How are mooncakes made for the Mid-Autumn Festival?

Ingredients: White flour, duck egg yolk, red bean paste filling, white syrup, lye, oil and egg. How to make 1. Combine the white syrup, lye, oil and flour little by little, and make a dough. The ratio of flour, sugar syrup, lye and oil is 5:4:1.4:1. 2. Pull out the dough into small balls of the same size and roll them into cakes. 3. 3. Pinch the bean paste into a small round cake, wrap it in the duck egg yolk, and wrap it tightly to form a filling. 4. 4. Wrap the filling into the rolled out dough and knead into a ball. 5. 5. Prepare a wooden mooncake mold, put a little dry flour into it, put the filled dough into the mold, press it firmly and flatten it. Put the filled dough into the mold and press it firmly to flatten. 6. Make an egg sauce with 3 egg yolks and 1 whole egg and set aside. 7. Place the mooncakes in a baking dish and brush with a layer of the egg sauce before placing in the oven. 8. Bake the mooncakes at 180 degrees Celsius for about 20 minutes, taking them out once and brushing them with the egg sauce again. This is the soft skin moon cake production methods, in the complete preparation of moon cakes, should pay attention to the following points: 1. and the ratio of flour according to their own use of raw materials to grasp the flexibility. 2. the best way to fill the moon cake is to use the egg to make the filling. 2. use raw egg yolks for the filling, so that when the mooncakes are baked, the oil from the yolks will melt into the mooncake crust. 3. remove the mooncakes from the molds. 3. moon cakes from the mold buckle out, the force should be uniform, not repeated force, general side buckle a bit, the reverse side of the positive buckle a bit that can come out: molds in the dry powder is also not desirable. 4, on the oven baking time should be based on the size of the moon cake pieces, but also in the process of baking open the oven to take a look, so as not to scorch. 5, in order to bake the moon cakes more flavorful, in the and flour can add a little less butter, but remember not to add more, so as not to crisp. (Source: Moon.com) Crystal Creamy Moon Cake Crust Recipe (Unit: Gram) Filling Recipe (Unit: Gram) Moon Cake Powder: 500 Sugar Gum: 830 Peanut Oil: 300 Creamy Filling: 6400 Grass Plum Filling: 1600 Toasted Vegetables: 10 Alkaline: 20 Dry Noodles: 80 Brushed Egg Yolks: 200 Filling Methods Moon Cake Crust Methods 1, Creamy Filling divided into 80, 80 grams each 1, Sugar Gum, 2, Grass Plum Filling, 1, Sugar Gum, 2, Alkaline. Alkaline mix well 2, strawberry filling 80 pieces, each weight 20 grams 2, peanut oil added to 1, mix well 3, with milky filling wrapped strawberry filling 3, sifted flour baking veggie, in two parts to add 2, mix well, dough to wake up for 30 minutes and then use Preparation: 1, mooncake crust, filling specific gravity of 2:8. 2, the crust pressed into a thin slice, wrapped into the filling, put into a mold, with the hands of the press flat and compacted, so that the mooncake pattern is clear, then knocked out of the mold, yard into the baking tray, and then put into the mold, and then knocked out of the mold. Put the mooncake into the mold, press it flat with your hands to make the pattern clear, then knock it out of the mold, put it into the baking dish and spray or brush the surface with water. 3, moon cake baking is divided into two times, the first baked until the surface is slightly yellow, out of the oven to brush the egg yolk liquid, the second moon cake baking is divided into two times, the first baked until the surface is slightly yellow, out of the oven to brush the egg yolk liquid, the second moon cake baked until the surface of the golden brown, not collapsed waist, not green wall. 4, oven temperature: 220 degrees Celsius upper fire, lower fire 180 degrees Celsius 5, quality requirements: the shape of the pattern is clear, full, slightly convex cake waist, the cake surface is not concave shrinkage, no hairy edges, cracking, leakage of filling, etc., the skin and filling fluffy, not away from the bone, the surface is oily and shiny, the bottom of the light brown. Autumn Plum Moon Cake Crust Recipe (unit: g) Filling Recipe (unit: g) Moon cake flour: 1000 Sugar glue: 830 Peanut oil: 300 Premium white lotus filling: 7800 Fresh roses: 200 Baking soda: 10 Alkaline: 20 Dry flour: 80 Brushed egg: 200 Filling method 1. Add fresh roses to the white lotus filling. 2. 2, sugar glue, spout, mix well, each filling weight 100 grams 3, peanut oil added to 1, mix well, the same method as the creamy moon cake 4, flour baking soda sifted, added to 2 in two times, mix well, the dough to rise for 30 minutes before use. Preparation method is the same as the crystal mooncake Three Pools Mooncake Crust recipe (unit: grams) Filling recipe (unit: grams) Mooncake powder: 1000 Sugar Gum: 830 Peanut Oil: 300 Red Lotus Filling: 2400 Black Dates Filling: 1600 Coconut Filling: 2400 Baking Vegetables: 10 Alkaline: 20 Dry Noodle: 80 Brushed Egg Yolk: 200 Duck Egg Yolk: 80 Mooncake Crust Preparation Filling Preparation Method 1, Sugar Gum and Alkaline. Stir well 2, three kinds of filling each divided into 80, each weight 30 grams 3, peanut oil added to 1, mix well 4, with three kinds of filling wrapped in a duck yolk egg. 5, sieve the flour baking veggie, add it into 2 in two times and mix well, let the dough stand for 30 minutes before use. Production method with crystal incense moon cake Fresh meat moon cake production method easy meal network Ingredients: 500 grams of flour, 300 grams of minced meat, 60 grams of sugar, 15 grams of maltose, 20 grams of soy sauce, 10 grams of monosodium glutamate (MSG), 210 grams of cooked lard, salt, cooking wine, sesame oil, a little bit of ginger Preparation: 1. First, minced meat add salt, sugar, MSG, soy sauce, cooking wine, sesame oil, ginger, and then mix and mix in a single direction. Add 60g of water and continue mixing until the water and meat are blended and sticky, then put it in the refrigerator. 2) Mix 300g flour, 15g maltose, 120g cooked lard and 45g sugar, add 175g boiling water and knead. 3) Mix 200g flour with 90g cooked lard and rub it into shortening surface. 4?€€?€€Put the shortening bread into the water and oil surface, and press it flat with the sealing side up. Sprinkle dry flour on a lightly floured board and roll the dough into a 3cm thick sheet. 5. 5. Divide the large piece of puff pastry into two, roll each piece into a long strip, and form into 40 desserts. 6. 6) Flatten the dough into 15g of meat filling and seal the dough into mooncakes. 7. Place the mooncakes, seal side down, on a hot pan, cover and bake on each side. Bake for 3-5 minutes, depending on both sides of the golden brown, then cover and bake over low heat until the mooncake edges are creamy white and crispy, then remove from the pan. Pineapple Ice Skin Mooncake production method Skin: Ice Skin mix 500g powdered sugar 150g 150g white butter 150g iced water 250g production: 1, powdered sugar, water in the whisk, stir until the sugar dissolves. 2, will be added to the ice skin 1 stirring for 3 minutes and then add the white cream together and mix well until smooth and put in the refrigerator for 30 minutes. 3、Pineapple filling 300g. 4、Specific gravity of skin and filling is 3:7. 5、After molding, it should be put into the sealing package directly. 6, to be refrigerated storage sales. 7, can be added to the color and aroma oil, made of a variety of different colors, texture of the iced moon cakes