Question 1: What other delicacies can be made with the mooncake mold? I feel that anything related to noodles can be made, as long as it is not soup. Question 2: In addition to making mooncakes, what kind of pastries can be made with the mold? It can also be used to make biscuits.
Ingredients: 50g unsalted butter, 26g powdered sugar, 100g egg yolk. How to make a biscuit mold. Beat the butter and let it soften at room temperature until it can be pressed with your fingers. Sieve the flour. Stir the butter with a whisk until it becomes creamy. Add the powdered sugar.
Stir for 2 to 3 minutes. Add the egg yolk. Stir evenly. Add the flour in two batches. Use a spatula to stir evenly. After mixing well, flatten and add some flour. Wrap in plastic wrap and refrigerate for 30 minutes. When the dough is slightly hardened, take it out.
Come out, use a rolling pin to roll it into a thickness of 0.4cm, and then use your favorite mold to press it into the shape you like!
After everything is printed, place the cookies on a baking sheet lined with greaseproof paper, preheat the oven to 160°C, and bake for 12 to 15 minutes!
Question 3: What foods can be made with mooncake molds? Mooncakes, biscuits, cakes, etc. Question 4: What can be used instead of mooncake molds? Plastic food packaging boxes that are round, concave, and of moderate size can be used.
Net cocoa is available!
Question 5: How to use the mooncake mold after buying it? Just put the stuffed mooncake into it, smooth the surface, and then come out. Question 6: The mooncake mold always sticks when making mooncakes. Generally, the following are the reasons why mooncakes always stick to the mold.
Reasons: 1. Too much water was added to the cake skin when making it; 2. The appropriate amount of flour was not put in when pressing the mooncakes into the mold; 3. The mooncake mold was too dry and not lubricated enough; Solution: 1.
When making the cake skin, add an appropriate amount of water, not too much; 2. After wrapping the mooncakes, sprinkle an appropriate amount of flour before placing them in the mooncake mold; 3. Apply a small amount of peanut oil to the mooncake mold to enhance lubrication~ These knowledge are all for
I asked the master chef of Yilisi Food for advice. If you are satisfied, please accept it as the best answer~~Heehee Question 7: What else can you use for mooncake syrup? Ingredients: 220 grams of water, 500 grams of white sugar, fresh lemon or lemon
Tools for 5 grams of acid: gas stove (avoid coal stove, diesel stove), copper pot (stainless steel pot is also acceptable), thermometer, PH test paper, sugar meter Production process: 1. Turn on high heat, after the water boils, add sugar and stir properly until
All the sugar is melted. 2. Turn on high heat and continue to heat until the sugar liquid boils. Add organic acid (such as citric acid) or glucose. 3. Once it boils, stop stirring, reduce the heat to low, skim off the surface foam at any time, and simmer for 2 hours. 4.
Temperature 112 degrees: ph=3.5-4: Concentration 80%-82% Sugar content: 78-80 (100 grams of sugar yields 120 grams of syrup) 5. Turn off the heat, cool, filter, seal and let stand, set aside, put in a bucket and seal for 15
-20 days.
6. If used in advance, add 10 grams of citric acid when cooking the pulp.
Syrup boiling technology Conversion and crystallization of sugar Sugar is easily soluble in water to form a sugar solution.
At room temperature, 2 parts of sugar can be dissolved in 1 part of water to form a saturated solution.
Under heating conditions, the amount of sugar in the sugar solution can even reach more than three times the amount of water, which is a supersaturated solution.
When it is stirred or left standing, sugar will crystallize out of the solution. This phenomenon is called sugar recrystallization, commonly known as sugar sand return.
Because the crystal particles of sucrose are relatively coarse, it is sometimes necessary to suppress this crystallization sand return.
When the sugar liquid is heated and boiled, the sucrose molecules will be hydrolyzed into 1 molecule of fructose and 1 molecule of glucose.
This effect is called the conversion of sugar, and the two products are collectively called invert sugar.
After the sugar solution is heated and boiled, it becomes syrup, that is, inversion syrup.
The degree of sugar conversion has an important influence on the recrystallization properties of sugar.
Because invert sugar is not easy to crystallize, the higher the degree of conversion, the less sucrose that can crystallize, and the lower the crystallization effect of the sugar.
Controlling the speed of the conversion reaction can control sugar crystallization to a certain extent.
Acids (such as organic acids) can catalyze the conversion reaction of sugar, and glucose has small crystal grains. Both of them can inhibit the crystallization of sugar from returning to sand, or obtain fine crystals (microcrystals), making the products delicate and bright.
When making paste decorations such as cream and egg whites, syrup is usually boiled to 116-118°C. When the syrup reaches this degree of conversion, when added to whipped cream or egg whites, it can not only form smooth sugar
paste, and due to the high viscosity of the syrup, the foam in the egg white or cream is more stable.
Syrup Boiling Process and Characteristics During the boiling process of syrup, water continues to evaporate, the sugar liquid concentration gradually increases, becomes more and more viscous, and the boiling temperature (boiling point) also increases progressively.
There is a certain corresponding relationship between syrup concentration and boiling point.
In addition to measuring with a sugar meter, the temperature and concentration of the syrup can also be judged by the physical characteristics of the syrup, so as to know whether the syrup has reached the required temperature.