Raw materials: 220 grams of water, 500 grams of sugar, 5 grams of fresh lemon or citric acid

Tools: gas stove (avoid coal stoves . Diesel stove), copper pot (stainless steel pot is fine), thermometer, PH test paper, sugar meter

Production process:

1, open the fire, the water boiled, into the sugar, stirring appropriately until the sugar is all melted

2, open the fire, continue to heat to the sugar boiling, into the organic acid (eg, citric acid) or dextrose

3, once boiled, stop stirring, change to a small fire. At any time to skim off the surface froth, simmer for 2 hours

4, temperature 112 degrees: ph = 3.5-4: concentration 80%-82% sugar: 78-80 (100 grams of sugar out of 120 grams of sugar syrup)

5, turn off the fire, cooling, filtering, sealing, standby, put into the barrel sealing 15-20 days.

6, such as the use of early, increase 10 grams of citric acid when cooking syrup.

Syrup boiling technology

Sugar conversion and crystallization of sugar is easily soluble in water to form a sugar solution. At room temperature, 2 parts of sugar can be dissolved in 1 part of water to form a saturated solution. Under heating conditions, the amount of sugar in the sugar solution can even reach more than 3 times the amount of water, that is, a supersaturated solution. When it is stirred or placed, the sugar will crystallize from the solution, a phenomenon known as sugar recrystallization, commonly known as sugar back to the sand. Because sucrose has coarse crystalline particles, it is sometimes necessary to inhibit this crystallization.

When a sugar solution is heated to boiling, the sucrose molecules are hydrolyzed to 1 molecule of fructose and 1 molecule of glucose. This action is known as sugar conversion, the two products are called converted sugar. Sugar solution after heating and boiling will become syrup, also known as the conversion of syrup. The degree of conversion of sugar has an important effect on the recrystallization properties of sugar. Because converted sugar is not easy to crystallize, so the higher the degree of conversion, the less sucrose can be crystallized, the lower the role of sugar crystallization. Controlling the rate of the conversion reaction can control the crystallization of sugar to some extent. Acid (such as organic acid) can catalyze the conversion reaction of sugar, glucose has fine grains, both can inhibit the crystallization of sugar back to the sand, or to get fine crystals (microcrystalline), so that the product is fine and bright.

In the production of cream decorations such as cream cream and egg white cream, usually to boil the sugar syrup to 116 to 118 ℃, to achieve this degree of transformation of the sugar syrup, when added to the whipped cream or egg whites, not only can form a smooth sugar paste, but also due to the syrup of the high viscosity of the cream, so that the egg whites or cream in the foam more stable.

Syrup boiling process and characteristics

Syrup in the boiling process, the water evaporates, the sugar concentration gradually increases, becoming more and more viscous, boiling temperature (boiling point) is also a progressive increase. The boiling temperature (boiling point) also rises progressively. There is a certain correspondence between the syrup concentration and the boiling point. In addition to the use of sugar meter, but also by the physical characteristics of the syrup to determine the temperature and concentration of the syrup, so as to grasp the syrup boiling whether the required temperature has been reached.

The following introduction to the "hand method" to identify the syrup boiling a number of stages and the corresponding temperature.

1, the beginning of the boiling stage 104.5 ℃, sugar bubbling.

2, into the line stage 107 ℃, with the index finger touching the surface of the syrup, and then together with the thumb, and then separate the two fingers, you can pull the syrup into a stretchy thin sugar line.

3, pearl stage 110 ℃, the same method as above; when the thread breaks, at the end of the end can form a liquid pearl.

4, blowing stage 113 ℃, with a wire loop into the syrup and then take it out, the loop can form a film, and the film can be gently blown.

5, feather stage 115 ℃, the syrup film can be blown into a feather.

6, soft ball stage 118 ℃, dipped in a little syrup, drops into cold water, that is, with two fingers pinch the sugar drops, when the two fingers gently rubbed, you can feel the syrup between the fingers to form a plasticity of the soft ball.

7, hard ball stage 121 ℃, the same method as above, the syrup to form a solid hard ball.

8, soft shell stage 132 ~ 138 ℃, the surface of the sugar ball has a thin shell, and will be slightly broken.

9, hard shell stage 138 ~ 154 ℃, the surface of the sugar ball into a layer of thick shell, and need to use a greater force to make it broken.

10, caramel stage 154 ~ 180 ℃, the sugar becomes amber, and with the increase in temperature from light to dark.

Syrup boiling method

1, the sugar and water (about half of the sugar) into a clean pot, placed on a small fire heating, while constantly stirring until the sugar is completely dissolved.

2. Increase the heat to high and continue heating until the sugar comes to a boil. If you need to add organic acid (such as citric acid) or glucose, you can add it at this time.

3. Once boiling, stop stirring. If sugar crystals appear around the edge of the pot, use a small amount of water to rinse them into the sugar solution. During the boiling process, skim off the surface foam at any time.

4, quickly boil the syrup to the desired temperature while it lasts.

First: Rose bean paste moon cake

Main ingredients: Australian imported olive oil and carefully selected "big red robe" is the most important and basic ingredients. In addition, white flour, white syrup, alkaline water, eggs, melon kernels, etc. are added.

How to make:

1. Knead the maltose syrup, lye, olive oil, and flour little by little to make a dough.

2. Knead the combined dough into small balls of equal size and roll them out into a single pastry for use.

3. Pinch the bean paste filling core into a small round cake, wrap it in the melon seeds, etc., and wrap it tightly to form a filling dough.

4. Wrap the filling into the rolled out pastry and knead into a ball.

5. Prepare a wooden mooncake mold, put in a little dry flour, put the filled dough into the mold, press it firmly and flatten it. Then snap it out of the mold.

6. Make an egg sauce with the egg.

7. Put the mooncakes into a baking dish and brush with a brush to cover with a layer of blended egg sauce before putting them into the oven.

8. Bake the mooncakes at 180 degrees for about 20 minutes, removing them from the oven once and brushing them with the egg mixture.

9. Bake until the surface of the moon cake is golden brown in color, then remove from the oven and cool.

Second: Golden Almond Lotus Seed Paste Mooncake

Main Ingredients: Olive oil imported from Australia and pure lotus seed paste are the most important and basic ingredients. In addition, flour, maltose syrup, eggs, jam, etc. are added.

Making Methods:

1. Careful Ingredients. (The ingredients are divided into ingredients for mooncake crust and ingredients for mooncake filling)

2, mix the mooncake crust and let it rise after one and a half hours - two hours.

3, according to the skin less filling more proportion.

4, in the skin wrapped filling core should pay attention to not dew filling, the skin should be uniform.

5, into the mold, press molding. Pressing the molded mooncake grain should be clear.

6, plate.

7, spray water: this is to remove the flour from the surface of the mooncake, and then leave it for 3-5 minutes.

8, baking: the first baking about 7-8 minutes, become golden brown remove. Then do the egg brushing. The second baking for about 15 minutes.

9, after 15-20 minutes to cool.

The third shortening mooncake

Basic ingredients: flour, minced meat, sugar, soy sauce, salt, cooking wine, minced ginger, chicken essence

Special ingredients: Ghee, the English name is shortening, it is a white, solid oil, the wrapper is printed with a scale. If lard is available, substitute it with lard.

Practice:

1. Add salt, sugar, chicken essence, soy sauce, cooking wine, ginger, then stir in one direction. If it is too dry, you can add a little water in moderation, continue to mix until the water meat fusion and viscous until, put in the refrigerator standby.

2. Water-oil noodles: 1.5cup flour, 4 tablespoon ghee, 1tablespoon sugar, 70cc hot water, knead these things into a smooth dough, if it is dry, you can add a little more hot water.

3. shortening: 1 cup flour, 4 tablespoon ghee, knead into a ball. Be patient, it will be very loose at first, but it will stick together after a while.

4. Wrap the shortening in the oil and grease and press it flat, seal side up. Sprinkle dry flour on the board and roll the dough into a 1-centimeter-thick pastry. [cchere.com Cecil River GraceUSA]

5. Roll the puff pastry into a long strip and cut it into doses.

6. Press the dosage straight down (I mean the cuts of the dosage are still facing left and right so that the crust is layered), wrap it in the meat filling, seal it, and make it into a moon cake.

7. Place the mooncake, seal side down, on a baking sheet, cover the pan with a lid, and bake over low heat until both sides are golden brown, then switch to low heat and bake until the edges of the mooncake are milky white and appear crisp, then remove from the pan.

The fourth iced mooncake

The first practice:

The iced mooncake is not baked.

Crust: 60 grams of cornstarch, 150 grams of water, 200 grams of powdered sugar, 60 grams of cooked glutinous rice flour (buy glutinous rice flour in the supermarket and put it in the microwave oven "ding" for 2 minutes. The actual amount is more than 60 grams, so it is better to "ding" more at a time), 20 grams of white oil (ghee).

Filling: Bean paste. Because the skin of this mooncake is very soft, and the viscosity is not high, the kind of bean paste sold in supermarkets is soft and rolled not into a ball, when the package is a little bit of effort; I use the homemade bean paste sold in the village of Taoxiang to do the filling.

Practice:

1. Cornstarch is added to the water and mixed well, and heated to a translucent paste over medium heat.

2.(1) Cool down under water until completely cooled.

3. Add powdered sugar to (2) and mix well, then heat the glutinous rice flour and mix well. At this point, if the dough is too thin, you can add more glutinous rice flour and knead it into a less sticky dough.

4. Pour in the white oil and mix to form a dough.

5. Chill in the refrigerator for 30 minutes.

6. Knead the dough until the earlobes are firm, shape into long strips and cut into 30 grams each.

7. Press the dough into a skin, wrap it in the filling, roll it into a circle, and dip it into the cooked glutinous rice flour.

8. Sprinkle cooked glutinous rice flour inside the mooncake mold as a thin powder, put (7) into the mooncake mold and press it into shape, then knock the mooncake mold to the left, then to the right, and finally knock it downward to knock out the mooncake.

Features: very snowy white color, smooth texture, melt in your mouth, very lovely mooncake!

2nd way:

Materials:

Flour 10g, glutinous rice flour 20g, glutinous rice flour 20g, fresh milk 75g, condensed milk 2 tablespoons, powdered sugar 20g, cooked glutinous rice flour moderate (for thin powder)

Filling: bean paste, date paste can be. The skin of this iced mooncake has a little bit of toughness, so it can be wrapped in supermarket-bought bean paste filling.

1. Sift the flour, glutinous rice flour and sticky rice flour together, add the sugar, fresh milk, condensed milk and oil and stir into a paste, then steam over high heat for 30 minutes, take out and leave to cool, then roll into soft, smooth dough.

2. Divide the dough into 8 small pieces, roll the pieces thinly, wrap them in the filling, put them into a mooncake mold that has been sprinkled with cooked glutinous rice flour, press them flat, and then knock out the mooncake from the left and the right to form a mooncake.

Features: The crust is light cream colored and translucent, the taste is smooth and delicate, and a little chewy, not like the above kind of melt-in-your-mouth. But the texture is also very good!