material
Ingredients: crust: low-gluten flour100g, peanut oil (or vegetable oil) 30ml, invert syrup 75ml, custard powder 1/2 tablespoons (unnecessary), edible water 1/4 tablespoons, and SP emulsifier1/. Coconut paste10g, Jinhua ham 50g, frozen meat 50g, cake powder100g, sugar100g, peanut oil 40ml and water 75ml.
method of work
Remarks:
1. ice meat practice: cut the fat meat into small pieces, cook it in boiling water, drain it, add 2 tablespoons of white sugar and high-alcohol wine 1 tablespoon, mix well and marinate overnight.
2. Five kernels can choose their favorite varieties, and frozen meat can also be replaced or omitted by sugar wax gourd. If omitted, the weight of nuts should be appropriately increased to maintain the matching of materials.
3. The specific amount of mooncake stuffing depends on the size of each cake mold. I use a small cake mold, and the ratio of crust to stuffing is 2: 5, that is, 20 grams of cake crust is matched with 50 grams of stuffing.
4. The crust of the freshly baked moon cake will be hard, and it will be left for two days until the moon cake returns to oil, and the crust will be soft before it can be eaten; The function of SP emulsifier is to make the oil and syrup easily and fully mixed in a very short time, and make the mooncake skin soft and return oil faster. It doesn't matter if it doesn't.
5. Inverted syrup can be bought in the baking material market, or it can be made by the following methods.
Materials:
1. 500g of sugar, 0/60g of water/kloc-0, 3 tablespoons of lemon juice (or white vinegar).
2. Baking soda 1 g, water 10 g.
Practice:
1. Boil the first part of the material in water for about 20 minutes and then turn off the flame.
2. After leaving the fire, add the second part of baking soda water, and it will not crystallize after cooling. After it is completely cooled, it will be stored in a bottle for more than 6 months.
It's better to make it stable 2-3 weeks before use.
Tip: Baking: Grease the baking tray, preheat the oven 180 degrees, and bake for about 20 minutes.
Wuren moon cake practice 2,
material
250g of common flour, 40g of lard, 25g of sugar and 0/25g of water/kloc.
method of work
1. Mix flour with sugar, pour in water, add lard, and make a smooth and soft dough.
2. Stir the low-gluten flour and lard with chopsticks first, then grab them and mix them evenly to make crisp dough.
3. Cover the two kinds of dough and relax for 20 minutes.
4. Divide the two doughs into 20 equal parts (water and oil skin 22g/piece, pastry15g/piece), and five-kernel stuffing into 20 parts (35g/piece).
5. Take a piece of oil skin, flatten it, wrap it in a piece of pastry, pinch it tightly, turn it down, roll it into a cow tongue, turn it over, and roll it up from top to bottom. Finish the rest in turn, and cover it loosely 15 minutes.
6. Take a small roll, flatten it, roll it evenly, turn it over, and roll it up from top to bottom. Finish the others in turn and cover it loosely for 15 minutes.
7. Take a roll blank, roll it out with a rolling pin, wrap it in five-kernel stuffing, and pinch it tightly.
8. Arrange it into a circle, put it down on the chopping board, and press it slightly to flatten it.
9. Put the prepared green bodies into the paved baking tray one by one.
10. Preheat the oven at 170℃, bake the middle layer for 10 minutes, turn it over for another 7-8 minutes, and then turn it over for about 7-8 minutes until the side is crisp.