Mooncakes are a traditional Chinese delicacy, and they are very popular because they are made in a variety of ways and filled with a variety of savory and sweet flavors. Coconut flavor is very strong, made into moon cake filling flavor will not dissipate, and sweet and delicious. Here's how to make mooncakes with coconut, check it out.

Method 1

Ingredients

Pancake crust: 35 grams of sugar syrup, 15 grams of vegetable oil, 1 gram of alkaline, 50 grams of gluten-free flour.

Filling: 36g of butter, 30g of powdered sugar, 18g of milk, 25g of egg, 50g of coconut, 70g of cooked flour.

Steps

1, first make the coconut filling, soften the butter and add powdered sugar and stir.

2, and then add the eggs and milk in small batches and mix well.

3. Pour in the coconut.

4. Mix well.

5. Fry the flour in advance.

6. Let it cool and pour it into the coconut.

7, and then divided into six parts.

8, you can taste it, the flavor is just right.

9, syrup add vegetable oil and alkaline water and mix well.

10, then pour in the sifted flour.

11, mixed into a ball, and put aside for an hour.

12: Divide the crust and filling into six equal portions.

13: Wrap the crust around the filling.

14, wrapped look.

15, into the moon cake, pressed into the moon cake blank.

16, and then put into the baking dish.

17, spray water on the moon cake, preheat at 200 degrees, middle layer, bake for 5 minutes.

18, remove and brush with egg yolk water, and then bake in the oven at 160 degrees for about 15 minutes.

Method 2

Ingredients: 120 grams of wheat flour.

Ingredients: 25 grams of eggs, 1 gram of soda, 50 grams of coconut.

Seasoning: 35g of converted sugar, 15g of vegetable oil, 36g of butter, 25g of powdered sugar, 18g of milk.

Steps

1. Prepare the ingredients used; make the crust: converted sugar syrup + oil + lye mixed well.

2. Sift the flour into it; knead and press it into a ball with your hands, cover with plastic wrap and let it rest for 1 hour.

3. Soften the butter at room temperature, then add the powdered sugar and mix well with a rubber spatula.

4. Egg wash and milk mix well; pour in small portions, mixing well each time; pour in the coconut and mix well.

5. Raw flour in a container that can go into the microwave, heat for 30 seconds, take it out and stir it, heat for another 1 minute, and repeat the operation once more, with the flavor of cooked flour coming out. Sieve the cooked flour.

6. Mix well with a rubber spatula, and the moon cake filling is ready; to make the moon cake, weigh the filling and divide it into 6 equal portions, each portion is about 35 grams. Weigh the skin and divide it into 6 equal parts, each part is about 17.3 grams; take a piece of pie crust, roll it round and press it flat, then knead the filling and put it on the pie crust.

7. Wrap the crust around the filling using the tiger's mouth method; close the mouth and knead it slightly to form an oval shape.

8. Take out the mooncake mold and fill it with the flower pieces according to the instructions; place it in the mold and press it until it is well combined with the mooncake mold.

9. Preheat the oven at 200 degrees. Line a baking tray with tinfoil, press the handle of the mold, pour the mooncake embryo on the tinfoil, and spray the surface of the mooncake with a layer of water with a sprayer (I haven't had time to buy a sprayer yet, so I just soaked my hands under the faucet, and then dumped the water on the surface of the mooncake).

10. Bake the mooncakes in the preheated oven for 5 minutes until set. Meanwhile, dip a brush into the water and mix with the remaining egg wash; remove the mooncakes from the oven and brush with a thin layer of egg wash.

11. Reduce the oven temperature to 160 degrees and bake until the tops of the mooncakes are colored and the centers are puffed. Take it out and let it cool, then put it in a ziplock bag for two to three days to return to the oil, and see the surface of the mooncake become `glossy' and the crust become soft.

Cooking tips

1, the ratio of mooncake skin and filling for 3:7 better package, 2:8 ratio has a certain degree of difficulty, especially when there is egg yolk filling.

2, in the press of the moon cake crust when the crust will stick to the hand, in advance of the hands of some flour can be smeared to prevent this problem, but can only be smeared with a thin layer.

3, baked moon cakes with high temperature to make its pattern stereotypes, and then low temperature to make its pattern color. If you keep using high temperatures, the mooncakes will crack easily.

4, mooncake crust should not be refrigerated for too long, otherwise the mooncake crust is also easy to crack when baking.

5, choose the moon cake flower piece with more patterned flower piece pressed out of the moon cake crust looks more exquisite.

6, the moon cake just out of the oven is relatively soft, do not pinch it at this time, or easily deformed. When it cools down, it will harden and be easy to take down.

7, do not stir the dough when the crust, so as not to gluten the flour, then the moon cake crust will not be particularly soft.

8, do have egg yolk moon cake filling yolk quality must be selected, after baking yolk to soft, not hard, or not easy to wrap the filling when wrapped tightly, into the mold when pressed will also be "pestle", easy to poke the pie crust.

9, brush the egg yolk liquid with a brush gently brush, a brush on the line, do not repeat the brush.

10, in the press of the biscuit, put a piece of plastic wrap between the palm and the biscuit can prevent the biscuit from staining the hands.