How to make moon cakes in syrup?

Method for making syrup moon cake and natural red moon cake

Pastry craftsman Du Dechun

How much do you know about Beijing-style moon cakes, and the technological process of extracting pulp moon cakes and red-skinned moon cakes;

Among Beijing-style moon cakes, the shell of one kind of moon cakes is made by mixing cooled syrup and dough. When making cake crust syrup, the impurities in syrup need to be extracted with protein solution, hence the name. In the present production, because the white sugar used is of pure quality, the process of extracting pulp is cancelled. The fillings mainly include rock sugar, moss, HongLing, rose and green plum.

Syrup moon cake:

5 Jin of flour

Butter1.5kg.

3 Jin syrup

Sugar 1 kg

Five-kernel stuffing: refer to the ingredients, formula, production, technology and process of moon cake five-kernel stuffing, which was originally written by the author Baijiahao.

Process flow:

Production process and requirements of mooncakes in syrup: (Seiko technology/operating specifications: see "Mooncakes in syrup" by Mr. Du for details)

Split skin:

Weighing stuffing (separating stuffing):

Fill:

Knocking on the cake (shaping):

Load:

Spray water:

Initial baking:

Brush egg liquid:

Reheat:

Cooling:

Quality inspection:

Packaging:

Red-skinned moon cakes:

Laihong, also known as red moon cake, is a famous scenic spot in old Beijing and is also the food of Mid-Autumn Festival. Yunnan moon cakes, Northeast moon cakes, Shandong moon cakes, Southern moon cakes, etc. Are all from here.

The baked color is darker. White sugar, rock sugar residue and nuts are all filled, and a red circle is made on the outer skin, and there are several holes in the circle.

Zilaihong moon cake is crisp and refreshing, with sweet taste and rich osmanthus flavor. They are baked with sesame oil and flour and are vegetarian. They can be used for offering sacrifices to the moon and gods on weekdays.

Crispy cakes:

4 Jin of flour,

40 grams of old brown sugar,

40 grams of honey,

360 grams of linseed oil,

4 grams of baking soda,

320 grams of boiled water.

Five-kernel stuffing: refer to the ingredients, formula, production, technology and process of moon cake five-kernel stuffing, which was originally written by the author Baijiahao.

process flow

(1) Flour+Oil-Making Water-Mixed Dough

(2) Flour+oil+water+raw materials-water-mixed dough.

(3) Stuffing materials-making stuffing (frying or kneading stuffing)

④ packing

⑤ Molding (small package is crisp)

⑥ seal

⑦ Plate loading

8 Baking-redrying-flipping

Pet-name ruby cooling

Attending packaging