Making method and formula of Cantonese-style egg yolk lotus seed paste moon cake
Ingredients: low flour 1 00g, peanut oil 25g, invert syrup 70g, lotus seed paste 300g, custard powder 5g, salted egg yolk 5g, water 1 g and egg1.
Exercise:
(1) Preparation materials: firstly, heat the syrup, add water into the hot syrup, then add peanut oil, stir well and cool for later use. Sift the flour and pour in the syrup little by little. Stir evenly with a rubber spatula to form dough, and stir at room temperature for 2 hours. Take out the woken oily dough and divide it into small dough of 30g, and divide the lotus paste stuffing into balls of 60g.
(2) 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, flatten the lotus paste stuffing and wrap it in the egg yolk, and then round it. Take a piece of dough, flatten it, wrap it with lotus seed paste, seal it and rub it round. Put it in a mold and press it. The moon cakes are green.
③ Spray a proper amount of water on the surface of the moon cake, put it in an oven preheated to 200 degrees, bake for 10 minute, take it out and let it cool. Beat the eggs, evenly beat them into egg yolk liquid according to the ratio of egg yolk and protein 2: 1, brush a layer of egg yolk liquid on the surface of the moon cake, continue to put it in the oven, bake at 180 degrees for 5 minutes, and then turn off the fire.
What are the practices of moon cakes?
Tip: Mooncakes made from flour after sieving are soft in taste. The ratio of crust to stuffing of Cantonese-style moon cakes is 3: 7. Based on each moon cake 1 00g, cake crust 30g, lotus paste stuffing 60g, and egg yolk1is more suitable. In order to make the pattern clearer, you can brush a layer of oil on the moon cake mold.
Making method and formula of jujube paste pumpkin moon cake
Ingredients: 350g of pumpkin, 200g of red dates, 375g of high-flour and sugar.
Exercise:
① Soak the red dates in warm water for 30 minutes, and then rinse them with clean water. Peel and slice the pumpkin, sprinkle with appropriate amount of sugar and steam. Jujube was pitted and broken by a cooking machine. Steamed pumpkins are pressed into pumpkin puree with a spoon. Pour the pumpkin puree into the high-gluten flour while it is hot and knead it into a smooth dough. Take it evenly (about 40 grams).
(2) Take one dose, rub it round and flatten it, and put jujube paste in the center. The nozzle is tightened and rounded. Do it in turn. Sprinkle dry flour on the inner wall of the mold, put the agent into the mold, and take it out after molding. Steam 12 minutes.
Tip: Red dates are sweet, so no sugar is added. If the jujube paste can be sifted and peeled, it will definitely taste very delicate. If you want the finished product to look good, you should leave the old pumpkin at home for a few days before making it, so that the pumpkin will taste sweeter and the color will be yellower, but the steamed water will be fresher. You can put some oil or sprinkle some dry flour in the mold to prevent the dough from sticking to the inner wall of the mold.
Making method and formula of purple sweet potato ice moon cake
Ingredients: 360g of milk, 90g of glutinous rice flour, 90g of sticky rice flour, 40g of cooked flour, 36g of sunflower seed oil, 90g of sugar powder, 500g of purple potato, 20g of fine sugar, 200g of milk, 0/5g of sunflower seed oil/kloc-,20g of cooked flour and glutinous rice flour.
Exercise:
① Wash the purple potato and steam it in a steamer for 20 minutes until it can be easily penetrated with chopsticks. Peel the steamed purple potato and remove the hard head and tail. Break the purple potato into pieces and put it in a cooking machine. Pour in 200 grams of milk and beat it with a cooking machine. If it is too dry to start, you can add some milk or water. Purple potato paste should be thick and slippery. Put the purple potato into the pot and heat it on low heat. When frying purple sweet potato stuffing, you must stir it constantly with a spatula, and you must use a small fire. Stir-fry until thick, add 20 grams of fine sugar and stir well.
② Put 15g sunflower seed oil twice, and the purple potato will fully absorb the oil every time, and then pour it into the next time after the oil floating on the surface cannot be seen. After the water vapor of the purple potato is almost fried, add 20 grams of noodles. After frying the purple potato until it is dry and hard, the purple potato stuffing is ready. Remember, the filling should be dry, not wet. Take out the fried purple potato stuffing and let it cool.
(3) You can start preparing the ice skin. Mix 360 grams of milk, 36 grams of oil and 90 grams of powdered sugar. Stir well with an egg beater. Mix 90g glutinous rice flour, 90g sticky rice flour and 40g noodles evenly. Slowly pour the milk mixture into the mixed powder while stirring with an egg beater. Stir with an egg beater to form a uniform and thick batter. Sieve the batter twice, so that the ice crust is more delicate. Cover the batter with plastic wrap and steam in a steamer for 30 minutes. When the batter solidifies into a rice cake, it means it is ripe.
④ Stir the steamed ice skin with chopsticks until it is smooth, and let it cool. You can put the batter in the refrigerator after it is not so hot, so it will cool completely. Prepare some cake powder. Stir-fry a proper amount of glutinous rice flour. Stir-fry until it is slightly yellow and tastes like raw flour. What we need to make is a 63g moon cake, and the ratio of crust to filling is about 5: 5. Divide the ice skin into 32 grams. Purple potato is divided into 3 1g per serving.
⑤ Put the moon cake flowers into the mold. Pour in the right amount of cake powder, and pour out the excess powder, so as to prevent sticking. Put a layer of cake powder on your hand to prevent it from sticking to your hand, and take an ice crust to flatten it. Add a portion of purple sweet potato stuffing. Cover the ice skin with a tiger's mouth and slowly wrap the purple potato stuffing. Wrap the purple sweet potato stuffing and roll it into small balls. Put the ball into the mold. Invert the mold on the chopping block and press it down by hand. Then tap a few times on the chopping block, and the moon cake can be easily demoulded. Don't worry about eating moon cakes, put them in the refrigerator for the night and put them away.
Tip:
After the ice skin is steamed, it must be completely cooled before operation, otherwise it will be very sticky. 1: 1 is the ice crust and stuffing. If you think there is too much stuffing, you can change it to 6: 4. If you like stuffing and have confidence in the operation, you can change the ratio of ice crust to stuffing to 4: 6. But it is best not to have too much stuffing, otherwise it will not be easy to wrap. Cake powder is mainly used for anti-sticking, and glutinous rice flour can be fried until cooked.
The ingredients used are sunflower oil or corn oil, which are colorless and odorless vegetable oils. Do not use strong peanut oil and olive oil, which will spoil the refreshing feeling of iced moon cakes. When frying the stuffing, you must fry it dry, otherwise it will be difficult to wrap it, and you can also change it into other fillings you like. When beating purple potato stuffing with a cooking machine, if it is too dry, you can put more milk or water.
Making method and formula of Wuren moon cake
What are the practices of moon cakes?
Ingredients: 200g of medium gluten flour, 0/0g of milk powder150g of invert syrup150g, 2ml of water, 80ml of peanut oil, 200g of walnut kernels, 50g of pumpkin seeds, 50g of peanuts, 50g of almonds, 50g of black sesame seeds, 50g of crystal sugar, 50g of raisins, 50g of preserved apricots, and 50g of peanuts.
Exercise:
① Pour invert syrup. Add peanut oil (salad oil) and stir well, then add water and stir well. Sift in flour and milk powder. Use a scraper to chop noodles from top to bottom in a "cut, cut, cut" way. Put the dough in a fresh-keeping bag and let it stand 1 hour.
② Stir-fried glutinous rice flour. Put walnuts, peanuts and almonds in an oven at 200 degrees, bake for about 5 minutes, then add pumpkin seeds and black sesame seeds, bake for 3 minutes, air-cool, and take out peanut skins and almond skins by mistake. Put it in a fresh-keeping bag and break it with a rolling pin, so that large particles will remain after knocking. You can also cut it. Add raisins, cut apricots into large grains and put them in. Pour in white wine. Add sugar and stir well. The rock sugar is slightly broken and put in. Pour in water, peanut oil and cooked glutinous rice flour and stir well. Knead into a ball, not easy to spread, and the five-kernel stuffing is ready.
③ Divide the stuffing into 75g pieces and the crust into 25g pieces. The middle value of 37 and 28,100g moon cake, you decide the size according to the mold. Take a cake crust, press it into a round cake, and put five nuts on it. Slowly push the crust up to cover the filling. Sprinkle a layer of flour on the dough, put it into the mold and press out the dough.
④ 17. Spray water on the surface, and then bake in an oven preheated to 200 degrees for 5 minutes until the pattern is finalized. After setting, brush the egg liquid (one yolk, one spoonful of protein) on the surface, gently brush, only brush the surface. Bake in the oven for 15 minutes and color the surface.
Tip: Small seeds such as pumpkin seeds and black sesame seeds should be put in after other big seeds are cooked to avoid burning. It is best to cool the water in Wuren stuffing with pure water or boiled water, and do not use raw water directly.