How to make mooncakes at home

The first course: Cantonese bean paste mooncake

Cantonese bean paste mooncake, is considered to be one of the simpler mooncakes, and the filling is chosen from ready-made. Therefore, this article mainly introduces the practice of mooncake crust and what you need to pay attention to in the process of baking, I hope it will be helpful to you.

Cantonese bean paste mooncake, exquisite appearance, sweet and soft taste, thin skin and filling, is the most acceptable kind of mooncake.

Specific production method

Step 1: Prepare the ingredients. 135 grams of plain flour, 80 grams of transformed syrup, 35 grams of corn oil, 2 grams of alkaline water, 500 grams of bean paste filling.

Step 2: First of all, let's prepare the spout. (Alkaline water can be bought ready-made in a certain treasure, if not, you can use lye and water instead) 10 grams of lye with 30 ml of water, mix well to make the water.

Step 3: Pour the sugar syrup into a bowl, then pour in the corn oil and stir well.

Step 4: Add 2 grams of the alkaline and mix well.

Step 5: Sift the flour into the bowl.

Step 6: Stir in the flour and sugar syrup to form a dough.

Step 7: Place the dough in a plastic bag and refrigerate for 1 to 2 hours.

Step 8: Divide the bean paste filling into 55g pieces and the dough into 25g pieces.

Step 9: Stick a little dry flour on your hands and flatten the dough, then place the filling in the center and slowly pack it all in tightly, then knead it well.

Step 10: After wrapping the dough, put it into a mooncake mold and press out the shape of the mooncake (before putting it into the mold, make sure to stick a little dry flour on the surface, otherwise it will easily stick to the mold). Put the pressed mooncakes into the preheated oven, top and bottom heat 185 degrees, bake for 5 minutes first.

Step 11: Prepare the egg yolk water at this time. Separate the egg whites from the egg yolks, and pour the yolks into a suitable amount of water (the ratio of egg yolks to water is 1:1), mix well and set aside.

Step 12: After the first baking, remove the mooncakes from the oven and brush the tops with a thin layer of egg yolk water. (Be sure to brush the yolk water evenly, and not too much, or it will affect the color of the mooncakes.)

Step 13: Bake the mooncakes in the oven again for 15 to 20 minutes.

Tips

1, the conversion syrup can be made by yourself, but the success rate of doing it by yourself is not high, and it will affect the effect of the mooncakes, so it is recommended to go to a certain treasure to buy ready-made.

2, I use the mold is 75 grams. The ratio of skin and filling is 3:7, this ratio is better package, the effect is also good.

3, just baked out of the appearance and taste of the moon cakes are not good, to be left overnight, waiting for its return to oil. The mooncake after oil return, the surface is bright, eat fluffy and delicious. So, don't be in a hurry.

4, about the role of the water, the lady said this "one is to neutralize the acid in the conversion syrup, to prevent the moon cakes from producing a sour taste and affect the taste, texture; two, to control the speed of the oil back to regulate the crust softness and hardness; three, it is to make the moon cake crust alkaline, conducive to the moon cake coloring, alkaline the higher, the easier the coloring of the moon cake crust; four, it is the alkaline and the acid to carry on the neutralization of water The reaction produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the mooncake, making the mooncake crust taste more fluffy and not deformed."

The second course: the Soviet-style pretzel mooncake

The Soviet-style sesame pretzel mooncake, a sesame-scented, layered, fluffy texture, filled with fragrant but not greasy classic mooncake. You don't need an oven, there is a pan to do it, and the ingredients are common. So, if you like it, you have to try it~

Specific production method

Step 1: Prepare the ingredients. To make this mooncake, the ingredients are mainly divided into three parts: oil skin, shortening and filling, which are described below.

Oil skin: 180 grams of plain flour, 60 grams of lard, 10 grams of sugar, 90 milliliters of water.

Crisp: 170g low gluten flour, 80g lard.

Filling: 40g of cooked white sesame, 40g of cooked black sesame, 90g of glutinous rice flour, 40g of powdered sugar, 40g of low gluten flour, 60g of lard, 20ml of water, 20g of salt. (Pretzel salt is readily available in supermarkets.)

Step 2: First, make the filling. Put the white sesame seeds and black sesame seeds into a cooking machine and break them up. (If you are using raw sesame seeds, make sure to fry them before using them.)

Step 3: Stir-fry the glutinous rice flour and low-gluten flour in a wok until light brown in color and the flour flavor becomes strong, then turn off the heat.

Step 4: Put all the filling edibles together in a pot as shown.

Step 5: Knead all the ingredients well until you can hold them in your hands to form a ball. Then cover with plastic wrap and set aside.

Step 6: Start mixing the dough. Knead the crust and shortening doughs separately until smooth, as shown in the picture. (The big one is the oil skin, the small one is the shortening.)

Step 7: Divide the dough into 10 equal pieces, as shown in the picture.

Step 8: Take one oil skin and flatten it, then put the shortcrust into it and wrap it up, as shown in the picture.

Step 9: Wrap all the pieces together and cover with plastic wrap for 10 minutes.

Step 10: Take a piece of dough and roll it out into a long strip, as shown in the picture.

Step 11: Roll up from one end, as shown.

Step 12: Roll all the way up and cover with plastic wrap for 10 minutes.

Step 13: Take one roll and roll it out again, as shown.

Step 14: Roll up again from one end, as shown.

Step 15: All rolled up as shown in the picture. Then, cover with plastic wrap and leave for 10 minutes.

Step 16: At this time, divide the filling into 10 small portions, about 35 grams each.

Step 17: Take a dough roll and bend the ends up as shown.

Step 18: Flatten and roll out, as shown.

Step 19: Take a filling and put it on the pastry and wrap it tightly, as shown.

Step 20: All wrapped up as shown in the picture.

Step 21: Flatten the filled dough slightly, as shown in the picture. A moon cake embryo is ready.

Step 22: Start cooking. Heat a flat bottom on a low flame, then put the mooncake embryo into the pan and start to cook it slowly on a low flame.

Step 23: When one side is cooked, flip it over. (While cooking, try to minimize flipping with a spatula, and gently rotate the mooncake with your hand to heat it evenly. Also, be sure to use low heat throughout.)

Step 24: The finished look.

Third course: Ice mooncake

Ice mooncake, a mooncake made of glutinous rice flour, is white in color, sweet, soft and Q-bouncy to eat. The practice is also simple, no need to bake, just steam it. Compared to Cantonese and Su-style mooncakes, ice mooncakes have a higher success rate in making them. Below, is how to make this mooncake, if you like it, you must try it.

Specific production method

Step 1: Prepare the ingredients. Mooncake crust: 50g of glutinous rice flour, 35g of sticky rice flour, 25g of clarified flour, 20ml of cooking oil, 50g of sugar, 10g of condensed milk, 185g of milk. Mooncake filling: bean paste. (Cooking oil is preferable to corn oil, an oil with a lighter flavor.)

Step 2: Put all the ingredients for the mooncake crust together in a bowl as shown.

Step 3: Mix all the ingredients well and stir until there are no particles, as shown in the picture.

Step 4: Pass the batter through a sieve once, as shown in the picture. (This will make the batter more creamy.)

Step 5: Cover the bowl of batter with a layer of plastic wrap and steam it in a pot of boiling water for 20 minutes. (Clingfilm is recommended to be heat-resistant.)

Step 6: While you're steaming the mooncake crust, put some dry glutinous rice flour in a pan over low heat and fry it, reserving it to use as dry flour when wrapping the mooncakes.

Step 7: After the mooncake crust is steamed, stir it with chopsticks while it's still hot.

Step 8: When the dough for the mooncake crust is cool, put it in a plastic bag and knead it well, then put it in the refrigerator for half an hour.

Step 9: Divide the mooncake and filling into 30g and 40g portions as shown.

Step 10: Take one mooncake dough and flatten it, wrap one filling around it and pinch it tightly, as shown in the picture.

Step 11: Stick a layer of flour on the surface, then put it into the mold and press out the pattern.

Step 12: Put the mooncakes in the refrigerator for a few hours before eating, they will taste better.

The fourth course: soufflé

The practice of soufflé has a lot of similarities and similarities with the Soviet-style mooncakes, and when done well, they are layered, fluffy, so people never get tired of eating them. This year's Mid-Autumn Festival, like the pro may also want to try. After making, simple packaging, to relatives and friends is a special gift. Regarding packaging, the almighty Taobao has a lot of choices, a few packages have. The first step: prepare the ingredients. The ingredients are mainly divided into three parts: oil skin, shortening and filling.

Oil skin: 105 grams of plain flour, 35 grams of lard, 10 grams of sugar, 50 milliliters of water.

Crisp: 100g low gluten flour, 50g lard.

Filling: 300g red bean paste, 10 salted egg yolks. Decoration: 1 egg yolk, a few sesame seeds.

Step 2: Put all the ingredients of the oil skin into the basin as shown in the picture.

Step 3: Make a smooth dough. Cover with plastic wrap and let rise for 30 minutes.

Step 4: Similarly, put all the ingredients for the shortcrust into a bowl, form a smooth dough and let it rise for 30 minutes.

Step 5: Soak the egg yolks in cooking oil and place them on a baking tray and bake in a preheated oven at 180 degrees for 5 minutes. Finally, take it out and let it cool.

Step 6: Separate the oil crust and shortening into 10 equal-sized desserts, as shown in the picture.

Step 7: Flatten one doughnut and put the shortcrust into it, as shown in the picture.

Step 8: Wrap all the pieces together, cover with plastic wrap and leave for 10 minutes.

Step 9: Take one dough and roll it out into a long strip, as shown in the picture.

Step 10: Roll up the dough from one end, as shown in the picture. Once all rolled up, cover with plastic wrap and loosen for 10 minutes.

Step 11: Take one roll and roll it out for the second time, as shown

Step 12: Roll it up again, as shown.

Step 13: Roll them all up and cover with plastic wrap to loosen for 10 minutes, as shown.

Step 14: Divide the bean paste filling into 10 pieces of 30 grams each.

Step 15: Take one bean paste, flatten it, and wrap the egg yolks around it.

Step 16: Take a dough roll and bend the ends as shown.

Step 17: Flatten and roll out again.

Step 18: Put the filling into the crust and wrap it up.

Step 19: All wrapped up. Then brush the top with a layer of egg yolk mixture and sprinkle a few sesame seeds on it, then put it into the preheated oven and bake it for 25 minutes at 180 degrees with upper and lower heat.

Step 20: Baked.

Tips

1, if you mind the lard, you can change it to a kind of corn oil, less flavorful cooking oil, the taste will not be too bad.

2, the center rolled out and rolled up those two times, is the key to the layers of soufflé. Although there is a little tedious repetition, but do not recommend that we omit oh.

3, in the package soufflé, put the filling into the pastry, and then use the tiger's mouth place, slowly close the mouth, and finally roll round on it.

4, when brushing the egg wash, make sure to find a thinner brush, so that the brush out of the egg yolk liquid will look good.

5, sprinkle white or black sesame seeds can be.

6, the amount of this, a *** do 10, each about 70-80 grams of soufflé.

The fifth course: Cantonese-style coconut moon cake

This moon cake has a light milky flavor, eat a different flavor. In addition, the coconut filling is also a relatively simple filling to make, the failure rate is extremely low, it is very suitable for home to do Oh ~

Specific production methods

Step 1: Prepare the ingredients.

Mooncake crust: 135g plain flour, 80g converted syrup, 40g corn oil, 3g alkaline.

Coconut filling: 100g butter, 200g coconut, 80g white sugar, 1 egg, 110g low gluten flour.

Step 2: Prepare the water. 10 grams of lye with 30 milliliters of water, mix well.

Step 3: Pour the syrup into a bowl, then pour in the corn oil and stir well.

Step 4: Stir in 3 grams of alkaline water and mix well.

Step 5: Sift the flour into the bowl.

Step 6: Stir in the flour and sugar syrup to form a dough.

Step 7: Place the dough in a plastic bag and refrigerate for 1 to 2 hours.

Step 8: Start preparing the coconut filling. Cut the butter into small pieces and soften at room temperature.

Step 9: Once the butter is softened, add the sugar in three batches and beat until slightly white and slightly larger in volume.

Step 10: Add the beaten egg mixture in three or four batches, mixing well, each time the egg and butter need to be fully integrated.

Step 11: Add the flour and coconut.

Step 12: Stir well and the coconut filling is ready.

Step 13: Divide the coconut filling into 55 grams each, and the dough into 25 grams each.

Step 15: After wrapping the dough, put it into a mooncake mold and press out the shape of the mooncake (before putting it into the mold, make sure to stick a little dry flour on the surface, otherwise it will easily stick to the mold). Put the pressed mooncakes into the preheated oven, top and bottom heat 185 degrees, bake for 5 minutes.

Step 16: Prepare the egg yolk water. Separate the egg whites from the egg yolks, and then pour a moderate amount of water into the yolks (the ratio of egg yolks to water is 1:1), mix well and set aside.

Step 17: After the first baking, remove the mooncakes from the oven and brush the tops with a thin layer of egg yolk water. (Be sure to brush the egg yolk water evenly, and not too much, or it will affect the value of the mooncake.)

Step 18: Bake the mooncakes again in the oven for 15 to 20 minutes. (The baked mooncakes should be left overnight to re-grease before serving, as they will look and taste much better then. Oil back refers to the baked mooncake left for a period of time, after the crust absorbs a certain amount of moisture and oil, the crust becomes soft and oily. This is the time when the mooncake will have the best appearance and taste.)