During the Mid-Autumn Festival, most families will eat one or two moon cakes. Many times, it is not how delicious the moon cakes are, but the tradition. Of course, some moon cakes taste very good, such as Wuren moon cakes, and there are many brands of Wuren moon cakes, and Wuren moon cakes can be made by themselves. So what is the practice of Wuren moon cakes?

The practice of northeast wuren moon cake

Wuren moon cakes are classic, among which Northeast Wuren moon cakes have certain characteristics. What is the practice of Northeast Wuren moon cakes?

Soften butter at room temperature, add white sugar and whole egg liquid. Electric egg beater fully sent to white expansion two or three times as big, feathery. Add rice oil or corn oil, and continue to beat with electric egg beater until thick, as shown above. Sieve in the low flour, and mix well with a silicone spatula to make dough. During this period, adjust the amount of low flour according to the dough condition, and the range is within plus or minus10g. The successful dough has no oil leakage.

Filling making: stir the cooked flour, sugar, sugar rose, sesame oil, rice oil or corn oil with chopsticks, and break them up to make the flour fully absorb the oil and become a dry mixture, then add chopped cooked peanuts, chopped cooked walnuts, raisins and cooked sesame seeds and stir them with chopsticks. Take out the dough and divide it into small dough of 2 1-25g. This recipe can make 25-30 moon cakes.

The practice of traditional five-kernel moon cakes

The taste of traditional Wuren moon cakes is very good, so what is the practice of traditional Wuren moon cakes?

Laowuren moon cakes are similar to ordinary Wuren moon cakes, but the fillings inside are more important. The fillings in Laowuren moon cakes include peanuts, walnuts, melon seeds, white sesame seeds, green and red silk, raisins, rock sugar and so on, which are rich in variety. The methods of making moon cakes are similar. Put the stuffing in the moon cake skin, wrap it, then set it and bake it to maturity.

You should know that Wuren moon cake is one of the traditional Chinese cakes. Wuren moon cake has its own practices all over the country, and it is the most famous among all kinds of moon cakes in the Mid-Autumn Festival. It has the characteristics of exquisite ingredients, thin skin and many fillings, delicious taste, not easy to break and easy to carry. This kind of moon cake is drum-shaped, with slightly bulging edges, clear patterns and handwriting, correct shape, no skin breakage, no stuffing exposure and clear edges and corners; The edge is ivory and the bottom is brownish red; It tastes sweet, soft and crisp, and has a variety of nut flavors.

Practice of salt and pepper five-kernel moon cakes

The taste of salt and pepper five-kernel moon cakes is quite special, so what is the practice of salt and pepper five-kernel moon cakes?

Stir the converted syrup, water and oil evenly, add the sieved flour, knead into dough, wrap it with plastic wrap and let it stand for 20 minutes, 4. Divide the stuffing into 30g/ piece and the peel into 20g/ piece, and knead into small balls. The best ratio of stuffing to skin for Cantonese-style moon cakes is 2:8/3:7. Wear disposable gloves for easy operation, flatten the ice crust, put the stuffing on it, and slowly wrap the cake.

Then wrap a layer of high-gluten flour, sprinkle a layer of high-gluten flour in the mold, press it into a flower shape, put it on a non-stick baking tray, preheat it for two minutes at 180, spray water on the surface to prevent cracking, bake it in the oven for five minutes, take it out and brush it with a layer of egg liquid, and bake it at 160 degrees for 15 minutes to obtain the baked moon cake. Pay attention to the fact that you must dip the egg liquid in the side of the bowl twice before brushing. Don't brush it back and forth. The ratio of one egg yolk to one spoonful of egg white is the best.

The practice of old-fashioned five-kernel moon cakes

Old-fashioned five-kernel moon cakes are more traditional, so what are the practices of old-fashioned five-kernel moon cakes?

The specific gravity of moon cake crust and stuffing is 2: 8. The cake crust is pressed into flat round pieces, wrapped in stuffing, put into a mold, pressed flat by hand to make the moon cake pattern clear, then knocked out of the mold and packed into a baking tray, and the surface is brushed with water or sprayed with water. Bake until the surface is slightly yellow, and brush the egg yolk liquid out of the oven; The moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed. Furnace temperature, ignition at 220℃ and ignition at 190℃. Quality requirements, clear and full pattern, slightly convex waist, no concave surface, no burrs, cracks, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.

Generally, the old-fashioned five-kernel moon cakes are thin-skinned and stuffed, with pure taste and soft and refreshing taste. The stuffing is mainly lotus seed paste, coconut paste, egg yolk, fruit and various kinds of meat stuffing, which is moderately sweet and salty. The skin stuffing of Beijing-style moon cakes is elaborate and complicated. There are four kinds of mooncake skins: oily skin, crispy skin, clear skin and Jingguang skin. The stuffing is divided into three categories: refined stuffing, fried stuffing and rubbed stuffing. The stuffing contains more fruit materials. After cutting, you can see peach kernel, melon kernel, hemp seed, sweet-scented osmanthus, green and red silk and all kinds of fruit materials. Zilai red moon cake also contains rock sugar, which is crisp and delicious, soft and delicate. Poor-quality moon cakes are not only tough but also have a bitter taste.