Homemade mooncake filling home practices are as follows:

I. Ice skin mooncake

Ice skin mooncake, is a mooncake made of glutinous rice flour, white in color and taste, sweet, soft and Q-bomb. The practice is also simple, no need to bake, just steam it. Compared to these mooncakes in the Cantonese and Su styles, the iced mooncakes have a higher success rate in making them.

Specific production methods:

1, the preparation of ingredients: moon cake skin, 50 grams of glutinous rice flour, 35 grams of sticky rice flour, 25 grams of clarified flour, 20 milliliters of cooking oil, 50 grams of sugar, 10 grams of condensed milk, 185 grams of milk. Mooncake filling: bean paste, appropriate amount. (It is best to choose corn oil as cooking oil which has a lighter flavor.)

2. Put all the ingredients for the mooncake crust together in a bowl.

3. Mix all the ingredients well and stir until there are no particles.

4: Pass the batter through the sieve once. (This will make the batter more creamy.)

5: Cover the bowl of batter with a layer of plastic wrap and steam it in a pot of boiling water for 20 minutes. (Cling film is recommended to be heat-resistant.)

6. While the mooncake crust is steaming, put some dry glutinous rice flour in a pan over low heat and fry it, reserving it for use as dry flour when wrapping the mooncakes.

7. After steaming the mooncake crust, use chopsticks to stir it while it's still hot. When the dough is cooled, put it in a plastic bag and knead it well, then put it in the refrigerator for half an hour.

8. Flatten one mooncake dough, wrap one filling around it, and pinch it tightly. Stick a layer of flour on the surface, and then put it into the mold, press out the pattern. Put the mooncake into the refrigerator for a few hours before eating, the flavor is better.

Second, soufflé

The practice of soufflé has a lot of similarities with the Soviet-style mooncakes, and when done well, are layered, fluffy texture, so people never get tired of eating. This year's Mid-Autumn Festival, like the pro may also want to try. After making a good, simple packaging, to relatives and friends is a special gift.

Specific production methods:

1, prepare the ingredients. Ingredients are mainly divided into oil skin, shortening, filling three parts.

Oil skin: 105 grams of plain flour, 35 grams of lard, 10 grams of sugar, 50 milliliters of water.

Crisp: 100g low gluten flour, 50g lard.

Filling: 300g red bean paste, 10 salted egg yolks. Decoration: 1 egg yolk, a few sesame seeds.

2. Put all the ingredients of the oil skin into a basin. And become a smooth dough. Then cover with plastic wrap and let rise for 30 minutes. Similarly, put all the ingredients of the shortening into a bowl, form a smooth dough and let it rise for 30 minutes.

3: Soak the egg yolks in cooking oil and place them on a baking sheet in a preheated oven at 180 degrees for 5 minutes. Finally, take out to cool. Divide the crust and shortening into 10 equal-sized portions.

4: Flatten one doughnut and put the shortcake into it. Cover with plastic wrap and set aside for 10 minutes. Take one dough and roll it out into a long strip. Roll it up from one end. Once all rolled up, cover with plastic wrap and let rise for 10 minutes. Take one roll, roll it out a second time and roll it up again. Roll them all up and cover with plastic wrap for 10 minutes.

5: Divide the bean paste filling into 10 pieces, 30g each. Take one bean paste, flatten it, and wrap the egg yolk around it. Take a dough roll and bend the ends. Flatten it and roll it out again. Put the filling into the crust and wrap it up.

6, all wrapped up look. Then brush the surface of a layer of egg yolk liquid, and sprinkle a few sesame seeds, can be put into the preheated oven, upper and lower heat 180 degrees baked 25 minutes.