A complete recipe of flour mooncakes

6 ways to make mooncakes. The detailed recipes are here. They are delicious and easy to make with zero failures. It’s a great gift to your parents.

Time flies, and the Mid-Autumn Festival is coming soon. Every year during the Mid-Autumn Festival, our tradition is to eat moon cakes. I remember a children's song I often sang when I was a child: August and fifteen are bright. Grandpa makes mooncakes for me. The mooncakes are round, sweet and fragrant. A piece of mooncake is full of love... Decades later, I still often Thinking of it in my ears. The variety of mooncakes has come and gone, but they remain the same. Every August, I always make some mooncakes to give to my family, to express my love for them. I share with you 6 ways to make mooncakes. I hope everyone can make a mooncake with your own hands to express your love for your family.

1, bean paste mooncakes

Ingredients: 200 grams of flour, 140 grams of invert syrup, 40 grams of corn oil, 2 grams of water. Filling: bean paste.

Method: 1, mix the invert syrup and corn oil evenly, and add 2 grams of soy water. 2. Beat the eggs well, sift in the low-gluten flour, mix well with a silicone spatula, form a dough, and let it rest for about 2-3 hours. 3. Form the bean paste filling and dough into a 25g ball and set aside. 4. Take a piece of dough and press it into a thin crust, add the bean paste filling, and slowly tighten it with the tiger's mouth. The mooncake base is ready. 5. Wash and dry the mold, choose the flower pieces you like, insert the flower pieces into the mold, sprinkle with dry powder, put the mooncake blank into it, press it down, and the mooncake is ready. 6. After all the mooncakes are pressed, spray water on them, bake in the oven at 200 degrees for 5 minutes, then change to 190 degrees and bake for 5 minutes to finalize the shape. 7. Take it out, brush it with egg yolk liquid, and bake it in the oven at 170 degrees for 15 minutes. When it turns golden brown, take it out and let it cool, seal it and return the oil before eating.

2. Pie-skin mooncakes

Ingredients: Snowskin mooncake powder, milk, corn oil, purple sweet potato filling, purple sweet potato, matcha, red yeast rice powder.

Method: 1, add the snowskin mooncake powder to the milk and corn oil and stir evenly. 2. Steam in a pot, stirring while steaming. After steaming thoroughly, use a silicone spatula to stir evenly. 3. Fry the glutinous rice flour and use it as hand flour to knead the dough evenly. 4. Take a small piece and add a little purple sweet potato and knead evenly to form a purple dough. Knead the matcha into a green dough. Add red yeast powder to form a red dough and knead well respectively. 5. Cut the snowskin dough into small pieces, add a little sugar and condensed milk to the purple sweet potato, mix well, make a filling, and wrap it up. 6. Sprinkle the mooncake mold with hand powder and press the desired color onto the flower piece. 7. Apply a layer of red dough, and finally put the wrapped mooncake dough into the mold, press out the mooncakes, and you're done looking at the beautiful snowskin mooncakes.

3. Coconut mooncake

Ingredients: 140g inversion syrup, 200g low-gluten flour, 40g corn oil, 10g milk powder, 3g water.

Coconut filling: 50g coconut, 25g milk, 25g egg liquid, 25g sugar, 25g butter.

Method: 1, first make the coconut filling, add the ingredients in the coconut filling together, heat it in the microwave for 1 minutes, and shape it into a ball with your hands to form the coconut filling. 2. Put 140g of invert syrup, 40g of corn oil, 10g of milk powder, and 3g of soy water into a basin and beat evenly with an egg beater. 3. Add low-gluten flour and form into a ball, which is as soft as an earlobe. Let it sit for about 2 hours. This allows the various ingredients to be fully integrated and prevents them from leaking out. 4. Cut the dough into small pieces of about 25 grams. Because a 50-gram mold is used, the amounts of dough and fillings are 1:1. 5. Take a piece of dough, press it into a small nest, put the coconut filling, and wrap it tightly to seal it. 6. Choose your favorite color, clamp the mold tightly, sprinkle a little flour to prevent adhesion, put the prepared ball into the mold, press it tightly, and the mooncake is ready. 7. Preheat at 200 degrees Celsius up and down, bake at 190 degrees Celsius for 5 minutes to finalize the shape, brush with a thin layer of egg yolk liquid, bake at 170 degrees Celsius for 10 minutes until golden brown, take it out to cool, seal and return to oil .

4. Peach mountain skin mooncakes

Ingredients: Crust ingredients: 200g white bean paste, 14g butter, 30g flour. 2 grams of matcha powder, 2 grams of red yeast rice powder, and 2 grams of cocoa powder. Appropriate amount of five-nut filling.

Method: 1, knead all the crust ingredients into a dough of moderate hardness. 2. Divide into three parts, add matcha powder, cocoa powder and red yeast rice powder respectively and mix well. 3. Divide into 20g small portions, wrap in five-nut filling, seal, put into mooncake mold, and press out mooncakes. 4.

Put it in the oven at 160 degrees for 20 minutes. No need to color it, just take it out. Note: To make Taoshan skin, use white bean paste, steam and crush white kidney beans, stir-fry them with oil and sugar, and then use them to match the pie crust.

5. Bean Paste and Egg Yolk Mooncakes

Ingredients: 40 grams of corn oil, 140 grams of invert syrup, 200 grams of flour, 2 grams of water. Just the right amount of bean paste filling and the right amount of egg yolk.

Method: 1, stir the inverted syrup, corn oil, and water together evenly, sift in the flour, knead it into a ball, and let it sit for 2-3 hours. 2. While the dough is resting, start making the filling. Soak the salted egg yolk in vegetable oil overnight, spray with white wine and bake for 5 minutes. Take it out, wrap the egg yolk with bean paste filling, and form the bean paste and egg yolk filling. 3. After the dough has risen, cut it into 25g small pieces, wrap them with fillings and tighten them. 4. Sprinkle flour into the mold, put the cake base in, press it out, and the mooncake base is ready. 5. Spray water and bake in the oven at 200 degrees for 5 minutes to set.

Take it out and brush it with egg wash, which must be a thin layer. Bake it in the oven at 175 degrees for 15 minutes. When it turns golden brown, take it out and let it cool, seal it and return the oil.

6. Five kernel mooncakes

Materials: 200g low-gluten flour, 140g invert syrup, 40g corn oil, 10g milk powder, 3g water. Five kernel filling: 60g peanuts, 60g walnuts, 60g sesame seeds, 60g melon seeds, 60g pumpkin kernels, 80g sugar, 50g honey, 50g milk, 150g fried glutinous rice flour.

Method: 1, first make the five-nut filling, put all the five-nut ingredients into a basin, pour in honey and milk, then add dried cranberries, mix well and form into a 30g round ball. That's OK. 2. Divide the dough into small pieces, press flat, put the five-nut filling on the pie crust, and pinch tightly. 3. Put the wrapped mooncake base into the mold, press it out, and the mooncake base is ready. 4. Place in a baking pan, spray with water, bake at 200 degrees for 5 minutes to confirm, brush with egg wash, bake at 170 degrees for 10 minutes, take out of the oven and let cool, seal and return oil. Serve.

Discourse:

1, the ingredients are correct, a few grams difference will not affect the finished product. 2. You can prepare the fillings yourself, and you can make whatever fillings you like. 3. Oven brands will have slightly different temperatures, so you can make appropriate adjustments to your own oven.