How to make homemade mooncakes at home
How to make homemade mooncakes at home
Making mooncakes sounds like a lot of fun. However, before doing so, it is best to be well prepared mentally, not to give up when encountering difficulties (how to talk like going to war to fight), and to grasp the portion of various ingredients and the fire, which is the key to success.
Before making mooncakes, one of the most important preparations is to be fully prepared to suffer psychologically, especially for the first time to make pastries. Secondly, an oven is also a must. Oven according to their own needs to buy the appropriate size can be, of course, if there is no baking hobby really do not need to do a moon cake waste of money. then, the need for moon cake molds, or even if the ingredients and moon cake is the same, but the type does not look like, probably did not have to eat the feeling of the moon cake, the sense of ceremony is very key. Next is the most important filling, since the moon cakes are made, the filling must also be personally modulated better flavor (lazy lazy way - you can buy ready-made). Finally, you need to prepare the right amount of low gluten flour, raw eggs, maltitol liquid (optional), lye (optional) and oil (it is recommended to use soybean oil, pure peanut oil is too much flavor is easy to steal the flavor).
Types of mooncakes
In recent years, the online discussion of North-South food triggered a lot of attention to many foods, refreshing the people's three views at the same time to see a variety of strange ways to eat. In addition to adding soy sauce tofu flower, and moon cake filling, some people like to add eggs, some people like to add fresh meat, and some people like Wu Ren's ...... about the moon cake, we must not be unfamiliar. But in fact, the types of moon cakes are very rich, the following selection of some of the more representative of the only science and technology.
1, Cantonese-style mooncakes: is the most common kind of mooncake on the market, to lotus seed paste egg moon and Wu Ren mooncake as a representative.
2, Su-style mooncakes: Su-style mooncakes look a little like soufflé, although heavy oil but not greasy, crispy and crunchy, mainly to fresh meat mooncakes as a representative.
3, Qu-style moon cakes: sesame crust-based, crispy and crunchy, the crust is a bit like sesame seed cake.
4, Dian-style moon cakes: thicker crust, sweet and salty moderately, with a custard texture but filling.
5, Jin-style moon cakes: the practice of simple and traditional, the appearance of ancient cakes, mellow flavor, crispy and refreshing.
6, Beijing-style moon cakes: layered, exquisite appearance, thin and soft skin, excellent taste.
Several common flavors of mooncake practice
You like to eat Wulin and does not affect him like to eat fresh meat, why to every Mid-Autumn Festival will trigger a Wulin war. Wu Ren invites you to mess with you? I heard my father say that when they were young, mooncakes were a rarity, and one mooncake was shared by the whole family. The whole family would share the mooncake, and the winter melon candy in the Wu Ren filling would be singled out and treasured. When when, the time to show filial piety is here, in addition to Wu Ren, there are some common ways to make mooncakes, hurry up for the family's relatives to do it up.
1, Wu Ren moon cake production method
Instruments: 70g of sugar syrup, 20g of oil, 90g of low gluten flour, five kernel filling moderate, 1.5g of alkaline water
1) oil added to the sugar syrup to add the alkaline water and stir for about two minutes.
2) Sieve the low gluten flour and put it into the stirred syrup water.
3) Mix into a dough and refrigerate for 1 hour.
4) Divide the five-kernel filling into equal portions. The ratio of crust to filling is 3:7, which can be adjusted according to personal taste.
5) Wrap the filling with the pastry.
6) Put some flour in the mold to prevent it from sticking.
7) Put the pressed mooncake into a baking dish.
8) Bake for 5 minutes to set, then brush twice with egg white. Cool and bake in the oven for another 15 minutes.
2, Cantonese-style egg yolk and lotus seed paste moon
Ingredients: 100g of low gluten flour, 25g of soybean oil, 70g of transformed syrup, 300g of lotus seed paste filling, 5g of custard, 5 salted egg yolks, 1g of lye water, 1 egg
1) First, the syrup is heated, the hot sugar syrup is added to the lye water, and then soybean oil is added to the mixture until well mixed, and then set aside to cool.
2) Sieve the flour, a little bit into the sugar-oil syrup.
3) Mix well with a rubber spatula to form a ball, and let rise at room temperature for 2 hours.
4) Take out the oiled dough, divide it into 30 grams each, and divide the lotus seed paste filling into 60 grams each.
5) Spray egg yolks with white wine, steam for 15 minutes until cooked, then take out and let cool, then flatten the lotus seed paste filling into the egg yolks.
6) Take a piece of dough and flatten it into the lotus seed paste filling, seal it and roll it out, then put it into the mold and press it.
7) Make the mooncake embryo.
8) Spray the top of the mooncake with water and bake in a preheated 200 degree oven for 10 minutes.
9) Crack the eggs, whisk the egg yolks and egg whites in the ratio of 2:1 to form an egg yolk mixture, brush the surface of the mooncakes with a layer of egg yolk mixture, continue to put the mooncakes into the oven and bake at 180 degrees for 5 minutes before turning off the heat.
How to make iced mooncake
Iced mooncake as the mooncake industry's Wu Mei Niang, in the past two years can be said to sweep the major high-end market. As the townspeople who can play, how can we not have the production method of ice skin moon cake? Ice skin moon cake is actually not as mysterious and lofty as the legend, we can completely do it at home.
First of all, pour milk, powdered sugar and salad oil into a bowl and mix well. Then step by step pour in glutinous rice flour, sticky rice flour, and clarified noodles. Mix well to make a thin batter. Let the batter stand for 30 minutes, then steam in a steamer over high heat for 15-20 minutes. Stir the steamed batter vigorously with chopsticks until smooth. Wait for it to cool down, it will be the icy skin. Once cooled, divide the ice crust into 40g pieces and the bean paste filling into 30g pieces. Pat some cake powder on your hand to prevent sticking, flatten the ice skin in your hand and put a piece of bean paste on top (you can put the filling according to your taste). Wrap the bean paste with the ice sheet until all the bean paste is wrapped up and the mouth is closed. Next, sprinkle some cake flour in the mold, let the cake flour evenly stick to the mold wall, then pour out the excess cake flour, so that it can be easy to release the mold. Put the wrapped icing dough into the mold and press it firmly with the palm of your hand. Finally, knock the mooncake mold hard, and then pour it out, after that, put it into the refrigerator to chill, and the iced mooncake is ready. The mooncakes are ready when you are ready.
How to eat healthy mooncakes
Mooncakes are sweet and soft, and many people still love them before and after the Mid-Autumn Festival, so they can't help but take them as dessert after dinner, and then take one for breakfast in the morning. Many people still love mooncakes before and after Mid-Autumn Festival! But mooncakes are not like ordinary desserts, so be careful how often you eat them.
1, adhere to the principle of moderation. Mooncakes are high in sugar and fat, and eating too many of them can easily aggravate the burden on the stomach and intestines, especially for the elderly, children and friends with weak stomachs, so we must pay special attention to them, and don't forget to exercise moderation, and then suffer from their own Oh.
2, the moon cakes do not store too long, as soon as possible to eat the appropriate. Chinese people are often accustomed to more buy more hoarding, in the end something bad money is wasted. Moon cakes as a food, but also has the best time to eat, should not be stored for too long, otherwise the filling is easy to deteriorate and rot, accidentally eaten light gastrointestinal discomfort, heavy food poisoning.
3, can be eaten with tea. In order to facilitate the preservation of the moon cake in the production of multiple sugar and oil, more greasy. When consumed with a cup of light green tea, jasmine tea and other teas, moderate the grease in the moon cake to get a better enjoyment of eating.