Introduction: mooncakes are something we are all very familiar with because they are a must when it comes to Mid-Autumn Festival. There are many types of mooncakes and flavors. Friends have ever thought of making their own mooncakes at home? Do you know how to make mooncakes? The following and I come together to see it!
Shortcrust mooncakes
Water-oil crust: 250 grams of flour, 25 grams of sugar, 125 grams of milk (or water), 40 grams of lard.
Shortening: 200g low gluten flour, 100g lard.
Accessories: 700 grams of white bean paste.
Method: 1, mix the flour and sugar of the water-oil crust, open the nest in the center, pour the milk and add lard.
First mix the milk and lard in the center, then mix the flour, kneaded into a smooth and soft water oil skin dough.
2, the low gluten flour and lard first with chopsticks, and then under the hands of the scattered, and finally and evenly, made of shortening dough.
3. Cover both doughs and relax for 20 minutes.
4. Divide the two doughs into 20 equal portions (22g/pc for the oil skin and 15g/pc for the shortcrust), and divide the white bean paste into 20 portions (35g/pc).
5, take one oil skin, press flat, wrapped in a shortening, tightening the mouth pinch, mouth down, rolled out into a cow tongue shape, turn over, from top to bottom roll up. Do the rest in turn, cover and relax for 15 minutes.
6, take a small roll, press flat, evenly rolled long and thin, turn over, from top to bottom roll up. Do the rest in turn, cover and relax for 15 minutes.
7, take a roll blank, rolling pin rolled out close to the round, wrapped in white bean paste, close the mouth and pinch, pinch the excess part of the pull off don't (don't pull too bald, in case of filling).
8, organized into a round, mouth down on the board, slightly pressed and flattened (rolling pin can be used to gently flatten the surface).
9. Place the baked goods one by one on a lined baking sheet.
10, preheat the oven at 170 degrees, medium, bake for 10 minutes, turn over and bake for another 7-8 minutes, then turn over and bake for 7-8 minutes or so until the sides are crisp.
Ice Cream Mooncakes
Ingredients: 150g chocolate, 160g ice cream, 28g jam. ? Accessories: jelly mold.
Method: 1. Put a proper amount of cold water in the pot, put a steaming rack on it, and put the container with chocolate on the steaming rack.
Heat the water to boiling, depending on the weather temperature, boil and heat for 5-15 minutes to melt.
2. Use a food brush to brush the melted chocolate into the jelly mold, and brush evenly around the circle and bottom of the jelly mold, ****brush two layers, the thickness is about 0.3 cm.
3. When the chocolate in the jelly mold is dry, fill half of the ice cream, and put the right amount of jam as a sandwich, and then use the ice cream to seal the jelly mold, and fill it up to 0.3 cm from the mouth of the mold.
4. Put the mold into the freezer and freeze for 2 hours.
5 . Brush the melted chocolate over the top of the solidified ice cream, fill the molds, and place in the freezer until the chocolate has set.
When removing the ice cream mooncakes, turn the mold upside down to easily remove the ice cream mooncakes.
Bean paste moon cake
Ingredients: bean paste filling, low gluten flour.
Side ingredients: vegetable oil, converted syrup, custard powder, edible spout.
Method: 1. Alkaline water added to the syrup and mix well.
2. Pour vegetable oil and custard powder into the pan and stir well.
3. Add the sifted flour and mix well.
4. Knead with your hands to form a smooth dough.
5. Divide the dough into 20 grams per portion and knead it into small balls, divide the bean paste filling into 40 grams per portion and knead it into small balls.
6. Put the bean paste filling on the pie crust and wrap it all up in the pie crust like a bun and close it up.
7. Dip the wrapped mooncake in dry flour and put it into a mold that has been dusted with dry flour and press out the pattern.
8. Remove the mooncakes from the molds, spray the tops with a little water and bake in a preheated oven at 180 degrees for five minutes.
9. Let cool for five minutes, brush with egg wash (1:0.5 egg yolk to egg white ratio) and continue baking for about twenty minutes.