Mooncakes are invented by the Han Chinese and loved by people from all over the world as a traditional festival specialty food. The moon is round and the cakes are round, and they are eaten by the whole family, symbolizing unity and harmony, and they are a must-have on the day of the Mid-Autumn Festival. Mooncakes have elaborate ingredients, thin skin with more filling, delicious flavor, unbreakable, easy to carry and so on. So what is the practice of homemade mooncakes? How to make mooncake filling? Here with me to see the practice of moon cakes.
Pink Ice Skin Mooncakes
Ingredients
185g of milk, 50g of sugar, 20g of clarified flour, 35g of sticky rice flour, 45g of glutinous rice flour, 18g of oil, and 300g of white bean paste filling.
Methods
1, amaranth under the pot boil until the water boils, take the juice standby.
2, take a container and pour in the amaranth flour.
3, then pour in the clarified noodles.
4, continue to pour in sticky rice flour.
5. Add sugar.
6. Pour in the cooled amaranth juice.
7. Add the oil.
8. Stir well with a whisk.
9, let it rest for half an hour, cover the surface with plastic wrap, put it on a steamer with boiling water and steam it for 25 minutes over high heat.
10: Stir the steamed batter with chopsticks while it is still hot until it becomes smooth and even.
11: Take 20 grams of noodles and press them into thin slices.
12. Wrap 80 grams of white bean paste filling. This is for 100 grams of mooncake.
13: Press the mooncake into a mold. Put it in the refrigerator for a few hours and then you can eat it.
Coarse grain moon cake
Ingredients
50g of millet flour, 50g of rhubarb rice flour, 10g of glutinous rice flour, 10g of sugar, 90g of water, 120g of mung bean paste, and 50g of ripe walnut kernels. strong>
1, prepare all the ingredients.
2, millet flour and rhubarb rice flour, glutinous rice flour mixed with sugar.
3, add water to make a batter.
4, put the batter into the steamer, the first 5 minutes to stir the batter a few times.
5, cooked walnuts chopped.
6, into the bowl add mung bean paste and mix well.
7, the mung bean paste into 20 grams of a small ball into the refrigerator.
8, this is the rice paste has been steamed, remove and cool.
9. Divide the crust ingredients into 30 grams of small balls.
10: Grease the mooncake molds.
11: Take one crust and wrap it in mung bean paste.
12, tighten the mouth.
13: Place the crust face up into the mooncake mold and press it with the flower piece.
14, moon cake molding knock out, that is good.
Purple Potato Yam Cake
Ingredients
2 purple potatoes, 1 stick yam, 30g of sugar, 20ml of olive oil, 1 moon cake mold.
Methods
1, wash the purple potatoes and yam with skin, purple potatoes into two, yam cut into segments.
2, into the steamer, high heat 10 minutes to low heat 30 minutes to purple potatoes, yam cooked. The reason why the steam so long, because I even at noon a piece of rice steamed. You can control your own fire, as long as the purple potatoes and yam steamed can be.
3, this is the steamed purple potatoes and yam.
4, peeled.
5. Add 10g of sugar and 10ml of olive oil to the purple potatoes and puree them in a blender. Add 20g sugar and 10ml olive oil to the yam and puree in a blender.
6. This is the purple potato puree and yam puree.
7, fill the moon cake mold with flower pieces, first use a spoon to scoop the right amount of . Purple potato puree and press solid.
8, then fill the yam puree and press solid.
9, and finally add the right amount of purple potato puree to fill the mold, press out the flower can be.
Pumpkin Bean Paste Mooncake
Ingredients
100g of flour, 30g of peanut oil, red bean paste, 10g of sugar, 5g of maltose, 10g of egg, a little soda.
Method
1, sugar, maltose, peanut oil, soda mixing and stirring, the flour into a wall of powder, respectively, poured into the mixture.
2, add eggs and steamed pumpkin in moderation, pumpkin is best fried moisture.
3, and into the pumpkin dough relaxation 60 minutes.
4. Divide the relaxed dough into 20 grams of crust and 30 grams of filling, and flatten the crust into the filling.
5. Round and flatten the dough.
6. Press a toothpick into the dough to make even marks.
7: Press the dough into a pumpkin shape with a toothpick.
8. Use a laminating nozzle to press the center of the pumpkin.
9, good pumpkin moon cake, put the top of the baking tray, 170 degrees baking 5 minutes to let the crust first set, brush with egg wash, and then continue to bake to about 15 minutes.
Meat and vegetables mooncake
Ingredients
160g of gluten-free flour, 200g of minced meat, 50g of vegetables, 150g of low-gluten flour, 70g of lard, 70g of water, salt, sugar, chicken broth, wine, dry starch, etc.
These are the ingredients for the mooncake.
Practice
1, will be above 1 part of the oil skin and dough, 2 parts of the shortening and dough, respectively, placed, wake up 10 minutes.
2. Divide the waking oil skin into 15G each, and the shortening into 10G each.
3. Roll out the oil skin and wrap it into the shortening, place it with the mouth facing downwards, roll it up, roll it up, roll it up again, and roll it up again.
4, all done and placed to wake up 15 minutes.
5. Flatten the pastry and roll it out to enclose the filling, close the mouth and place it face down.
6, baking pan brush with oil, put the moon cakes into the baking pan, brush the top with egg yolk mixture, point sesame oven preheating 170 degrees, middle layer baking 30 minutes, and then brush twice with egg yolk mixture.