Sticky rice flour 50g corn oil 25g
40g of soft sugar (please use powdered sugar if possible, and add it to 50g if you like sweetness).
Chengfen 30g (wheat starch)
Milk 240g [2]
Practice 1
Materials:
A, peeled mung beans 1000G sugar and appropriate amount of custard powder 1 tablespoon (a tablespoon of milk powder can also be used instead).
Snow skin mooncake
Snow skin mooncake
B, glutinous rice flour 50G sticky rice flour 50G sugar 55G salad oil 15ML condensed milk 1 tablespoon milk 2 10G
C, glutinous rice flour 20G
Steps:
1, soak peeled mung beans one night in advance. Drain the water, add sugar, and then steam them in water. Press them into a paste while they are hot or beat them with a blender. Add milk powder to add flavor. Mix them well and put them aside.
2. Material C is fried in a clean pot (occasionally stung for 2 minutes in a microwave oven) and used as hand powder.
3. Mix the material B together, steam it in the pot for 20 minutes, then mix it while it is hot, cool it, divide it into small pieces, wrap it in mung bean stuffing, and carve it with a moon cake mold.
Practice 2
Moon cake formula:
Name of raw material baking% by weight g
Frozen moon cake powder 100 500
Drinking ice water 47 235
Fine salt 1 5 2.20
Snow white emulsified oil 14 70
Stuffing:
Fruit and strawberry stuffing 3200 19.70
Production procedure:
First, sieve the pre-mixed powder and pour it into a mixing tank.
Second, after the salt is dissolved in water, add it in several times and mix well, so that the ready-mixed powder can completely absorb water and swell, making it a Q-sticky dough.
Third, add snow-white emulsified oil, mix well at slow speed first, and then mix well at medium speed.
Fourthly, covering the surface of the mixed dough with a plastic bag to relax for 20 to 30 minutes, and then dividing and shaping.
5. Do not use raw flour in the operation process such as segmentation and plastic impression, and use cooked flour or ice skin ready-mixed flour as hand flour.
6. The ratio of crust to stuffing is 1:4.
7, forming the impression, and storing the packaged moon cakes in a freezing or cold storage.
Practice 3
Materials:
Ingredients: pumpkin 1800g, sugar 50g, corn oil 50ml, corn flour 20g, glutinous rice flour 60g, sticky rice flour 40g [1].
Accessories: 40g of sugar powder, amaranth juice 160g, 20g of corn oil, appropriate amount of cake powder, 300g of pumpkin puree and red bean paste.
Steps:
1 Peel the pumpkin, remove the pulp, put it directly on a steamer covered with cloth, steam it for about 20-30 minutes until it is soft and rotten, take it out and stir it evenly.
2. Pour it into a wok and stir fry constantly, during which time add oil sugar, add cornstarch in several times, and stir fry until it is waxy and sticky. It will become a little dry and hard after cooling.
3. All the powders except powdered sugar are mixed into a wok and stir-fried over low heat until it is slightly yellow. You can pick it up a little and taste it without raw powder. Take it out of the container, add sugar powder, pour oil, pour hot amaranth juice, stir it evenly with chopsticks while pouring, air it until it is not hot, knead it thoroughly and let it stand 10 minute.
(Wash the amaranth, put it in a container, pour boiling water into the amaranth, and then stir it until the water turns very red, and then take the juice. The amount of amaranth juice should be increased or decreased as appropriate, and it can be kneaded into a ball with moderate hardness. )
4. At this time, stuffing can be prepared and divided into 25g pieces. Take 25g of skin, put stuffing on it and wrap it.
5, you can dip a little cake powder (glutinous rice flour into a wok and fry), pour a little cake powder into the mold and shake it evenly, then knock out the excess powder. There should not be too much powder, and the cake crust made by more will not look good. Then put the ball into the mold and press it out.