1. 300g of plain flour, 100g of salad oil, a little water.

2. 200 grams of minced pork, 1 ball of minced mustard greens, a little monosodium glutamate (MSG), a little green onion, a little yellow wine, a little sesame oil, 1 egg (yolk out, for the final brush cake), a little salad oil, a little soy sauce.

Method:

1. 200 grams of flour with water and rolled until pure smooth gluten, into the "water" to be used.

2. 100 grams of flour with oil and kneaded until pure smooth, into the "oil noodles" to be used.

3. 2, all the ingredients, mix well, into the minced meat to be used. 4. water, oil noodles were divided into 6 equal parts (want to make a few to make a few equal parts), the "water" wrapped "oil noodles" into a round ball, flattened, and with a cutter stick into a round shape (with the package), as with the dumpling skin. (like a dumpling skin), like a bun, wrap the minced meat inside, stick the greaseproof paper above the junction (^_^ I use stamped paper), dip the brush in egg yolk, and put it in a baking dish (brush with oil beforehand).

5. Oven temperature 180 ℃ - 200 ℃, choose the top and bottom of the baking method, 20 minutes.

Sugar-free fruit mooncake

Crust recipe:

1, low gluten flour 5000 g

2, raw oil 1400 g

3, maltitol liquid 3750 g

4, lye 75 g

5, fresh egg yolks 1000 grams

Crust production method:

1, maltitol liquid 3750 g

5, fresh egg yolks 1000 grams

Crust production method:

Cooking method:

1, maltitol liquid, lye water first stirred well;

2, raw oil added to 1 and stirred well;

3, flour sifted and added to 2 and stirred well, magnetic moistening;

4, the dough to wake up for 30 minutes before use.

Filling:

1, sugar-free fruit five kernel filling 40,000 grams

Making method:

1, moon cake crust, filling specific gravity 2:8.

2, the crust pressed into a flat round slice, wrapped into the filling, put into the mold, press with the hands of the flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushed or sprayed with water.

3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.

5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is moist and bright, the bottom is light brown.

Method of making soft-skinned mooncakes

Raw materials

White flour, duck egg yolks, red bean paste filling, white syrup, alkaline water, oil, eggs.

Making Method

1. Combine the white syrup, lye, oil, and flour little by little and make a dough. The ratio of flour, white syrup, alkaline water and oil is 5:4:1.4:1.

2. Pull the dough into small balls of the same size and roll them out into cakes.

3. Pinch the bean paste into a small round cake, wrap it in the duck egg yolk, and wrap it tightly to form a filling.

4. Wrap the filling into the rolled out dough and knead into a ball.

5. Prepare a wooden mooncake mold, put a little dry flour, put the stuffed dough into the mold, press it firmly and flatten it. Then snap it out of the mold.

6. Use eggs to make egg sauce, the ratio of 3 yolks 1 whole egg, to be used.

7. Put the mooncake into the baking dish, use a brush to brush a layer of good egg sauce and then put into the oven.

8. The temperature of the oven is 180 degrees, bake for about 20 minutes, in the middle to take out once, and then brush the egg sauce again.

This is the production method of soft skin moon cake, in the complete preparation of the moon cake, should pay attention to the following points:

1. and the proportion of flour according to their own use of raw materials to grasp the flexibility.

2. The filling of the duck egg is best used raw egg yolk, so that when baking moon cakes, the yolk out of the oil will melt into the moon cake crust.

3. the moon cakes from the mold buckle out, the force to be uniform, not repeatedly force, general side buckle a bit, the reverse side of the positive buckle can come out: molds in the dry powder should not be more.

4, on the oven baking time should be based on the size of the moon cake block, but also in the process of baking open the oven to take a look, so as not to scorch.

5, in order to bake the moon cakes more flavorful, in the pasta can add a little less butter, but remember not to add more, so as not to crisp.

Crystal milky mooncake

Crust recipe (unit: grams) Filling recipe (unit: grams)

Monthcake powder: 500 Sugar Gum: 830 Peanut Oil: 300 Milk Filling: 6400 Grass Plum Filling: 1600 Baking Vegetables: 10 Alkaline: 20 Dry Flour: 80 Egg Brush: 200

Filling Production MethodsMonthcake crust production methods

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1, creamy filling divided into 80, each weighing 80 grams

1, sugar glue, spouting water, mix well 2, strawberry filling divided into 80, each weighing 20 grams

2, peanut oil added to 1, mix well

3, with creamy filling wrapped in strawberry filling

4, flour baking vegan sifted, added to the 2 in two times to mix well, the dough to wake up for 30 minutes to be used again.

Methods:

1, the moon cake crust, filling specific gravity 2:8.

2, the crust pressed into a thin round slice, wrapped into the filling, put into the mold, with the hands of the hand pressed flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, yards into the baking dish, the surface of the water spray or brush water.

3, moon cake baking is divided into two, the first baked until the surface is slightly yellow, out of the brush egg yolk liquid, the second moon cake baking is divided into two, the first baked until the surface is slightly yellow, out of the brush egg yolk liquid, the second moon cake baked until the surface of the golden brown, not collapsed waist, not green wall.

4, oven temperature: 220 degrees Celsius on the upper fire, 180 degrees Celsius on the lower fire

5, quality requirements: the shape of the pattern is clear, full, the cake waist slightly convex, the cake surface is not concave shrinkage, no burlap, cracking, leakage of filling, etc., the skin and filling is fluffy, not away from the bone, the surface of the oily light

Crust recipe (unit: grams) filling formula (unit: g)

Mooncake special powder: 1000 Sugar Gum: 830 Peanut Oil: 300 Premium White Lotus Filling: 7800 Fresh Roses: 200 Baking Vegetables: 10 Alkaline: 20 Dry Noodles: 80 Brushed Yellow Eggs: 200

Filling Methods for Mooncake Crust Production Methods

1. Add fresh roses into the white lotus filling.

2, sugar glue, alkaline water mix well, each filling weight 100 grams

3, peanut oil added to 1, mix well, the production method of the same creamy moon cakes

4, flour baking vegan sifted, added to 2 in two times, mix well, the dough to wake up for 30 minutes before use.

Make the same as the crystal scented moon cake bright, the bottom is light brown.

Method of making fresh meat moon cakes

Raw materials:

500 grams of flour, 300 grams of minced meat, 60 grams of sugar, 15 grams of maltose, 20 grams of soy sauce, 10 grams of monosodium glutamate (MSG), 210 grams of cooked lard, salt, cooking wine, sesame oil, ginger, each a little bit of

Production process:

1. First of all, the meat will be added to the minced meat salt, sugar, MSG, soy sauce, Wine, sesame oil, ginger, and then mix in one direction. Add 60 grams of water and continue mixing until the water and meat are blended and sticky, then put it in the refrigerator.

2. Mix 300g of flour, 15g of maltose, 120g of cooked lard, 45g of sugar, add 175g of boiling water and knead to form oil noodles.

3. 200 grams of flour with 90 grams of cooked lard rubbed into the shortening surface.

4. Put the shortening bread into the water-oil surface and press it flat with the seal facing up. Sprinkle dry flour on a board and roll the dough into a 3-centimeter-thick pastry.

5. Divide the large piece of pastry into two, roll each piece into a long strip, and shape into 40 desserts.

6. Flatten the dosage, pack 15 grams of meat filling, and seal the dosage to make mooncakes.

7. Place the mooncakes, seal side down, on a hot pan, cover and bake on each side.

Bake for 3-5 minutes, until both sides are golden brown, then cover and bake over low heat until the edges of the mooncakes are creamy and crispy.

Pineapple iced mooncake production method

Crust:

Ice mix 500g

Powdered sugar 150g

White cream 150g

Ice water 250g

Making:

1, put powdered sugar, water in the whisk, stir until the sugar is dissolved.

2, add the icing to 1 and stir for 3 minutes before adding the white cream and mixing together until smooth and leave in the fridge for 30 minutes.

3, pineapple filling 300g.

4, the proportion of skin and filling 3:7.

5, after molding, it should be directly into the sealing package.

6, to be refrigerated and stored for sale.

A multi-flavored moon cake filling and its production method

The present invention relates to a multi-flavored moon cake filling and its production method. It contains 70-80 parts of sugar, 45-50 parts of edible oil, 70-80 parts of brine products, 40-55 parts of cake powder, 2-3 parts of pepper powder, 2-3 parts of chili powder, 1-2 parts of natural pepper powder and 1-2 parts of natural pepper powder. 1-2 parts of pepper powder, 1-2 parts of natural spice powder and an appropriate amount of salt; it is made by first brining, then stirring and mixing the components, and finally obtaining by standing. The present invention as a result of the use of brine products as the main material of moon cake filling, so that it has a strong Sichuan flavor, set of hemp, spicy, fresh, fragrant, salty, sweet as a whole, golden color, especially meat raw materials, due to the filling static absorption of moisture enough to then bake can be made into a velvet-like, non-stick teeth, not embedded teeth; and the product used in the natural spices, has a certain antiseptic function, in the absence of the addition of other preservatives under the circumstances of the natural shelf life It can reach 30-40 days.

Sugar-free moon cakes

Crust recipe:

1, 5000 grams of low gluten flour,

2, 1400 grams of oil,

3, 3750 grams of maltitol,

4, 75 grams of lye,

5, 1000 grams of fresh egg yolk.

Skin making method:

1, maltitol liquid, alkaline water first stirred well;

2, raw oil added to 1 and stirred well;

3, flour sieve added to 2 and stirred well, magnetic moistening;

4, the dough is 30 minutes to wake up before use.

Filling:

1, sugar-free five kernel filling 40,000 grams

Making method:

1, the moon cake crust, filling specific gravity 2:8.

2, the crust pressed into a flat round slice, wrapped into the filling, put into a mold, with the hands of the hand pressed flat and compacted, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushing or spraying water.

3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow, out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown, not green wall, not collapse waist.

4, oven temperature, 220 degrees Celsius on the top, 190 degrees Celsius on the bottom.

5, quality requirements, the shape of the pattern is clear, full full of Manchu, cake waist slightly convex, the cake surface is not concave shrinkage, no hairy edges, bursting, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is appropriate, the skin is moist and bright, the bottom is light brown.