Yes, by the way, I'll teach you some tricks. I hope you can bake delicious moon cakes! Come on! ! !
Cantonese-style mooncake fillings include lotus seeds, almonds, plums, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roasted goose, mushrooms, frozen meat, candied wax gourd, dried shrimps, orange cakes, dried tangerine peel, lemon leaves, scallops and so on. The famous moon cakes are: Lianxianglou pure lotus seed cake, sweet cake's Sixi brand Wuren sweet meat moon cake, pure lotus seed cake, white lotus seed cake, egg yolk lotus seed cake and so on.
Practice:
① Wash the nuts. Mix with white sugar and fat with clear water, then add moist powder, dried plums and oil, and knead well, and it will become a mooncake stuffing.
② The stuffing is wrapped in the skin and baked.
Ordinary Su-style moon cakes
At present, the quality of Su-style moon cakes has been improved day by day, and the varieties of colors have also been greatly developed, but the production methods and the preparation of fillings and skin cakes are still similar to the traditional preparation methods.
raw material formula leather: white flour 9 kg cooked lard 3.1 kg maltose 1 kg 8℃ hot water 3.5 kg
pastry material: white flour 5 kg cooked lard 2.85 kg
stuffing: (1) Clear water rose moon cake
5 kg of cooked flour, 11 kg of white sugar, 4.25 kg of cooked lard, 5 kg of diced pork with sugar, 1.5 kg of walnut kernels, 1.5 kg of pine nuts, 1 kg of melon seeds, .5 kg of sugar orange peel, .5 kg of yellow diced rose, 1 kg
(2) Crystal Baiguo Moon Cake
Cooked flour 5 kg soft sugar 11 kg cooked lard 4.25 kg candied lard 5 kg walnut kernel 2.5 kg pine nut kernel 1 kg melon seed kernel 1 kg sugar orange peel .5 kg yellow diced yellow osmanthus .5 kg
(3) Sweet-legged moon cake with 1 fruits
Cooked flour 5 kg soft sugar 11 kg cooked lard 4.25 kg sugar-made diced lard 5 kg cooked ham 1 kg walnut kernel 1.5 kg pine nut kernel .5 kg sugar orange peel .5 kg yellow diced yellow osmanthus 1 kg
(4) Pine nut and jujube paste moon cake
16 kg of soft sugar, 3.5 kg of cooked lard, .75 kg of black dates, 8 kg of pine nuts, 2 kg of melon seeds, 1 kg of sugar orange peel, .5 kg of yellow diced pork and .5 kg of osmanthus fragrans
(5) Mooncakes washed with clear water
made of bean paste 28.5kg of sugar to make diced pork, 2.5kg of sugar orange peel .5kg of yellow diced pork, .5kg of yellow osmanthus and 1kg of yellow osmanthus
(6) made of bean paste 22.5kg of sugar to make diced pork, 8kg of yellow diced pork, 1kg of yellow osmanthus and .5kg of rose
Method of making
1. Method of making big package crispy skin: First, mix the leather into dough. Leather dough is 1.6 kg and pastry dough is .775 kg. Wrap the pastry in leather and press it into thin leather (.67 cm) with a roller stick. Roll it into round strips, cut it into 1 pieces with a knife, and then fold both ends of the small blank inward along the incision, and flatten it into a pancake shape with the palm of your hand to wrap the stuffing.
key point: after the pastry is wrapped in the skin, it is not advisable to roll it too short or too narrow when rolling it thin with a flour pin, so as to avoid uneven pastry and affect the quality.
2. the method of making small package pastry: the method of making dough and pastry is the same as that of making large package pastry. Divide the leather and the pastry into 1 small pieces, wrap the pastry into the leather one by one, flatten it with a flour stick, roll it into a ball, and flatten it into a pancake shape with the palm of your hand to wrap the stuffing.
3. stuffing: mix well according to the formula and knead thoroughly and moisten. The following fillings need to be prefabricated into semi-finished products:
(1) pine nuts and jujube paste: first, the black dates are pitted, washed, steamed and twisted into pieces. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is appropriate to pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.
(2) Wash sand with clear water: 9 kg of red beans, 15 kg of sugar, 1.5 kg of caramel, 2.5 kg of crude oil and 3 kg of water. The preparation method is the same as that of bean paste stuffing.
(3) lard mixed with sand: the bean paste used is made in the same way as clear water bean paste. Specific preparation method: Mix the bean paste with sugar, diced lard, rose and osmanthus.
4. stuffing: firstly, the bean paste stuffing is pressed and placed on the pastry, and then the mixture of diced lard and osmanthus fragrans is wrapped in the pastry at the same time.
5. molding: after the stuffing is wrapped, paste the upper pad paper on the pastry seal, press it into flat moon cake blanks with a thickness of 1.67 cm, 9g each, and then stamp the moon cake blanks with various names.
6. Baking: push the moon cake green body into the oven, keep the oven temperature at about 24℃, properly cool it after the pattern on the moon cake is set, and the requirements for upper and lower fires are consistent. Bake it for 6-7 minutes until it is cooked thoroughly, and then take it out of the oven.
7. storage: it must be completely cold before packing, and handle it with care to prevent the skin crisp from falling off, which will affect the quality and beauty. It is best to wrap waxed paper or nylon bags on the outside of moon cakes for transportation and sales.
preservation is generally stored in a ventilated and cool place. It can be preserved for one month at 3℃, but soft goods such as "red bean paste" and "jujube paste" have a shorter preservation time.
quality requirements
1. color: the surface is golden and oily, the round edge is light yellow, and there is no focal spot at the bottom.
2. shape: flat and full, flat and drum-shaped, without cracks and bottom leakage.
3. Crispy crust: the appearance is complete, the crisp crust is clear and tidy, and there is no stiff crust or hard crust.
4. Endoplasm: the thickness of skin stuffing is uniform, without shelling and hollowing, and the thickness of fruit material is appropriate.
5. taste: the crust of the cake is crisp and crisp, with the unique flavor and normal fragrance of various fillings, without the pungent taste and the bitter or astringent taste of the peel.
Cantonese-style moon cakes
Cantonese-style moon cakes are very popular in the domestic and international food markets because of their exquisite ingredients, thin skin and many fillings, delicious taste, various colors, not easy to break, easy to carry and easy to preserve. Its name is generally determined by the main ingredients of the cake stuffing, such as five kernels, golden legs, lotus seed paste, red bean paste, bean paste, jujube paste, coconut paste and winter paste. Its raw materials are very extensive, such as egg yolk, preserved eggs, sausages, barbecued pork, shredded chicken, roasted duck, mushrooms and milk powder. Can be used as raw materials, and prepared into many varieties of colors.
Raw material formula leather: 9.25kg of flour syrup * (* Syrup processing: add .5kg of water to 1kg of granulated sugar, and boil it to dissolve, so as to obtain syrup. However, it should be noted that the syrup must be cooled before it can be used. ) 6.1 kg of maltose 1.25 kg of crude oil 1.4 kg of alkaline water * * (* * Alkaline water processing: 25 kg of alkaline powder and .95 kg of baking soda are dissolved in 1 kg of boiling water and cooled before use. ) .175kg
Decorative fabric: .5kg of mixed egg liquid
Filling: (1) Mooncake with red bean paste
Sugar 16kg of red bean 12kg of crude oil 3.5kg of sugar rose 1.5kg of flour 1kg
(2) Bean paste moon cake
sugar 15 kg raw oil 3 kg mung bean powder 1.5 kg lard 1 kg spiced powder .25 kg sesame oil 2.5 kg refined salt .1 kg raw onion 1 kg
(3) jujube paste moon cake
sugar 8.25 kg raw oil 6.5 kg green bean powder 1.5 kg black dates 18.7 kg cooked glutinous rice flour 1.5 kg
(4) Baiguo moon cake
sugar 9.5 kg crude oil 1.5 kg sugar rose 1 kg cooked glutinous rice flour 2.5 kg white fat meat 7.5 kg olive kernel 1 kg melon kernel 2 kg walnut kernel 2 kg cooked sesame seed 2.5 kg sugar wax gourd 2.5 kg pie .5 kg Daqu liquor .375 kg almond .5 kg sugar orange 1.5 kg
(5) Golden leg moon cake
sugar 8.75 kg crude oil 7.5 kg sugar rose 1.5 kg spiced powder .175 kg cooked glutinous rice flour 3 kg white fat meat 6.75 kg olive kernel 1 kg melon seed 2 kg walnut kernel 2 kg cooked sesame seed 2 kg sugar wax gourd 1.5 kg pie 5.5 kg Daqu liquor .125 kg almond 1.5 kg sugar orange 2.5 kg ham 1.5 kg sesame oil . 25 kg pepper .175 kg refined salt .65 kg
(6) coconut moon cake
sugar 12.25 kg lard 5.25 kg cooked glutinous rice flour 26.25 kg coconut flour 1.5 kg eggs 6.575 kg essence 1 ml
(7) Dongrong moon cake
sugar 7.5 kg crude oil 1.5 kg lard 1.5 kg cooked glutinous rice flour 3.75 kg white and fat meat 3 kg sugar wax gourd 15 kg cooked flour 3.75 kg
(8) Lotus seed moon cake
sugar 16.875 kg crude oil 6.565 kg lotus seed 15 kg alkaline water .25 kg
production method
1. peeling
(1) syrup preparation: add maltose in the proportion of 1 kg white sugar and 2 kg water, and then cook for about 5 minutes (maltose can be replaced by citric acid. After the syrup is made, it needs to be stored for 15 ~ 2 days, so that the sucrose can be converted and softened before use.
(2) skin making: sift the flour, put it on the stage, open the chamber in the center, pour in the processed syrup, first mix it with alkaline water, then add oil and stir it, gradually mix in the flour, and knead it after mixing well until the leather is moderate in hardness and smooth in surface.
Key points: ① The syrup, alkaline water and raw oil must be mixed well, otherwise the skin will turn white when cooked; ② Pay attention to the amount of alkaline water, many of which are easy to brown, which will affect the appearance, while others are difficult to color; (3) after the leather is prepared, the storage time should not be too long.
2. Making stuffing
(1) The making method of bean paste stuffing is the same as before.
(2) Stuffing of bean paste: using mung bean powder as the main material, first put the oil into an oil pan and heat it, add the raw onion, fry it to remove the residue, then add a proper amount of water to boil it, add sugar, salt, spiced powder and other materials, after melting, pour the mung bean powder, stir constantly and boil it into mud.
key points: the bean paste stuffing is difficult to keep, and the moisture content should not exceed 1%. Oil is generally 35 ~ 5% of mung bean powder. Sugar is 1-14% of mung bean powder.
(3) jujube paste stuffing: using red dates and black dates as the main materials, first, steaming the dates, removing the stone of the dates, then putting them in a sieve to wipe off the skin of the dates, and filtering out jujube paste. Add 5-8 kilograms of sugar and 5-8 kilograms of cooked lard or vegetable oil to every 1 kilograms of jujube pulp, melt in the pot at the same time, concentrate into thick mud, and finally add about 5 kilograms of cake powder and mix well.
(4) Coconut paste: Coconut meat powder is used as the main material, and eggs and sugar are first stirred and dissolved, and then coconut meat powder and other raw materials are added and mixed.
(5) Winter paste stuffing: The sugar wax gourd is used as the main material, and it is first ground into paste and mixed with other raw materials.
(6) Lotus paste stuffing: Lotus seeds are used as the main material (the quality made of Xianglian is better). First, the lotus seeds are peeled and cored, then the lotus petals are boiled in a copper pot, twisted into mud, and the excess water is squeezed out for later use. Sugar in a proportion of 1-1.5 is dissolved in water and boiled. After the water is basically evaporated, raw materials such as vegetable oil are added, and the mixture is continuously stirred and fried until it becomes thick sand mud.
(7) Fruit stuffing: the white fat is cut into small cubes and pickled with sugar (the ratio is 1: 1). Chop the fruit and candied fruit, melt the white sugar and sugar-stained candied fruit with water, then add sesame seeds, fruit and candied fruit, etc., and finally add cake powder and mix well.
(8) golden leg stuffing: except that the ham still needs to be diced, the other methods are the same as those of the hundred fruit stuffing.
key points: ① the cutting particles should be uniform, and can't be chopped indiscriminately; ② Water should be added according to the water absorption of cake powder; (3) when mixing white sugar, it should be completely dissolved first; 4 Stir-frying is the key. Pay attention to the heat at any time. If it is too prosperous, it will be easy to burn. If it is insufficient, the color will not be yellow. It must be fried in a copper pot. The iron pot will discolor the light filling; ⑤ Drain the oil slowly, and only a few times can it be absorbed, otherwise the oil and stuffing will be separated.
3. stuffing: first, divide the cake stuffing and the cake crust into 4 pieces, each piece of crust is about 5 kilograms, and each piece of stuffing is about 8 kilograms. There are 4 skins and 4 fillings respectively. Take the picked leather, flatten it with the palm of your hand, put the stuffing in, and close it. Put your mouth down on the table and spread the dry powder slightly to prevent the impression from sticking during molding.
4. molding: put the pinched moon cake green body into a special impression, with the sealing part facing upwards, and press it so as not to expose the edge of the cake or overflow the die. Then knock off the stamp and put it in the baking tray one by one.
5. Finishing: Beat the eggs for finishing evenly, brush off the dry powder on the cake first, and then brush a thin layer of egg liquid on the cake surface with a combination brush to increase the luster.
6. baking: generally, the oven temperature is 25 ~ 28℃, and baking is only needed for about 15 ~ 2 minutes. Baking is the key, so it is necessary to master the furnace temperature and time correctly. When baking soft goods, the oven temperature is slightly lower and the time is slightly longer, and the baking time of raw white fat stuffing should be appropriately extended.