How to make moon cakes in Mid-Autumn Festival? First, Wuren moon cake
Ingredients: 400g of walnut kernel, 200g of raisins, 200g of almonds, 50g of sesame seeds, 200g of peony bark, 800g of honey, 500g of fried wheat flour, 50g of sesame oil, 500g of flour, 0/00g of raw flour, 40g of custard powder, 3g of flour alkali and 0/40g of peanut oil/kloc.
Production method:
1, making mooncake stuffing. 400 grams of walnut kernel, 200 grams of raisins, 200 grams of almonds, 50 grams of sesame seeds, 200 grams of peony bark, 800 grams of honey, 500 grams of fried wheat flour and 50 grams of sesame oil. Mix all the materials evenly and set aside.
2, moon cake leather. 500g of flour,100g of raw flour and 40g of custard powder are mixed and sieved; Heat 400g of honey for 5 minutes until it thickens, dissolve 3g of flour alkali in 7g of water, add honey, prepare 140g peanut oil and add honey, and mix well. Finally, put the mixed and sieved powder into it once and leave it for 2 hours.
3. wrap moon cakes. Take 60g cake crust and 140g five-kernel stuffing, and pack them into balls.
4. Stick some flour on the surface and press it into the moon cake mold, just enough to fill the moon cake mold. Then knock it out of the mold and a moon cake will be ready.
5. Preheat the oven to 200 degrees, spray a layer of water on the surface of the moon cake, and bake in the middle layer for 10 minute. After taking out, brush the whole egg liquid on the surface, and then put it in the oven to continue baking until the surface is brown. The whole process takes about 25 minutes.
Second, egg yolk lotus seed paste moon cake
Ingredients: low flour 1 00g, peanut oil 25g, invert syrup 70g, lotus seed paste 300g, custard powder 5g, salted egg yolk 5g, water 1 g, egg1.
Production method:
1. First, heat the syrup, add water to the hot syrup, then add peanut oil, keep stirring until uniform, and let it cool for later use.
2. Sieve the flour and pour in a little syrup.
3. Stir the dough with a rubber spatula and wake it for 2 hours at room temperature.
4. Take out the woken oil dough and divide it into 30g for each small dough, and 60g for each round with lotus paste stuffing.
5. Spray a tablespoon of white wine on the egg yolk, steam it in a steamer for 15 minutes until it is cooked, take it out and let it cool. Put the lotus paste stuffing flat into the egg yolk and round it.
Third, coarse grain moon cakes.
Ingredients: 50g of millet flour, 50g of rhubarb rice flour, glutinous rice flour 10g, sugar 10g, 90g of water, mung bean paste 120g, and 50g of cooked walnut kernel.
Production method:
1, millet flour and rhubarb rice flour, glutinous rice flour mixed with sugar. Add water to make batter.
2. Put the batter into the steamer and stir it several times in the first 5 minutes. Steam the rice paste and take it out to cool.
3. Chop the cooked walnuts. Add the mung bean paste into the bowl and stir well.
4. Divide the mung bean paste into 20g balls and put them in the refrigerator for later use.
5. Divide the dough material into 30g balls. Oil the moon cake mold.
6. Take a dough bag and put it in the green bean paste. Close and tighten.
7. Put the mouth up into the moon cake mold and press it with flower pieces. The moon cake is shaped and knocked out.
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