Technology: Materials for making baked Cantonese-style moon cake with bean paste: ingredients: 500g of low-gluten flour, syrup, alkaline water, peanut oil, citric acid, bean paste stuffing and egg liquid. Teach you how to make Cantonese bean paste moon cakes. How to make Cantonese bean paste moon cakes delicious? Mix low-gluten flour, syrup, alkaline water, peanut oil and citric acid to make moon cake skin, wrap it with bean paste stuffing, buckle it in a wooden mold, take out the egg liquid and bake it. The method of grape taro moon cake introduces food and its functions in detail: exquisite staple food and delicious cake.
Making materials of grape taro moon cake: main ingredients: flour, taro teaches you how to make grape taro moon cake, and how to make grape taro moon cake is delicious. Seeing everyone's DIY moon cakes tickled my heart, and I also learned to make them. Once I made a terrible red bean paste. I thought it was extremely difficult, so I wanted to find some simple fillings to try. Just as there were some taro at home, I started making it. Filling: Add salad oil (I use corn oil, which feels good and has no peculiar smell) and mix well with sugar. Put it in the microwave oven and sting it with high fire 10 minute. Take it out and stir it once in the middle. It should have been put in a wok and fried with oil to dry the water, but the heat is difficult to master and it is easy for novices to do. Anyway, microwave can dry mud, so this method is used. ), the length of time depends on the amount of taro paste. There is no need to chop raisins without moisture at all, and mix them in taro paste (I remember when and where I saw someone say this, and said, "It is not difficult to make moon cakes, but it is important to match them with delicious fillings." The sour taste of raisins should be good with the sweet taste of taro). You don't calculate the specific weight of all kinds of materials, but add and subtract according to your own taste. China's recipes are called the golden mean. Pie crust: I put it in the converted syrup and made it myself three days later. I don't know if it has been converted. I did it according to the method of Xiaoyuzi. As a result, when I boiled it and cooled it, it turned into a candy. I have no choice but to dilute it with water. It did not solidify after cooling. Think of it as invert syrup. But the moon cake made with this syrup last time was eaten after the oil was returned this morning. I will continue to be blind. Syrup+salad oil+1/4 teaspoons. 1:4 alkaline water, stir well, add flour, flour gradually, until the dough is smooth and lumpy. Put the mixed dough in the refrigerator 1-3 hours. Knead round, press into pieces by hand, wrap the stuffing, put it into a mold with dry powder, and press it into shape. There is a moon cake mold at home, which is not as beautiful as the three-energy jelly mold, so it is all made of jelly mold ... The oven 180 degrees is preheated for 5 minutes, and the cake embryo is neatly placed on the oiled baking tray and brushed with clean water (there is no watering can at home, so brush it). Take out and brush a thin layer of egg yolk liquid, and bake it in the oven for 10 minutes until the surface is golden ... Before the oil returns, it kills half of it (one * * * 20, which is strong for many people in the family). It is sour and sweet, but not greasy. Dad says it tastes ordinary, unlike moon cakes, but no one tastes better than him.
Technology: Bake Jinhua Wuren moon cake. Material: Main ingredients: crust: low-gluten flour 100g, peanut oil (or vegetable oil) 30ml, invert syrup 75ml, custard powder 1/2 tablespoons, edible water 1/4 tablespoons, and SP emulsifier 65438. White sesame (fried) 30g, coconut 10g, Jinhua ham 50g, frozen meat 50g, cake powder 10g, sugar 10g, peanut oil 40ml and water 75ml will teach you how to make Jinhua five-kernel moon cakes. Precautions:
1. Method of ice meat: cut the fat meat into small pieces, cook it with boiling water, drain it, add 2 tablespoons of white sugar and 1 tablespoon of high-alcohol wine, mix well and marinate overnight.
2. Five kernels can choose their favorite varieties, and frozen meat can also be replaced or omitted with sugar wax gourd. If omitted, the weight of the nut should be increased appropriately to keep the matching of materials.
3. The specific amount of mooncake stuffing depends on the size of each cake mold. I use a small cake mold, and the ratio of crust to filling is 2: 5, which means that 20 grams of cake crust is matched with 50 grams of filling.
4. The skin of the freshly baked moon cake will be hard, and it will be eaten for two days until the moon cake returns oil and the skin becomes soft; The function of SP emulsifier is to make the oil and syrup mix easily and fully in a very short time, make the moon cake skin soft and return oil faster. It doesn't matter if you don't.
5. Inverted syrup can be bought in the baking material market, and can also be made by the following methods.
Materials:
1. 500g of sugar, 0/60g of water/kloc-0, 3 tablespoons of lemon juice (or white vinegar).
2. 1g baking soda and 10g water.
Exercise:
1. Boil the first part of the material in water for about 20 minutes, then turn off the heat.
2. Add a second portion of baking soda water after leaving the fire, and it will not crystallize after cooling. After completely cooling, put it in a bottle and store it for more than 6 months.
It is best to stabilize it 2-3 weeks before use. The practice of rose bean paste moon cake introduces food and its functions in detail: exquisite staple food and delicious cake.
Technology: Baked rose bean paste moon cake Material: Ingredients: Australian imported olive oil and carefully selected "Dahongpao" are the most important and basic raw materials.
Seasoning: Add white flour, white syrup, alkaline water, eggs, melon seeds, etc. Teach you how to make rose bean paste moon cakes. How to make rose bean paste moon cakes delicious? Production method: 1. Mix malt syrup, alkaline water, olive oil and flour into dough bit by bit. 2. Knead the mixed flour into small dough of the same size and roll it into a cake for later use. 3. Pinch the bean paste into a small round cake and wrap it with melon seeds. , and tightly wrapped into a stuffing ball. 4. Wrap the stuffing into the rolled bread and knead it into a ball. 5. Prepare a wooden moon cake mold, add a little dry flour, put the stuffed dough into the mold, and compact and flatten it. Then, the mold is pulled out. 6. Transfer egg liquid with eggs. 7. Put the moon cakes in the baking tray, brush a layer of prepared egg liquid with a brush and put them in the oven. 8. oven temperature 180 degrees, baking for about 20 minutes. Take it out once in the middle and brush the egg liquid. 9. Bake until the surface of the moon cake is golden, then take it out of the oven and cool it.