Clear water rose moon cake
Cooked flour 5 kilograms, 11 kilograms of sugar, 4.25 kilograms of cooked lard, 5 kilograms of sweetened lard, 1.5 kilograms of walnut kernel, 1.5 kilograms of pine nut kernel, 1 kilogram of melon seed kernel, 0.5 kilograms of sweetened tangerine peel, 0.5 kilograms of yellow ding, 1 kilogram of rose.
Crystal Fruit Mooncake
Cooked flour 5 kilograms, 11 kilograms of sugar, 4.25 kilograms of cooked lard, 5 kilograms of sweetened lard cubes, 2.5 kilograms of walnut kernel, 1 kilogram of pine nut kernel, 1 kilogram of melon kernel, 0.5 kilograms of sweetened orange peel, 0.5 kilograms of ding dong, 0.5 kilograms of osmanthus yellow flower.
Sweet Legs and Fruit Mooncake
5 kilograms of cooked flour, 11 kilograms of sugar, 4.25 kilograms of cooked lard, 5 kilograms of sweetened lard, 1 kilogram of cooked ham, 1.5 kilograms of walnut kernel, 1 kilogram of pine nut kernel, 0.5 kilograms of melon nut kernel, 0.5 kilograms of sweetened orange peel, 0.5 kilograms of yellow ding, and 1 kilogram of yellow cinnamon flower.
Pine nuts and date paste moon cake
16 kilograms of white sugar, 3.5 kilograms of cooked lard, 0.75 kilograms of sweetened lard, 8 kilograms of black dates, 2 kilograms of pine nuts, 1 kilogram of melon seeds, 0.5 kilograms of sweetened tangerine peel, 0.5 kilograms of yellow ding, 0.5 kilograms of yellow osmanthus flowers.
Water washed sand moon cake
Made of bean paste 28.5 kilograms, 2.5 kilograms of sweetened lard dices, sugar tangerine peel 0.5 kilograms, 0.5 kilograms of yellow dices, yellow osmanthus 1 kilogram.
Lard sand moon cake
Made of 22.5 kg of bean paste, 8 kg of sugar lard, 1 kg of yellow ding, 0.5 kg of yellow osmanthus, 0.5 kg of rose. Big bag of pastry pastry making method
With 5 kilograms of material, calculated per kilogram, make 12 moon cakes. First of all, the skin material into dough. The skin dough 1.6 kilograms, shortening dough 0.775 kilograms. Wrap the shortening around the crust and press it with a rolling pin to form a thin crust (0.67 cm). Roll into a round strip, cut into 10 pieces with a knife, and then the ends of the billet, along the incision to the inside of the fold pinch, snap with the palm of your hand into a pancake shape, you can wrap the filling.
Making Points
The shortening is wrapped into the skin, and then rolled out with a rolling pin in a way that is not too short and narrow, so as not to make the skin uneven and affect the quality.
Small package of puff pastry method
Dough and shortening dough production method with large package of puff pastry production method. The skin and shortening material is divided into 10 small pieces, the shortening one by one into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped filling.
1. Filling: Mix according to the recipe and knead thoroughly to moisten. The following fillings need to be pre-made into semi-finished products:
Pine nuts date paste: first of all, the black dates to remove the core, washed, steamed and twisted into a crushed paste. Sugar into the pot with water, heat and dissolve into syrup, the concentration of bamboo chopsticks can be picked out of the silk for the right, and then add the date paste, oil, pine nuts, mix well, burned until not sticky hands can be.
Washing sand: 9 kg of red beans, 15 kg of sugar, caramel 1.5 kg, 2.5 kg of oil, 3 kg of water, the same method and bean paste filling.
Lard sand: the bean paste used with the same method of water bean paste. Specific method: the bean paste and sugar, lard, rose, osmanthus can be mixed well.
2. Packing: first take the bean paste filling snap thin on the pastry, and then take the lard, cinnamon and other mixes at the same time wrapped into the pastry.
3. Molding: After wrapping the filling, in the pastry seal on the top type of paper, pressed into 1.67 cm thick flat moon cake blanks, 90 grams each, and then in the moon cake blanks stamped with a variety of name seals.
4. Baking: moon cake blanks pushed into the oven, the oven temperature is maintained at about 240 ℃, to be the pattern on the moon cake after the appropriate cooling, the upper and lower fire requirements of the same, baked 6 to 7 minutes cooked can be removed from the oven, to be cooled down after the plate.
5. Storage: before the box must be completely chilled, gently held and put, to prevent the skin from falling off the pastry, affecting the quality and aesthetics. It is best to add waxed paper or nylon bags to the outside of the mooncakes if they are shipped. Color: golden and oily on the surface, light yellow on the rounded edges, no burnt spots on the bottom.
Shape: flat and full, flat drum shape, no cracks and leakage of the bottom phenomenon.
Puff pastry: the exterior is intact, the puff pastry is clear and uncluttered, no stiff or hard skin.
Inside: the thickness of the skin and filling is uniform, without shelling and hollow phenomenon, and the fruit material is cut into pieces of appropriate thickness.
Taste: the crust is flaky, with the unique flavor of various fillings and normal aroma, no harrying and the bitter or astringent taste of the peel. According to the industry standard SB / T 10351.3-2002 "Soviet-style moon cake" requirements, the appearance of the moon cake should be complete, plump, the surface can not be slightly bulging, the edges and corners are clear, not exposed, no black bubbles or obvious scorched spots, not ruptured, uniform color, glossy, moon cake crust thickness uniformity, filling content of not less than 50%, soft and hard moderate, nuts, seeds and seeds are evenly distributed, the exterior and the interior are no naked eye visible The mooncake has a glossy finish.