Self-made method of homemade moon cakes

Moon cake is a very famous traditional snack, which is characterized by thin skin and soft flesh, beautiful appearance, exquisite patterns, clear patterns, not easy to break, exquisite packaging and easy to carry. It is a good gift for people in Mid-Autumn Festival, and it is also an indispensable product for people to eat moon cakes and enjoy the moon in the evening of Mid-Autumn Festival. So what are the ways to make homemade moon cakes? How to make mooncake stuffing? Come and see the moon cakes with me.

Homemade moon cakes

food

Inverted syrup 75g, low-gluten flour 100g, cake crust 30g, peanut oil 30g, custard powder 5g (omitted) and water1g.

step

1. Add water to the heated syrup and stir well, then add oil and stir well. Sift the flour into the sugar slurry and stir it into a ball with a rubber knife. Wake up for 2 hours at room temperature.

2. The dough is divided into small pieces and rounded, and the chestnut stuffing is rounded. The ratio of skin to stuffing is 3: 7.

3. Squeeze a piece of dough, put stuffing in the middle, slowly push the skin up, wrap the stuffing and knead it into a ball.

4. pat a little flour on the ball and put the ball dough into the moon cake mold.

5. Spread the baking cloth on the baking tray, press out the moon cakes on the baking tray, spray water on the surface, preheat the oven to 200 degrees, bake the middle layer for 10 minute, and take them out to dry for 5 minutes.

6. After a little cooling, brush the egg liquid on the skin (the ratio of egg yolk to protein is 2: 1), continue to bake the cake skin until it is golden yellow, and seal the oil after cooling.

DIY moon cake

condiments

100g low-gluten flour, 360g stuffing, 80g invert syrup, 20g salad oil and 2g water.

working methods

1. Stir the invert syrup, salad oil and water evenly, sift in the low-gluten flour and pour in.

2. Knead into dough, cover with plastic wrap, and simmer for 20 minutes.

3. Divide the dough and stuffing according to the ratio of 2:3, because it is a 50g moon cake mold, that is, 20g dough and 30g stuffing (generally, the best ratio is 3:7, but my colleagues think the dough is thicker after tasting it, so I improved it a little).

4. Wrap the stuffing into the dough and knead it into a circle.

5. Install the moon cake mold, sprinkle with appropriate amount of flour, and pour out (this step is to prevent the moon cake from sticking to the mold and facilitate demoulding).

6. Put the kneaded moon cake into the moon cake mold and press it hard, and the moon cake will be formed.

7. Preheat the oven 180℃ for 5 minutes and spray water on the surface of the moon cake.

8. After baking for 5 minutes, take it out and brush it with egg yolk water, that is, break the egg yolk and add a small amount of water.

9. Continue baking for 5 minutes and take out of the oven.

Wuren moon cake

food

70g of invert syrup, 20g of oil, 90g of low-gluten flour, a proper amount of five-kernel stuffing, and water1.5g..

working methods

1) Add invert syrup to the oil, add the scooped water and stir for about 2 minutes.

2) Sieve the low-gluten flour.

3) put it into the stirred syrup water.

4) Stir into dough and refrigerate 1 hour.

Of course, if you want to remind yourself how to make moon cakes during the Mid-Autumn Festival, you can also scan the QR code below and we will tell you regularly!

5) Divide the five kernels into equal parts. The ratio of dough to stuffing is 3:7, and mine is about 4:6.

6) Wrap the stuffing with dough.

7) Put some high powder in the mold to prevent it from standing.

8) Put the pressed moon cakes into the baking tray.

9) Bake for 5 minutes, brush some egg water (I don't have any eggs, so I don't brush it), and then bake in the oven 15 minutes.

Coarse grain moon cake

food

50g millet flour, 50g rhubarb rice flour, 50g glutinous rice flour 10g, 90g sugar 10g water, 50g mung bean paste 120g cooked walnut kernel.

working methods

1) Prepare all the ingredients.

2) Mix millet flour with rhubarb rice flour, glutinous rice flour with white sugar.

3) Add water to make batter.

4) Put the batter into the steamer and stir it several times in the first 5 minutes.

5) Chop the cooked walnuts.

6) Put into a bowl, add the green bean paste and mix well.

7) Divide the mung bean paste into 20g balls and put them in the refrigerator for later use.

8) This rice paste is steamed. Take it out to cool.

9) Divide the dough material into 30g balls.

10) Oil the moon cake mold.

1 1) Take a dough bag and put it in the green bean paste.

12) convergent and tightened.

13) put the mouth up into the moon cake mold and press it with flower pieces.

14) the moon cake is shaped and knocked out, which is good.

Fruit moon cake

food

500g of low-gluten flour, 350g of invert syrup, 800g of fruit moon cake stuffing, 20g of vegetable oil/kloc-0, 2g of salt and 7g of alkaline water.

working methods

1) Convert syrup into alkaline water and stir well, then add oil and stir well. Sift in flour and salt and knead into dough. Use dough 30 minutes after waking up.

2) The dough is divided into small portions according to the size of its own mold.

3) Make the fruit stuffing into balls as big as the dough.

4) Knead the dough into balls and wrap the dough with stuffing balls.

5) Put the dough balls into the mold.

6) pressing into a flower shape.

7) Put the pressed moon cakes into a baking tray covered with oil paper and bake at 2 10 for 5 minutes.

8) Brush the egg liquid, and then 180 degrees for 20 minutes.

9) 180 degree baking for 20 minutes until the surface is completely colored.