Autumn scenery-style moon cake skin formula

Formula and making skills of rose crisp moon cakes. Beijing-style rose crisp moon cake is a traditional sweet moon cake with white pine skin and instant melting in the mouth.

Baking formula leather: wheat flour 1.5 kg, sugar 100 g, lard 200 g. Crispy material: wheat flour 3 kg, lard 1.6 kg. Stuffing: wheat flour 1 kg, lard 0.7 kg, sugar/kloc-0.5kg, caramel 0.3 kg, rose 200 g, table sugar 100 g.

Production methods and procedures are shown in the following figure:

Leather preparation → water-making oil skin → block.

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Pastry with flour → making pastry → dividing into pieces → making pastry → stuffing → shaping → beautifying → numbering → baking → finished product.

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Mix stuffing → stir-fry stuffing → block and group ① Preparation of cake crust: put sugar and water into a dough mixer and stir. After the sugar is dissolved, add 200 grams of lard and stir well. Finally, add flour and stir until the skin is soft and hard.

(2) Making pastry: First, pour the flour into the dough mixer, and then add 90% of the total lard into the dough mixer. It is required that the hardness of the pastry is suitable for the skin surface. If the crispy noodles are too dry, you can add the remaining 10% lard to blend, but you should prevent them from being too rotten and soft.

③ stir-fried stuffing

A. First, put sugar and water into a pot, heat and melt, then add maltose, and continue to cook until the sugar water can be pulled out (pay attention to the influence of season on the degree of sugar pulling), then put lard and pre-screened flour into syrup and stir evenly until the filling has a proper viscosity and does not knot.

B. Stir-fry the stuffing, put it in a clean container, and add roses when using.

(4) Making pastry: dividing the water-oil pastry and pastry into two equal parts. Roll the leather block into a rectangle with a rolling pin, so that the sides are thin and the middle is thick. Then put the cake block in the middle and flatten it by hand. Then roll it into a rectangle, about 50 cm wide and about 100 cm long. Cut off both ends and flatten the middle (to prevent uneven cakes at both ends). Then cut it in the middle along its length with a knife and split it in two. Divide the pie into four pieces.

⑤ packing

A. When wrapping stuffing, cut a piece of stuffing into 4 strips to match.

B. Place the pastry and stuffing on the left and right sides of the operating table, knead the pastry with your left hand, press it into an oblate shape to make the periphery thin and the middle thick, then knead it with your right hand, wrap it, and make it tight.

C, molding: pressing the wrapped green body into an oblate shape by hand.

⑥ Placement: Put the finished product in a clean baking tray, keep a certain distance between rows, and don't stick together, then cover it with a red seal with the words "Rose".

⑦ Baking: furnace temperature 160℃, furnace temperature 165℃, furnace temperature 185℃, baking time101min. After baking, the product must be cooled for 10- 12 minutes, which is the finished product.

Key roses must be added before filling. If the rose is added too early, the water of the rose will overflow, and the filling will easily get wet, which will affect the quality of the filling.

quality requirements

Specification-0/2 pieces per kilogram/kloc.

Shape-the shape is round, the cake surface is slightly convex, the bottom is closed in the middle, no sugar is removed, and no stuffing is exposed.

Color-the surface is milky white, the bottom is golden yellow, and it is not contaminated with noise. The name is clear.

The internal structure-the pastry is well-defined, the core thickness is uniform, and there is no bias or impurity.

Taste and taste-crisp and soft, without padding, with rose fragrance and no peculiar smell.