First, butterfly bean flower and chrysanthemum moon cake

Production method

1, peeled yam, cut into sections and steamed, and stir-fried glutinous rice flour in a pan with low fire until it turns slightly yellow;

2. Press yam into mud, add condensed milk and cooked flour and knead into a ball;

3. Separate part of the yam mud, add butterfly bean curd and knead it into blue.

4. Each dumpling is kneaded into 50g, put into a mold to press out the shape, and drenched with osmanthus honey.

Second, Oreo iced moon cakes

Production method

1, cream cheese sugar, stir until smooth, add Oreo and mix, divide into 8 parts, and refrigerate.

2. Stir the pre-mixed powder with boiling water, knead it into a smooth and particle-free dough, and divide it into 8 parts.

3. Roll the dough flat, wrap it in cheese stuffing, wrap it in a little cooked glutinous rice flour to prevent sticking, and put it into a mold for pressing and molding.

Iii. Cocoa Oreo Mooncakes with Ice Skin

Production method

1, cream cheese softened, add Oreo crumbs, mix well and divide into 25g balls and refrigerate for later use.

2. Mix glutinous rice flour+sticky rice flour+cornmeal+cocoa powder+sugar, pour corn oil and milk, stir well, sieve into a steaming bowl, cover with plastic wrap and steam for about 30 minutes;

3. Place it in a warm place and rub it back and forth with gloves until the oil is completely absorbed;

4. Divide the dough into 25g pieces, flatten it, wrap it in cheese balls, pinch it tightly, wrap a little cooked glutinous rice flour on the surface, and press it into a mold.

Four, raw coconut ice-covered moon cakes

Production method

Raw coconut heart:

1, Soften the cream cream cream at room temperature, add fine sugar, stir until smooth, add fennel oil, stir until smooth, and then add coconut milk several times and stir well.

2. Put it into a flower bag, squeeze it into a flow mold and put it in the refrigerator for freezing overnight.

Ice skin:

1, 250g of pre-mixed powder, 235g of boiling water, and stirring to form smooth dough.

2. Add a little pot of bean curd powder to the dough and make it into a light blue dough.

3. Take a proper amount of white dough and full color dough and knead them into long strips, place them at intervals (see figure) and then cut them into small dough of about 25g each.

4. Take the frozen stuffing out of the refrigerator, wrap it in yam dough, wrap it in moon cake skin outside, roll it round, roll it in cooked glutinous rice flour, and press it into a damaged tool.

Five, blueberry cheese iced moon cakes

Production method

1, 150g blueberry+15g sugar until thick jam-like, and let it cool for later use.

2. Cream milk is slightly softened, add blueberry sauce and mix well. Divide into 25g balls and refrigerate for later use.

3. Mix glutinous rice flour+sticky rice flour+flour+sugar, pour in corn oil and milk, stir and sieve into a steaming bowl, cover the fresh-keeping hole and steam for about 30 minutes.

4, placed in a warm place, wearing gloves and pulling back and forth until the oil is absorbed.

5. Divide into two groups, one of which is added with proper amount of purple sweet potato powder and kneaded evenly, and kneaded round and mixed.

6. Divide the dough into 25g pieces, flatten it, wrap it in milk balls, close it and knead it tightly, wrap a little cooked glutinous rice flour on the surface, and put it into a mold for pressing.

Six, mint cheese iced moon cakes

Production method

1, cream cheese heat insulation water is fully softened, and then fine sugar is added and stirred smoothly.

2. Add mint chocolate and mix well, then knead it into a ball of about 25g and freeze it for later use.

3. Stir glutinous rice flour, cornstarch, sticky rice flour, fine sugar, milk, mint essence and melted butter, sieve and steam for about 20 minutes until there is no fluidity.

4. Take it out and cool it, add a proper amount of blue-green pigment and knead it into a smooth dough, divide it into about 30g portions on average, wrap it in cheese stuffing, and wrap it tightly.

5, the blue cooked glutinous rice flour is anti-sticky, put it into the mold and press it.

Seven, taro milk yellow ice skin moon cakes

Production method

1, steamed taro, heated and added with active purple potato powder and condensed milk wall to make mud. When it is dry, appropriate amount of milk can be added.

2. Stir-fry milk yellow stuffing: stir eggs+sugar+milk evenly, sift in low-gluten flour and milk powder, stir well, sift into non-stick steel, add butter, and stir-fry on low heat until it becomes a ball and does not stick to the pot.

3. The taro paste is divided into small balls of each 15g, and the small balls with milk yellow of 10g are covered with plastic wrap for cold storage (the ratio can be changed, and the total amount of stuffing can be controlled at 25g).

4. Mix glutinous rice flour+sticky rice flour+cornstarch+sugar, pour corn oil and milk, stir well and sieve into a winning bowl. Cover with plastic wrap and punch holes to win for about 30 minutes.

5. Place the gloves in a warm place, and knead them back and forth until they are shiny and fully absorbed: divide them into small balls of 25g, flatten the mud and wrap it in milk yellow flute, then wrap the mud balls with ice skin, and then close them and pinch them tightly.

6. Wrap a little cooked rice flour on the surface and put it into a mold for pressing.

Eight, cranberry ice cream moon cake

Production method

1, the cream cheese is softened at room temperature, add fine sugar and stir with a silicone spatula until smooth, then add cranberries (chopped in advance) and stir well to form a small round stuffing of 25g.

2. Add150g of pre-mixed powder of ice skin into135g of boiling water and stir well, then make smooth dough and divide it into 20g of small dough.

3. Add 1 g multicolored flour and 1 g purple potato flour to two dough pieces of about 20g each, and knead them evenly, and then divide them into 6 pieces.

4. Wrap the white dough and the green lavender dough and knead it into dough, wrap it in blueberry cheese stuffing and knead it, roll it in cooked glutinous rice flour, and put it into a mold for pressing and molding.

Nine, Earl lemon cheese moon cake

Production method

1, making lemon curd: lemon juice+sugar is melted in insulating water, melted with butter and stirred evenly, and cooled at the cold side for later use.

2. Soften the cream cheese+stir the powdered sugar until it is smooth, add the egg liquid in several times and mix well, and add lemon cream in several times and mix well.

3. Sift in corn starch and milk powder and mix well. Add milk for 3 times and mix well.

4, cross the bay again, stir-fry over medium heat until the group, add lemon dander and earl black tea powder and mix well. After cold storage 1 hour, it is divided into 22 grams and rounded, and then frozen for 30 minutes.

5. Sieve the ice skin material in a well, cover it with plastic wrap, make a few holes, and put it on the pot for 25 minutes.

6. Let it cool until it is not hot, then put it into a ball. Add 0.7 g of freeze-dried black tea powder to the ice skin ball and knead it evenly 1 10.

7. Stir-fry a little glazed rice flour for later use. 28 grams of ice dough (two colors are randomly matched) is sprinkled with a little rice flour and waved away.

8. The ice skin is then wrapped into the Earl lemon milk boat stuffing, pinched and rounded, and pressed into a flower shape with a mold.

Ten, cranberry water cheese moon cake

Production method

1, the cream cheese is softened at room temperature, add fine sugar and stir with a silicone spatula until smooth, then add cranberries (chopped in advance) and stir well to form a small round stuffing of 25g.

2. Add150g of pre-mixed powder of ice skin into135g of boiling water and stir well, then make smooth dough and divide it into 20g of small dough.

3. Add 1 g multicolored flour and 1 g purple potato flour to two dough pieces of about 20g each, and knead them evenly, and then divide them into 6 pieces.

4. Wrap the white dough and the green lavender dough and knead it into dough, wrap it in cranberry cheese stuffing, knead it, roll it in cooked glutinous rice flour, and put it into a mold for pressing.