Traditional Culture Encyclopedia - Traditional festivals - How to make sugar cakes and moon cakes?
How to make sugar cakes and moon cakes?
Mid-Autumn Festival is a traditional festival in China, also known as the Reunion Festival. On that day, people often get together as a family, eat moon cakes and enjoy the moon. Usually, people buy moon cakes in bakeries or supermarkets, and few people make moon cakes themselves. But many people really want to make moon cakes, but they don't know how. So today Bian Xiao will teach you how to make moon cakes. What we teach you today is not ordinary moon cakes, but jujube paste moon cakes. Get all the materials ready. First, mix high-gluten flour and low-gluten flour, then add jujube paste stuffing, eggs, salt, baking powder, baking soda and stinky powder, and mix well again. After adding salad oil and brown sugar syrup, stir well again. When all the materials are beaten until smooth, take out the dough and put it on the kneading mat, and cover it with plastic wrap for later use. Take out the prepared mooncake stuffing and knead it. I use 6 Ma Fen molds for each skin, so I first weigh 6 portions of dough and stuffing, take out a piece of dough and flatten it, then gently pick up the skin, put it in the palm of my hand, put a kneaded stuffing on it, and tighten it gradually. Make sure that the filling is completely close to the crust and not wrapped in the air, then turn it into a smooth ball, wrap the remaining materials in turn, and put the wrapped ball into the mold.
Then choose the moon cake flower piece with your favorite pattern, flatten the ball, stick it on the mold, and then lift the flower piece.
Press the rest.
Oven 180 degrees heating, 160 degrees preheating 10 minutes, and then put the mold in baking 13- 15 minutes.
Time is up, just take out the mold.
Take out the mold while it is hot, put it on the drying net to cool, and then cool it to hand temperature.
Snow moon cake
Pour ghee, invert syrup and scooped water into a basin and stir clockwise, preferably with a hand-held whisk. It slipped my mind.
Then sift in the special flour for moon cakes, which is available in many baking shops, or you can mix low-gluten flour with high-gluten flour. In order to save trouble, I bought special flour directly.
Stir evenly in the form of cutting and mixing with a scraper.
After stirring completely, cover with plastic wrap and relax for one hour.
When the skin of the moon cake is slack, you can prepare the moon cake stuffing first. 50 grams of moon cakes need 35 grams of stuffing, and 75 grams of moon cakes need 53 grams of stuffing. I prepared two kinds of molds, so I weighed different amounts of stuffing. The stuffing is bought directly. I prepared some lotus seed stuffing, wine-stained cherry stuffing, purple potato stuffing and red bean paste stuffing, and rolled them into balls for later use.
Salted egg yolks need to be processed in advance for later use. Treatment: soak in Chinese liquor for 1-2 hours, take it out, put it in the oven, bake it for 3-5 minutes, and then set it aside for later use.
After the moon cake skin is relaxed, 50 grams of moon cakes need 15 grams of skin, and 75 grams of moon cakes need 22 grams of skin. Weigh it, rub it into a ball for later use, take a cake crust and spread it flat on your hand.
Put on the kneaded stuffing ball, gently pinch the stuffing with your thumb, and exert a little downward force.
Hold the cake crust in the tiger's mouth with the other hand, and gently push upward to make the cake crust evenly wrapped.
All wrapped up, put it aside. If you want to add egg yolk, just wrap the egg yolk in the filling according to the above method, and then repeat the above method to wrap it in the skin.
Put the wrapped jiaozi into the moon cake mold, and gently press it to release the mold with even force.
Preheat the oven to 180℃, move the demoulded moon cakes to the baking tray, spray a little water, bake in the oven for 3-5 minutes, then take them out and brush a layer of egg liquid. If you don't want the moon cake to be too dark, it is suggested to reduce the yolk in the egg liquid, bake it in the oven for 5 minutes, take it out and brush the egg liquid for the second time, and bake it in the oven 10. Baked moon cakes are left at room temperature for 2-3 days and can be eaten after returning oil.
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