How to eat handmade hollow moon cakes in Shanxi?

Material 1 (brown sugar and nut stuffing)

50g of brown sugar, 20g of peanuts and walnuts.

20g of cooked white sesame seeds and 20g of cooked wheat flour.

Material 2 (Shell &; White sugar oil slurry water)

Cooked wheat flour 300g eggs 1.

Cold water 100g edible oil 60g.

Sugar 1/2 teaspoons baking soda 1/4 teaspoons.

working methods

1. Preparation of brown sugar nut stuffing: Put 50g of brown sugar into a clean and waterless bowl and crush the granular brown sugar block with a spoon.

2. Add 20g of fried white sesame seeds.

3. Add 20g chopped peanuts and walnuts.

4. Add 20g of fried wheat flour.

5. Reach into the bowl and grab all the materials evenly.

6. Make the brown sugar nut stuffing into mixed wheat flour.

7. Boiling sugar slurry: put 100g cold water into the pot.

8. Pour in 60 grams of cooking oil.

9. Add 1/2 teaspoons of sugar.

10. Boil over medium heat, stir with a shovel while cooking, and cook until the oil and soup are mixed and boiled.

1 1. Turn off the fire, air dry until the soup is slightly warm, and add 1/4 teaspoons of baking soda.

12. Stir with a shovel to dissolve baking soda in the soup, that is, sugar slurry.

Practice of hollow moon cakes in Shanxi II

1. Flour mixing method: Put 320g wheat flour into a clean, waterless and oil-free frying pan.

2. Turn on a small fire and stir-fry with a shovel until the flour is wheat-flavored and light yellow. Turn off the heating.

3. Pour 300 grams of fried wheat flour into the basin and stick a small hole on the surface with chopsticks.

Knock an egg into the hole.

5. Stir and mix the egg liquid with flour around the holes with chopsticks to form egg liquid flour floc.

6. Pour the water from the boiled white syrup on the dry flour.

7. Mix the dry flour and the white sugar slurry evenly with chopsticks to form pastry.

8. Knead the egg batter and batter together by hand and knead it several times.

9. Form dough with slightly smooth surface, set aside and bake 1 hour.

10. Making process of mooncake skin: put the baked dough on the chopping board and cut it into several equal parts with a knife.

1 1. Take an equal portion and rub it repeatedly by hand.

12. Knead the long cylindrical noodles with smooth surface with both hands.

13. Divide cylindrical long noodles into 50g doses by hand.

14. Take a pill and put it on the ventral surface of the four fingers of the left hand except the thumb.

15. The left thumb is pressed in the center of the dough, and the right thumb and the other four fingers are pinched around the dough.

16. Hold the batter with the right hand and rotate it with the left hand as the displacement, so that with the cooperation of the left and right hands, the batter forms a smooth paste with a slightly convex top.

17. Press the protruding part with the palm of your hand to become an oblate pill. Pinch the center of the flat pill with the left thumb, press the center of the back of the flat pill with the other four fingers, press the edge of the flat pill with the right thumb, and press the edge of the flat pill with the other four fingers.

18. Take the center position of the oblate dough as the center and the circumferential direction of the oblate dough as the moving speed, make the right hand make a circular motion on the edge of the oblate dough, and knead the edge dough into a cake crust with a thin edge and a thick middle.

19. The filling process of moon cakes: put the round cake crust in the palm of the left hand, and put the brown sugar nut stuffing prepared by 1 spoon in the center of the cake crust.

20. The right hand pinches the edge of the crust like a bun.

2 1. Press the kneaded part down with the palm of your hand to form a flat cake.

22. Prepare the moon cake mold (there is no wooden moon cake mold in my hometown, and the plastic mold lacks the appearance of Shanxi moon cake, so I use the box cover instead). Turn the round cake blank over so that the closed side in step 3 faces the inner surface of the mold and put it into the mold.

23. Push the edge position of the cake blank outward with the thumbs of both hands to sew the edge position of the cake blank with the edge of the mold.

24. The round cake blank becomes a big round cake shape in the mold, which is consistent with the circumferential size of the mold. Gently press the center of the cake blank with your palm.

25. Hold the edge of the mold and tap it gently on the chopping board.

26. The cake blank is separated from the mold.

27. Stick a small piece of coriander leaf on the surface of the cake blank as an ornament, and the cake blank will be ready.

28. Cook and bake moon cakes: set the pot on fire and heat the bottom of the pot.

29. Turn down the fire, dip some cooking oil in the kitchen paper towel and spread it evenly at the bottom of the pot.

30. Put the moon cake blank into the pot and cook it on low heat.

3 1. One side of the cake blank is slightly yellow, and the surface of the cake crust becomes hard. Turn it over and bake the other side.

32. Burn until both sides are yellowish and the skin is solid. Turn off the fire.

33. Spread a layer of tin foil in the baking tray and place the baked cake blanks on the tin foil at intervals.

34. Preheat the oven for 5 minutes at 200 degrees in advance, put the baking tray in the middle layer of the oven and bake at 200 degrees for about 15 minutes.

35. Bake until both sides are golden, and the center of the biscuit is slightly raised. Take out the baking tray.

36. Dip some red amaranth soup in the thick end of chopsticks, and print a red dot on the top of coriander on the cake skin for ornament.