Ice skin moon cake with the breakdown of ingredients: Ingredients: Ice Skin Moon Cake Powder, Milk, Corn Oil Filling: Purple Potato Filling, purple potatoes, Matcha, Red Currant Powder
Steps in the production of moon cakes: 1.
Practice steps: 1. Add the iced moon cake powder to the milk and corn oil and mix well. 2. Steam it in a pot, stirring while steaming, and then take a silicone spatula and mix well after it is thoroughly steamed. 3. Stir-fry the glutinous rice flour and use it as a hand powder to knead the dough well. 4.
4. Pull a small piece of purple potato and add a little kneaded into a purple dough, matcha kneaded into a green dough, add red currant powder into a red dough, respectively, kneaded. 5. Ice skin dough pulled into a small dosage, purple potatoes with a little sugar and condensed milk, mix well, made into a filling, wrapped. 6. moon cake molds sprinkled with hand powder, the color you want to be first a group of pressed into the flower piece. 7. and then pressed on a layer of red dough piece, and finally put the wrapped moon cake blanks into the mold, press out the moon cake can be, look at the beautiful ice moon cake is done. 4. take a dough pressed into a thin skin, add bean paste filling, slowly tighten with the tiger's mouth, moon cake blanks are ready. 5. wash and dry the mold, choose your favorite flower pieces, the flower pieces stuck into the mold, sprinkle dry powder, put the moon cake blanks into the, pressed down, the moon cake is ready. 6. all pressed moon cake, sprayed with water, the oven 200 degrees Celsius overheating for 5 minutes, change the baking 190 degrees Celsius for 5 minutes to set. 7. take out, brush with egg white. . take out, brush with egg yolk liquid, and then baked in the oven at 170 degrees for 15 minutes, into a golden brown out to cool, sealed back to the oil can be opened to eat. Peach Hill Skin Mooncake
Ingredients: Ingredients: Main ingredients: 200g of white bean paste, 14g of butter, 30g of flour, 2g of matcha tea powder, 2g of red yeast rice flour, 2g of cocoa powder Filling: 5 kernel filling Steps: 1. All the ingredients for the pie crust and the dough into a moderately hard and soft. 2. Divide it into three portions, respectively, and add the matcha tea powder, cocoa powder, and red yeast rice flour and knead well. 3. Put it into a mooncake mold and press out the mooncake. 4. Put it into the oven at 160 degrees for 20 minutes, no need to color it, take it out. Remarks: peach mountain skin to use white bean paste, with white kidney beans steamed and crushed, put oil and sugar fried dry, and then used to match the crust. Coconut moon cake
Information details: Main ingredients: 140 grams of converted syrup, 200 grams of low-gluten flour, 40 grams of corn oil, 10 grams of powdered milk, ___ 3 grams of water Filling: Coconut 50 grams of milk 25 grams of egg 25 grams of liquid, 25 grams of sugar, butter 25 grams of practice steps: 1. First do the coconut filling, the coconut filling ingredients to join together and put in the microwave oven to heat up for 1 minute, the hand ball-shaped 2. 140 grams of converted sugar syrup, 40 grams of corn oil, 10 grams of milk powder, _ 3 grams of water together in a bowl with an egg pump and beat well. 3. Add low gluten flour, scratched into a ball, soft as an earlobe, let stand for about 2 hours, so that a variety of ingredients are fully integrated, not easy to drain the corner.
4. Pull the dough into a small dose of about 25 grams, because the use of 50 grams of mold, dough and filling is 1:1 amount. 5. Take a dough, press on a small nest, put the coconut filling, tightly wrapped tightly. 6. Choose your favorite color, the mold stuck tightly, sprinkled with a little flour, to prevent sticking, the good ball into the mold, pressed tightly, the moon cake that is complete. 7. Up and down the heat 200 degrees Preheat, change 190 degrees bake 5 minutes to shape, brush a thin layer of egg yolk liquid, then 170 degrees bake 10 minutes into golden brown, take out to cool, sealed back to oil. Five kernel moon cake
Information details: Material: 200 grams of low gluten flour, 140 grams of sugar syrup, 40 grams of corn oil, 10 grams of powdered milk, _ 3 grams of water Filling: 60 grams of peanuts, 60 grams of walnuts, 60 grams of sesame, 60 grams of melon seeds, 60 grams of pumpkin kernel, 80 grams of sugar, 50 grams of honey, 50 grams of milk, 150 grams of fried glutinous rice flour Practice steps: 1. The various five kernel materials together into the basin, pour honey and milk, and then add dried cranberries after mixing well into 30 grams of a ball, the filling can be. 2. pull the dough into a small dose, flatten, put the five kernel filling into the pie crust, close the mouth and pinch tightly. 3. put the wrapped moon cake billet into the mold, pressed out, moon cake billet that is formed. 4. put the baking tray, sprayed with water, bake at 200 degrees for 5 minutes to qualitatively, brushing the Egg wash, and then baked at 170 degrees for 10 minutes, remove from the oven to cool, sealed back to the oil is ready. Bean paste egg yolk moon cake
Information details: Main ingredients: 40 grams of corn oil, 140 grams of sugar syrup, 200 grams of flour, 2 grams of alkaline Filling: Bean paste filling moderate, egg yolks moderate practice steps: 1. sugar syrup and corn oil, _ water together and stirred well, sieve the flour scrunching into a ball, rest for 2-3 hours. 2. dough resting time, began to do the filling, salted egg yolks soaked in vegetable oil overnight, sprayed with white wine and baked for 5 minutes to take out the egg yolk. Sprayed with white wine and baked for 5 minutes to take out, with bean paste filling wrapped around the egg yolk, into the bean paste egg yolk filling.
3. After the dough woke up, pulled into 25 grams of small doses, wrapped with filling, tighten the mouth. 4. Sprinkle the mold with flour, put the biscuit billet, press out, the moon cake billet is good. 5. Sprayed with water and baked in the oven at 200 degrees Celsius for 5 minutes to shape, out of the brush on the egg wash, be sure to thin layer of oven 175 degrees Celsius baked for 15 minutes, golden brown and out of the cool, sealing the return to the oil.