Cantonese bean paste mooncake, is considered to be one of the simpler mooncakes, and the filling is chosen from ready-made. Therefore, this article mainly introduces the practice of mooncake crust and what you need to pay attention to in the process of baking, I hope it will be helpful to you.

Cantonese bean paste mooncake, exquisite appearance, sweet and soft taste, thin skin and filling, is the most acceptable kind of mooncake.

Specific production method

Step 1: Prepare the ingredients. 135 grams of plain flour, 80 grams of transformed syrup, 35 grams of corn oil, 2 grams of alkaline water, 500 grams of bean paste filling.

Step 2: First of all, let's prepare the spout. (Alkaline water can be bought ready-made in a certain treasure, if not, you can use lye and water instead) 10 grams of lye with 30 ml of water, mix well to make the water.

Step 3: Pour the sugar syrup into a bowl, then pour in the corn oil and stir well.

Step 4: Add 2 grams of the alkaline and mix well.

Step 5: Sift the flour into the bowl.

Step 6: Stir in the flour and sugar syrup to form a dough.

Step 7: Place the dough in a plastic bag and refrigerate for 1 to 2 hours.

Step 8: Divide the bean paste filling into 55g pieces and the dough into 25g pieces.

Step 9: Stick a little dry flour on your hands and flatten the dough, then place the filling in the center and slowly pack it all in tightly, then knead it well.

Step 10: After wrapping the dough, put it into a mooncake mold and press out the shape of the mooncake (before putting it into the mold, make sure to stick a little dry flour on the surface, otherwise it will easily stick to the mold). Put the pressed mooncakes into the preheated oven, top and bottom heat 185 degrees, bake for 5 minutes first.

Step 11: Prepare the egg yolk water at this time. Separate the egg whites from the egg yolks, and pour the yolks into a suitable amount of water (the ratio of egg yolks to water is 1:1), mix well and set aside.

Step 12: After the first baking, remove the mooncakes from the oven and brush the tops with a thin layer of egg yolk water. (Be sure to brush the yolk water evenly, and not too much, or it will affect the color of the mooncakes.)

Step 13: Bake the mooncakes in the oven again for 15 to 20 minutes.

Tips

1, the conversion syrup can be made by yourself, but the success rate of doing it by yourself is not high, and it will affect the effect of the mooncakes, so it is recommended to go to a certain treasure to buy ready-made.

2, I use the mold is 75 grams. The ratio of skin and filling is 3:7, this ratio is better package, the effect is also good.

3, just baked out of the appearance and taste of the moon cakes are not good, to be left overnight, waiting for its return to oil. The mooncake after oil return, the surface is bright, eat fluffy and delicious. So, don't be in a hurry.

4, about the role of the water, the lady said this "one is to neutralize the acid in the conversion syrup, to prevent the moon cakes from producing a sour taste and affect the taste, texture; two, to control the speed of the oil back to regulate the crust softness and hardness; three, it is to make the moon cake crust alkaline, conducive to the moon cake coloring, alkaline the higher, the easier the coloring of the moon cake crust; four, it is the alkaline and the acid to carry on the neutralization of water The reaction produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the mooncake, making the mooncake crust taste more fluffy and not deformed."

The second course: the Soviet-style pretzel mooncake

The Soviet-style sesame pretzel mooncake, a sesame-scented, layered, fluffy texture, filled with fragrant but not greasy classic mooncake. You don't need an oven, there is a pan to do it, and the ingredients are common. So, if you like it, you have to try it~

Specific production method

Step 1: Prepare the ingredients. To make this mooncake, the ingredients are mainly divided into three parts: oil skin, shortening and filling, which are described below.

Oil skin: 180 grams of plain flour, 60 grams of lard, 10 grams of sugar, 90 milliliters of water.

Crisp: 170g low gluten flour, 80g lard.

Filling: 40g of cooked white sesame, 40g of cooked black sesame, 90g of glutinous rice flour, 40g of powdered sugar, 40g of low gluten flour, 60g of lard, 20ml of water, 20g of salt. (Pretzel salt is readily available in supermarkets.)

Step 2: First, make the filling. Put the white sesame seeds and black sesame seeds into a cooking machine and break them up. (If you are using raw sesame seeds, make sure to fry them before using them.)

Step 3: Stir-fry the glutinous rice flour and low-gluten flour in a wok until light brown in color and the flour flavor becomes strong, then turn off the heat.

Step 4: Put all the filling ingredients for serving together in a pot, as shown in the picture.

Step 5: Knead all the ingredients well until you can hold them in your hands to form a ball. Then cover with plastic wrap and set aside.

Step 6: Start mixing the dough. Knead the crust and shortening doughs separately until smooth, as shown in the picture. (The big one is the oil skin, the small one is the shortening.)

Step 7: Divide the dough into 10 equal pieces, as shown in the picture.

Step 8: Take one oil skin and flatten it, then put the shortcrust into it and wrap it up, as shown in the picture.

Step 9: Wrap all the pieces together and cover with plastic wrap for 10 minutes.

Step 10: Take a piece of dough and roll it out into a long strip, as shown in the picture.

Step 11: Roll up from one end, as shown.

Step 12: Roll all the way up and cover with plastic wrap for 10 minutes.

Step 13: Take one roll and roll it out again, as shown.

Step 14: Roll up again from one end, as shown.

Step 15: All rolled up as shown in the picture. Then, cover with plastic wrap and leave for 10 minutes.

Step 16: At this time, divide the filling into 10 small portions, about 35 grams each.

Step 17: Take a dough roll and bend the ends up as shown.

Step 18: Flatten and roll out, as shown.

Step 19: Take a filling and put it on the pastry and wrap it tightly, as shown.

Step 20: All wrapped up as shown in the picture.

Step 21: Flatten the filled dough slightly, as shown in the picture. A moon cake embryo is ready.

Step 22: Start cooking. Heat a flat bottom on a low flame, then put the mooncake embryo into the pan and start cooking slowly on a low flame.

Step 23: When one side is cooked, flip it over. (While cooking, try to minimize flipping with a spatula, and gently rotate the mooncake with your hand to heat it evenly. Also, be sure to use low heat throughout.)

Step 24: The finished look.