My family never buys moon cakes. My own recipe is simple, zero addition, zero failure, affordable and delicious, and my circle of friends is praised. Soon after, the annual Mid-Autumn Festival is coming, and all kinds of moon cakes have been set up in supermarkets, with prices ranging from tens to hundreds, and the packaging is full of tricks. In fact, if your family eats it, the packaging is just so-so. In the past, we used to buy moon cakes for eating. Since I learned how to make them, my family never bought them every year. The recipe for making them by myself is simple, with zero addition and zero failure. The key is that it is much more affordable than buying them. You can make more at one time. It is very good for your family to eat or give them away. Cooking it yourself tastes as delicious as buying it, and every time I do it, my family members praise it.

There are also differences between the north and the south of the moon cakes. The most classic moon cakes in our local area are Cantonese-style and Qiong-style crispy moon cakes. In addition to the classic five-kernel, lotus seed yolk and dried tangerine peel and bean paste fillings, some innovative fruit fillings and iced moon cakes are also very popular among young people. For people of a certain age, the classic Wuren moon cake is the most unforgettable thing. Many young people don't like it very much. Personally, I think Wuren moon cake is still very fragrant. It's the Mid-Autumn Festival soon. Let's make some moon cakes for our family and friends to taste. Here, we will share with you the home-made practices of Wuren moon cakes and black sesame moon cakes. We can mix the powder and fillings needed to make moon cakes, fry the fillings ourselves, and sell ready-made semi-finished products in supermarkets. It's easier and easier to buy them and wrap them ourselves. And it is much more affordable than buying finished moon cakes directly.

Generally, medium gluten flour, invert syrup, scooped water and corn oil are used to make moon cakes. We can also replace corn oil with peanut oil or vegetable oil used for cooking at home. The scooping water is essential. Adding the scooping water can neutralize the acid in the invert syrup, prevent the sour taste of moon cakes from affecting the taste and mouthfeel, control the speed of oil return, adjust the hardness of the cake crust, and maintain the viscoelastic taste of moon cakes. It can make moon cakes reach the best state in appearance and taste. If there is no water at home, you can use edible soda ash and clean water in a ratio of 1: 3, which can also have the same effect.

knead the crust to wake it up, then control the grams of the filling and crust according to the size of your own mold, wrap it, seal it and press it into a film. Before baking, you can spray a little water to prevent the crust surface from cracking during baking. Take it out halfway, brush it with a little egg liquid for coloring, and then continue to bake it. In fact, you don't need too much technical content, and your dedicated friends can do it well. The detailed recipe of moon cakes, 19 at a time, zero addition and zero failure, learn not to buy any more. Let's take a look at the detailed practices.

wuren moon cake and black sesame moon cake

ingredients: 22 gluten flour, 2 grams of milk powder, 15 grams of invert syrup, 3 grams of water, and 5 grams of corn oil.

preparation of ingredients: 5g of five kernel stuffing and proper amount of black sesame stuffing.

detailed method:

1. Pour the egg liquid into a bowl and mix it with Aauto Quicker for later use.

2. Add invert syrup, scooped water and corn oil into the basin and stir well, then sift in low-gluten flour and milk powder.

3. Knead it into dough and knead it into a ball. Don't knead it for too long, so as not to get stiff. Cover with plastic wrap and wake up for 2 hours.

4. Five-kernel stuffing is divided into 1 pieces, each with 5 grams. I made 9 black sesame seeds, 5 grams each. The crust is divided into 1 pieces, 25g each. (The specific size is quantified according to the large number of your own molds, and the mold used here is 75g).

5. Take a crust and flatten it on your hand.

6. Put in a mooncake stuffing and wrap it.

7. roll up into a small ball.

8. Put it on the flour and roll it around to make the dough stick with a layer of flour to prevent sticking.

9. Put the dough into the mold and press it into the shape of a moon cake, and then make the rest of the dough in turn.

1. Place the moon cakes molded by compression molding neatly on the baking tray.

11. Spray a layer of water before entering the oven to prevent cracking. (just a little).

11. Put it in an oven preheated to 18 degrees and bake for 1 minutes to set.

12. Sift the egg liquid, take out the baked one, and brush a thin layer of egg liquid on the moon cake embryo.

13. Bake in the oven at 17 degrees for 1 minutes.

The crust of freshly baked moon cakes is crisp and hard, so it is not recommended to eat them immediately, but some friends also like to eat crispy moon cakes. Baked moon cakes are cooled at room temperature, and it takes about 3 days to return oil to taste more fragrant and soft. The dough of this formula can be made into 19 75g mooncake crusts, and 9 black sesame fillings are wrapped here. You can wrap your favorite fillings according to your personal preferences, and make your own ingredients when you buy them. It is simple and delicious. The key is that it is also very affordable and tastes as delicious as what you bought. The Mid-Autumn Festival is coming, so you can cook more for your family when you are free. Simple and delicious ways to share with you, if you like, you can try it.

Lily's culinary tips:

1. The dough of this formula can be made into 19, 75g mooncake crust, and there are 9 black sesame stuffing.

2. You can wrap the stuffing of moon cakes according to your personal preference. Those who like to eat lotus seed yolk can wrap lotus seed yolk stuffing, bean paste stuffing and so on. They all have their own flavors, and elders prefer to eat traditional five-kernel stuffing.

3. The skin of the moon cake just made will be very hard. It will taste more fragrant and soft after it needs to be put in oil for 3 to 4 days. The freshly baked moon cake also has its own flavor. Like friends, you can try it.

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