The current Soviet-style moon cakes, in terms of quality, day by day, there is an improvement in the varieties of flowers and colors has also been a great development, but in the production methods and fillings, skin and pastry and other preparations, is still similar to the traditional method of preparation.
Raw material formula Skin: white flour 9 kg cooked lard 3.1 kg caramel 1 kg 80 ℃ hot water 3.5 kg
Crisp material: white flour 5 kg cooked lard 2.85 kg
Filling: (1) water rose moon cake
Cooked flour 5 kg of sugar 11 kg of cooked lard 4.25 kg of sweetened lard 5 kg of walnuts 1.5 kilograms of pine nuts 1.5 kilograms of melon seeds 1 kilograms of orange peel 0.5 kilograms of yellow ding 0.5 kilograms of roses 1 kilogram
(2)Crystal Fruit Moon Cake
Cooked flour 5 kilograms of white sugar 11 kilograms of cooked lard 4.25 kilograms of sweetened lard 5 kilograms of walnuts 2.5 kilograms of pine nuts 1 kilograms of melon seeds 1 kilograms of orange peel 0.5 kilograms of orange peel 0.5 kilograms of yellow ding 0.5 kilograms of yellow Osmanthus 0.5kg
(3)Sweet Legs Fruit Mooncake
Cooked Flour 5kg Sheep Sugar 11kg Cooked Lard 4.25kg Sugar Lard 5kg Cooked Ham 1kg Walnut Kernel 1.5kg Pine Nut 1kg Melon Seed Kernel 0.5kg Sugar Tangerine Peel 0.5kg Yellow Dinh 0.5kg Yellow Osmanthus 1kg
(4)Pine Nuts and Jujube Paste Mooncake
(4)Pine Nuts and Jujube Paste Mooncake
(4)Pine Nuts and Jujube Paste Mooncake
(5)Pine Nuts and Jujube Paste Mooncake
Silver 16 kilograms of cooked lard 3.5 kilograms of sugar lard 0.75 kilograms of jujube 8 kilograms of pine nuts 2 kilograms of melon seeds 1 kilogram of sugar tangerine peel 0.5 kilograms of yellow ding 0.5 kilograms of yellow osmanthus 0.5 kilograms(5) water washed sand moon cake
Made of bean paste 28.5 kilograms of sugar lard 2.5 kilograms of sugar orange peel 0.5 kilograms of yellow ding 0.5 kilograms of yellow Osmanthus 1 kg
(6) lard sand moon cake
made of bean paste 22.5 kg sugar lard 8 kg yellow ding 1 kg yellow osmanthus 0.5 kg rose 0.5 kg
Method of production
1. big package of crispy pastry method: 5 kg of material to calculate each kilogram to do 12 moon cakes. First of all, the skin material into dough. The skin dough 1.6 kilograms, shortening dough 0.775 kilograms. Wrap the shortening around the crust and press it with a rolling pin to form a thin crust (0.67 cm). Roll into a round strip, cut into 10 pieces with a knife, and then the ends of the billet, along the incision to the inside of the folding pinch, snap with the palm of your hand flattened into a pancake shape, you can wrap the filling.
Points: the shortening wrapped into the skin, with a rolling pin should not be rolled too short, too narrow, so as to avoid uneven skin, affecting the quality of the shortening.
2. small package of puff pastry system: dough and shortening dough system with large package of puff pastry system. The skin and shortening material is divided into 10 small pieces, the shortening one by one into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped in filling.
3. Filling: Mix according to the recipe and knead thoroughly to moisten. The following fillings need to be prefabricated into semi-finished products:
(1)Pine nuts date paste: first black dates to remove the core, clean, steamed and twisted into a crushed mud. Sugar into the pot with water, heat and dissolve into syrup, the concentration of bamboo chopsticks can be picked out of the silk for the right degree, and then the date paste, oil, pine nuts to join, mix well, burned to non-stick hand can be.
(2) water washing sand: 9 kg of red beans, 15 kg of sugar, 1.5 kg of caramel, 2.5 kg of oil, 3 kg of water, the same method and bean paste filling.
(3) lard sand: the bean paste used with the same water bean paste method. Specific method: the bean paste and sugar, lard, rose, osmanthus can be mixed well.
4. Packing: first take the bean paste filling snap thin on the pastry, and then take the lard, cinnamon and other mixes at the same time wrapped into the pastry.
5. molding: after wrapping the filling, in the pastry seal on the top type of paper, pressed into 1.67 cm thick flat moon cake blanks, 90 grams each, and then in the moon cake blanks stamped with a variety of name seals.
6. Baking: moon cake blanks pushed into the oven, the oven temperature is maintained at about 240 ℃, to be the pattern on the moon cake after the appropriate cooling, the upper and lower fire requirements of the same, baked 6 to 7 minutes cooked can be removed from the oven, to be cooled down after the plate.
7. Storage: before the box must be completely chilled, gently hold and put, to prevent the skin from falling off, affecting the quality and aesthetics. It is best to add waxed paper or nylon bags to the outside of the mooncakes if they are shipped.
The mooncakes are usually stored in a cool and ventilated place. In the temperature of 30 ℃ can be stored for a month, but "bean paste" and "date paste" and other soft goods, the storage time is shorter.
Quality requirements
1. color: the surface of the golden oily, rounded edges of light yellow, the bottom of no burnt spots.
2. Shape: flat and full, in the shape of a flat drum, without cracks and leakage of the bottom.
3. Puff pastry: complete in appearance, clear and uncluttered puff pastry, no stiff or hard skin.
4. Inside: the thickness of the skin and filling is uniform, no shelling and hollow phenomenon, fruit cut pieces of appropriate thickness.
5. Taste: the crust is flaky, with the characteristic flavor of various fillings and normal aroma, without the bitter or astringent taste and peel.
Cantonese moon cake
Cantonese moon cake ingredients, thin skin, filling, delicious, colorful, unbreakable, portable, but also easy to keep, so in the domestic and international food market is very popular. Its name is generally based on the main ingredients of the cake filling, such as five kernels, golden leg, lotus seed paste, bean paste, bean paste, date paste, coconut paste, winter paste and so on. It has an extremely wide range of ingredients, such as egg yolks, leather eggs, sausages, barbecued pork, shredded chicken, roast duck, mushrooms, milk powder and so on. All can be used as raw materials and formulated into numerous varieties of colors.
Raw material formula Skin: flour 9.25 kilograms of sugar syrup * (* syrup processing: 1 kilogram of sugar with 0.5 kilograms of water, boil and dissolve, that is, into syrup. However, it must be noted that the syrup must be cooled before use.) 6.1 kilograms of caramel 1.25 kilograms of raw oil 1.4 kilograms of lye ** (** lye processing: 25 kilograms of lye powder plus 0.95 kilograms of baking soda with 100 kilograms of boiling water to dissolve, cooled and used.) 0.175 kilograms