1, Jinsha pork powder Cantonese moon cake
Pour peanut oil and water into invert syrup and stir well. Sift in flour, knead into smooth dough, put the kneaded dough into a fresh-keeping bag and put it in the refrigerator 1 hour. Soak salted egg yolk in edible oil for 3 days, take it out and bake it in a preheated 180℃ oven for 6 minutes. Crush the salted egg yolk with a spoon, add the meat floss, squeeze out the salad dressing and stir well. The amount of salad dressing can make the egg yolk and meat floss hold together. Divide into 20 portions according to each portion of 35g, so that the filling of Jinsha meat floss is ready.
Frozen moon cake skin is divided into 20 portions, each about 15g. Take a piece of moon cake skin, roll it thin, and wrap it with a layer of golden Sha Song stuffing. Press the stuffing down with your left thumb, and gently push the mooncake skin up with your right hand until the mooncake skin completely covers the stuffing. After the mouth is closed, the glutinous rice flour is circled, put into the mold, leveled and turned upside down to get a very beautiful pattern. Preheat the oven 180℃, spray a layer of clear water on the moon cake with a watering can, and bake it in the oven for 5 minutes to set.
After the moon cake is formed, take it out, mix an egg yolk, a spoonful of egg white and a spoonful of water evenly, and brush it with a layer of egg yolk liquid. Continue baking in the oven 15 minutes. After baking, the skin of the moon cake will be a little harder, and it will be soft after 3 days of oil return.
2. Cookie moon cakes
Mix low-gluten flour, butter, powdered sugar and water and knead into dough. You don't need to send butter like cookies to avoid swelling when baking. Take out 30 grams of kneaded dough, add monascus powder and knead it into pink dough, and divide it into 20 parts on average. The white dough is evenly divided into 20 parts. I use red dough to press out a heart shape, and if I don't do modeling, I will divide the white dough into 20 parts on average. Fruit stuffing according to personal preference.
Sprinkle a layer of glutinous rice flour on the flower pieces, then shake off the excess and press the red dough on the heart-shaped part. Put the flower piece into the mold. The white dough is wrapped with fruit stuffing, put away and put into the mold. Put down the mold, hold the base with one hand and press down with the other. Launch moon cakes. Preheat oven 170℃ and bake for 20 minutes. Stick a piece of tin foil in the middle of the moon cake, so that the moon cake will not be colored too deeply and the finished product will look better.
3. Wuren moon cake
Pour water and peanut oil into invert syrup and stir until they are completely mixed. Pour in flour, knead into dough, wrap the kneaded dough in a fresh-keeping bag and put it in the refrigerator for one hour. Stir-fry glutinous rice flour in a pot until it is slightly yellow. You can fry about 50 grams more for later compression molding. Nuts are baked or fried, so you can mix them at will. Pour nuts, candied wax gourd and shredded green pepper into a basin, stir in fried glutinous rice flour, peanut oil and white sugar, then pour in cold water and stir well.
The skin of the moon cake is divided into 20 grams, and the stuffing of the five kernels is divided into 30 grams, so the moon cake is 50 grams. Take a piece of moon cake skin, press it into a small nest, put in five-kernel stuffing, push it up slowly with a tiger's mouth and close it. Roll your mouth in the cooked glutinous rice flour, choose your favorite moon cake mold, put it in and press out the pattern. Preheat the oven at 180℃, bake in the oven for 5 minutes until the surface is solidified, take out and brush a layer of egg yolk liquid, then bake in the oven for 15 minutes.
4. Su-style moon cakes with bean paste
Mix all the ingredients in the oil skin and knead into a smooth dough. Knead for a while to make the dough have enough gluten. The ingredients in the cake were also kneaded into balls. If you don't mind eating lard or butter, you can directly use lard or butter to make dough. Divide the oil skin and pastry into 20 equal parts, with 20g of oil skin and 0/4g of pastry/kloc-. The bean paste stuffing is low-sugar bean paste bought directly. Wrap the pastry in an oil bag, put it away and make it in turn. When cooking, cover the dough with plastic wrap in time to prevent water loss.
Roll the dough into a cow tongue and roll it up from top to bottom. Roll up and down in one go, don't roll back and forth, otherwise it will easily break the skin. Roll up the rolled dough, then roll it into strips and roll it from top to bottom. With your mouth still up, press a nest in the middle with your fingers and move the dough closer to the middle. Directly arrange the dough into a thin edge and a thick middle by hand, and wrap it with bean paste stuffing. Wrap all the stuffing in turn. Gently flatten the dough.
Dip the seal with some food pigments and print flowers or characters. Without a seal, you can directly use chopsticks to order a few red dots. Preheat the oven 165℃ and bake for 25 minutes. My oven is on the high side. It can be set to 175- 180℃, but pay attention to the coloring situation in the last 10 minute. If you don't want to be particularly dark, cover the surface of the moon cake with a piece of tin foil.
5, quinoa coarse grain moon cakes
Prepare the ingredients and weigh all the ingredients. Stir-fry sesame seeds, pumpkin seeds and walnut kernels and let them cool for later use. Mash sesame seeds, pumpkin seeds, walnuts and cranberries with a cooking machine, or crush them directly with a rolling pin to give them a little graininess. Add 50g xylitol into sesame stuffing and stir well. Add 50 grams of corn oil and stir well. Just grab the dough by hand and divide it into 16 parts on average.
Pour clear water into the milk pot, and pour the three-color quinoa without washing or soaking, and cook for about 15 minutes. When quinoa germinates, turn off the fire and drain the water for later use. Boil water in a milk pot, boil, pour corn flour several times, stir while pouring, and cook the corn flour until it is cooked. Pour the drained quinoa while it is hot and knead it into a soft cornmeal dough. The kneaded dough is evenly divided into 16 portions. Pay attention to moisturizing and cover it with plastic wrap in time.
Take a portion of corn flour dough, flatten it, wrap it with a portion of sesame stuffing, slowly close it with your right hand, and roll it in the dry corn flour. Prepare the moon cake mold. Put your favorite prints into the mold, put the dough wrapped with corn flour into it, and press out the moon cakes. Steam in a steamer 15 minutes. The stuffing inside is ripe, and the skin of the moon cake is almost ripe, so it won't take long to steam it.