Materials

What to use: 450g of low gluten flour, 50g of milk powder, 390g of sugar syrup, 150g of liquid oil, 5g of salt, 2.5g of baking soda

Fillings: bean paste, purple potatoes, lotus seed paste yolks, pineapple

Methods

1. Mix low gluten flour, milk powder, baking soda and sieve for spare.

2: Mix the syrup and liquid oil well, add the powder and mix well, knead until a dough is formed.

3. Refrigerate and relax for 5 hours, then divide into 25g pieces. (Skin:Filling=1:4) Add 40g of lotus seed paste filling or bean paste filling.

4: Into the mold, press until the moon cake shape into the baking dish.

5, oven preheating time, put into the oven for baking, baking 10min,

6, take out the surface of the brush egg wash, and then into the oven to bake for 5min can be

Practice two, five kernel moon cake

Materials

Month cake crust: 150g of gluten-free flour, custard powder (powdered milk can be) 8g, 113g of conversion syrup, water, 2g of cooked peanut oil. 2g of water, 40g of cooked peanut oil, 1g of salt, 5-nut filling:, 160g of peeled cooked peanuts, cooked melon seeds, cooked black and white sesame seeds, cooked walnuts, cooked U.S. almonds and raisins, 80g of sugar, 50g of maltose, 140g of cooked glutinous rice flour, 35g of cooked oil, 55-70g of cooled boiled water, auxiliary ingredients: egg yolk mixture (one egg yolk + 1 tbsp of egg white, mix well)

Methods

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1. Add alkaline water to the converted syrup and whisk well. Add the oil, beat well, then add the salt, mix well, and finally sift in the flour, mix well, knead into a dough, cover with plastic wrap, and relax for more than two hours.

2. All kinds of nuts in advance, peeled, fried, peeled, peeled, rolled (do not need to be very finely chopped, granularity is more delicious), this time to do some of the time is to use the cooking machine broken, I feel a little too broken.

3. Pour the rolled nuts into a container, add sugar, maltose, cooked flour, cooked oil, cold water, mix well, and into a hand, can be a state of dough.

4. Divide the loosened piecrust into 30g pieces and knead. Divide the filling into 50g pieces and form into rounds.

5. Take a pie crust, flatten it slightly, put a five-kernel filling on it, put it into your left hand, push the filling in with your right hand, and then rotate your left hand to push the pie crust evenly against the filling until it covers the entire filling, and then pinch it tightly to form a blank. Roll the pastry in a mound of flour, shake off the excess, and place in a mold.

6. Press down firmly and evenly with your hands, lift up the mold and push out the crescent rolls, then place them on a tinfoil-lined baking sheet at regular intervals.

7. Preheat the oven to 180 degrees Celsius and bake in the middle for 5 minutes. Remove from the oven, let cool, brush with egg yolk mixture, transfer to the oven, lower the temperature to 150 degrees Celsius, and bake for about 10 minutes or until the top is evenly colored.

8. When the moon cakes are cooled, put them in a plastic bag and seal them back to the oil for 2-3 days before serving.

Practice three, egg yolk moon cake

Materials

Syrup 80 grams, 45 grams of peanut oil, a little bit of salt, lye 0.5 tsp, 150 grams of low-flour, egg yolks 1

Practice

1. honey syrup: (practice is rose fragrant piece of sister) 20 grams of sugar with 10 grams of water within the wet + 100 grams of honey + white vinegar 5-8 grams (I use lemon juice instead of lemon juice) grams (I used lemon juice instead of), boil over low heat and continue to simmer for about 5 minutes, feel the chopsticks on the texture flow can be. It will thicken up a bit when it cools down.

2. Conversion syrup: (is the altar to find) Sugar: 400 g Water: 150 ml Fresh lemon: 1 ? alkali: 1/8 tsp Water: 1 tsp.

3. Directions: Soak the lemon in warm water for 10 minutes (so as to remove the wax from the skin) and clean it. Cut the juice and squeeze out the peel and cut into small pieces. In a small saucepan, add sugar and water, heat over high heat until sugar dissolves, reduce heat and add lemon juice and lemon peel. Cook over low heat until thick and golden in color.

4. Strain the lemon zest, add water to dissolve the soda, pour into the boiled syrup, stir well. (At this point there will be a lot of small bubbles, it's okay to wait until it cools down, then it will be gone.)

5. Cooled into a glass bottle sealed, it is said to be the longer the more flavorful the left is the conversion syrup, the right is the honey syrup. I made the mooncakes today with transformed syrup.

6. crust production: materials: low-flour: 150 grams of sugar syrup 80 grams of peanut oil 45 grams of lye 1/2 tsp. salt a little (I actually forgot to put) an egg yolk (brush the surface with).

7. production method: the sugar syrup, oil, alkaline water mix well, and flour a piece of kneading dough, covered with plastic wrap to rest for 2 hours.

8. Divide the dough into 8 equal portions, knead into small balls, flatten and pack into the filling, which is lotus seed paste filling.

9. Slowly close the mouth and knead the dough.

10. Put it into the mold.

11. Emboss.

12. Place on a baking sheet.

13. Preheat the oven to 160°, remove from the oven and brush with egg wash after 6 minutes in the center.

14. Re-enter the oven, still at 160°, and bake for 18 minutes.

15. Plate ok.