How to make moon cakes, crystal moon cakes
Ingredients: 300 grams of boiled water, 40 grams of sugar, 6 grams of agar, and red bean paste balls.
Exercise:
1. 300g of boiling water, 40g of white sugar, and stir evenly until the white sugar melts.
Soak 2.6 grams of agar in cold water, add appropriate amount of water, heat until the agar dissolves, and pour it into (1). Stir well. Then pour into the mold 1/3.
Put the mold in the refrigerator for a few minutes. When the surface is slightly solidified, add the kneaded bean paste ball, then pour the remaining agar water until the mold is full, and put it in the refrigerator for refrigeration.
4. After solidification, you can eat it, turn it gently with a toothpick, and then pour the mold and demould it easily.
Cantonese moon cake
Materials: low-gluten flour 100g, invert syrup 80g, vegetable oil (peanut oil) 25g, water1g.
working methods
1. Making crust: Sieve low-gluten flour, pour invert syrup and scoop water.
2. Add 25g peanut oil in batches.
3. Stir the scraper evenly.
4. Make dough.
5. Knead into a round strip, wrap it with plastic wrap and let it stand at room temperature for two hours.
6. The process of wrapping moon cakes: After the crust is pressed into a round cake in your hand, add the stuffing and slowly push the crust with the root of your thumb.
7. finally seal.
8. Round (the ratio of skin to stuffing is 1: 4).
9. Put the glossy side of the moon cake dough into the mold.
10. Press the lower part of the mold by hand, then lift the mold by hand to press out the moon cake pattern.
1 1. After baking for 5 minutes, take out the egg yolk liquid and brush the middle and upper layers at 200 degrees 15 minutes.