How to make Peking Style Mooncakes with Puree Filling?

Peking-style mooncake with syrup lifting (Bai Guo Filling) (reference portion: 12 mooncakes weighing 70 grams)

Baking Ingredients:

Syrup: 80 grams of maltose, 210 grams of white granulated sugar, 80 grams of water

Pie crust: 300 grams of all-purpose flour, 75 grams of sesame oil, 190 grams of syrup

Bai Guo Filling: 70 grams of cooked flour, 70 grams of sesame oil, 125 grams of sugar, 30 grams of walnuts, 10 grams of melon seeds, 1 tablespoon (15 ML) of sweetened cinnamon. Sesame oil) 70 grams, 125 grams of sugar, 30 grams of walnuts, 10 grams of melon seeds, sugar cinnamon 1 tablespoon (15ML)

Surface brushing night: whole egg wash moderate

Baking: middle oven, upper and lower heat 210 degrees, 15 minutes

Baking process:

1, the first simmering syrup. Pour water and sugar into a pot and heat over medium heat while stirring until all the sugar is dissolved. Add maltose, continue to stir until it boils, then switch to low heat and cook for another minute, turn off the heat and cool down after the syrup. Made of syrup should be light yellow, clear and transparent without impurities.

2, the next production of fruit filling. Sugar, walnuts, melon seeds into a large bowl.

3, pour 70 grams of sesame oil, and then pour 1 tablespoon of sugar cinnamon.

4. Pour in the cooked flour.

5: Mix all the ingredients with your hands, and the filling is ready. (Cooked flour should not be poured in all at once, while pouring and mixing until the filling reaches the right degree of softness)

6, next make the moon cake crust. Pour 75 grams of sesame oil into 300 grams of flour and mix well with your hands.

7. Pour in the syrup.

8, kneaded by hand into a soft, smooth and delicate dough (the syrup should not be poured all at once, first pour 2/3, the rest according to the actual situation and add discretion, until the dough reaches the right degree of softness. The dough should be about the same softness as the filling). 9: Divide the filling and crust dough into small portions. For example, if you are making a 100g mooncake, divide the filling into 40g portions and the crust into 60g portions. Please divide according to the size of your mooncake mold.

10: Sprinkle some dry flour into the mooncake mold, shake it to coat the inside of the mold with flour, and then pour out the excess flour. This step will make the mooncake molds non-stick.

11: Take a pie crust dough and flatten it with the palm of your hand.

12: Put 1 filling on the crust.

13-14: Wrap the filling around the crust and slowly push it up until it is completely closed. 15: Place the wrapped dough into a dusted crescent cookie mold.

16-17, with the palm of your hand compaction

18-19, the moon cake mold on the board knock a few times, the moon cake will be poured out

20, in order to do all the moon cakes (each one, moon cake molds should be sprinkled with powder once). Put the mooncake on a baking sheet and brush the surface with a layer of whole egg wash (no need to brush around), put it into the preheated oven, 210g, 15 minutes or so.

TIPS: 1, the syrup for lifting mooncakes is very different from the conversion syrup for Cantonese mooncakes. It is cooked without the addition of acid and the syrup contains essentially no converted sugar. In the past, because the degree of refinement of sugar is not high, so when cooking the syrup, you need to add a small amount of egg white to the syrup, while removing the surface of the syrup floats, in order to achieve the purpose of removing impurities. This step is called "lifting the syrup", and this is how the mooncakes got their name. But now we use sugar is already refined sugar, so this step can be omitted. 2: The syrup cooked according to this recipe will have some surplus. Keep the remaining syrup in an airtight jar for long term storage at room temperature. The reason for cooking more syrup is that the amount of syrup needed to make the crust may vary depending on how absorbent the flour is. If your dough comes out stiff, add more syrup to make it soft. Note that you should never add water to the dough.

3. Cooked flour, which is cooked wheat flour. Put the flour in a pan and fry it over low heat until it is slightly browned. Again, it is recommended to fry a little more, as needed to adjust the softness of the filling. 4. Maltose, rarely seen in supermarkets, is readily available in grain and oil food stores. Maltose is very sticky and difficult to weigh. The spoon will be dipped in water first, and then dig the maltose, it will not be so sticky.

5. There are also green and red threads in the traditional bagel filling, which are omitted here. If you like, you can add 10 grams of green and red silk to the filling.

6, the shelf life of the mooncake with syrup is very long, a month or two at room temperature will not deteriorate, so you can do more, slowly eat.