Raw materials

White flour, duck egg yolk, red bean paste stuffing, white syrup, alkali water, cooking oil and eggs.

Making method

1. Mix the white syrup, alkali water, cooking oil and flour little by little to make dough. And roll them into flour cakes for later use.

3. Knead the bean paste into a small round cake, wrap it in duck egg yolk, and wrap it tightly into a stuffing ball.

4. Wrap the stuffing ball into the rolled flour cake and knead it into a dough ball.

5. Prepare a wooden moon cake mold, add a little dry flour, put the stuffed dough into the mold, and compact it. For later use.

7. Put the moon cakes in the baking tray, brush a layer of prepared egg juice with a brush and put them in the oven.

8. Bake the oven at 18 degrees for about 2 minutes, take them out once in the middle and brush the egg juice again.

This is the method of making soft-skinned moon cakes. When making moon cakes completely, Attention should be paid to the following points:

1. The proportion of dough should be flexibly grasped according to the raw materials used by the family.

2. It is best to use raw egg yolk for duck eggs in the stuffing, so that when baking moon cakes, the oil from the egg yolk will melt into the crust of the moon cakes.

3. When the moon cakes are pulled out of the mold, the force should be uniform, and it is not allowed to be used repeatedly, so that it is generally buckled sideways. You can take it out when you buckle the reverse side: the dry powder in the mold should not be put too much.

4. The baking time in the oven should be based on the size of the moon cake, or you can open the oven to have a look during the baking process to avoid scorching.

5. In order to make the baked moon cake more fragrant, you can add less butter when mixing dough, but remember not to add more. To avoid crispness.

Crystal milky moon cake

Leather formula (unit: g) Filling formula (unit: g)

Mooncake special powder: 5 sugar gum: 83 peanut oil: 3 milky stuffing: 64 grass plum stuffing: 16 baking element: 1 scooped water: 2 dry noodles: 8. Making method

1. Divide 8 milk-fragrant fillings, each weighing 8g

1. Stir the sugar gum and scooping water evenly; 2. Divide 8 grass plum fillings, each weighing 2g

2. Add peanut oil and stir evenly

3. Wrap the grass plum stuffing with milk-fragrant fillings

4. Sieve the flour baking element.

2. Press the cake crust into thin round pieces, wrap it in stuffing, put it into the mold, press it flat and compact it by hand to make the moon cake pattern clear, then knock it out of the mold, code it into the baking tray, and spray or brush water on the surface.

3. The moon cake is baked in two times, the first time until the surface is slightly yellow, and then it is brushed with egg yolk liquid, and the second time it is baked in two times, the first time until the surface is slightly yellow, and then it is brushed with egg yolk liquid, and the second time it is baked until the surface is golden yellow, without collapsing and blue walls.

4. Furnace temperature: 22℃ for the upper fire and 18℃ for the lower fire

5. Quality requirements: clear and full appearance pattern, slightly convex waist of the cake, no concave surface, no burrs, bursting, stuffing leakage, etc., soft skin stuffing, not leaving the bone, Glossy surface

autumn plum enjoying the moon

leather formula (unit: g) filling formula (unit: g)

special powder for moon cakes: 1 sugar gum: 83 peanut oil: 3 super white lotus stuffing: 78 fresh roses: 2 baking ingredients: 1 scooped water: 2 dry noodles: 8 brushed yellow eggs.

2, sugar gum, scooping water and stirring evenly, each stuffing weighs 1g

3, peanut oil is added into 1 and stirred evenly, and the making method is the same as that of milky moon cakes

4, the flour baking element is sieved, added into 2 twice and stirred evenly, and the dough is reused after waking for 3 minutes.

the making method is the same as that of crystal fragrant moon cakes, and the bottom is light brown.

San Tan Yin Yue

Leather formula (unit: g) Filling formula (unit: g)

Mooncake special powder: 1 sugar gum: 83 peanut oil: 3 red lotus stuffing: 24 black jujube stuffing: 16 coconut stuffing: 24 baking element: 1 water: 2 dry.

method for making mooncake skin

1. Sugar gum and scooping water are mixed evenly

2. Three kinds of fillings are divided into 8 pieces, each weighing 3g

3. Peanut oil is added and mixed evenly

4. A duck egg is wrapped with three kinds of fillings.

5. Sieve the flour baking element, add it into 2 times, and stir well until the dough wakes up for 3 minutes.

The making method is the same as that of crystal fragrant moon cakes

The making method of fresh meat moon cakes

Ingredients:

5g of flour, 3g of minced meat, 6g of sugar, 15g of maltose, 2g of soy sauce, 1g of monosodium glutamate, 21g of cooked lard, and a little of salt, cooking wine, sesame oil and Jiang Mo

Making process: < After mixing thoroughly, add 6 grams of clear water, continue to mix until the water and meat are mixed and sticky, and put them in the refrigerator for later use.

2. Mix 3 grams of flour, 15 grams of maltose, 12 grams of cooked lard and 45 grams of white sugar, and add 175 grams of boiling water to knead into oil-water noodles.

3. add 2 grams of flour to 9 grams of cooked lard and rub it into crispy noodles.

4. put the crispy bread into the oil-water surface, and press the seal upwards. Sprinkle dry flour on the chopping board and roll the dough into a 3 cm thick pastry.

5. Divide the large pastry into two pieces, each piece is rolled into a long strip, and then it is divided into 4 pieces.

6. flatten the preparation, wrap 15g of meat stuffing, and seal it to make moon cakes.

7. Place the moon cake face down on a hot pan, cover the lid and bake each side.

bake for 3-5 minutes until both sides are golden yellow, then cover the lid and bake with low fire until the edge of the moon cake is milky white and crispy, and then take it out.

how to make pineapple mooncake with ice skin

skin material:

5g of pre-mixed powder with ice skin

15g of sugar powder

15g of white cream

25g of boiled water

Production:

1. Put the sugar powder and water in an egg beater and stir until the sugar is dissolved.

2. Add the ice skin and stir for 3 minutes, then add the white cream and mix well until smooth, and let it stand in the refrigerator for 3 minutes.

3. 3g pineapple stuffing.

4. The specific gravity of leather stuffing is 3: 7.

5. After molding, it should be directly put into sealed packaging.

6. Store and sell in cold storage.

sugar-free five-kernel moon cake

The recipe of skin material:

1, 5g of low-gluten flour,

2, 14g of crude oil,

3, 375g of maltitol solution,

4, 75g of alkaline water,

5 and 1g of fresh egg yolk.

Method for making skin:

1. Maltitol solution and alkaline water are stirred evenly first;

2. Add the crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir evenly and magnetically moisten it;

4. Use the dough after waking for 3 minutes.

stuffing:

1. Sugar-free five-kernel stuffing 4,g

Making method:

1. The specific gravity of moon cake crust and stuffing is 2: 8.

2. Press the cake crust into a flat round piece, wrap it in stuffing, put it into a mold, press it flat by hand to make the moon cake pattern clear, then knock it out of the mold and put it into a baking tray, and brush or spray water on the surface.

3. The baking of moon cakes is divided into two steps: (1) baking until the surface is slightly yellow, and brushing the egg yolk liquid out of the oven; (2) The moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed.

4, furnace temperature, fire 22 degrees Celsius, fire 19 degrees Celsius.

5. The quality requirements are clear and full, the cake waist is slightly convex, the cake surface is not concave, there are 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.