The material and production process of mooncake

Mooncake is a very traditional food in China, and it is a necessary food for the Mid-Autumn Festival because it means reunion. In the past, mooncakes were only different in taste, but nowadays they have different production processes and the taste has changed a lot. Many pastry lovers make all kinds of mooncakes by themselves, and they can also add ingredients according to their own preferences. So, what are the ingredients and steps for making mooncakes?

One, red bean paste ice skin moon cake

Materials: 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 150 grams of bean paste filling degree, hand powder (fried glutinous rice flour) appropriate amount, 20 grams of salad oil, 20 grams of clarified flour, 50 grams of powdered sugar, 185 grams of milk.

Methods:

1. Stir milk into powdered sugar.

2. Sift in the powder and stir well to form a thinner batter. Let stand for 30 minutes.

3. Steam in a steamer for 15-20 minutes, stir into the batter with chopsticks after steaming and let cool.

4. With the powder on your hands, take 70g of ice skin and roll it into a circle, press it flat, wrap it in 30g of red bean paste filling, push it upward with your thumb and forefinger until it covers the filling, and close the mouth.

5. In the wrapped ball on the pat some hand powder into the mold flattening can be removed.

6. Refrigerate for two hours or more.

Second, milk yellow ice moon cake

Materials: 1 egg, 10g butter, 80g milk powder, 30g glutinous rice flour, 30g chestnut flour, 100ML milk, 5 spoons of sugar, 10g of oil, cake powder (glutinous rice flour into the microwave oven to heat up that is cooked cake powder), the milk king fillings appropriate amount.

Method L

Milk King Filling:

1. Heat butter in microwave for 10 seconds or until soft.

2. Mix all ingredients (1 egg, 3 tbsp white flour, 1 tbsp chestnut flour, 10g butter, 80g milk powder) well.

3. Then steam the mixture in a pot, stirring once every 5 minutes and steaming for 20 to 30 minutes until cooked.

Mooncakes:

1, glutinous rice flour, chestnut flour, milk, sugar, mix well until no particles, steamed for 20 minutes until cooked.

2, after a little cool, add the oil rolled into a soft and smooth dough, wrapped in plastic wrap and put in the refrigerator to relax for about an hour.

3. Divide the dough into small dry portions and roll the filling into small balls, the ratio of icing dough to filling is about 3:5.

4. Roll out the dough across the plastic wrap to form a crust that is slightly thinner at the edges and thicker in the middle, wrap it in the filling, and then cover it with the flour and press it into the mold.

5. After removing the mold, use a small broom to sweep away the pastry powder on the cake, and the beautiful iced mooncake will be made.