Mooncake Crust
Materials:
200g of low-flour, 160g of maltose, 50g of oil, 3g of amaranthine water, balls of mung bean paste filling, egg yolk liquid
Methods:
1.Crust Method: Molasses syrup is heated up in the microwave oven to melt and then mixed with the amaranthine water well.
2. Pour in 50g cooking oil and mix again.
3. Sift in 200g of low-flour and mix gently.
4. Knead into a smooth dough and place in a plastic bag, then place in the refrigerator for 30 minutes.
5. For the mooncakes, the ratio of filling to dough is 6:4, depending on the size of the molds.
7. Gently push the dough upward so that it wraps tightly around the ball of mung bean paste filling, then seal the dough and gently knead it.
8. Put some dry flour on your hands and roll a ball of dough in it to coat it with a little dry flour, then use a mooncake mold to cover the ball of mooncake blanks and gently press the handle down.
9. To release the mooncake, simply pick up the mooncake mold and gently press down on the handle, and the mooncake will come out.
10. When the oven is preheated, place the baking sheet with the mooncake biscuits in the oven and bake at 220 degrees for about 8-10 minutes. Remove the baking sheet from the oven and let it cool for 5 minutes, brush with the egg yolk mixture, and then bake at 200 degrees for another 8-10 minutes or so. When the mooncakes are completely cooled, put them into a ziplock bag to return to the oil.
Cantonese mooncake crust
Materials:
100 grams of low-gluten flour, 80 grams of sugar syrup, 25 grams of vegetable oil (peanut oil), 1 gram of water
Method:
1. 3. spatula stirring companion evenly
4. and into a dough
5. rolled into a round strip wrapped in plastic wrap to rest at room temperature for two hours
6. wrapped out of the process of the moon cake: crust in the hands of the press into a round cake, put the filling, with the base of the thumb slowly push the crust
7. final seal
8. roll round (crust filling according to the ratio of 1:4)
9. the moon cake dough is not a good idea. >9. Put the mooncake dough shiny side down into the mold
10. Hold down the lower part of the mold with your hand and press down solidly, then lift the mold with your hand and press out the mooncake pattern
11. Bake for 5 minutes, then take out and brush with egg yolk liquid, and then bake at 200 degrees Celsius for 15 minutes in the middle and upper layers
Ice-coated Mooncake Crust
Glutinous Rice Flour 65g, Sticky Rice Flour 60g, Cognac Powder 30g, Powdered Sugar 25g, Condensed Milk 40g, Milk 200g, Cold Water 200g, Pink Soda 25g. 40g of condensed milk, 200g of milk, 30g of oil, 225g of bean paste filling
1, first pour condensed milk
2, then add milk and mix it well
3, then add salad oil and mix it well
4, then add powdered sugar and mix it well
5, then add clarified rice flour and mix it well
6, then add sticky rice flour and mix it well
7, then add glutinous rice flour and mix it well
8, then add glutinous rice flour and mix it well
9, then add glutinous rice flour and mix it well
10
7, and finally add glutinous rice flour
8, stirred into no particles of powdery paste, poured into the enameled pot
9, 20 minutes on high heat, stirring in the middle of the time, did not steam the batter whitish in color,
10, steamed the batter
11, steamed the batter to dry out first, the first to stir fry the hand powder, the pot boiled dry, put in a small amount of Glutinous rice flour, stir-fry on light heat for 2 to 3 minutes
12, hands dripping oil and kneaded ice skin standby
13, the ice skin and bean paste filling divided into doses, 30 grams of ice skin, 15 grams of bean paste filling
14, take a dose of ice skin, pressed by hand into a small round cake
15, in the middle of the round cake on a dose of bean paste filling
16, like a package of Baozi like wrapped
17, put the mooncake embryo into the hand powder dipped
18, dipped in the hand powder mooncake embryo into the mold compaction
19, the mold inverted over, knocked on the board, the mooncake ice crust will come out of the mold
20, change the mold to do it again
21, all good
22, packed into a plastic box, put into the refrigerator and eat after chilling, taste better
Tips:
1, the good ice crust moon cake after chilling better flavor
2, refrigerator should not be more than two days, as soon as possible to eat
3, the ice crust batter in the steaming process should be stirred 1~2 times
Moon cake crust with what flour for moon cake crust with Low gluten flour or special flour for moon cake is the best to make, but generally use medium gluten flour to make.
Medium gluten flour is easy to wrap the crust and shape when baking, so it is the flour of choice that most people use to make mooncakes.
Low gluten flour has an average protein content of about 8.5%, so it is weak and produces a softer dough, which is a bit tastier than medium gluten flour. When using low gluten flour to make mooncake crust, do not use all low gluten flour, but use low gluten flour and high gluten flour 9:1 ratio of blending and become, live out of the dough taste better.