How to make moon cakes in Mid-Autumn Festival?

The national holiday arrangement for Mid-Autumn Festival in 2020 has been announced. Although it is still a weekend plus a day off, many people have already started making moon cakes. There are many kinds of moon cakes, so what are the practices of moon cakes? The following is a complete list of all kinds of moon cakes for your reference!

Making method and formula of Cantonese-style 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.

Exercise:

(1) Material preparation: firstly, heat the syrup, add water to the hot syrup, then add peanut oil, stir until uniform, and cool for later use. Sifted flour, pour syrup bit by bit. Stir evenly with a rubber spatula to form dough, and stir at room temperature for 2 hours. Take out the woken oil dough and divide it into 30 grams of small dough, and divide the lotus paste stuffing into 60 grams of balls.

(2) Spray a tablespoon of white wine on the egg yolk, steam in a steamer for 15 minutes until cooked, take it out and let it cool, flatten the lotus paste stuffing and wrap it in the egg yolk, and then round it. Take a piece of dough, flatten it, wrap it with lotus paste stuffing, seal it, and rub it round. Put into a mold for pressing. The moon cakes are green.

③ Spray a proper amount of water on the surface of the moon cake, put it in an oven preheated to 200 degrees, bake it for 10 minute, and take it out to cool. Break up the eggs, evenly beat them into egg yolk liquid according to the ratio of egg yolk to protein 2: 1, brush a layer of egg yolk liquid on the surface of the moon cake, continue to put it in the oven, bake at 180 degrees for 5 minutes, and then turn off the fire.

What are the practices of moon cakes?

Tip: Mooncakes made from flour after sieving have a soft taste. The ratio of crust to stuffing of Cantonese-style moon cakes is 3: 7. Based on each moon cake 100g, 30g cake crust, 60g lotus paste stuffing and yolk 1 are more suitable. In order to make the pattern clearer, you can brush a layer of oil on the moon cake mold.

Making method and formula of jujube paste pumpkin moon cake

Ingredients: 350g of pumpkin, 200g of red dates, 375g of high-flour and sugar.

Exercise:

① Soak the red dates in warm water for 30 minutes, and rinse them with clean water. Peel and slice the pumpkin, sprinkle with appropriate amount of sugar and steam. Jujube was pitted and broken by a cooking machine. Steamed pumpkins are pressed into pumpkin puree with a spoon. Pour the pumpkin puree into the high-gluten flour while it is hot and knead it into a smooth dough. Take it evenly (about 40g).

(2) Take one dose, rub it round and flatten it, and put jujube paste in the middle. The medicine mouth is tight and round. Do it in turn. Sprinkle dry flour on the inner wall of the mold, put the medicine into the mold, and take it out after molding. Steam 12 minutes.

Tip: Red dates are sweet, so no sugar is added. If the jujube paste can be sifted and peeled, the taste must be very delicate. If you want the finished product to look good, you should leave the old pumpkin at home for a few days before cooking, so that the pumpkin will taste sweeter and the color will be yellower, but the steamed water will be fresher. You can put some oil or sprinkle some dry flour in the mold to prevent the dough from sticking to the inner wall of the mold.

Making method and formula of purple potato sorbet

Ingredients: 360g of milk, 90g of glutinous rice flour, 90g of sticky rice flour, 40g of cooked flour, 36g of sunflower seed oil, 90g of sugar powder, 500g of purple potato, 20g of fine sugar, 200g of milk, 0/5g of sunflower seed oil/kloc-,20g of cooked flour and glutinous rice flour.

Exercise:

① Wash the purple potato and steam it in a steamer for 20 minutes until it can be easily penetrated with chopsticks. Peel the steamed purple potato and remove the hard head and tail. Break the purple potato and put it in the cooking machine. Pour in 200 grams of milk and beat well with a cooking machine. If it is too dry to start, you can add some milk or water. Purple sweet potato paste should be thick and smooth. Put the purple potato into the pot and heat it on low heat. When frying purple potato stuffing, be sure to keep stirring with a spatula, and be sure to use a small fire. Stir-fry until thick, add 20g fine sugar and stir well.

② Put 15g sunflower seed oil twice, and the purple potato will fully absorb the oil every time, and then pour it into the next time after the oil floating on the surface cannot be seen. After the purple potato is almost fried with steam, add 20g noodles. After frying the purple potato until it is dry and hard, the purple potato stuffing is ready. Remember, the filling should be dry, not wet. Take out the fried purple potato stuffing and let it cool.

(3) You can start preparing the ice skin. Mix 360 grams of milk, 36 grams of oil and 90 grams of powdered sugar. Stir well with an egg beater. Mix 90g glutinous rice flour, 90g sticky rice flour and 40g noodles evenly. Slowly pour the milk mixture into the mixed powder while stirring with an egg beater. Stir with an egg beater to form a uniform and thick batter. The batter was screened twice to make the ice skin more delicate. Cover the batter with plastic wrap and steam in a steamer for 30 minutes. When the batter solidifies into a rice cake, it means it is ripe.

(4) stir the steamed ice skin with chopsticks until smooth, and let it cool. You can put the batter in the refrigerator after it is not so hot, so it will cool completely. Prepare some cake powder. Stir-fry a proper amount of glutinous rice flour in a pot. Stir-fry until it is slightly yellow and tastes like raw flour. What we need to make is a 63g moon cake, and the ratio of crust to stuffing is about 5: 5. Divide the ice skin into 32 grams. Purple potato is divided into 3 1g per serving.

⑤ Put the moon cake flowers into the mold. Pour in the right amount of cake powder and pour out the excess powder, which can prevent sticking. Put a layer of cake powder on your hand to prevent sticking, and flatten it with an ice crust. Add a portion of purple sweet potato stuffing. Put the ice skin in the tiger's mouth and slowly wrap it with purple potato stuffing. Wrap the purple sweet potato stuffing and roll it into balls. Put the ball in the mold. Invert the mold on the chopping block and press it down by hand. Then tap a few times on the chopping block, and the moon cake can be easily demoulded. Don't worry about eating moon cakes, put them in the refrigerator for the night and set them up.

Tip:

After the ice skin is steamed, it must be thoroughly cooled before operation, otherwise it will be very sticky. 1: 1 used for icing and stuffing. If you think there is too much stuffing, you can change it to 6: 4. If you like stuffing and have confidence in the operation, you can change the ratio of ice crust to stuffing to 4: 6. But it is best not to have too much stuffing, otherwise it will not be easy to wrap. Cake powder is mainly used for anti-sticking, and glutinous rice flour can be fried until cooked.

The ingredients used are sunflower oil or corn oil, which is colorless and odorless vegetable oil. Do not use strong peanut oil and olive oil, which will spoil the refreshing feeling of iced moon cakes. When frying the stuffing, you must fry it dry, otherwise it will be difficult to wrap it, and you can also change it to other favorite fillings. When beating purple potato stuffing with a cooking machine, if it is too dry, you can put more milk or water.

Making method and formula of Wuren moon cake

What are the practices of moon cakes?

Ingredients: 200g of gluten meal, 0/0g of milk powder150g of invert syrup150g, 2ml of scooped water, 80ml of peanut oil, 200g of walnut kernel, 50g of pumpkin seed, 50g of peanut, 50g of almond, 50g of black sesame, 50g of crystal sugar, 50g of raisin, 50g of preserved apricot.

Exercise:

① Pour invert syrup. Add peanut oil (salad oil) and stir well, then add water and stir well. Sift in flour and milk powder. Use a scraper to cut noodles from top to bottom in a "cut, cut, cut" way. Put the dough in a fresh-keeping bag and let it stand 1 hour.

② Stir-fried glutinous rice flour. Put walnuts, peanuts and almonds in a 200-degree oven, bake for about 5 minutes, then add pumpkin seeds and black sesame seeds, bake for 3 minutes, air-cool, and remove the peanut skins and almond skins by mistake. Put it in a fresh-keeping bag and break it with a rolling pin, so that there will be big particles left after knocking. You can also cut it. Add raisins and cut apricots into large grains. Pour in white wine. Add sugar and stir well. The rock sugar is slightly broken and put in. Pour in water, peanut oil and cooked glutinous rice flour and stir well. Knead into a ball, it is not easy to spread out, and the five-kernel stuffing is ready.

③ Divide the stuffing into 75g portions and the outer skin into 25g portions. The middle value of 37 and 28,100g moon cake, you decide the size according to the mold. Take a cake crust, press it into a round cake, and put five grains on it. Slowly push the crust up to cover the filling. Spread a layer of flour on the dough, put it into the mold and press out the dough.

④ 17. Spray water on the surface and bake in an oven preheated to 200 degrees for 5 minutes until the pattern is finalized. After setting, brush the egg liquid (one egg yolk, one spoonful of protein) on the surface, gently brush, only brush the surface. Bake in the oven 15 minutes, and paint the surface.

Tip: pumpkin seeds, black sesame seeds and other small seeds should be put in until other big seeds are ripe to avoid burning. It is best to use pure water or boiled water to cool the water filled with five kernels, and do not use raw water directly.