How to make moon cakes, steps and pictures.

/composition/

Medium gluten flour 125g, vegetable oil 25g, honey 75g, fine sugar 300g, water 180ml, lemon juice 40ml.

Alkaline water: 1/8 teaspoons of alkali+1/2 teaspoons of water;

Entrapment: 300g red bean paste or lotus seed paste, salted egg yolk 14, soaked in vegetable oil for 30min, taken out and drained;

Surface coating requirements: egg yolk 1, egg white 1 teaspoon.

/step/

1. Mix honey, vegetable oil and alkaline water in a large bowl, add flour and stir well. Wrap the dough with plastic wrap and refrigerate 1 hour.

2. Divide the dough and red bean paste into 14 portions, dough 15g, and red bean paste 22g. As shown in the figure, the salted egg yolk is wrapped in red bean paste, and then the red bean paste is wrapped in a ball and kneaded into a circle.

3. Wrap a layer of flour, sprinkle flour on the cake mold, and then mold the dough with the cake.

4. After pressing, mix 1 egg yolk and 1 teaspoon protein, smear on the surface of the moon cake, and then spray a little water. Preheat the oven to 180 degrees, bake for 5-8 minutes, take out and brush a thin layer of egg liquid, and continue baking for 15 minutes until the moon cake is golden yellow.

5. Take it out, wrap it with plastic wrap and leave it for 1-2 days. When the surface of the moon cake becomes soft and crisp, you can enjoy it.

Red bean ice skin

/composition/

Sweet red bean paste 300g；; 80g glutinous rice flour used to wrap the outer layer;

Coloring materials: 1 teaspoon of matcha powder and 1 Boil amaranth leaves in 80g boiling water and filter out red water;

Dough ingredients: glutinous rice flour 45g, sticky rice flour 35g, wheat flour 20g, sugar or sugar powder 40g, milk 185g, vegetable oil 18g.

/step/

1. Make the ice crust first, prepare a pot, stir-fry the raw glutinous rice flour to light yellow with medium-low heat, turn off the heat and serve out.

2. Mix the dough materials in a large bowl and stir well. If necessary, add matcha powder or amaranth water, steam over medium fire for 30 minutes, take out, stir with chopsticks, and add ⅵ.

3. Divide the red bean paste and dough into 8 parts, knead the red bean paste into a ball, wrap it with dough, sprinkle flour on the tools and palms, knead it evenly, and shape it with flour cakes. Refrigerate in a sealed box for 3-4 hours, and serve. It tastes best the next day.