Suzhou moon cake craft

Soviet-style black sesame salt and pepper moon cakes are divided into vegetarian and vegetarian.

Raw material formula

Leather: The leather of meat moon cakes is the same as that of ordinary Soviet moon cakes.

Vegetarian moon cake skin: refined white flour 8 kg sesame oil 2.6 kg maltose 1 kg 80℃ hot water 3 kg.

Crispy material: The crispy material of meat moon cakes is the same as that of ordinary Soviet moon cakes.

Vegetarian moon cake pastry material refined white flour 4.25 kg sesame oil 1.875 kg.

Decorative fabric: black sesame 1.75 kg, used as the outer skin of black sesame salt and pepper moon cakes.

Stuffing: meat moon cake

Steamed flour 1.5 kg sugar 1 1 kg cooked lard 4. 15 kg sugar to make diced lard 5 kg black sesame powder 4 kg walnut kernel 1.5 kg pine nut kernel 1 kg melon seed kernel 1 kg sugar orange peel 0.

Cooked flour 1.75 kg of soft sugar 12 kg of sesame oil 6.5 kg of black hemp powder 5 kg of walnut kernel 2.5 kg of pine nut kernel 1.5 kg of melon seed kernel 1.25 kg of sugar orange peel 0.5 kg of yellow osmanthus 1 kg of refined salt 0.25 kg.

Method of making: Same as ordinary Suzhou moon cakes.

Su Shi Bai Guo moon cake Formula: skin: 500g gluten, 8 brand lard125g, 30g caramel and 200g water; Crispy: 300 grams of medium gluten powder, 8 brand lard 135 grams; Stuffing: 600g of powdered sugar, 350g of Da -8 brand lard, 300g of cooked powder (steamed and sieved), 20g of pine nuts/kloc-0, 0g of melon seeds/kloc-0, 20g of walnut kernels/kloc-0, 75g of green plums, 50g of diced oranges and 50g of cake powder. Skin: stuffing = 4: 6. Second, the process flow: 1. Peeling: mixing all the raw materials evenly and standing for use; 2. Crispy: mix all the raw materials evenly for later use; 3. Stuffing: mix all the raw materials evenly for later use; 4. Forming and filling with large packaging noodles; Stamp it, turn it upside down (that is, put it down) and bake it in the oven.