The making method and formula of crispy moon cakes teach you how to make moon cakes.

Homemade Mid-Autumn moon cakes are healthy and delicious, so you can eat them safely.

Mid-Autumn Festival is a traditional folk festival in China. Mooncakes are essential food for Mid-Autumn Festival, which embodies the blessing and people's inheritance of food. As the Mid-Autumn Festival approaches, many masterpieces of "pastry masters" appear in the circle of friends. Handmade moon cakes that look delicious have become the most fragrant scenery in the circle of friends. Real material, eat with confidence, learn together, and the Mid-Autumn Festival will shine!

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Cantonese moon cake with shredded pork and kidney beans

Graphic | Zerui Mama

200g of medium gluten flour, 4g of water, 40g of corn oil140g, 45g of white kidney bean, 500g of sugar, 350g of corn oil, 0/40g of floss120g of floss.

1. White kidney beans are soaked through.

2. Put the peeled kidney beans into the pressure cooker and add a proper amount of water (white kidney beans have absorbed enough water when they are soaked, and the water amount is only two-thirds of kidney beans when they are braised).

3. After 3.SAIC, simmer for 20 minutes, and then open it. Kidney beans are soft.

4. Stir-fry stuffing ingredients: floss, sugar, corn oil.

5. Put the soft kidney beans into the pot, add one-third sugar and one-third cooking oil, and stir fry slowly. Stir-fry until the white sugar and edible oil are completely blended, then add the white sugar and edible oil, continue to stir-fry over medium heat, and add the edible oil and white sugar in stages. Stir fry each time until the oil is completely absorbed by the bean paste, and then add it.

6. Stir-fry until very thick. At this time, you can add the floss.

7. add meat floss.

8. Add minced meat and stir evenly with low fire to form kidney bean meat stuffing.

9. Cake crust ingredients; Flour, corn oil, invert syrup, scoop water.

10. Add the scooped water into the converted syrup and stir well, then add corn oil and stir well until the oil is completely mixed into the syrup.

1 1. Sift in the mixed medium gluten flour and milk powder. 12. Stir well, put on disposable gloves and knead by hand, knead into smooth dough, cover with plastic wrap and relax at room temperature for more than 2 hours.

13. The mooncake mold I used was 50g, with 35g fried stuffing and 15g cake crust.

14. Take a portion of pastry dough, flatten it in the palm of your hand, and add a portion of kidney bean floss.

15. Push the tiger's mouth up a little by hand until it shrinks into a ball.

16. After the reunion dinner, roll it with starch, dip it in starch and put it into the moon cake mold.

17. Gently fasten the moon cake mold, press it down evenly, and then push it directly into the baking tray.

18. After completion, spray a little mist water evenly and let it stand for a few minutes.

19. Preheat the oven 180 degrees, put it in the middle layer, bake for seven or eight minutes, take it out and brush it with a thin layer of egg yolk water. (One egg yolk and one teaspoon of water)

20. Brush the egg yolk water and put it in the oven again 15 minutes. Pay attention to the color, and cover it with tin foil in time after the color is satisfactory.

2 1. After the moon cake is baked, it is completely cooled and put into a sealed packaging bag, and the oil can be returned in 2 days at room temperature.

Tip:

There are extra kidney beans in this recipe. Only half of the kidney bean stuffing is mixed with minced meat, and the rest is fried in the original flavor.

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Milk yellow moon cake

Figure | A greedy cat who loves life

Milk yellow stuffing 160g flowing stuffing 30g butter 35g egg yolk 1 low gluten flour 100g milk powder 13g malt syrup 25g powdered sugar 13g.

1. Prepare materials. The stuffing can be frozen overnight before use. In fact, the fillings bought will not freeze into a ball. Only the ones made by ourselves with a large amount of liquid and a little thinner will solidify. I just bought it today and wrapped it directly.

2. Pour the pastry materials into the kneading bucket. I made 24 pieces and mixed them with the chef's machine as quickly as possible.

3. Put it on chef ACA and start stirring at low speed. After about 1 minute, it can be stirred evenly.

4. Put the pastry materials into a fresh-keeping bag and relax for half an hour.

5. When you relax, you can prepare fillings. The milky yellow fillings can be weighed 20 grams, and the cakes on them can be wrapped in 8 pieces.

6. Poke a hole in the middle of the rounded cream filling, squeeze into the half-height core filling and close it slowly. Because it is liquid and easy to explode, you can't squeeze too much stuffing. If you make your own core, you can freeze-harden it.

7. After crushing 20 grams of skin, put in the milky yellow stuffing, remember not to use too much force to avoid heart bursting.

8. Make a circle around the tiger's mouth, and the first embryo of the flowing moon cake will be ready.

9. Sprinkle a little dry powder in the moon cake mold to prevent sticking, roll a little cooked cake powder on the moon cake dough embryo, press it out with the mold and freeze it for half an hour.

10. Spray a layer of water after taking it out, preheat the upper and lower tubes of the oven 180 degrees, put it in the middle layer for 5 minutes, take it out, cool it, brush a layer of egg liquid, and bake it in the oven for 8- 10 minutes.

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Crispy moon cake

Graphic | Youha Kitchen

Arowana high-gluten flour 140g lard 50g sugar 24g water 55g arowana low-gluten flour 100g (pastry material) iced moon cake ready-mixed powder 100g (hemp potato material) boiled water 100g red pigment with a little salted egg yolk 130g meat floss 40g butter 20g red bean paste.

1. Prepare the materials to be used. Lard is cooked by oneself, and salted egg yolk is frozen. It needs to be thawed in advance and soaked in corn oil overnight.

2. Put all the materials of the oil skin into the basin without kneading into dough.

3. Press and mix the crisp materials with a scraper, and then grasp them into balls by hand. The oil skin and cakes are packed in fresh-keeping bags respectively, and the prepared ones are put in the refrigerator for one night the next day, and the prepared ones are left standing for about 1 hour. Frozen dough needs to be heated before cooking.

4. When the dough is still, handle the potatoes. Pour the freshly boiled water into the pre-mixed powder of iced moon cakes, and stir while rushing. Ready-mixed powder is cooked powder and can be washed with boiling water.

5. When the potatoes are at hand temperature, knead the dough evenly. The kneaded potatoes can be pulled out of the film and wrapped in plastic wrap for later use.

6. Put the salted egg yolk into a steamer, boil and steam for about 10 minute.

7. Steamed salted egg yolk is crushed with a spoon while it is hot. Hot egg yolk is very easy to crush.

8. Add dental floss and mix well. Finally, add softened butter at room temperature and stir well.

9. Mix the egg yolk and fluffy stuffing and knead it into a ball by hand. If the room temperature is too high, you can put it in the refrigerator for a while.

10. Squeeze the yolk into balls of 15g/ piece, divide the red bean paste into balls of 15g/ piece, divide the sweet potato into balls of 12 pieces on average, and put the stuffing into a baking tray.

1 1. Squeeze the red bean paste by hand, wrap it with egg yolk floss, wrap it tightly and close it.

12. Squeeze the potatoes dry by hand, wrap the egg yolks with bean paste, pinch them tightly, and put them away in turn for use.

13. After all the fillings are processed, the dough is also proofed in place. At this time, the dough is very easy to knead, and a thin glove film can be pulled out with a little kneading. When making cakes, try to use high-gluten flour as far as possible, because high gluten is not easy to break crisp, and the crisp effect is very good.

14. The kneaded oil skin is divided into 12 pieces on average, each piece is 22g. Shortcakes are also divided into 12 pieces, one of which is12.5g. Cover with plastic wrap to wake up 15~20 minutes.

15. Take the oil bag, wrap the pastry, push it up and wrap it tightly, and do it in turn. Cover with plastic wrap and stay awake for 15 minutes.

16. Take a proofed dough, flatten it, turn it over, roll it up and down, make it all in turn, cover it with plastic wrap to prevent the skin from drying, and continue proofing 15 minutes.

17. After proofing, roll the dough up and down, then roll it down, and cover it with plastic wrap 15 minutes.

18. After proofing, fold both ends of the dough in half towards the middle, flatten it and roll it into round pieces, then put in the stuffing and wrap it tightly. You'd better roll the dough up a little, so it's easy to wrap.

19. Put the wrapped moon cakes in a baking tray and crush them by hand. Dissolve the red pigment with proper amount of water, and cover the moon cake with the pigment in the mold.

20. Preheat the oven from the upper tube to the lower tube 170 degrees. After preheating, put the baking tray in the middle and lower layer and bake for about 25 minutes.

2 1. The skin of moon cakes is very thin and the fillings are all cooked. The baking temperature should not be too high to avoid excessive coloring on the surface. Observe at any time when baking, and take it out and color it as soon as you find it.

Tip:

1. It is recommended to use high-gluten flour for pastry skin, because it is strong in gluten and will not leak skin. Arowana's high gluten flour is 100% imported wheat, and the dough is easy to form a film and has a soft taste.

2. When operating crispy moon cakes, let the dough in each step stand for about 15 minutes, and the soft dough is easy to operate.

3. Dough and stuffing must be wrapped with plastic wrap to avoid dry skin.

The temperature and baking time of the oven must be determined according to the temper of your oven.

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Salted egg yolk moon cake with bean paste

Graphic | Little Mom

280g of low-gluten flour, 80g of invert syrup/kloc-0, 45g of salad oil, 3g of salted egg yolk, 500g of white wine, appropriate amount of salad oil and egg liquid.

1. prepared raw materials.

2. Add all the liquids in the shell together.

3. Stir well.

4. Add low-gluten flour and wake for 2 hours.

5. Add white wine to salted egg yolk and mix well with salad oil.

6. Bake in the oven 180 degrees for 5 minutes.

7. Bean paste is divided according to the number of egg yolks, and one bean paste contains one egg yolk.

8. Divide the dough according to the number of fillings.

9. The stuffing on the cake bag.

10. Cover the cake crust with flour once, and then press the moon cake embryo with a mold.

1 1. After the oven is preheated to 200 degrees, spray some water on the surface of the moon cake and bake it in the middle layer for 15 minutes.

12. Brush with egg mixture and bake for another 5 minutes.

13. The moon cakes that have been tested are still hard at this time.

14. Just leave it for two or three days, and it will taste better.

Tip:

1, when pressed with a mold, flour wrapped in leather is not easy to stick to the mold.

2, salted egg yolk with white wine, salad oil and mix well to get rid of it.

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Brown sugar syrup 100g low-gluten flour 150g high-gluten flour 10g peanut oil 35g milk powder 8g scooped water 2g red rice flour 2g old-fashioned five-kernel stuffing 1 corn starch, a little egg yolk 1 purified water, a little edible gold powder and a little rum.

1. Sift all the flour into the eggbeater and simply mix well.

2. Weigh the brown sugar syrup, water and peanut oil, put them into an egg beater, and stir them evenly with a manual egg beater until they are emulsified. In the case of large quantity, oil needs to be added in stages.

3. Sieve the sieved flour on the mat again, pile the flour into a hillside, hollow it out in the middle, and pour the stirred liquid into the middle.

4. Cut the flour bit by bit with a spatula, stir it slowly and press it evenly until it is slowly kneaded into a dough, then wrap it with plastic wrap and refrigerate it for at least 2 hours.

5. Divide the combed dough into 12 small pieces, each piece is about 23-25g, and each piece of stuffing is 40g, and knead into balls for later use. The ratio of mooncake crust to stuffing can be 2: 8 or 3: 7, depending on personal preference. Remember to cover with plastic wrap after grouping.

6. Take out the dough, knead it into a ball, flatten it with a scraper, put it in the tiger's mouth, put on PVC gloves, put the stuffing in the center of the cake, cover it with a leather bag and push it up bit by bit. Hands must be light, don't droop, and try to make the dough even.

7. Cover with plastic wrap after wrapping, and then continue to wrap the next one.

8. The moon cake mold is buckled on the ball, the left hand presses the mold, and the right hand presses the moon cake pattern twice at high speed, and immediately lifts the mold. The mold can be rolled with a thin layer of corn starch, which is convenient for demoulding and does not need to be pressed repeatedly, which is easy to affect the appearance.

9. Before entering the oven, spray a little water on the surface of the moon cake at 2 10℃ and 0 190℃, and bake for 6-8 minutes after preheating. The best preheating time is 20 minutes, and the temperature and time need to be adjusted according to the actual situation of the oven.

10. After the first baking, the room temperature is not hot, and the surface is brushed with a layer of egg yolk water, not on the side, and the egg yolk water is controlled not to flow to the side, and the surface is only a thin layer as far as possible. Egg yolk water = 1 egg yolk+a little purified water, mix well and sieve.

1 1. Bake in a preheating oven 180℃ for about 12 minutes. After baking again, take it out directly and transfer it to a drying net to cool.

12. Add a little rum to the edible gold powder and stir well. Brush a layer on the pattern on the surface of the moon cake with a small brush.

Tip:

1. The ratio of crust and stuffing of Cantonese-style moon cakes is generally 2: 8 and 3: 7, which can be adjusted as appropriate.

2. The moon cake made by the formula is about 63-65g, and the mold is 63g.

3. The water absorption of different flours is different, and the consistency of syrup is also different. So you can leave some flour when you make it for the first time, and finally you can adjust it according to the dough state.

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