Materials?
Moon cake skin:
Face 1000g
The edible oil is about 250g.
Pepper water is about 300g g.
Moon cake stuffing
Brown sugar 750-1000g
Peach cake 250 grams
250 grams of cooked sesame seeds
250 grams of cooked walnuts
250 grams of cooked peanuts
250 grams of cooked melon seeds
250 grams of raisins
Epidermal use
Proper amount of whole egg liquid
How to make stupid moon cakes?
After the oil is cooked and cooled, take 500 grams of flour and oil and knead well.
The remaining 500g noodles are softer with cold pepper water.
Mix the two kinds of blended noodles together and knead well. Noodles should be as soft as earlobes, and noodles will blend.
Crush all the materials needed for the filling and stir well.
.
You can adjust the proportion of filling noodles according to your personal preference and start wrapping moon cakes.
The wrapped moon cakes are used for molding.
Finally, put in a baking tray and brush with whole egg liquid. Punch holes in the surface with toothpicks to prevent the epidermis from expanding during baking. Bake two trays at the same time. 180 burn them and 230 lower them. Bake them in half and change positions until the skin is colored.
skill
According to this amount, you can bake 6-8 Jin of moon cakes with stuffing, and the rest of the stuffing can be used next time or adjusted according to your own proportion.
Frozen eggs, yellow chestnut sauce/lotus seed cake
1, cake flour: that is, cooked glutinous rice flour. Put the glutinous rice flour in the microwave for 2-2.5 minutes, and there is no smell of raw flour.
2. After the milk is heated in the microwave oven for 30 seconds, add sugar and stir well, then add salad oil and stir well.
3. Sieve the three powders, mix them into a thin paste and let them stand for 30 minutes.
4. After the static batter is stirred again, steam it on high fire for about 30 minutes until the batter is solidified and cooked.
5. Divide the steamed ice skin into three parts, and put them into three small pots, one with original flavor, one with a few drops of Banlangen leaf juice, and the other with a few drops of cherry juice. Stir quickly with a steel spoon and let it cool completely.
The ratio of 6.50g moon cake to stuffing is 3:2, that is, 70g moon cake is 4:3. For example, this time, a 50g moon cake mold is used to make 50g moon cakes, with 30g pieces of ice skin and 20g pieces of stuffing.
7. Take a portion of lotus seed paste/chestnut paste, knead and wrap half of the egg yolk, with the incision side of the egg yolk always facing down, so that the egg yolk will be complete and beautiful when cutting the moon cake, and knead into a ball. Then take a piece of ice skin to wrap the filling, pinch it tightly, knead it into a circle, and pat some cake powder on the surface to prevent adhesion.
8. The moon cake mold also takes some cake powder for anti-sticking treatment. Put the wrapped moon cake balls vertically into the moon cake mold and seal them. Gently press out the pattern in the box, lift the mold, press down the mold again, and brush off the excess cake powder on the surface of the moon cake with a dry brush, and the moon cake is finished.
9. Put the prepared moon cakes into the freezer 1 hour or more, take them out 20-30 minutes in advance, and heat them back and forth until they are soft.
Cooking Skills (5)
1, the added liquid must be very small, otherwise it will increase the viscosity of dough and affect the molding; After steaming, there will be a layer of oil on the surface If you want to adjust the oil again, you can use a steel spoon to stir while pressing. This process is a bit laborious, so it must be stirred while it is hot, and it will be more difficult to stir when it is cold. After the ice skin is mixed, it must be thoroughly cooled before it can be finalized. You can even put it in the refrigerator for half an hour and then take it out for shaping.
2. Step 6: If the half egg yolk is 3g, take 17g lotus seed paste or chestnut paste, totaling 20g, and adjust the weight of egg yolk and lotus seed paste/chestnut paste by yourself.
3. Step 7: Wear disposable gloves from the beginning of ice peeling, which can effectively prevent sticking.
4. If you want to taste good and prolong the shelf life, you must freeze it. Freezing can last for a long time, and it is delicious every time it is heated, and it will not affect the taste and taste at all. If refrigerated, the shelf life is only 3 days at most. 1 day is slightly soft and sticky, delicious on the second and third days, and hard on the fourth day. Freezing is highly recommended!
If the ice crust hardens in cold storage, there is a way to recover it: first bite the hard moon cake in the microwave oven, or steam it until it is soft, let it cool, then put it in the freezer to harden, take it out and heat it, then eat it well.