50 grams of sticky rice flour and 25 grams of corn oil.

40g of soft candy (please use powdered sugar if possible, and 50g if you like sweet).

30g of flour (wheat starch)

240 grams of milk [2]

Exercise 1

Materials:

A, peeled mung beans 1000G sugar custard powder 1 tablespoon (a tablespoon of milk powder can also be used instead).

Snow moon cake

Snow moon cake

B, glutinous rice flour 50G sticky rice flour 50G sugar 55G salad oil 15ML condensed milk 1 tablespoon milk 2 10G

C, glutinous rice flour 20G

Steps:

1. Soak peeled mung beans one night in advance. Drain the water, add sugar and steam in water. Press them into paste while they are hot, or beat them with a blender. Add milk powder when beating them to add flavor. Stir well and set aside.

2. Material C is fried in a clean pot (occasionally stung in a microwave oven for 2 minutes) and used as hand powder.

3. Mix the materials B together, steam them in a pot for 20 minutes, then mix them while they are hot, let them cool, divide them into small pieces, wrap them with mung bean stuffing, and carve them with a moon cake mold.

Exercise 2

Moon cake formula:

Name of raw material baking weight percentage g

Frozen moon cake powder 100 500

Drinking ice water 47 235

Fine salt 1 5 2.20

Snow emulsified oil 14 70

Stuffing:

Fruit and strawberry stuffing 3200 19.70

Production procedure:

First, the pre-mixed powder is sieved and poured into a mixing tank.

Second, after the salt is dissolved in water, it is added several times and stirred evenly, so that the mixed powder can completely absorb water and expand into Q sticky dough.

Third, add snow-white emulsified oil, first stir evenly at a slow speed, and then stir evenly at a medium speed.

Fourthly, covering the surface of the mixed dough with plastic bags, relaxing for 20-30 minutes, and then cutting and molding.

5. Raw flour shall not be used in the process of cutting, plastic impression and other operations, and cooked flour or ice skin ready-mixed flour shall be used as hand flour.

6. The ratio of skin to stuffing is 1:4.

7, forming an indentation, and putting the packaged moon cakes into a cold storage or refrigeration.

Exercise 3

Materials:

Ingredients: pumpkin1800g, sugar 50g, corn oil 50ml, corn flour 20g, glutinous rice flour 60g, sticky rice flour 40g [1].

Accessories: 40g of sugar powder, amaranth juice 160g, 20g of corn oil, appropriate amount of cake powder, 300g of pumpkin puree and red bean paste.

Steps:

1. Peel the pumpkin, remove the pulp, put it directly into a steamer covered with drawer cloth, steam it for about 20-30 minutes on high fire until it is soft and rotten, take it out and stir it evenly.

2. Pour into a wok and stir fry continuously. During this period, add oil sugar, add corn starch several times, and stir fry until waxy and sticky. It will become a little dry and hard after cooling.

3. Mix all the powders except the powdered sugar into a wok and stir-fry over low heat until it turns slightly yellow. You can pick it up a little and taste it without raw flour. Take it out of the container, add sugar powder, pour oil, pour hot amaranth juice, stir it evenly with chopsticks while pouring, air it until it is not hot, knead it thoroughly, and let it stand for 10 minute.

(Wash the amaranth, put it in a container, pour boiling water into the amaranth, then stir until the water turns very red, and then take the juice. The amount of amaranth juice should be increased or decreased as appropriate, and it can be kneaded into a ball with moderate hardness. )

4. At this time, the stuffing can be prepared and divided into 25g pieces. Take 25g skin, add stuffing and wrap it.

5. You can dip a little cake powder (glutinous rice flour is fried in a wok), pour a little cake powder into the mold and shake it well, then knock out the excess powder. You can't have too much powder. If you have too much powder, the crust won't look good. Then put the ball into the mold and press it out.

Exercise 4

Raw materials:

A glutinous rice flour 120g, sticky rice flour 120g, dry powder 70g, sugar 50g, condensed milk 80g, milk 400g and blending oil 60g.

B, the right amount of cake powder is used to help demould (cake powder is fried glutinous rice flour), and the right amount of cocoa powder, green tea powder and fruit is used to color moon cakes. Bean paste (or other stuffing)

C, all kinds of moon cake molds

Steps:

1. Put all the ingredients except cake powder into a large pot and stir them into a smooth and even batter, as shown in Figure 4;

2. steam the batter for 30 minutes, cook it and let it cool. When steaming, it is best to stir with chopsticks halfway to prevent the batter from precipitating and separating from water. The steamed batter is shown in figure 5.

3. Knead the cooled noodles evenly, then divide them into four parts, keep one part white, and knead the remaining three parts into four-color dough with cocoa powder, green tea powder and Guozhen respectively.

Fancy iced moon cakes

Fancy iced moon cakes

4. flatten the round dough, knead it, put the bean paste stuffing in, wrap it tightly, close it and knead it round.

5, refer to the use of moon cake mold, make your favorite patterns! I also made some two-color and three-color ones.

I felt like plasticine when I was a child. I can make what I like, and this is edible!

6. put it in the refrigerator for about an hour and you can eat it.