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How to make mooncake skin

1) Inversion syrup formula: 50 kilograms of coarse white sugar, 25 kilograms of water, and 60 grams of citric acid.

(2) Method for making inversion syrup: first put water into a pot and boil (it is best to use a steel pot or stainless steel pot to make the syrup that is bright and not black), then add coarse Granulated sugar, bring to a boil over high heat (after adding the sugar, use a spatula to stir the sugar and dissolve it to prevent the sugar from sticking to the bottom of the pot and becoming burnt.

After the pot is boiled, lower the heat to a simmer and use a spoon to remove the surface Remove the foam, then add citric acid dissolved in a small amount of water, and continue to cook until the concentration of the syrup is 78-80%, the temperature of the syrup is 115 degrees, and the finished syrup is about 62.5-61 kg, which is qualified syrup. The boiling time is generally at least 40 minutes, and no matter how high it is, it is best not to exceed 2 hours. The longer the syrup is boiled, the better, because if the time is too long, the color will be heavy, and the longest time is 2 hours.

Generally, the boiled syrup should be left for 20 days before use, so that it can be converted into a conversion syrup of better quality.

For soft skin, the gluten of the flour should be low, and the concentration of the syrup should be high. Then add enough oil and some baking soda. If the gluten is high, you can adjust it with custard powder.

1. 5000 grams of low-gluten flour.

2. , 1400 grams of raw oil

3. 3750 grams of maltitol liquid

4. 75 grams of alkaline water

5. 1000 grams of fresh egg yolk

How to make the skin:

1. Stir the maltitol solution and alkaline water evenly first;

2. Add the raw oil in 1 and stir evenly;

3 , sift the flour and add in 2, mix well and magnetically moisten;

4. Let the dough rest for 30 minutes before use. Simple preparation method

Ingredients (can make 8 large mooncakes. or 20 small mooncakes):

160 grams of flour, 40 grams of vegetable oil, 110~120 grams of inverted syrup (or golden syrup), 1/2 teaspoon of alkaline water (baking soda (baking soda) 1 can be used /2 tsp water instead of 1 tsp), a little salt, mooncake filling (880g for large mooncakes, 600g for small mooncakes), salted egg yolk (8 for large mooncakes, 10 for small mooncakes), wine (rice wine or Either sorghum wine or rum will work) 2 tablespoons, garnish (2 egg yolks, 2 teaspoons water or corn sryup or vegetable oil, stir well) [Gourmet China]

Method:

1. Put the oil, syrup, alkaline water and salt in a container and heat it in the microwave for a few dozen seconds until the syrup becomes thin. Sift in the flour and mix well with a rubber knife. The mooncake skin will be as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.

2. Soak the salted egg yolks in wine for ten minutes to remove the smell, then place the egg yolks in a baking pan and bake directly in the oven without preheating, bake at 325F for 7 minutes. . Take out and let cool. [Gourmet China]

3. Divide the mooncake skin: If you are making a large mooncake, divide the mooncake skin into 8 portions, 40 grams each; if you are making a small mooncake, 15 grams each.* **20 copies.