Materials

Main ingredients: 500 grams of flour, 300 grams of minced meat,

Seasoning: 60 grams of sugar, 15 grams of maltose, 20 grams of soy sauce, 10 grams of monosodium glutamate (MSG), 210 grams of cooked lard (vegetable fats and oils were used this year), a pinch of each salt, cooking wine, sesame oil, and grated ginger

Methods

Process:

Procedure:

1. First, add the minced meat with salt, sugar, monosodium glutamate (MSG), soy sauce, cooking wine, sesame oil, and ground ginger, and then mix in one direction. Mix through and then add 60 grams of water, continue to mix until the water meat fusion and viscous until, put in the refrigerator standby.

2. Mix 300g of flour, 15g of maltose, 120g of cooked lard, 45g of sugar, add 175g of boiling water and knead to form oil noodles.

3. 200 grams of flour with 90 grams of cooked lard rubbed into the shortening surface.

4. Put the shortening bread into the greased surface and press it flat, seal side up. Sprinkle dry flour on a board and roll the dough into a 3-centimeter-thick pastry.

5. Divide the large piece of pastry into two, roll each piece into a long strip, and shape into 40 desserts.

6. Flatten the dosage, pack 15 grams of meat filling, and seal the dosage to make mooncakes.

7. Bake in the oven at 220 degrees for about 20 minutes.

Method 2: Creamy Chestnut Paste Mooncake

Materials

Crust: 80g low gluten flour, 55g converted sugar syrup, 23g corn oil, 1g lye

Filling: 250g creamy chestnut paste, garnish: whole egg

Methods

1. Pour the lye into the syrup and stir well.

2. Add corn oil and mix well.

3. Pour in the flour. Mix to form a homogeneous dough. Wrap with plastic wrap and let the dough relax for half an hour.

4. Separate the skin and filling into 10 equal parts.

5. Take a piece of pie crust, flatten it, and put in the filling. Push the crust up, wrap it around, and close it.

6. Place in a flour-dusted mold, snap onto the counter, and press down firmly. Lift the mold and gently unmold.

7. Arrange in a baking dish and spray the top with water. Place in the oven. Bake at 20 degrees Celsius (top) and 170 degrees Celsius (bottom) for about 5 minutes or until top is set.

8. Remove from the oven and brush the tops with egg wash. Place back in the oven again and bake for about 15 minutes or so.

9. Remove from the oven.

Practice three, shortcrust mooncake

Materials

Main Ingredients:

Main Ingredients:

Water: oil crust: flour 120 grams, 20 grams of sugar, 50 grams of shortening (if you are not afraid to use lard, it will be crispy to eat the side of the drop), 50ml of hot water, 50 ml of oil heart: 80 grams of flour, 40 grams of shortening Filling: with soybean paste and so on

Methods

1. Knead the dough for about 20 minutes until the surface of the dough is smooth, and put it in the refrigerator for half an hour.

2. Knead the shortening dough, and refrigerate for half an hour.

3. After half an hour, roll out the shortcrust pastry into a lightly greased surface and press it flat, seal side up. In the panel sprinkled with dry flour, the dough to do folding rolled into a thin sheet, as thin as possible and then rolled up, cut into doses, I estimated to come, almost on the line ~ ~ ~ will be pressed into the dose flat (note that not by the incision, but the incision in the left and right drops), wrapped into the filling, sealing face down into the moon cake. Oven preheated at 200 degrees, brush with egg wash, 20 to 25 minutes later.