Home-made moon cakes 1 I. Wuren moon cakes
Ingredients:
70g of invert syrup, 20g of oil, 90g of low-gluten flour, a proper amount of five-kernel stuffing, and 0/.5g of water/kloc-0.
Practice:
1) oil, invert syrup and scooped water, and stir for about 2 minutes.
2) Sieving the low-gluten flour.
3) put it into the stirred syrup water.
4) Stir into dough and refrigerate in refrigerator 1 hour.
5) Divide the five-kernel filling into equal doses. The ratio of dough to filling is 3: 7, and mine is about 4: 6.
6) Wrap the stuffing with dough.
7) Put some high powder in the mold to prevent it from standing.
8) Put the pressed moon cakes into the baking tray.
9) Bake for 5 minutes to set, brush some egg water (I don't have any eggs, so I don't brush it), and then bake in the oven 15 minutes.
Second, fruit moon cakes
Ingredients:
500g of low-gluten flour, 350g of invert syrup, 800g of fruit moon cake stuffing, 20g of vegetable oil/kloc-0, 2g of salt and 7g of alkaline water.
Practice:
1) Mix the syrup with alkaline water, then add the oil and mix well. Sift in flour and salt and knead into dough. Use the dough after waking for 30 minutes.
2) the dough is divided into small portions according to the size of its own mold.
3) Make the fruit stuffing into balls as big as the dough.
4) Crushing the dough balls, and wrapping the dough with stuffing pellets.
5) putting the dough balls into a mold.
6) pressing into a flower shape
7) Put the pressed moon cakes in a baking tray covered with oil paper for 2 10 degree for 5 minutes.
8) Brush the egg liquid, and then 180 degrees 20 minutes.
9) bake at 180℃ for 20 minutes until the surface is completely colored.
Third, fresh meat mustard tuber moon cake
Ingredients:
Medium gluten flour 160g, minced meat 200g, pickled mustard tuber 50g, low gluten flour 150g, lard 70g, water 70g, salt, sugar, chicken essence, cooking wine and dry starch.
Practice:
1) Put 1 part of the above oil crust into dough, and 2 parts of oil crisp into dough, respectively, and wake up for 10 minute.
2) Divide the awakened oil skin into each size 15G, and the pastry into each size 10G.
3) Roll the skin flat into the pastry, place it face down, roll it flat, roll it up, roll it flat again, and roll it up again.
4) Leave it awake 15 minutes after everything is done.
5) Flatten the awakened pastry, roll it flat, wrap it into the stuffing, close it and put it down.
6) Brush the baking tray with oil, put the prepared moon cakes into the baking tray, brush the egg yolk liquid on it, preheat the sesame oven at 170 degrees, bake in the middle layer for 30 minutes, and brush the egg yolk liquid twice in the middle.
Iv. Egg yolk lotus seed paste moon cake
Ingredients:
Low flour 100g, peanut oil 25g, invert syrup 70g, lotus seed paste 300g, custard powder 5g, 5 salted egg yolks, water 1g and eggs 1 each.
Practice:
1) Preparation materials
2) firstly, heating the syrup, adding water into the hot syrup, then adding peanut oil, continuously stirring until uniform, and cooling for later use.
3) Pour sugar slurry into the sieved flour little by little.
4) uniformly mixing with a rubber scraper to form a dough, and waking for 2 hours at room temperature.
5) Take out the woken oily dough and divide it into 30g small dough, and divide the lotus paste stuffing into 60g round balls.
6) Spray a tablespoon of white wine on the egg yolk, steam it in a steamer for 15 minutes until it is cooked, take it out and let it cool, and flatten the lotus paste stuffing and wrap it in the egg yolk, then round it.
7) take a piece of dough, flatten it, wrap it in lotus paste stuffing, seal it and round it.
8) putting into a mold and pressing.
9) making the moon cake green embryo.
10) Spray a proper amount of water on the surface of the moon cake, put it in an oven preheated to 200 degrees, bake it 10 minutes, take it out, and let it cool.
1 1) Break the eggs, and beat them evenly into yolk liquid according to the ratio of yolk to protein 2:1.Brush a layer of yolk liquid on the surface of the moon cake, continue to put it in the oven, and bake at 180 degrees for 5 minutes before turning off the heat.
Five, jujube paste pumpkin moon cake
Ingredients:
350g of pumpkin, 200g of red dates, 375g of high flour and proper amount of sugar.
Practice:
1) soak the red dates in warm water for 30 minutes, and rinse them with clean water.
2) peeled pumpkin, peeled and sliced, sprinkled with appropriate amount of white sugar and steamed; 3) peeled red dates, and crushed by a cooking machine.
4) pressing the steamed pumpkin into pumpkin puree with a spoon.
5) Pour the pumpkin puree into high flour while it is hot, and knead it into smooth dough.
6) Evenly dose (about 40g).
7) Take a dose, round it and press it flat, put jujube paste in the center. 8) Tighten the mouth of the dose and round it.
9) Do it well in turn
10) sprinkle dry flour on the inner wall of the mold, put the agent into the mold, and take it out after molding.
1 1) steam in the pan 12 minutes.
Six, pink ice moon cakes
Ingredients:
Milk 185g, sugar 50g, cooked flour 20g, sticky rice flour 35g, glutinous rice flour 45g, oil 18g, and white bean paste 300g.
Practice:
1) Boil amaranth until the water boils, and take the juice for later use.
2) Take a container and pour the rice flour.
3) Pour into the surface.
4) Continue to pour sticky rice noodles.
5) Add sugar.
6) Pour the cooled amaranth juice.
7) Add oil again.
8) Stir well with an egg beater.
9) After standing for half an hour, cover the surface with plastic wrap, put it in a steamer with boiling water, and steam for 25 minutes with high fire.
10) Steamed batter, stir vigorously with chopsticks while it is hot until it becomes smooth and even.
1 1) Take 20g of flour and press it into thin slices.
12) Pack 80g of white bean paste. This is100g of moon cakes.
13) Press out the shape with a die. It can be eaten after several hours in the refrigerator.
Home-made moon cakes 2. Home-made moon cakes.
1. Method of making big-package crispy pastry: The materials are calculated as 5kg, and each kilogram is made into 12 moon cakes. First, mix the leather into dough. Leather dough 1.6 kg, pastry dough 0.775 kg. Wrap the pastry in leather and press it into thin leather (0.67 cm) with a roller stick. Roll it into round strips, cut it into 10 pieces with a knife, then fold the two ends of the small blank inward along the incision, and flatten it into a pancake shape with the palm of your hand to wrap the stuffing.
Key points: After the pastry is wrapped in the skin, it should not be rolled too short or too narrow when it is thin with a flour pin, so as to avoid uneven pastry and affect the quality.
2. Small package pastry method: the dough and pastry method are the same as the big package pastry method. Divide the leather and pastry into 10 small pieces, wrap the pastry into the leather one by one, flatten it with a flour stick, roll it into a ball, and flatten it into a pancake shape with the palm of your hand to wrap the stuffing.
3. Stuffing: Mix well according to the formula and knead thoroughly. The following fillings need to be prefabricated into semi-finished products:
(1) pine nuts and jujube paste: first, remove the core of black dates,
Wash, steam and grind into mud. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is appropriate to pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.
(2) Clear water sand washing: 9 kg of red beans, 0/5 kg of sugar/kloc-0, 5 kg of maltose/kloc-0, 2.5 kg of crude oil and 3 kg of water. The preparation method is the same as that of bean paste stuffing.
(3) Lard mixed with sand: The bean paste used is made in the same way as clear water bean paste. Specific preparation method: Mix the bean paste with sugar, diced lard, rose and osmanthus.
4. Stuffing: First, the bean paste stuffing is thinly pressed on the pastry, and then the mixture of diced lard and osmanthus flowers is wrapped in the pastry at the same time.
5. Molding: After the stuffing is wrapped, paste the top-type pad paper on the pastry seal, press it into a flat moon cake blank with a thickness of 1.67 cm, 90g each, and then stamp the moon cake blank with various names.
6. Baking: push the moon cake green body into the furnace, and keep the furnace temperature at about 240℃. After the pattern on the moon cake is set, the temperature will be lowered appropriately, and the requirements for upper and lower fires are consistent. Bake for 6-7 minutes until it is cooked thoroughly, and then take it out of the furnace.
quality requirements
1. color: the surface is golden and oily, the round edge is light yellow, and there is no focal spot at the bottom.
2. Shape: flat and full, flat and drum-shaped, without cracks and bottom leakage.
3. Crispy skin: the appearance is complete, the crisp skin is clear and not messy, and there is no stiff skin and hard skin.
4. Endoplasm: the thickness of skin stuffing is uniform, without shelling and hollowing, and the thickness of fruit material is appropriate.
5. Taste: the crust of the cake is crisp and crisp, with the unique flavor and normal fragrance of various fillings, without the pungent taste and the bitter or astringent taste of the peel.