Various recipes for moon cake skin

The main raw materials of moon cake skin: flour, eggs, sugar, food additives, various fillings and additives.

Method of making large package pastry with pastry crust: 5 kg of materials, making 12 moon cakes per kg. First, mix the leather into dough. Leather dough 1.6 kg, pastry dough 0.775 kg. Wrap the dough bag and press it into thin skin (0.67 cm) with a rolling pin. Roll it into a round strip, cut it into 10 pieces with a knife, then fold both ends of the billet inward along the incision, flatten it into a pancake shape with the palm of your hand, and wrap the filling.

Key points: after the dough bag is wrapped, it should not be rolled too short or too narrow when it is rolled thin with a needle, so as to avoid uneven dough and affect the quality.

Small package pastry method: the dough and pastry method is the same as the large package pastry method. Divide the skin and pastry into 10 pieces, wrap the pastry in the skin one by one, flatten it with a dough stick, roll it into a ball, flatten it with the palm of your hand into pancake-shaped stuffing.

Stuffing: stir evenly according to the formula and knead thoroughly. The following fillers need to be prefabricated into semi-finished products:

Pine nuts and jujube paste: first, remove the core of black dates, wash them, steam them and grind them into powder. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is suitable. Pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.

Wash sand with clear water: 9 kg of red beans, 0/5 kg of sugar 1.5 kg of maltose1.5 kg, 2.5 kg of crude oil and 3 kg of water. The making method is the same as that of bean paste stuffing.

Lard mixed with sand: the bean paste used is the same as clear water bean paste. Specific production method: mix bean paste with sugar, diced lard, rose and osmanthus.