Points: the shortening wrapped into the skin, with a rolling pin should not be rolled too short, too narrow, so as to avoid uneven skin, affecting the quality of the shortening.
2. small package of puff pastry system: dough and shortening dough system with large package of puff pastry system. The skin and shortening material is divided into 10 small pieces, the shortening one by one into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped in filling.
3. Filling: Mix according to the recipe and knead thoroughly to moisten. The following fillings need to be prefabricated into semi-finished products:
Month cake production
Month cake production (6)
(1)Pine nuts and date paste: first of all, remove the core of the black dates, washed, steamed and rotted into a crushed paste. Sugar into the pot with water, heat and dissolve into syrup, the concentration of bamboo chopsticks can be picked out of the silk for the right degree, and then the date mud, oil, pine nuts to join, mix well, burned to not sticky hands can be.
(2) water washing sand: 9 kg of red beans, 15 kg of sugar, 1.5 kg of caramel, 2.5 kg of oil, 3 kg of water, the same method and bean paste filling.
(3) lard sand: the bean paste used with the same water bean paste method. Specific method: the bean paste and sugar, lard, rose, osmanthus can be mixed well.
4. package filling: first take the bean paste filling snap thin on the pastry, and then take the lard, cinnamon and other mixed materials at the same time wrapped into the pastry.
Mooncakes
Mooncakes
5. Forming: After wrapping the filling, the sealing of the puff pastry pasted on the top of the type of padded paper, pressed into a 1.67-centimeter-thick flat mooncake billet, 90 grams each, and then in the mooncake billet stamped with the name of the various seals.
6. Baking: moon cake blanks pushed into the oven, the oven temperature is maintained at about 240 ℃, to be the pattern on the moon cake after the appropriate cooling, the upper and lower fire requirements of the same, baked 6 to 7 minutes cooked can be removed from the oven, to be cooled down after the plate.
Quality requirements
1. Color: golden and oily surface, rounded edges of light yellow, no burnt spots at the bottom.
2. Shape: flat and full, in the shape of a flat drum, without cracks and leakage.
3. Puff pastry: complete in appearance, clear and uncluttered puff pastry, no stiff and hard skin.
4. Inside: the thickness of the skin and filling is uniform, no shelling and hollow phenomenon, fruit cut pieces of appropriate thickness.
5. Taste: the crust is flaky, with the characteristic flavor of various fillings and normal aroma, without the bitter or astringent taste and peel.
Mooncake Classification Editor
Mooncake varieties are colorful, according to the Chinese native mooncake and the combination of Chinese and Western food culture produced by the new style of mooncakes, mooncakes are divided into two categories: traditional mooncakes and non-traditional mooncakes.
Traditional mooncakes
Cantonese moon (Canton style: lotus seed paste, egg yolk, five kernels, molasses skin)
Cantonese moon (Canton style: lotus seed paste, egg yolk, five kernels, molasses skin) (3 pics)
Traditional mooncakes are the mooncakes under the sense of the Chinese native tradition, and there are four major schools of thought according to the place of origin, sales volume, and specialties: Cantonese mooncakes, Peking mooncakes, Soviet mooncakes, and Chaozhou-style mooncakes. Some journalists have also grouped Chao-style mooncakes and Hong Kong-style mooncakes into Cantonese-style mooncakes, which in turn leads to another way of saying the four schools of mooncakes: Cantonese-style, Suzhou-style, Beijing-style and Dian-style. This simple geographical to merge, and then divided into east and west, north and south of the classification is not scientific, Hong Kong-style moon cakes and Cantonese moon cakes are similar to be justified, but the tide of moon cakes regardless of the material, practice, style and taste are very different from the Cantonese moon cakes.
The current mooncakes ignore the core features and are divided by origin: Beijing-style mooncakes, Jin-style mooncakes, Cantonese-style mooncakes, Dian-style mooncakes, Chao-style mooncakes, Su-style mooncakes, Taiwanese mooncakes, Hong Kong-style mooncakes, Hui-style mooncakes, Qushi-style mooncakes, Qin-style mooncakes, and even Japanese-style, etc.; in terms of flavors, there is a sweet, savory, salty-sweet, spicy; from the heart of the filling, there are osmanthus mooncakes, plum mooncakes, five kernels, bean paste, rose, lotus seed paste, rock sugar, and white rice cake, which can be used as a snack. In terms of filling, there are osmanthus mooncakes, dried plum mooncakes, five-kernel mooncakes, bean paste, rose, lotus seed paste, rock sugar, white fruit, meat floss, black sesame, ham mooncakes, egg yolk mooncakes, etc.; in terms of crust, there are syrupy crust, mixed-sugar crust, crispy crust and creamy crust, etc.; in terms of modeling, there are glossy and lacey crusts.
Cantonese mooncake: thin skin, fluffy, sweet, filling.
Jin-style mooncakes: sweet, fragrant, mellow. The form is ancient and simple, the flavor is mellow, crispy and crisp, sweet but not greasy.
Teochew-style mooncake: crispy skin and fine filling, oil is not fat tongue, sweet and not greasy taste, soft texture.
Soviet mooncake: crunchy, crispy, layers of pastry, heavy oil but not greasy, sweet and salty.
The Dian-style mooncake: crispy skin and filling, moderately sweet and salty, with a clear yellow color and greasy but not greasy.
Beijing-style mooncake: exquisite appearance, thin and soft skin, layered, attractive flavor.
Teochew Moon: Tide Style: Bean Paste Taro Paste Crystal Crispy Skin with Syrup Crust
Tide Style: Bean Paste Taro Paste Crystal Crispy Skin with Syrup Crust (5 pics)
Hui-style mooncake: small and delicate, white as jade, with crispy and stuffed skin.
Qu-style mooncake: crispy and flavorful, with sesame seeds.
Qin-style mooncakes: icing sugar, board oil out of the head, crispy skin and sweet filling, sweet but not greasy.
Fengzhen mooncake: sweet flavor, mellow and thick in the mouth, evocative.