Delicious moon cake practice

Moon cakes are traditional food in Mid-Autumn Festival, so how to make them? The following is the relevant information I collected for your reference only!

Delicious mooncake method 1 1. The method of mooncake stuffed with white kidney beans

Ingredients: low flour100g syrup 80g salad oil 25g scoop water 2g.

Accessories: white kidney bean stuffing 400g.

Ingredients: egg yolk, one tablespoon of protein solution.

Detailed production steps of moon cakes filled with white kidney beans:

1. Prepare the ingredients, mix the syrup and salad oil evenly, and then pour in the sieved low powder.

2. Mix the powder evenly with a spoon, cover it and wake it for 2 hours.

3. Weigh each crust 10g and each filling 40g (I made 50g, the ratio is 2 to 8).

5. Make the skin round and wrap it with stuffing. When operating, touch your fingers with some hand powder, not too much, and then push the dough up slowly with your fingers. Don't worry if you break the dough gently and carelessly. Put some hand powder on your finger and continue to wrap it until you shut up.

6. Turn the closed moon cake embryo into a cylinder, dip some hand powder in it, put it into the moon cake mold, and flatten the leaked part by hand. Then, put the mold containing the moon cake embryo into the baking tray and press it down slightly, and the moon cakes will be baked one by one.

7. After finishing all the tidying, sprinkle some water on the surface. (It's said that you don't need to sprinkle it, I'm afraid it will crack, but I do. If you don't have a watering can, you can use a toothbrush like me, brush with water, stir the bristles with your fingers, and bounce it off slowly. If there are too many, you can gently put a napkin on the surface to absorb water.).

8. Preheat the oven to 200℃, bake the moon cake for 5 minutes, then take it out and brush the surface with egg yolk liquid. The same technique should be gentle, just brush the place with raised patterns. The pattern will be burnt off if you brush it too much, so don't brush it too much.

9. Put it in the oven again, preheat it to 170, bake it for 5 minutes, set the moon cake embryo, then brush the egg yolk liquid on the surface and side for 5 minutes, and repeat this action twice (5 minutes to remove the setting is 15 minutes). It would be nice if the surface of the baked moon cake was golden yellow.

Second, the practice of mung bean moon cake stuffing

1. Clean mung beans, pick out bad ones (those floating in water are usually bad) and soak them in water for half a day.

In the pressure cooker, the fire is boiling.

3. Cook mung beans with low fire until the twist is rotten. Only a small fire can cook the inside of the beans and the skin is still intact, otherwise the mung beans will all bloom and enter a lot of water, which has a great influence on the stuffing behind.

4. find a sieve, connect a basin below, find a big spoon and crush it to separate the stuffing from the skin.

5. Put some oil in the wok, stir-fry the stuffing with low heat, and add maltose (without sugar). The amount of sugar is whatever you like.

6. Stop stirring, and beware of pasting the pot until the moisture in the filling can be reduced into balls.

Third, the method of making Wuren moon cakes

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

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

2) Sieve the low-gluten flour and put it into the stirred syrup water.

3) Stir into dough and refrigerate 1 hour.

4) Divide the five-kernel stuffing into equal parts, and the ratio of dough to stuffing is 3:7, which can be adjusted according to personal taste.

5) Wrap the stuffing with dough.

6) Put some flour in the mold to prevent sticking.

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

8) Bake for 5 minutes to set, and then brush the egg whites twice. Cool and bake in the oven 15 minutes.

Fourth, Cantonese-style egg yolk lotus seed cake.

Ingredients: low-gluten flour 100g, soybean oil 25g, invert syrup 70g, lotus seed paste stuffing 300g, custard powder 5g, salted egg yolk 5, alkaline water 1g, egg 1 piece.

1) First, heat the syrup, add alkaline water to the hot syrup, then add soybean oil, continuously stir until uniform, and let it cool for later use.

2) Sifted flour, pour syrup little by little.

3) Mix well with a rubber spatula to form dough, and stir at room temperature for 2 hours.

4) Take out the woken oil dough and divide it into 30g small dough, and divide the lotus paste stuffing into 60g balls.

5) Spray a spoonful of white wine on the egg yolk, steam it in a steamer for 15 minutes until it is cooked, take it out and let it cool, and put the lotus paste stuffing flat into the egg yolk.

6) Take a piece of dough, flatten it, wrap it into lotus paste stuffing, seal it, round it, and put it into a mold for pressing.

7) preparing moon cake green embryo.

8) Spray a proper amount of water on the surface of the moon cake, put it in an oven preheated to 200 degrees, bake it for 10 minute, take it out and let it cool.

9) Break up the eggs, evenly beat them into egg yolk liquid according to the ratio of egg yolk to protein 2: 1, brush a layer of egg yolk liquid on the surface of the moon cake, continue to put it in the oven, bake at 180 degrees for 5 minutes, and then turn off the fire.

Delicious moon cake practice 2 raw materials

Prepare some flour, vegetable oil, alkaline water and invert syrup, and a little salt, 2 tablespoons moon cake stuffing, salted egg yolk and wine.

way

1. Put the oil, syrup, alkaline water and salt into a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin.

2. Sift in the flour and stir it evenly with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.

3. soak the salted egg yolk in the wine to remove the fishy smell of the salted egg yolk, and then put the egg yolk in the oven for about six or seven minutes.

4. Divide the mooncake skin. If you make a big moon cake, divide the moon cake skin into 8 portions, 40 grams each; If you make small moon cakes, each 15g, ***20.

5. Divide the mooncake stuffing. If it is a big moon cake, divide the moon cake stuffing into 8 portions, each portion is 1 10g, wrap the egg yolk and wrap it round. If you make small moon cakes, each serving is 30g, each serving is ***20, and half an egg yolk is wrapped, which is round.

6. Wrap the moon cake, put a piece of moon cake skin in the palm of your hand, flatten your hands, and put a piece of moon cake stuffing on it. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin can be slowly unfolded until the mooncake stuffing is completely wrapped. This technology is very important to ensure that the skin and filling will not separate after baking moon cakes. Sprinkle a little dry flour into the moon cake model, shake well and pour out the excess flour.

7. Put a layer of powder on the moon cake skin, then put it into the mold and flatten it. In the process of pressing, pay attention to the fact that there is no gap inside, then take the moon cakes out of the mold and make many moon cakes according to the above method.

8. Preheat the oven to 350 degrees Fahrenheit, gently spray a layer of water on the surface of the moon cake, and put it on the top of the oven for five minutes. Take out the egg yolk liquid, lower the oven to 300F F, bake the moon cake in the oven for another seven minutes, take it out and brush the egg yolk liquid for another five minutes, or bake it to your favorite color.

9. The last time you enter the oven, you can only use a lighter, which is faster to color.

10. Take out the baked moon cake, put it on a shelf and cool it completely, then put it in a sealed container for two to three days, let it return oil, and you can eat it.

Nutritional efficacy of moon cakes

The stuffing of moon cakes is mostly plant seeds, such as walnut kernel, almond, sesame kernel, moon cake melon seeds, hawthorn, lotus seed, red bean, jujube paste and so on. It has a certain health care effect on human body.

Plant seeds contain high unsaturated fatty acids, mainly oleic acid and linoleic acid, which are beneficial to soften blood vessels and prevent arteriosclerosis; Contains minerals, which is beneficial to improving immunity and preventing zinc deficiency and iron deficiency anemia in children; Lotus seed, adzuki bean and sesame have high potassium content, which can replace intracellular sodium salt, nourish myocardium and regulate blood pressure; From the perspective of traditional Chinese medicine, some raw materials are mostly mild and have the functions of strengthening the heart, calming and calming the nerves. Some seeds are rich in vitamin E, which has the functions of anti-aging, nourishing skin and blackening hair.

Mooncakes can soften blood vessels, prevent arteriosclerosis and improve immunity.

Moon cakes are divided into traditional moon cakes and non-traditional moon cakes. What's the difference between traditional moon cakes and non-traditional moon cakes?

Traditional moon cakes

Traditional moon cakes are the traditional moon cakes in China. According to the origin, sales volume and characteristics, there are four main factions: Cantonese moon cakes, Beijing moon cakes, Soviet moon cakes and Chaozhou moon cakes. Another reporter once combined Chaozhou-style mooncakes with Hong Kong-style mooncakes to make Cantonese-style mooncakes, and then came to another view of four groups of mooncakes: Cantonese, Suzhou, Beijing and Yunnan. It is unscientific to simply merge by region and then separate the east, west, north and south. Hong Kong-style moon cakes are similar to Cantonese-style moon cakes, but Chaozhou-style moon cakes are quite different from Cantonese-style moon cakes in materials, methods, styles and tastes.

At present, mooncakes are divided into Beijing-style mooncakes, Cantonese-style mooncakes, Yunnan-style mooncakes, Chaozhou-style mooncakes, Soviet-style mooncakes, desktop mooncakes, Hong Kong-style mooncakes, Huizhou-style mooncakes, Qu-style mooncakes, Qin-style mooncakes, Jin-style mooncakes, Chongqing-style sesame mooncakes and even Japanese-style mooncakes. As far as taste is concerned, it is sweet, salty, salty and spicy; As for fillings, there are osmanthus moon cakes, plum moon cakes, five kernels, red bean paste, roses, lotus seed paste, rock sugar, ginkgo, dried pork floss, black sesame seeds, ham moon cakes and egg yolk moon cakes. According to the crust, there are pulp crust, mixed sugar crust, crisp crust, cream crust, etc. From the modeling point of view, there are smooth surfaces and lace spots.

Nontraditional moon cakes

Non-traditional moon cakes are a new category of moon cakes, which are different from traditional moon cakes. Compared with traditional mooncakes, non-traditional mooncakes have lower oil content and sugar content, so we should pay attention to the nutrition of mooncakes and the innovation of mooncake making technology. The appearance of non-traditional moon cakes has subverted people's views on moon cakes. Non-traditional moon cakes are keen on novelty in appearance, pursuing novelty and uniqueness, and constantly innovating in taste, compared with traditional moon cakes.

The unchangeable taste of cakes, non-traditional moon cakes are more mellow and delicious in taste, and at the same time, they are more in line with modern people's pursuit of food keeping pace with the times. Tired of eating traditional moon cakes, contemporary people, especially young people, give high praise to the taste and technology of non-traditional moon cakes. At present, the most common and popular non-traditional moon cakes on the market are Weiduomei French moon cakes and Haagen-Dazs ice cream moon cakes.

Delicious mooncake practice 3 pastry mooncakes

Water-oil skin: flour 250g, sugar 25g, milk (or water) 125g, lard 40g.

Crispy: 200 grams of low-gluten flour and 0/00 grams of lard/kloc.

Accessories: 700g of white bean paste.

Exercise:

1. Mix flour and sugar with water and oil skin evenly, make a nest in the middle, pour milk and add lard.

First mix milk and lard in the middle, then mix flour, and knead with water and oil skin to make a smooth and soft dough.

2. First, stir the low-gluten flour and lard evenly with chopsticks, then grab it and stir it evenly to make crispy dough.

3. Cover with two kinds of dough and relax for 20 minutes.

4. Divide the two doughs into 20 equal parts (22g oil-water crust, pastry 15g) and 20 white bean paste (35g pastry).

5. Take a piece of oil skin, flatten it, use a piece of dough bag, pinch it tightly, turn it down, roll it into a cow tongue, turn it over and roll it up from top to bottom. Finish the rest in turn, covering 15 minutes.

6. Take a small roll, flatten it, roll it evenly into a slender shape, turn it over and roll it from top to bottom. Finish the others in turn, cover and relax 15 minutes.

7. Take a roll blank, roll it out to be close to a circle with a rolling pin, wrap it in white bean paste, close it and pinch it tightly. Don't pull off the extra part at the kneading place (don't pull it too bald to avoid exposure).

8. Line up in a circle, put it on the chopping board, and gently flatten it (gently flatten the surface with a rolling pin).

9. Put the prepared blanks into the paved baking tray one by one.

Preheating 10 degree, oven 170 degree. Bake the middle layer for 10 minute, turn it over for 7-8 minutes, and turn it over for about 7-8 minutes until the noodles are crisp.

ice cream moon cake

Ingredients: chocolate150g, ice cream160g, jam 28g. Accessories: jelly mold.

Exercise:

1. Put a proper amount of cold water into the pot, put a steaming rack on it, and put the chocolate container on the steaming rack.

Heat the water to a boiling state, and boil it for 5- 15 minutes depending on the weather temperature to melt it.

2. Brush the melted chocolate in the jelly mold with a food brush. Brush evenly around and at the bottom of the jelly mold. Brush two layers, the thickness is about 0.3 cm.

3. When the chocolate in the jelly mold is dry, fill in half of the ice cream and put a proper amount of jam as a sandwich. Finally, seal the jelly mold with ice cream until it is 0.3 cm away from the frozen mold opening.

4. Put the jelly mold filled with ice cream into the freezer, freeze it for 2 hours, and take it out after the ice cream solidifies.

5. Brush the melted chocolate on the solidified ice cream, fill the whole jelly mold and put it in the refrigerator until the chocolate is solidified.

When you take it out, turn the jelly mold upside down and you can easily take out the ice cream moon cake.

Bean paste moon cake

Ingredients: bean paste stuffing, low-gluten flour.

Accessories: vegetable oil, invert syrup, custard powder and edible water.

Exercise:

1. Add syrup and scoop water, and stir well.

2. Pour the vegetable oil and custard powder into the pot and stir well.

3. Add the sieved flour, cut into sections and stir well.

4. Knead into smooth dough by hand.

5. Divide the dough into 20g and knead it into balls, and divide the bean paste into 40g and knead it into balls.

6. Put the bean paste stuffing on the crust, wrap all the bean paste with the crust like a steamed stuffed bun, and close it.

7. Dip the wrapped moon cakes in dry powder, put them into a mold that has been sprinkled with dry powder, and press out the patterns.

8. After the moon cake is demoulded, spray a little water on the surface, put it in an oven preheated to 180 degrees and bake it for five minutes before taking it out.

9. Cool for five minutes, brush with egg liquid (the ratio of egg yolk to egg white is 1:0.5), and continue baking for about twenty minutes.

Delicious mooncake practice Article 4 Raw materials for iced mooncakes:

45g glutinous rice flour, 35g sticky rice flour, 20g cooked flour (wheat starch), milk 185g, 50g white sugar, 20ML salad oil, appropriate amount of bean paste stuffing and appropriate amount of hand flour (stir-fry glutinous rice flour or microwave oven for 2 minutes).

The practice of ice-covered moon cakes:

1. Ingredients: glutinous rice flour 45g, sticky rice flour 35g, cooked flour (wheat starch) 20g, milk 185g, white sugar 50g, salad oil 20ML, appropriate amount of bean paste stuffing, and appropriate amount of hand flour (glutinous rice flour or fried in microwave oven for 2 minutes).

2. Pour the milk, sugar and salad oil into the basin and mix well.

3. Pour in glutinous rice flour, sticky rice flour and cooked noodles. Stir thoroughly to form a thin batter.

4. Let the stirred batter stand for 30 minutes, and then steam it in a steamer 15-20 minutes. Stir the steamed batter with chopsticks until it is smooth. Then when it cools, it's ice skin.

5. Divide the ice skin into 40g and the bean paste into 30g. Pat some cake powder on your hand to prevent it from sticking, then put the ice crust on the palm of your hand and flatten it, put on the ball of bean paste that has been rounded in advance, and wrap the bean paste with the ice crust.

6. Sprinkle some cake powder in the mold, let the cake powder stick to the mold wall evenly, and then pour out the excess cake powder. This can facilitate demoulding. Then put the wrapped dough into the mold. Compaction with your palm. Press the moon cake mold, the moon cake will come out, and the moon cake with ice skin will be ready.

7. Put the prepared moon cakes in the refrigerator for one night and eat them.

note:

When the mooncakes with frosted skin were just made, they tasted a little sticky. It tastes good after being put in the refrigerator overnight. It tastes like QQ, and it won't harden after a night. Some moon cakes made from recipes taste good at first, but they will become hard in the refrigerator overnight, which is not desirable.

Delicious moon cake practice Article 5 ingredients

Radix et Rhizoma Rhei rice flour 50g, millet flour 50g, glutinous rice flour 10g, sugar 10g, water 90g, mung bean paste 120g, and cooked walnut kernel 50g.

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.

Delicious mooncake practices Article 6 Materials:

Starch 100g, corn starch 30g, pumpkin puree, salad oil, salt 1g, sugar 15g and water.

(1) Stir the above materials evenly, then pour them into hot water, start adding them bit by bit, and stir them with chopsticks. When the noodles can be stirred, don't add any more water, and make the noodles into smooth dough.

② Divided into two parts. 1 primary color. 1 serving add 1 g matcha powder, and add about 5 g salad oil to each serving of dough. Divide the dough into small dough weighing 20 grams and cover it with plastic wrap.

③ Wrap the pumpkin stuffing prepared in advance, each 30g, in the freshly cut dough. You can use milk yellow, bean paste and lotus seed paste instead, and stick the dough in the tiger's mouth and wrap it completely while turning with the power of your fingers. If you can't wrap it, you can put less stuffing.

(4) put into a moon cake mold. The inner side of the moon cake mold needs oiling. Print out all the moon cakes and put them in a steamer. The steamer cloth should be padded with oil. Corn leaves, lotus leaves and zongzi leaves are all ok.

Tips:

① In the freezer of a general supermarket, you can buy red bean paste, honey beans and lotus seed paste, or you can buy sweet potatoes or pumpkins as stuffing in the market. Sweet potatoes are generally cooked, peeled and mashed directly. Pumpkin needs to be added with appropriate amount of glutinous rice flour to increase its thickness, and glutinous rice flour should be cooked.

This kind of moon cake is not suitable for being too big and thick because of its hard skin.

Delicious mooncake practices Article 7 practices 1:

Ingredients: icing powder, cold water or tea, butter or white oil, moon cake stuffing, cooked flour;

1. Add cold water to the ice skin powder, stir it evenly, and rub it evenly by hand until the surface is smooth and elastic;

2. Add white oil to the kneaded dough and knead it for three times until the surface is smooth and elastic;

3. Put the kneaded dough into the cold storage, relax for 30 minutes, and then divide it into whole pieces. If you want to make moon cakes with different colors, you can add matcha powder, cocoa powder and custard powder. To the dough, or use natural food coloring;

2. Frozen moon cakes, about 25g each. The moon cake stuffing is also divided into 25g pieces, which are round;

3. Fill the mooncake bag, wrap it, stick a layer of hand powder on it, rub it evenly in the palm of your hand, and then print the required shape with the mooncake mold;

4. The moon cakes can be sealed and refrigerated or frozen.

5. The prepared moon cakes can be eaten directly without baking or steaming. The taste after refrigeration is better. The best eating time is 3 days.

Exercise 2:

Ingredients: glutinous rice flour, sticky rice flour, corn flour, sugar powder, salad oil, milk, pumpkin sauce, cooked glutinous rice flour, moon cake mold.

1. Put a proper amount of glutinous rice flour into a pot and stir-fry until it is slightly yellow, and then use it as hand powder;

2. Pour milk and salad oil into a bowl, add sugar powder and stir well, then pour glutinous rice flour, sticky rice flour and sticky rice flour together and stir until there are no particles, and let stand for 30 minutes. After 30 minutes, steam in a steamer for 20 minutes, stir the steamed dough until smooth, then cool it, and then put it in the refrigerator for 30 minutes, which is the ice skin;

3. Knead the prepared pumpkin puree into 20g each, and knead the ice skin into 30g; Each;

4. Pat some cake powder on your hand to prevent sticking, then flatten the ice skin, put a pumpkin ball in it, wrap it in an ice bag, roll the wrapped moon cake ball on the cake powder, and then press it on the required mold.

Delicious moon cake practice Article 8 ingredients

2 purple sweet potatoes, iron stick yam 1, 30g white sugar, 20ml olive oil, and moon cake mold 1.

working methods

1) Wash purple potato and yam with skin, divide purple potato into two parts, and cut yam into sections.

2) Put it in a steamer, and turn to low heat for 30 minutes 10 minute until the purple potato and yam are cooked. The reason why it has been steamed for so long is because of the rice steamed at noon. You can control the heat by yourself, just steam the purple potato and yam.

3) This is steamed purple potato yam.

4) peeling.

5) Add 10g sugar and 10ml olive oil into the purple potato and mash it with a blender. Add 20g sugar and 10ml olive oil to yam and mash it with a blender.

6) This is purple potato paste and yam paste. 7) Put the moon cake mold into the flower, first dig a proper amount of purple potato paste with a spoon and press it.

8) Fill the yam mud again and press it.

9) Finally, add a proper amount of purple sweet potato paste to fill the mold and press out the pattern.