Use appliances: [/b]
Moon cake mold, egg beater, mesh screen, measuring cup, measuring spoon, scraper, dry noodle stick, fine brush, oven.
[b] Material and quantity: [/b]
Peanut oil (3/5 cup), invert syrup (4/5 cup), sugar (1 tsp), salt (1/2 tsp), soda (1/4 tsp), low-gluten flour, caramel (1 tsp
[b] Step: [/b]
1), mix water, salt, sugar and soda evenly for later use.
2) Add peanut oil to the converted syrup, stir it evenly with an egg beater, then add the material of 1), continue to stir, and add a proper amount of caramel to increase the color concentration. Finally, it becomes sticky for later use.
3), sifting the flour with a mesh screen, pouring into 2), and uniformly stirring to form dough.
4), sprinkle a handful of flour on the table, knead the dough into long strips and cut into small pieces for later use.
5) Cut the bean paste into small pieces evenly, and the ratio of stuffing to skin is10: 3.
6) Put a layer of flour on your hands, and wrap the bean paste into the dough. When wrapping, turn your hands in the opposite direction, and make sure that the outer skin covers the bean paste stuffing evenly.
7), sprinkle a thin layer of flour into the moon cake mold, press the 6) into the mold, and knock it left and right once, then the formed moon cake can be punched out.
8) Leave only the yolk of the egg to break up, and brush a layer of yolk juice on the moon cake with a soft brush.
9), put 8) into the oven and bake at 375 degrees for 25 minutes.
Method and key points of making Cantonese-style moon cake syrup stuffing
According to the crust, Cantonese moon cakes can be divided into three categories: syrup crust, crisp crust and ice crust. Among them, syrup-coated moon cakes are the main body, because syrup-coated moon cakes have a long history and are widely spread. In addition, the skin is soft and moist, the skin is golden red, and the plasticity is great. It can make moon cakes with different flavors, such as sweet cakes of Rong mouth and moon cakes with both salty and sweet nuts, and the preservation period is long, which is a major feature of syrup skin moon cakes. In this paper, from the technical level, I will try the relevant production keys and communicate with my peers with my years of production experience.
A, making syrup and key:
Formula: a. 50 kg of white sugar; 25 kilograms of clear water; B. 50 grams of citric acid; Malic acid10g;
Production: firstly, put clean water in a clean copper wok, boil it with strong fire, add white sugar and stir it evenly until it boils, and then cook it with medium fire. When the syrup is boiled to 1 15℃, add citric acid and malic acid into the syrup several times and cook it to 1 16℃, and then turn off the fire. Filter the boiled syrup with a funnel, put it in a clean container and let it stand (wait for freezing) for three days to a week.
Key:
1. Coarse white sugar should be selected for boiling syrup, because coarse white sugar is a kind of disaccharide extracted and refined from sugarcane, with white color, uniform crystal grains, loose, sweet and odorless, and easily soluble in water. It is an organic substance that can be turned into a mixture of glucose and fructose with equal weight under the heating of acid or enzyme and water, so it is also called invert sugar.
2. When boiling sugar, some people will burn the sugar. The reasons are: when dissolving sugar, drop the sugar first and then fall into the water, or when you just put the sugar into the water, you should shovel less and the sugar will precipitate in the bottom of the wok. Another reason is that the heat is too strong and the cooking time is too long, which will cause the sugar to burn.
3. Adding citric acid and malic acid when boiling syrup is a major feature of making Cantonese-style moon cakes. It can make the mooncake crust return oil quickly, and the color is golden, soft and shiny. But it tastes bad and sour if it is put too much. If you put less, the crust will be stiff and dull after returning oil.
4. Identify and analyze the concentration standard of syrup:
A. from the perspective of perception. When the syrup is lifted with a trowel, the syrup flowing down from the corner of the trowel is prismatic, and the syrup flowing to the last drop has retraction force.
B. analysis from the antenna. Sticking the syrup with your fingers makes you feel sticky when you separate and close it, and the frozen syrup has some resistance when you stir it by hand.
In any of the above two conditions, the concentration of boiled syrup meets the requirements. Judging from the production experience, it is more foolproof to switch to instrument measurement now.
5. If the concentration of syrup is too thin, the sugar content of flour will be relatively reduced, and the moisture content will be large and the gluten will be increased when mixing flour. When baking more flour, the moon cake will peel off easily, and it is not easy to color, and the cake edge will be white and the gloss will be insufficient. If the syrup is too thick, the sugar content of flour will increase relatively, which will lead to the shell separation and blackening of the cake embryo after baking.
6. Boil syrup with strong fire before medium fire, so that the water in syrup is not easy to volatilize too quickly. If the water evaporates rapidly, the syrup at the edge of the wok will start to coke, resulting in crystals, which will cause the syrup to regenerate after cooling. If you cook with slow fire from beginning to end, it will waste time, and the thin consistency of syrup is difficult to control. Therefore, when boiling syrup, you must first have a strong fire and then a medium fire. And control the syrup concentration according to the dry weather.
7. If the sugar mud impurities in the boiled syrup are not removed or not cleaned, after the moon cake is made, the cake skin will appear pockmarked and affect the luster, which will make the moon cake look much inferior and seriously pay off the sand.
8. When boiling syrup, if the syrup splashes, you can add some water to the syrup to make it fall, and slow down the fire to make the water in the syrup volatilize and get mild and pure.
Second, the formula, production and key of syrup skin
Formula: 5000 grams of low-gluten flour; 4000 grams of syrup; Raw oil1250g; 80 ~100g of water.
Method: A. Flour is sieved in advance for use.
B, firstly, put the syrup into the dough mixer, add the scooped water and start stirring. After the syrup and scooped water are evenly mixed, add the crude oil several times. After fully mixing, add the flour and stir evenly. Put the prepared dough into a clean container and let it stand for about two hours before use. 、
Quality requirements: soft cortex, moderate hardness.
Key:
(1). It is most suitable to use low-gluten flour or special flour for moon cakes to make syrup crust. Its wet gluten content is preferably 22% ~ 24%. Medium-gluten flour can be used in moderation, but high-gluten flour is not suitable. Because of the high gluten strength of flour, the dough has great toughness and elasticity, so it is easy to harden, have poor plasticity, shrink and change during processing, and have difficulty in operation. After baking, the cake crust is not soft and delicate enough, and it is easy to wrinkle, crack, unclear pattern, slow oil return and poor luster.
(2) To make syrup crust, we must choose high-quality raw oil, and it is best to choose the special oil for moon cakes produced by some enterprises in recent years. The reason is: the raw oil is low in fat, and the moon cake is moist, quick in oil return, bright in color and fresh in taste. The special oil for moon cakes can also prolong the shelf life of moon cakes, because the oil itself will not produce odor, and at the same time increase the flavor and golden color of moon cakes.
(3) Appropriate amount of scooping water should be added to the dough, which has several main functions: ①. Neutralize the acid in the converted syrup to prevent the moon cake from sour and affecting the taste. (2). Control the speed of oil return and adjust the hardness of cake crust. ③. Make the alkalinity (PH value) of moon cakes easy to color. ④ C0 gas produced when the water is neutralized with acid can make the moon cake swell moderately and taste loose. However, if you put too much water, the color of the finished product will appear dark and dark, and the cake skin will be moldy after baking, which will affect the oil return. However, if the scooping water is put too little, the cake embryo is difficult to be colored during baking, and milky white spots or wrinkles appear on the edge of the cake after cooking, resulting in poor appearance.
(4) If the crust and surface of the cake are too soft, it is easy to stick to the cake mold. If it is easy to demould, it is necessary to use too much powder baking, which will easily lead to white spots or peeling of the cake surface and poor smoothness. If the crust is too hard, it is easy to explode and expose when filling. After baking, the finished product has crust phenomenon, and the oil return is poor. After cooling, the crust falls off, the shape of the cake is dull and the swelling degree is poor.
Third, the production and key of cake stuffing
1. Formula, preparation method and key points of Wuren stuffing
Formula: 5 kg of almonds; 6 kg of lanren; 4 kg of peach kernel; 6 kg of melon kernel; 4 kg of white hemp seed; Raw sugar meat 10 kg; 4 kg of sugar wax gourd; 3 kg of crude oil; Qu liquor 1 kg; Rose sugar 1 kg; 2 kg of orange cake; 8 kg of sugar; 9 kg of cake powder; 8 kilograms of water.
Method: a. First, put water in a utensil, add white sugar and stir until it is dissolved.
B. Cut the orange cake and sugar wax gourd into small grains with a knife for later use.
C. Mix the nuts, raw sugar meat, rose sugar, cut orange cake and sugar wax gourd, and then add the koji wine and vinegar.