Main raw materials: olive oil imported from Australia and carefully selected "Dahongpao" are the most important and basic raw materials. In addition, white flour, white syrup, alkaline water, eggs and melon seeds were added.

Production method:

1. Mix malt syrup, alkaline water, olive oil and flour into dough bit by bit.

2. Knead the mixed flour into small dough of the same size and roll it into a cake for later use.

3. Pinch the bean paste stuffing into a small round cake and wrap it with melon seeds. Wrap it tightly into a stuffing ball.

4. Wrap the stuffing into the rolled bread and knead it into a ball.

5. Prepare a wooden moon cake mold, add a little dry flour, put the stuffed dough into the mold, compact and flatten it. And then it is buckled out of the mold.

6. Transfer egg liquid with eggs.

7. Put the moon cakes in a baking tray, brush a layer of prepared egg liquid with a brush and put it in the oven.

8. The temperature of the oven is 180 degrees, and it takes about 20 minutes to bake. Take it out once in the middle, then brush the egg liquid.

9. Bake until the surface of the moon cake is golden, then take it out of the oven and cool it.

Paragraph 2: Golden Almond Lotus Seed Cake

Main raw materials: olive oil and pure lotus seed paste imported from Australia are the most important and basic raw materials. In addition, flour, malt syrup, eggs and jam were added.

Production method:

1, be careful with the ingredients. (The ingredients are divided into the ingredients of moon cake skin and the ingredients of moon cake stuffing.)

2. Mix the mooncake skins and wake up for one and a half hours-two hours.

3, according to the proportion of less skin and more stuffing.

4. When wrapping the stuffing with skin, be careful not to expose the stuffing, and the skin should be even.

5. Put it into a mold for press molding. The grain of moon cakes should be clear.

6, loading.

7. Spray water: This is to remove the flour from the surface of the moon cake, and then leave it for 3-5 minutes.

8. Baking: Bake for about 7-8 minutes for the first time, and take it out until it is golden brown. Then brush the eggs. The second baking time is about 15 minutes.

9, after 15-20 minutes of cooling.

The third kind of cakes and moon cakes

Basic raw materials: flour, minced meat, sugar, soy sauce, salt, cooking wine, Jiang Mo and chicken essence.

Special raw material: ghee, whose English name is shortening, is a white solid oil with scales printed on the wrapping paper. If you can buy lard, you can use lard instead.

Exercise:

1. First, add salt, sugar, chicken essence, soy sauce, cooking wine and Jiang Mo into minced meat, and then stir evenly in one direction. If it is too dry, add a little water and continue stirring until the water and meat are mixed together and become sticky, and then put it in the refrigerator for later use.

2. Oil-water noodles: 1.5 cup flour, 4 tablespoons ghee, 1 tablespoon sugar and 70 ml hot water. Knead these things into smooth dough. If it is too dry, add some hot water.

3. Crispy crust: 1 cup flour, 4 tablespoons butter, knead into a ball. Be patient, it's loose at first, but it will stick together after rubbing.

4. Wrap the crispy dough on the surface of water and oil, and press upward to seal it. Sprinkle dry flour on the chopping board and roll the dough into a cake with a thickness of 1 cm. Cchere.com Xixi River [GraceUSA]

5. Roll the pastry into long strips and cut into pills.

6. Press the batter directly (I mean the incision of the batter is still facing left and right, so the dough will be layered), wrap it in meat and seal it to make moon cakes.

7. Put the moon cake on a hot pot, seal it down, cover the pot, and bake it with low fire. After both sides are golden, bake with low fire until the edge of the moon cake is milky white and crisp, and then serve.

The fourth ice moon cake

Method 1:

There is no need to bake ice-covered moon cakes.

Peeling: 60 grams of corn flour, 65438+ 050 grams of water, 200 grams of powdered sugar, and 60 grams of cooked glutinous rice flour (the glutinous rice flour bought in the supermarket was "bitten" in the microwave for 2 minutes. The actual dosage is more than 60 grams, so it is best to "take an extra bite") and white oil (ghee) 20 grams each time.

Stuffing: appropriate amount of bean paste. Because the skin of this kind of moon cake is very soft and the viscosity is not high, the bean paste sold in the supermarket is too soft, and it is a bit difficult to wrap it. I use homemade bean paste sold in Daoxiang Village as stuffing.

Exercise:

1. Add corn flour into water and stir well. Heat it to a translucent paste with medium heat.

2.( 1) The separated water is cooled to complete the cooling.

3. Add sugar powder (2) and mix well, then heat the glutinous rice flour and mix well. At this time, if the dough is too thin, you can add more glutinous rice flour and knead it into a dough that is not too sticky.

4. Pour in white oil and mix into dough.

5. Put it in the refrigerator for 30 minutes.

6. Knead the dough until the earlobe is hard, knead it into long strips and cut it into small pieces of 30 grams each.

7. The dough is pressed into skin, covered with stuffing, rounded and dipped in glutinous rice flour.

8. Sprinkle the cooked rice flour into the moon cake mold as thin powder, put (7) into the moon cake for molding, then knock the moon cake mold to the left, then knock it to the right, and finally knock it down to knock out the moon cake.

Features: the color is very white, the taste is very greasy, and it melts in the mouth. This is a very lovely moon cake!

The second method:

Materials:

Flour10g, glutinous rice flour 20g, sticky rice flour 20g, fresh milk 75g, condensed milk 2g, sugar flour 20g, and cooked glutinous rice flour (for thin noodles).

Stuffing: Red bean paste and jujube paste can be used. This kind of ice-covered moon cake has a little toughness, and can be wrapped with bean paste stuffing bought in the supermarket.

1. Sift the flour, glutinous rice flour and sticky rice flour together, add sugar, fresh milk, condensed milk and oil, mix and stir into paste, then steam for 30 minutes with strong fire, take it out and let it cool, and knead it into soft and smooth dough.

2. Divide the dough into 8 small pieces, rub the flour thinly, wrap it with stuffing, put it into the moon cake mold sprinkled with cooked glutinous rice flour, press it flat, and then knock out the moon cake left and right.

Features: the skin is light cream translucent, smooth and delicate, and a little chewy, unlike the above. But it tastes good, too!