after the dough is pressed, the dough is wrapped, rounded, powdered and put into the mold.
1 1. Put the printed moon cake embryo into the baking tray. Preheat the oven to 2 10 degrees.
12. Spray a little water on the surface of the moon cake, put it in the middle layer of the preheated oven, and bake at 2 10 for 8 minutes to set.
12, take it out, brush a layer of egg yolk water on the surface (1 egg yolk+1/4 protein mixed evenly), put it in 2 10 degree and bake for 5 minutes.
13, then take it out and brush the egg yolk water for the second time, then bake it at 2 10 for 5 minutes until the surface is golden.