How long does it take for the moon cake skin to wake up?
It takes 2 to 3 hours for the mooncake skin to wake up. After the dough is mixed, it needs to be wrapped with plastic wrap for 2 to 3 hours to make the mooncake skin more elastic and sweet.
Do mooncake skins need to be relaxed in the refrigerator?
The homemade moon cake skin should be put in the refrigerator to sober up. Because moon cakes are rich in oil and sugar, they are prone to mildew and deterioration when heated and wet, so they must be stored in a cool and ventilated place at low temperature. Moon cakes should be stored in the refrigerator with the box.
What materials do you need for mooncake skin?
1. Beijing flavor moon cake
Beijing-style moon cakes, as the name implies, originated in Beijing, and there are similar moon cakes in the surrounding areas of Tianjin. Beijing-style moon cakes can be divided into four types: naturally invited white moon cakes and naturally invited red moon cakes, turned moon cakes, prize-winning moon cakes and Wuren moon cakes.
Two kinds of moon cakes, purple to white moon cakes and purple to red moon cakes, look full and are shaped like steamed bread. Purple red moon cakes are dark in color and ruddy in skin, which makes people feel relaxed and happy. Zilai white moon cakes are milky white, and the bottom is golden yellow, which is also a proper face value. Moon cake skin is made of refined wheat flour and vegetable oil cooked lard. Because lard is added in the production process, the moon cake tastes loose, fragrant and oily, and the filling is refreshing and not sticky.
2. Cantonese moon cakes
The most famous Cantonese-style moon cake is egg yolk and lotus seed cake. The crust of lotus seed cake is made of flour, corn oil and sugar. The finished product has clear surface lines, full cake shape, angular, golden color and smooth surface. The ingredients are lotus seeds. Take a bite, and the fragrance of lotus seeds overflows the mouth.
3. Su-style moon cakes
Su-style moon cakes are the crystallization of ancient people's wisdom, which originated in the Tang Dynasty and flourished in the Song Dynasty. Modern moon cakes belong to Jiangsu and Zhejiang cuisine. Su Shi's mooncake skin is mainly made of wheat flour, maltose, edible oil or lard, and water, with thin skin and distinct layers. The entrance is soft, because the rose, passion fruit and salt and pepper are added, and the taste is fragrant but not greasy.
4. Yunnan flavor moon cakes
Yunnan flavor moon cakes are traditional local cakes in Yunnan and its surrounding areas, among which Yuntui moon cakes are the most representative. Yuntui moon cake skin is made of flour, water, powdered sugar and honey. Xuanwei ham is added to the cloud leg moon cake, which is very rich in flavor. It tastes crisp, sweet and salty, oily but not greasy.
Can mooncake skins be mixed with dough by machine?
Personally, I think it is more convenient not to use the machine, at least saving the brush. = _ = Cantonese style 100g moon cake skin 10 Reference quantity: medium gluten flour 100g, 5g milk powder, 75g invert syrup, water 1g, 20g peanut oil. First put the syrup and scooped water in a bowl and stir with chopsticks, then add peanut oil and stir again, then add flour and milk powder. At this time, stir the flour by hand. Especially simple and easy. Just brush a basin and chopsticks. It's troublesome to use the machine.