1, cocoa sponge cake
Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.
Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.
(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.
(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.
(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.
2, vanilla sponge cake
Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.
Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.
(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.
(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.
(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.
3. orange sponge cake
Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.
Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.
Method:
(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.
(2) Divide the eggs into yolk and egg white for later use.
(3) Pour the egg yolk, salt and sugar into a mixing barrel, put them into a blender and stir until they are thick white, then add the low-gluten flour, baking powder, skim milk, fragrant juice and vegetable oil in turn, and stir well.
(4) Put the egg white and the other half of the sugar into another mixing barrel, beat it into soft foam with a blender, mix in the egg yolk mixture, stir it evenly, put it into a spare cake ring, smooth it, and bake it in an oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
4, almond sponge cake
Ingredients: 500 grams of eggs, 250 grams of sugar, appropriate amount of skim milk, 240 grams of low-gluten flour, 80 grams of almond flour, and 50 grams of melted butter.
Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 170℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.
(2) Beat the eggs into a mixing barrel, add sugar, and when the eggs turn white with a blender and become thick emulsion, add a proper amount of skim milk, and turn to medium or low speed for a while.
(3) Carefully mix the sieved low-gluten flour and almond flour, and stir it slightly evenly, then add the melted cream, stir it evenly, put it into the spare cake circle and bake it in the oven.
(4) Bake for about 30 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
5, honey sponge cake
Ingredients: 20g cake emulsified oil, a little warm water, 500g eggs, 250g sugar, 250g low-gluten flour, 5g baking powder, peanut butter 100g, 45g melted butter and a proper amount of skim milk.
Utensils: mixing basin, egg string, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board.
Method:
(1) Put the cake emulsified oil and warm water into a mixing basin, and stir evenly with an egg tray for later use.
(2) Preheat the oven to 170℃ (or 170℃ when the oven is on fire and 160℃ when the oven is off), spread a pad paper on the baking tray, and then put a cake ring on it for later use.
(3) Pour the emulsified oil into a mixing barrel, beat the eggs and add the white sugar, and put them into a blender to stir until they are completely expanded.
(4) Slowly pour the sieved flour and baking powder into the mixing barrel, and stir it evenly, then add peanut butter, melted butter and skim milk, and stir it evenly.
(5) Put the evenly stirred material into the spare cake ring, smooth the surface, bake in the oven for about 40 minutes, take it out until it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.
Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, which is especially suitable for mass production, but the shrinkage rate of cakes produced is slightly increased. Peanut butter can be made by baking crispy peanuts and adding water.
6.coffee sponge cake
Ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and a proper amount of skim milk.
Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.
Method:
(1) Preheat the oven to 180℃ (or 185℃ fire, 165℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.
(2) Put the eggs and yolk together in a mixing barrel, add white sugar and instant coffee, and put them in a blender to stir until they are thick paste.
(3) After sieving the low-gluten flour, carefully pour it into a mixing barrel and stir it evenly, then add the melted milk fat and skim milk and stir it evenly.
(4) Put the mixed materials into the spare cake ring, smooth the surface by hand, and bake in the oven.
(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
7.strawberry sponge cake
Ingredients: 500g of eggs, 275g of sugar, 4g of refined salt, strawberry jam 100g, 250g of low-gluten flour, 25g of corn starch, 50g of vegetable oil and a proper amount of skim milk.
Utensils: mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.
Method:
(1) Preheat the oven to 170℃ (or 165℃ fire, 155℃ fire), spread paper on the baking tray, and then put the cake ring away for use.
(2) Put the eggs, white sugar and refined salt into a mixing barrel and put them into a blender to stir until they are completely fluffy. Add strawberry jam and stir lightly at medium speed.
(3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and stir them evenly.
(4) Put the stirred materials into the spare cake ring, bake in the oven for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.
8.cherry sponge cake
Ingredients: sugar cherry120g, eggs 570g, sugar 270g, low-gluten flour 300g, vegetable oil 60g, and skim milk.
Appliances: crusher or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.
Method:
(1) Preheat the oven to 175℃ (or 170℃ fire, 160℃ fire), spread a paper pad on the baking tray, and then put a cake ring on it for use.
(2) Chopping the candied cherries with a pulverizer or a pulverizer for later use.
(3) Put the eggs and sugar together in a mixing barrel and stir them in a blender until they turn white and form a viscous emulsion.
(4) After the flour is sieved, carefully mix it into the mixing barrel, and add the reserved sugar-stained cherry powder, raw vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it in the oven.
(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.
9.banana sponge cake
Ingredients: 500g of eggs, 300g of sugar, banana sauce 100g, 50g of raw vegetable oil, 200g of low-gluten flour, corn starch 100g, and a proper amount of skim milk.
Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.
Method:
(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a layer of pad paper on the baking tray, and then put a cake ring on it for use.
(2) Separate the egg white and yolk, and pack them in two stirring pots for later use.
(3) Put the egg yolk and half of the white sugar into a mixing barrel, and put them into a blender to stir until they turn white, forming a thick emulsion. Add banana sauce, vegetable oil, sieved flour, corn starch and skim milk in turn, and keep stirring evenly for later use.
(4) Put the egg white and the other half of the sugar into a stirring barrel, beat them into hard bubbles, mix them with the egg yolk mixture, stir them evenly, put them into a spare cake ring, smooth the surface, and bake them in an oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after thorough cooling.
10, mango sponge cake
Ingredients: 600 grams of eggs, 60 grams of mango sauce, 60 grams of melted milk fat, low-gluten flour 150 grams, appropriate amount of skim milk, and sugar 150 grams.
Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.
Method:
(1) Preheat the oven to 170℃ (or 170℃ fire, 160℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.
(2) Separate the yolk from the egg white, and put them into two mixing pots for later use.
(3) Put the egg yolk into a mixing barrel, stir it in a blender until it turns white, add mango sauce and melted cream, continue to stir evenly, then add low-gluten flour and stir evenly, and finally add a proper amount of skim milk and stir evenly.
(4) Put the egg white and white sugar into another mixing barrel, and when they are whipped into soft foam, add the egg yolk mixture, mix well, put it into the spare cake ring, and bake it in the oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after it is completely cooled.
1 angel cake
Materials:
6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk 1/4 cups, a few drops of vanilla extract, 90g of low-gluten flour, and 0//4 tsp of salt.
Exercise:
1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).
2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.
3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.
4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.
5. Sieve in flour and salt, stir well, stir well, don't stir too much.
6. Pour the batter into a 9-inch hollow circular model and smooth the surface.
7. Bake in the oven 190 degrees for 25 minutes. The surface is cracked, slightly burnt, and cooked as soon as it is sexual.
8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.
2 "Cream Strawberry Cake"
Basic materials
Vessel: baking tray (12x25cm) 1.
Materials:
2 eggs (scattered), sugar 35g, vanilla extract a few drops, fresh milk 1-2 tablespoons, low-gluten flour 25g, corn flour 25g, baking soda powder 1/4 teaspoons, whipped cream material, fresh cheese 250g, whipped cream 1/2 cups, sugar 30g, vanilla.
Exercise:
1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.
2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use.
3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..
4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6) Take the cake out of the baking tray after cooling.
7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.
9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.
10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.
note:
Sponge cake uses non-stick corn flour in addition to egg yolk. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.
3 "Formula Name Tomato Cake
Basic characteristics: invigorating stomach and nourishing blood
Basic materials:
3 eggs, 50 grams of minced meat, 20 grams of fried peanuts with dried seaweed, 2 tomatoes, 20 grams of peanut oil, chopped green onion 10 grams, Jiang Mo, a little salt, monosodium glutamate and cooking wine.
Method:
1, eggs into the bowl, beat well;
2. Chop dried shrimps and peanuts into powder, put them in a bowl, add minced meat, egg liquid, Jiang Mo, chopped green onion, refined salt, monosodium glutamate and cooking wine, and stir well;
3. Put peanut oil into a wok, pour in the mixed egg liquid, simmer for 15 minutes, take it out, let it cool, and cut it into patterns;
4. Cut the tomatoes into large pieces, put them around the plate, and cut the cake in the middle of the plate.
Efficacy: invigorating stomach and nourishing blood.
Usage: Take with meals.
Application: Suitable for patients with weakness of spleen and stomach, loss of appetite and anemia.
4 "Zhejiang Orange Cake"
It has a cake-like soft texture and attractive colors.
raw material
material
6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of fine sugar, 5 pieces of gelatin tablets, 250g of animal whipped cream and 4 strawberries.
manufacturing process
Exercise:
1. Soak the gelatin tablets in cold water and cut two pieces of chocolate pie into small pieces for later use.
2. First, filter the egg yolk, then add orange juice and fine sugar, and boil it in water to about 80 degrees, that is, add the drained gelatin tablets to melt and mix well.
3. Beat the above materials into ice water until they are sticky, beat the light cream to 6 minutes, and stir well together.
4. Put the chocolate pie under the cake point model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is filled, and all the materials are prepared in order.
5. Freeze for 2 hours until it is completely solidified, brush a layer of pectin (or not) after demoulding, and then decorate with strawberries.
5 "Zhejiang Cuisine Hometown Cheesecake"
raw material
Stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g.
Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites.
manufacturing process
Filled skin:
1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour.
2. Preheat the furnace to 180℃.
3. Grease the two sides and bottom of the 23cm mold and paste the filler.
4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool.
Filler:
1. Mix and stir all materials except egg whites until they are soft.
2. Stir the protein until it forms, and then add the mixture 1.
3. Pour in the stuffing skin, put it on a low rack, and bake for 30-40 minutes on medium-low heat. 4. Cool for 1-2 hours and decorate the dining table with frosting.
6 "honey cake"
Materials required:
Eight eggs, sugar 180g, honey14 cup, low-gluten flour 200g, salt14 tsp, salad oil 2 tsp.
Practice steps:
1. Preheat the oven to 175℃.
2. When baking, put it under the oven for about 50 minutes.
3. After the eggs and sugar are heated in water, beat them with electric egg beater for about 3 minutes, instead of beating them like ordinary sponge cakes.
4. Add honey and stir for 5 minutes until it thickens.
5. Sieve the flour and salt, and you are not afraid of stirring with a straight whisk, so you can rest assured that the stirring is thorough and even.
6. scrape the batter into the model, and the surface should be flat.
7. Pick up the model, drop it a few times, shake off the bubbles and bake.
8. Ok, take it out and buckle it upside down on the shelf, tear off the lining paper, cool it and slice it.
Remarks:
If your oven can't hold the 9.5x 1 1.5 inch square model, you can use the 7.5x9.5 inch square model, and multiply the material weight by 2/3 (the whole egg weight is 5, plus 1 yolk).
7 "raisin sponge"
Materials required:
4 eggs, fine sugar 120g, low-gluten flour 120g, salt 1/4 teaspoons, 2 tablespoons salad oil, 2 tablespoons milk, and a proper amount of raisins.
Practice steps:
1. Preheat the oven to 2 10℃.
2. Bake in the middle of the oven for 20 minutes. Just like the basic whole egg sponge cake. Finally, add raisins and scoop them into the model.
***************************************************
After all, these are more troublesome and need special tools. If you have an oven, use the following method, which is very convenient and simple!
Ingredients: 5 eggs, 4 tablespoons sugar, 3 tablespoons salad oil, flour 150G,
1.5 Separate the egg white from the yolk, and then beat the egg white into cream with an eggbeater.
2. Egg yolk +4 tablespoons sugar +3 tablespoons salad oil and mix well.
3. Flour is about 150G. Sift and put into 2 bowls, then stir with an egg beater. This time, it won't take long, just call it even.
4. Put the cream protein into 3 bowls twice and stir well. Preheat the oven.
5. Pour 4 into the cake mold and bake in the oven 190C for 20 minutes.
*****************************************************
No oven and cake mold? it doesn't matter
We use electric cookers to make cakes.
Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, it should be packed in a brightly colored paper box and cut by more than one third), and 50 or 60g of milk.
1, sift the flour three or four times.
2. Separate the yolk and albumen of the egg.
3, put a little salt in the egg white (help hair)
4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.
6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.
7. Add butter and milk to the egg yolk paste and mix well.
8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.
9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.
10, preheat the rice cooker a little, butter it, and pour the batter in.
1 1. Cover and press to cook.
12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look. The above is the cake. Wait a minute. I'll find you a vessel for making moon cakes.
Moon cake mold, egg beater, mesh screen, measuring cup, measuring spoon, scraper, vermicelli stick, fine brush, oven.
[b] Material and quantity: [/b]
Peanut oil (3/5 cup), invert syrup (4/5 cup), sugar (1 teaspoon), salt (1/2 teaspoon), soda (1/4 teaspoon), low-gluten flour, caramel (1 teaspoon) and
Step: [/b]
1), mix water, salt, sugar and soda evenly for later use.
2) Add peanut oil into the converted syrup, stir it evenly with an egg beater, then add 1) raw material, continue stirring, and add appropriate amount of caramel to increase the color concentration. Finally, it becomes sticky for use.
3) Sieve the flour with a sieve, pour it into 2) and stir it evenly to form dough.
4) Sprinkle a handful of flour on the table, knead the dough into long strips and cut it into small pieces for later use.
5) Cut the bean paste evenly into small pieces, and the ratio of stuffing to skin is 10: 3.
6) Put a layer of flour on your hand and wrap the bean paste into the dough. When wrapping, turn your hands in the opposite direction to ensure that the skin is evenly covered with bean paste.
7) Sprinkle a thin layer of flour in the moon cake mold, press the 6) into the mold, and tap it left and right once to punch out the shaped moon cake.
8) Leave only the yolk to break up, and brush a layer of yolk juice on the moon cake with a soft brush.
9) Bake in the oven at 375 degrees for 25 minutes.
Method and key points of making Cantonese-style moon cake syrup stuffing
According to the crust, Cantonese mooncakes can be divided into three categories: sugar crust, pastry crust and ice crust. Among them, mooncakes in syrup are the main body, because mooncakes in syrup have a long history and are widely spread. In addition, the skin is soft and moist, with golden red color and great plasticity. Can make different flavors of moon cakes, such as rongkou sweet cake, salty and sweet nuts, and have a long shelf life, which is a major feature of sugar-coated moon cakes. This paper will try the key points of production from the technical level, and communicate with peers in combination with my many years of production experience.
1. Making syrup and keys:
Formula: a. 50 kg of white sugar; 25 kilograms of clear water; B. 50 grams of citric acid; Malic acid10g;
Production: First, put water in a clean copper wok, boil it with strong fire, add sugar and stir until it boils, then cook it with medium fire. When the syrup is boiled to 1 15℃, citric acid and malic acid are added to the syrup in stages to boil to 1 16℃, and then the fire is turned off. Filter the cooked syrup with a funnel and put it in a clean container to stand (wait for freezing) for three days to a week.
Key:
1. Coarse sugar should be selected for boiling syrup, because coarse sugar is a disaccharide extracted and refined from sugarcane, with white color, uniform grain size, looseness, sweet taste, no peculiar smell and easy solubility in water. It is an organic substance that can be changed into a mixture of glucose and fructose with equal weight under the heating of acid or enzyme and water, so it is also called invert sugar.
When cooking sugar, some people will burn it. The reason is: when dissolving sugar, drop the sugar first and then fall into the water, or when you just put the sugar into the water, shovel less, and the sugar will precipitate at the bottom of the pot. Another reason is that the heat is too strong and the cooking time is too long, which will cause sugar paste.
3. Adding citric acid and malic acid to the syrup is a major feature of making Cantonese-style moon cakes. Can make the moon cake skin quickly return oil, golden in color, soft and shiny. But if you put it too much, it won't taste good. It's sour. If you put less, the skin after oil return will be hard and dull.
4. Identify and analyze the concentration standard of syrup:
A. from the perspective of perception. When the syrup is lifted with a trowel, the syrup flowing down from the corner of the trowel is prismatic, and the syrup flowing to the last drop has retraction force.
B. analysis from the antenna. Stick the syrup with your fingers, it will feel sticky when you close it separately, and the frozen syrup will have some resistance when you stir it by hand.
In either case, the concentration of boiled syrup meets the requirements. Judging from the production experience, it is quite safe to switch to instrument measurement now.
5. If the concentration of syrup is too thin, the sugar content of flour will be relatively reduced, and the water content will be high and the gluten will be increased when mixing flour. If you bake too much flour, the moon cake will be easy to peel off and not easy to color, and the edge of the cake will be white and the gloss will be insufficient. If the syrup is too thick, the sugar content of flour will increase relatively, which will lead to the cake embryo shelling and blackening after baking.
6. Cook the syrup with strong fire first, and then with medium fire, so that the water in the syrup cannot be volatile too quickly. If the water evaporates quickly, the syrup at the edge of the wok will start to coke and produce crystals, which will lead to the regeneration of the syrup after cooling. If you cook with slow fire from beginning to end, it will waste time and the consistency of syrup will be difficult to control. Therefore, when boiling syrup, you must first have a big fire and then a medium fire. And the syrup concentration is controlled according to the dry weather.
7. If the sugar mud impurities in the boiled sugar water are not removed or cleaned, after the moon cake is made, the cake skin will appear pockmarked, which will affect the luster, make the moon cake look much inferior, and in serious cases, it will lose sand.
8. When boiling syrup, if the syrup spills, you can add some water to the syrup to make it fall, and reduce the fire to make the water in the syrup evaporate, so as to get mild and pure.
Second, the formula, production and key of syrup skin
Formula: 5000 grams of low-gluten flour; 4000 grams of syrup; 1250g crude oil; 80 ~ 100g water.
Method: A. The flour is sieved in advance for use.
B, firstly, put the syrup into the dough mixer, add the scooped water, and start stirring. After the syrup and the scooped water are mixed evenly, the crude oil is added several times. After fully mixing, add flour and stir well. Put the prepared dough into a clean container and let it stand for about two hours before use. 、
Quality requirements: soft cortex and moderate hardness.
Key:
(1). It is most suitable to use low-gluten flour or special flour for moon cakes as sugar water crust. The suitable wet gluten content is 22% ~ 24%. Medium gluten flour can be used in moderation, but high gluten flour is not suitable. Because of the high gluten strength of flour and the high toughness and elasticity of dough, it is easy to harden, poor plasticity, shrinkage and change during processing, and difficult to operate. After baking, the crust is not soft and delicate, and it is easy to wrinkle, crack, unclear pattern, slow oil return and poor luster.
(2) You must choose high-quality raw oil to make sugar water skin, and it is best to choose the special oil for moon cakes produced by some enterprises in recent years. The reasons are: low fat, moist moon cakes, quick oil return, bright color and fresh taste. The special oil for moon cakes can also prolong the shelf life of moon cakes, because the oil itself will not produce odor, and at the same time increase the flavor and golden color of moon cakes.
(3) Adding a proper amount of scooping water to the dough has several main functions: ①. Neutralize the acid in the converted syrup to prevent the moon cake from souring and affecting the taste. (2) Control the oil return speed and adjust the crust hardness. ③ Make the alkalinity (PH value) of moon cakes easy to color. ④ C0 gas produced when water is neutralized by acid can make moon cakes swell moderately and taste loose. However, if you put too much water, the color of the finished product will appear dull, and the cake crust will be moldy after baking, which will affect the oil return. However, if the scooping water is too little, it is difficult to color the cake embryo during baking, and milky spots or wrinkles will appear on the edge of the cake after baking, resulting in poor appearance.
(4) If the crust and surface of the cake are too soft, it is easy to stick to the cake mold. If it is easy to demould, it will be baked with too much powder, which will easily lead to white spots or peeling on the cake surface and poor smoothness. If the shell is too hard, it is easy to be exposed by explosion when filling. After baking, the finished product has crust phenomenon and poor oil return. After cooling, the crust of the cake falls off, the shape of the cake is dim and the expansion degree is poor.
Third, the production and key of cake stuffing
Formula, manufacturing method and key points of 1. wuren stuffing
Formula: 5 kg of almonds; Lanren 6 kg; 4 kg of peach kernel; 6 kg of melon seeds; 4 kg of white hemp seeds; Raw sugar meat 10 kg; 4 kg of sugar melon; 3 kg of crude oil; Qu liquor1kg; Rose sugar 1 kg; 2 kg of orange cake; 8 Jin of sugar; 9 kg of cake powder; Eight kilograms of water.
Method: A. First, put water into a vessel, add white sugar and stir until it is dissolved.
B. Cut the orange cake and sugar melon into small pieces with a knife.
C. Mix nuts, raw sugar meat, rose sugar, cut orange cake and sugar melon, and then add sake and vinegar. All right, that's it. If not, you can go to Baidu to find it yourself. It's a little troublesome to find it alone.