Ingredients: low flour 100g, peanut oil 25g, invert syrup 70g, lotus seed paste 300g, custard powder 5g, salted egg yolk 5, water 1g, egg 1 only.
Practice:
(1) Preparing materials: firstly, heating the syrup, adding water to the hot syrup, then adding peanut oil, stirring until uniform, and cooling for later use. Sifted flour, pour sugar slurry little by little. Stir well with a rubber spatula to form a dough, and wake up at room temperature for 2 hours. Take out the woken oil dough and divide it into 30 grams of small dough, and divide the lotus paste stuffing into 60 grams of balls.
(2) Spray a tablespoon of white wine on the egg yolk, steam in a steamer for 15 minutes until cooked, take it out to cool, flatten the lotus paste stuffing and wrap it in the egg yolk, and then round it. Take a piece of dough, flatten it, wrap it in lotus paste stuffing, seal it and round it. Put it into a mold and press it. The moon cake is green.
(3) Spray a proper amount of water on the surface of the moon cake, put it in an oven preheated to 200 degrees, bake it 10 minute, take it out, and let it cool. Break the eggs, beat them evenly into egg yolk liquid according to the ratio of egg yolk to protein 2: 1, brush a layer of egg yolk liquid on the surface of the moon cake, continue to put it in the oven, bake at 180 for 5 minutes, and then turn off the heat.
Tip: The moon cakes made from flour after sieving are soft in taste. The ratio of crust and stuffing of Cantonese-style moon cakes is 3: 7. Based on 1 00g of each moon cake, it is more appropriate to divide 30g of crust, 60g of lotus seed paste stuffing and yolk1piece. In order to make the patterns more clear, you can brush a layer of oil on the moon cake mold.
Method and formula of jujube paste pumpkin moon cake
Ingredients: pumpkin 350g, red dates 200g, high flour 375g, sugar.
Practice:
① Soak the red dates in warm water for 30 minutes, and rinse them with clear water. Peel and slice the pumpkin, sprinkle with appropriate amount of sugar and steam. Jujube is pitted and broken by the cooking machine. Steamed pumpkins are pressed into pumpkin puree with a spoon. Pour the pumpkin puree into the high flour while it is hot and knead it into a smooth dough. Evenly dose (about 40g).
(2) take a dose, rub it round and press it flat, and put jujube paste in the center. The mouth of the medicine is tightened and rounded. Do it in turn. Sprinkle dry flour on the inner wall of the mold, put the agent into the mold, and take it out after molding. Steam in the pan for 12 minutes.
Tip: Red dates are very sweet, so no sugar is added. If the jujube paste can be sieved to peel, it will definitely taste delicate. If you want the finished product to look good, you should leave the old pumpkin at home for a few days before making it, so that the pumpkin will taste sweeter and have a yellower color, but the steamed water will be more fresh. You can put some oil or sprinkle some dry flour in the mold to prevent the dough from sticking to the inner wall of the mold.
The Method and Formula of Purple Sweet Potato Iced Moon Cake
Ingredients: 360g milk, 90g glutinous rice flour, 90g sticky rice flour, 40g cooked rice flour, 36g sunflower seed oil, 90g sugar powder, 500g purple potato, 20g fine sugar, 200g milk, sunflower seed oil 15g, 20g cooked rice flour, glutinous rice flour.
Practice:
① Wash the purple potato, steam it in a steamer for 20 minutes until it can be easily penetrated with chopsticks. Peel the steamed purple potato and remove the hard head and tail. Break the purple potato into pieces and put it in the cooking machine. Pour in 200g milk and beat with a cooking machine. If it is too dry to start, you can add some milk or water. The mashed purple potato should be thick and smooth. Put the purple potato in a pot and heat it on low heat. When frying purple potato stuffing, you must constantly stir it with a spatula, and you must use a small fire. Stir-fry until thick, add 20g fine sugar and stir well.
② Put in 15g sunflower seed oil twice, each time the purple potato fully absorbs the oil, and then pour it into the next time after the oil floating on the surface cannot be seen. After the water vapor of the purple sweet potato is almost parched, add 20g noodles. After frying the purple potato until it is dry and hard, the purple potato stuffing is ready. Remember, the stuffing should be dry rather than wet. Take out the fried purple potato stuffing and let it cool.
(3) you can start preparing the ice skin. Mix 360g milk, 36g oil and 90g powdered sugar. Stir well with an egg beater. 90g glutinous rice flour, 90g sticky rice flour, and 40g noodles are mixed evenly. Slowly pour the milk mixture into the mixed powder, while stirring with an eggbeater. Stir with an egg beater to form a uniform and thick batter. The batter is sieved twice, so that the ice crust is more delicate. Cover the batter with plastic wrap and steam in a steamer for 30 minutes. When the batter solidifies into a rice cake, it means it is cooked.
④ Stir the steamed ice skin with chopsticks until smooth, and let it cool. You can put the batter in the refrigerator after it is not so hot, so it will be completely cooled. Prepare some cake powder. Stir-fry a proper amount of glutinous rice flour in a pot. Stir-fry until it is slightly yellow and tastes like raw flour. What we need to do is a 63g mooncake, and the ratio of the crust to the filling is about 5: 5. Divide the chilled ice skin into 32g portions. Purple potato is divided into 3 1g per serving.
⑤ Put the moon cake flowers into the mold. Pour in a proper amount of cake powder and pour out the excess powder, so that it can be anti-sticky. Put a layer of cake powder on your hand to prevent sticking, take an ice skin and flatten it. Add a portion of purple sweet potato stuffing. Hold the ice skin in the tiger's mouth and slowly wrap the purple potato stuffing. Wrap the purple sweet potato stuffing and roll it into a small ball. Put the ball into the mold. Put the mold upside down on the chopping block and press it down by hand. Then gently knock on the chopping block a few times, and the moon cake can be easily demoulded. Don't worry about eating the moon cakes, put them in the refrigerator for the night and set them.
Tip:
After the ice skin is steamed, it must be completely cooled before operation, otherwise it will be very sticky. The ratio of ice skin and stuffing1:1can be changed to 6: 4 if you think there are too many fillings to operate, and 4: 6 if you like stuffing and have confidence in operation. But it's better not to have too much stuffing, otherwise it's not easy to wrap. Cake flour is mainly used for anti-sticking, and glutinous rice flour can be fried until cooked.
The ingredients used are sunflower seed oil or corn oil, which are colorless and odorless vegetable oils. Don't use peanut oil and olive oil with strong flavor, which will destroy the refreshing feeling of the iced moon cakes. When frying the stuffing, you must fry it dry, otherwise it will be difficult to wrap it, and you can also change it to other fillings you like. When beating purple potato stuffing with a cooking machine, if it is too dry, you can put more milk or water.
Method and formula of Wuren moon cake
Ingredients: medium gluten flour 200g, milk powder 10g, invert syrup 150g, scooped water 2ml, peanut oil 80ml, walnut kernel 200g, pumpkin seed 50g, peanut 50g, almond 50g, black sesame 50g, rock sugar 50g, raisin 50g, preserved apricot 50g, white sugar 80g, white wine/kloc.
Practice:
① Pour the invert syrup. Add peanut oil (salad oil) and stir well, then add water and stir well. Sift in flour and milk powder. Use a scraper, from top to bottom, and chop the noodles in a "cut, cut, cut" way. And putting the dough into a fresh-keeping bag and standing 1 hour.
② Stir-fry glutinous rice flour. Put walnuts, peanuts and almonds in the oven at 200 degrees, bake for about 5 minutes, then add pumpkin seeds and black sesame seeds, bake for 3 minutes, air-cool, and remove peanut skins and almond skins by mistake. Put it in a fresh-keeping bag and break it with a rolling pin, so that there will be big grains left after knocking. You can also cut it. Put raisins in, cut apricots into large grains and put them in. Pour in white wine. Add white sugar and stir well. The rock sugar is slightly broken and put in. Pour in water, peanut oil and cooked glutinous rice flour and stir well. Knead it into a ball, it is not easy to disperse, and the five-kernel stuffing is made.
③ Divide the stuffing into 75g each and the crust into 25g each. The middle value of the used moon cake is100g, and you can make your own size according to the mold. Take a cake crust, press it into a round cake, and put five kernels on it. Push the crust up slowly to cover the filling. Spread a layer of flour on the dough Put it in a mold and press it out.
(4)17. Spray water on the surface and bake in an oven preheated to 200 degrees for 5 minutes until the pattern is set. After setting, brush the egg liquid (one egg yolk, one spoonful of protein) on the surface, gently brush it, and only brush the surface. Bake in the oven for 15 minutes, and paint the surface.
Tip: Small seeds such as pumpkin seeds and black sesame seeds should be put in after other big ones are cooked to avoid being burnt. It is best to use pure water or boiled water to cool the water in Wuren stuffing instead of raw water directly.