Simple method of homemade moon cakes

Moon cakes are one of the traditional cakes in China with a long history. People eat moon cakes in the Mid-Autumn Festival. Moon cakes are round and shared by the whole family, symbolizing reunion and harmony. This article is a simple method of making moon cakes carefully edited by me. I hope it will help you!

yolk mooncake

1, water is an alkaline aqueous solution with complex components. If you can't buy it, you can mix the edible alkaline noodles with water according to the ratio of 1: 3 instead (for example, 40 grams of water can be made by mixing 10 grams of alkaline noodles with 30 grams of water). Add the scooped water into the invert syrup and mix well.

2. Add peanut oil into the mixed syrup and stir well.

Step 3 pour in flour and milk powder

4. Knead into dough. Wrap the kneaded dough with plastic wrap and let it stand 1 hour.

5. Prepare raw salted egg yolk (note that cooked salted egg yolk is not recommended). If your salted egg yolk has a fishy smell, you can soak it in vegetable oil for half an hour to remove the fishy smell.

6. After the dough is allowed to stand, divide it into small portions as needed. Divide the lotus paste stuffing into corresponding small portions. The ratio of skin to stuffing is 2: 8. For example, if you want to make100g moon cake, divide the dough into 20g, and add 80g of lotus seed paste and egg yolk.

7. Divide 1 serving of lotus paste into two pieces, with egg yolk in the middle.

8. Egg yolk lotus paste stuffing is round.

9. Take a dough and flatten it on the palm of your hand. The dough on the dough is very sticky, so pat some flour on your palm to prevent it from sticking.

10, put the lotus paste stuffing in the middle of the dough.

1 1. Push the crust up slowly with both hands to wrap the lotus seed paste.

12, continue to push up until the lotus seed paste is completely wrapped. Pay attention to make the skin as uniform and thick as possible, and don't expose the stuffing.

13, wrapped and turned into a ball.

14, pat a little flour on the ball to facilitate demoulding for a while. Put the dough into the moon cake mold.

15. Press the moon cake mold directly on the baking tray and press out the moon cake pattern (the baking tray should not be oiled or padded with anti-sticking things, but can be padded with tin foil).

16, when it comes to mooncake molds, it's OK. Spray some water on the surface of moon cakes and bake them in an oven preheated to 200 degrees. Bake for about 5 minutes. After the moon cake pattern is finalized, take it out and brush the egg yolk water on the surface (only brush the surface, not the side), then put it in the oven and bake it until the periphery is waist-drum-shaped, and the cake skin is evenly colored. * * * The baking time is about 20 minutes (the time is for reference only, please adjust it according to the actual situation of the oven).

The practice of ice-covered moon cakes

Ingredients: 90g glutinous rice flour, 90g sticky rice flour, 20g dry flour, 90g sugar powder, 500g purple potato, 560g milk, 20g refined sugar and 5 1 g oil.

(1) Making purple sweet potato stuffing

1. Wash the purple potato, peel it, cut it into pieces, then steam it in a pot for 10 minute, and take it out after steaming;

2. After the purple potato is slightly cooled, put it into a cooking machine, and pour in a proper amount of milk and water to make purple potato puree;

3. Put the mashed purple potato into a non-stick pan, stir-fry over low heat, add fine sugar, and then add 15g oil twice and stir-fry together. When the water content of the purple potato is almost dry, add the cooked noodles and stir well, and the purple potato stuffing is ready.

(2) making ice skin

1. Mix 90g glutinous rice flour, sticky rice flour and 40g cooked noodles evenly;

2. In addition, mix 360 grams of milk, 90 grams of sugar and 36 grams of oil, then stir them evenly with an egg beater, pour them into the flour just prepared, and then stir them with an egg beater to form a uniform and viscous batter;

3. Sieve the prepared batter twice, then cover it with plastic wrap and steam it in a steamer for 30 minutes. Be careful not to be scalded by steam when tearing the plastic wrap after steaming;

4. Stir the steamed ice skin with chopsticks until it is smooth, let it cool, and put it in the refrigerator after cooling.

(3) preparing cake powder

Put a proper amount of glutinous rice flour into the pot and stir-fry until it is slightly yellow, and the taste is not like raw flour. Tip: Cake powder is used to prevent sticking, because the dough is sticky.

(4) making ice-covered moon cakes

1. Sprinkle some fried cake powder on the chopping board to prevent sticking, and cover your hands, especially your fingertips;

2. Take a proper amount of ice skin and purple sweet potato stuffing, squash the ice skin, add the purple sweet potato stuffing, then clamp the ice skin with a tiger's mouth, slowly wrap the purple sweet potato stuffing, and then knead it into balls by hand;

3. Pour the cake powder into the mold for making ice-covered moon cakes to prevent adhesion, then put the made moon cake balls into the mold, compact them with the palm of your hand, buckle the mold upside down on the chopping block, press it down with your hand, and then lift the mold to press out the patterns for the moon cakes.

Other moon cakes are also made in this way. You can eat them immediately after they are made, but it is best to put them in the refrigerator for one night first, so that they taste better.

The practice of fresh meat moon cakes

Preparation materials: common flour150g, lard 60g, fine sugar 25g and water 42g.

Crispy dough: ordinary flour 100g, lard 50g.

Fresh meat stuffing: 225g pork stuffing, 20g sugar, 1 tbsp honey (15ML), 1/2 tbsp fried white sesame (7.5ML), 10ML sesame oil, 1/2 tbsp soy sauce (7.5ML).

Surface decoration: half of egg yolk liquid and proper amount of black sesame seeds (white sesame seeds are also acceptable).

working methods

1, making fresh meat stuffing. Pour pork stuffing, sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, Jiang Mo, minced garlic and salt into a large bowl. Stir the meat stuffing with chopsticks until it becomes sticky. Mixed Soviet-style fresh meat moon cake meat stuffing for later use.

2. Mix all the materials of the water-oil skin dough and knead it into a smooth dough.

3. Mix all the ingredients of the pastry into dough.

4. Divide the water-oil crust dough and pastry dough into 9 parts with the same size, and let it stand and relax for about 15 minutes.

5. Take a small ball of water-oil dough and spread it flat on the palm of your hand. Put the pastry on the squashed pastry.

6. Wrap the pastry with water skin dough.

7. Put the wrapped dough on the chopping board, close it and flatten it with your palm. Roll the dough into an oval shape with a rolling pin. Roll up from outside to inside.

8. Roll the rolled dough into oval dough with a rolling pin. Then roll up the dough.

9. Roll the rolled dough into a round dough with a rolling pin.

10, wrap the fresh meat stuffing in the center of the dough (be careful not to touch the meat stuffing at the closing place when wrapping, otherwise it will be difficult to bond tightly at the closing place, and the stuffing may be squeezed out when baking).

The practice of wuren moon cake

Ingredients: low-gluten flour (200g), wheat flour (100g), walnut kernel (40g), peanut kernel (40g), sunflower kernel (40g), almond (40g), sesame kernel (30g), glutinous rice flour (50g) and egg yolk (60g).

Seasoning: peanut oil (55g), lenidin (2g), syrup (150g), alkali (1g), maltose (3 tablespoons), water (80ml) and sugar (80g).

Exercise:

1. Stir-fry five kernels, mash them, put them in a pot, add red and yellow preserved fruit slices and stir them evenly;

2. Pour in sugar, water, salt, maltose and peanut oil for later use;

3. Stir-fry the gluten flour and glutinous rice flour respectively, then pour them into the prepared stuffing while it is hot, stir them evenly with a spoon, and let them cool for later use;

4. Pour the low-gluten flour into a basin, add invert syrup, peanut oil and alkaline water, and let the raw materials and dough stand for half an hour;

5. Separate the dough and stuffing one by one according to the ratio of 2: 8, wrap the stuffing in the dough and pinch it tightly;

6. Put it in a mold (the mold can be selected as you like) and press out the shape of the moon cake. (Tip: Sprinkle cooked glutinous rice flour in the mold first to prevent the moon cakes from sticking together after being deformed);

7. Sprinkle a little water on the surface of the moon cake blank, and then bake it in the oven 170 degrees. After about five minutes, take out the moon cake, brush the egg liquid (egg yolk 1+ a spoonful of egg white), and then put it in the oven to continue baking 15 minutes. The delicious Wuren moon cake is ready!

The practice of Soviet-style moon cakes

(1) raw materials

Water-oil skin: 100g flour, 30g lard, 50g warm water, 5g powdered sugar and 5g salt. (If you want to make sweet stuffing, you need 20g of powdered sugar, not salt); Crispy: flour 100g, lard 50g；; Stuffing: 200g pork paste (3: 7 fat and thin), one mustard tuber, 2 tablespoons soy sauce, several shallots, 1 tsp pepper powder, 1 tsp salt, 1/2 tsp sugar, 1 tsp oil,/kloc-.

(2) Practice

First, thoroughly knead all the materials in the water-oil skin until the transparent film can be pulled out, and put it in a fresh-keeping bag for 30 minutes.

Secondly, knead the ingredients in the pastry into a ball and put it in a fresh-keeping bag for 30 minutes. Chop mustard tuber and leek, add them to the meat sauce with all seasonings, stir in one direction and put them in the refrigerator for later use.

Then cut about 24g of water-oil skin into pieces, and just pull the cake directly, about 16g- 18g into pieces, with 8 pieces each. After all separated, roll up the plastic wrap to avoid air drying. Take an oil skin and flatten it in the palm of your hand. Put the cake on it.

Fourth, the thumb of the left hand presses the pastry, and the right hand closes at the tiger's mouth, while rotating, and finally closes tightly and closes flat.

Fifth, roll it into a tongue with a rolling pin and roll it up. Do the same for the remaining 7 copies. You can cover it with plastic wrap and let it stand for 15 minutes. It is better to operate below.

Sixth, in fact, it is ok not to stand still in the previous step. After I roll it up, press it gently with my hand as shown below, continue to roll it out with a rolling pin, and then roll it up.

Seventh, do the same treatment for the other 7 portions, then cover them with plastic wrap and let them stand for 15-20 minutes. After standing, take one, flatten it and roll it into a skin that is a little thick in the middle and thin around.

Eighth, the convergent side is meat, and the smooth side is downward, with 30g stuffing. The convergent side is like a cake, not like a steamed stuffed bun.

Ninth, finally, close the mouth down and flatten it, and put it into the baking tray. Preheat the oven at 180℃, bake the middle layer for about 10 minutes, then turn it over for about 10 minutes, and then turn it over for about 5 minutes, until both sides are oily and golden, and both sides are crisp and light yellow.

Five kernel moon cakes, black sesame moon cakes

Ingredients: 220 gluten flour, 20g milk powder,150g invert syrup, 3g scoop water and 50g corn oil.

Preparation of ingredients: 500 grams of five-kernel stuffing and appropriate amount of black sesame stuffing.

Detailed practice:

1. Pour the egg mixture into a bowl and stir it quickly with an automatic mixer.

2. Add invert syrup, scooped water and corn oil into the basin, stir well, and then sieve in low-gluten flour and milk powder.

3, knead into dough, knead into a ball, don't knead for too long, so as not to harden. Cover with plastic wrap and wake up for 2 hours.

4. Five-kernel stuffing is divided into 10 pieces, each piece is 50g. I made 9 black sesame seeds, 50 grams each. Skin is divided into 10 pieces, each piece is 25g. (The specific size is quantified according to the number of your own molds, and the mold used here is 75g).

5. Take a crust and flatten it on your hand.

6. Wrap a mooncake stuffing.

7. Close the mouth and roll it into a small ball.

8. Roll it around on the flour to make the dough stick with a layer of powder to prevent it from sticking.

9. Put the dough into a mold and press it into the shape of a moon cake. The rest of the dough is made in turn.

10, put the compressed moon cakes neatly on the baking tray.

1 1 Spray a layer of water before entering the oven to prevent cracking. Just a little.

1 1, put in a preheated oven 180 degrees, bake 10 minutes for setting.

12. Sift the egg liquid, take out the baked one, and brush a thin layer of egg liquid on the moon cake embryo.

13, and bake in the oven 170 degrees 10 minute.

The freshly baked moon cakes are crispy and hard, so it is not recommended to eat them immediately, but some friends like to eat crispy moon cakes. The baked moon cake is cooled at room temperature, and it tastes more fragrant and soft after returning oil for about 3 days. The dough of this formula can be made into 19 75g moon cake skin, which is covered with 9 black sesame fillings. You can wrap your favorite fillings according to your personal preferences and buy them to make your own ingredients. Simple and delicious. The key is that it is also very affordable, and it tastes as delicious as what you bought. The Mid-Autumn Festival is coming, so you can cook more for your family when you are free. Simple and delicious ways to share with you, if you like, you can try.

Pumpkin moon cake

This pumpkin moon cake is bright in color and looks golden and attractive. It can be simply steamed without an oven, so it is delicious and can be eaten by the elderly and children! The making method and steps are simpler than any kind of moon cake, which can be said to be a moon cake with zero difficulty and zero failure!

Ingredients list: pumpkin 300g, sugar 50g, flour100g, glutinous rice flour 250g.

Production steps:

1. Let's peel 300 grams of pumpkin first, then cut it into thin slices, put it on a plate and steam it in a pot. It will be fully cooked in about 10 minutes.

2. Take it out and pour it into a bowl, add 50 grams of white sugar while it is hot, and press it into pumpkin puree with a spoon;

3. After a little cooling, add 100g flour and 250g glutinous rice flour in batches, stir with chopsticks while adding, knead into smooth dough, then knead into long strips, divide into cubes with equal size, then turn each cube over and knead it into a circle;

4. Wrap a layer of glutinous rice flour to prevent sticking, put it into a moon cake mold, press it out, put it into a steamer, and steam it for 15 minutes.

5. Well, open the lid and have a look. Huang Cancan is so beautiful. Gold looks very attractive. The moon cakes made in this way are simple and delicious, and the taste is soft, waxy, delicate and sweet!

Purple potato moon cake

Purple potato often has many benefits, soft and delicate taste and rich nutrition. Suitable for the elderly and children. We use purple potato as moon cakes, which can be eaten instead of staple food or as snacks, which can not only enhance satiety, but also supplement nutrition. It is a good healthy diet food.

List of ingredients: purple potato, 30g sugar, 150g glutinous rice flour.

Production steps:

1, peeled purple sweet potato, washed and cut into pieces, and steamed in a pot;

2. Pour into a large bowl, add 30 grams of white sugar while it is hot, mash it, then add 150 grams of glutinous rice flour, stir well and knead it into a ball;

3, then knead into small balls, all wrapped in glutinous rice flour;

4. Pour it into the mold, compact it, press out the pattern, put it in a plate and steam it in a pot;

5. It will be cooked in 10 minutes after steaming. The purple potato made in this way is soft, waxy and sweet. It looks appetizing and wants to take a bite. The steamed moon cakes do not get angry and have no additives. It tastes very healthy and safe!

Cantonese lotus seed paste egg yolk moon cake

Egg yolk lotus seed paste, one of the most classic Cantonese mooncake fillings, has exquisite relief patterns on the cake surface, novel style, thin skin, moist and soft filling, bright luster, golden color, salty and sweet taste, mellow taste and never tire of eating.

List of ingredients:

Dough: invert syrup 130g peanut oil 50g moon cake 4g low-gluten flour 150g high-gluten flour 50g.

Filling: egg yolk 1.20g lotus seed paste 480g egg 1 2g water.

Production steps:

1, 130g into syrup and 50g into peanut oil, fully mixing the syrup and the oil until the oil and the syrup are completely blended, then adding 4g moon cakes and continuously stirring evenly;

2. Then we add150g low-gluten flour and 50g high-gluten flour to it. Different flour brands have different water absorption. If you find that the skin is soft, add more high-gluten flour to adjust it.

The state of the crust is either soft or hard. It will leak if it is too soft. If it is too hard, it will crack. After mixing well, it will knead into a ball, like this. Then it will be wrapped in a fresh-keeping bag, tied tightly and put in a bowl to wake up the skin for 3 hours, which will make it easier to wrap it.

4. The dough is awake. Let's prepare the stuffing, 8 small portions of lotus seed paste and egg yolk, about 15g for a single egg yolk and about 60g for a single lotus seed paste.

5, first wrap the egg yolk with lotus seed, press it in the middle, put the egg yolk in, turn it over with a tiger's mouth, and then sort it out, and the lotus seed yolk stuffing will be ready;

6. After all the dough is wrapped, the dough is processed, and the dough that has been proofed is taken out and kneaded into long strips, and then divided into 8 equal parts. Each small dose is rounded first, and then squashed. Here, it should be pressed into dough that can be filled with lotus seed paste and egg yolk;

7, the action is as light as possible. After pressing it, gently lift it from the desktop and put it in your palm. Then put the lotus seed yolk stuffing in the middle of the dough. Similarly, wrap it in a tiger's mouth. Don't let the lotus seeds come, just tidy them up.

8. The dough of this moon cake is 45g, and the filling is 75g, which is why the homemade moon cake is more delicious. Finally, we use the mold to press out the patterns, and our moon cakes are ready, each of which is thin-skinned and stuffed;

9. Preheat the oven to 220 degrees in advance, then put in moon cakes and fire at 200 degrees for 5 minutes. This process is mainly to shape the moon cakes, so the temperature is higher;

10, prepare another egg, separate the egg white from the yolk, add 2g water and a drop of invert syrup to one yolk, and stir evenly for later use;

1 1.5 minutes later, take out the moon cakes in the microwave oven, let them cool for 3 minutes, brush with egg yolk liquid, brush with a thin layer, and then send them into the oven again after wiping the liquid. Bake the middle layer 160 for about 10- 12 minutes, and it's time to get out of the oven.