Mooncakes north and south of the region is also different, our local most classic is the Cantonese mooncake and Joan-style pastry mooncake, taste in addition to the classic five kernel, lotus seed paste egg yolk, Chenpi bean paste filling, some innovative fruit filling, ice mooncake, etc., is also very popular with young people's favorite. For people of a certain age, the most unforgettable is still the classic five-kernel mooncake, many young people do not love to eat five-kernel mooncake, I personally feel that the five-kernel mooncake is still very fragrant. This is not, soon the Mid-Autumn Festival, in advance to do some moon cakes to family and friends to taste fresh, here to share with you home-cooked five kernel moon cakes and black sesame moon cakes home practices, the production of moon cakes need to use the powder and fillings, we can mix their own, the fillings can be fried, supermarkets also sell ready-made semi-finished products, to buy back to their own package is more simple to save some time. And it's a lot more affordable than buying finished mooncakes directly.
Made of gluten-free flour, transformed sugar syrup, spaghetti sauce and corn oil, the mooncake is usually used. Corn oil can be replaced with peanut oil or vegetable oil used for frying at home. Alkaline is essential to neutralize the acid in the syrup, to prevent the mooncake from souring and affecting the taste and texture, to control the speed of oil return, to regulate the softness and hardness of the crust, and to keep the mooncake's visco-elastic texture. It can make the mooncake reach the best state in appearance and taste. If you don't have spout at home, you can use edible soda ash and water in the ratio of 1:3 to mix, which can also have the same effect.
The crust part of the cake is kneaded into a ball and rises for a while, then according to the size of your own mold, the filling and the crust part of the cake to control the number of grams, wrapped up the sealing pressure film molding can be. Before baking, you can spray a little water to prevent the surface of the pie crust from drying out and cracking during the baking process. Midway out of the brush on a little egg wash color, and then continue to bake can be. In fact, it does not require much technical content, attentive partners can do well. Detailed recipe for moon cakes, a one-time to do 19, zero-additive zero failure, learn and then do not have to go to buy. The next take a look at the detailed practice it.
Five kernel moon cake, black sesame moon cake
Prepared ingredients: 220 gluten flour, 20 grams of powdered milk, 150 grams of transformed syrup, 3 grams of alkaline water, 50 grams of corn oil.
Prepared ingredients: 500g of five kernel filling, black sesame filling moderate amount.
Detailed instructions:
1. Pour the egg into a bowl and whisk it with quick hands.
2, in the bowl add the converted sugar syrup, alkaline water and corn oil and mix well, then sieve in the low gluten flour and milk powder.
3. Knead the dough into a ball, don't knead it for too long to avoid gluten. Cover with plastic wrap and let rise for 2 hours.
4. Divide the five-kernel filling into 10 pieces, 50 grams each. The other 9 were made with black sesame seed filling, 50g each. The crust is divided into 10 pieces, 25 grams each. (Specific size according to their own mold a large number of quantitative, here with the mold is 75 grams).
5. Take a pie crust and flatten it in your hand.
6, into the moon cake filling wrapped.
7: Close and roll into a small ball.
8: Roll on a floured surface to coat the dough with a layer of flour to prevent sticking.
9: Put the dough into the mold and press it down into the shape of a mooncake, and do the rest of the dough in turn.
10: Arrange the mooncakes neatly on a baking sheet.
11: Spray the mooncakes with water before putting them in the oven to prevent them from cracking. (A little will do).
11: Place in a preheated 180 degree oven and bake for 10 minutes to set.
12. Sift the egg wash through a sieve, remove from the oven, and brush a thin layer of egg wash over the mooncake embryo.
13, into the oven 170 degrees oven continue to bake for 10 minutes, can be.
Freshly baked mooncake crust is crunchy and hard, not recommended to eat immediately, but some partners also like to eat crunchy mooncakes. The baked mooncakes are cooled at room temperature, and need to be left for about 3 days to return to the oil before they taste more flavorful and soft. The dough for this recipe can make 19, 75 grams of mooncake crust, here and wrapped 9 black sesame filling, you can according to personal preference to wrap their favorite fillings, buy their own ingredients back to do it yourself, simple and delicious, the key is also very affordable, the taste is as good as going to buy. Mid-Autumn Festival is coming soon, you can do some more for your family when you have time. Simple and delicious practice to share with you, like can try oh.
Lily food talk cooking tips:
1, this recipe for the dough can be made 19, 75 grams of moon cake crust, here again wrapped 9 black sesame filling.
2, moon cake filling you can according to personal preference to package, like to eat lotus seed paste egg yolk can be wrapped into lotus seed paste egg yolk filling, bean paste filling, etc., but also have their own flavor, the elders are more like to eat the traditional five kernel filling.
3, just do a good job of the moon cake crust will be very hard, need to put 3 to 4 days back to the oil, eat the taste of more fragrant and soft, just out of the oven also have their own flavors, like the partners can taste.
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