How to make moon cakes?

Guangdong moon cake

Guiyuan gourmet dessert

Types of dessert snacks

General characteristics

The basic materials are sugar Shui Pi, fresh eggs, fat meat, nuts, sesame seeds, sugar lotus seeds, sugar wax gourd, walnuts, white sugar, crude oil, sesame oil, fenjiu, flour, sugar kumquat and rose sugar. The number of materials is arbitrary.

Cantonese moon cakes are the best choice for Mid-Autumn Festival. Its characteristics are: thin and soft skin, shiny luster, golden color, oily and soft, sweet but not greasy, beautiful shape, exquisite patterns, exquisite and clear patterns, waist-drum-shaped cake body, sand holes at the bottom, not easy to break, convenient to carry and so on. It is not only very popular in the domestic market, but also exported to Hong Kong, Macao and overseas. Cantonese moon cakes have a variety of fillings, most of which are named after fillings, and their tastes can be divided into pure sweetness and salty sweetness. There are five kinds of sweet moon cakes (peach kernel, almond, hemp seed, peanut kernel and melon seed kernel), and the fillings are coconut paste, lotus seed paste, bean paste and bean paste; Salty and sweet flavors are moon cakes filled with egg yolk, sausage, shredded chicken and barbecued pork.

The main varieties of Cantonese-style moon cakes are: white lotus heart moon cakes, sausage moon cakes, pure lotus heart moon cakes, single yellow lotus heart moon cakes, single yellow lotus heart moon cakes, egg yolk white bean paste moon cakes, egg yolk white lotus heart moon cakes, egg yolk pineapple moon cakes, egg yolk lotus heart moon cakes, egg yolk fresh winter lotus heart moon cakes, egg yolk fresh coconut juice moon cakes, bean paste moon cakes and pineapple boutique moon cakes. Lotus Month, Rose Bean Paste Month, Seven-Star Companion Month, Cream Coconut Silk Month, Gift Month, Mini Month, Plum, Shuanghuanglian Month, Shuanghuanglian Month, Blue Man Roast Chicken Month, Fruit Month, eerwe, Triple Protein Lotus Month, Sanhuanglian Month, Champagne Month, Flower Month, Wu Month and Fruit Month.

The fillings of Cantonese-style moon cakes include lotus seeds, almonds, plums, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roasted goose, mushrooms, frozen meat, candied wax gourd, shrimp skin, orange cakes, dried tangerine peel, lemon leaves and scallops. Famous moon cakes include: Lianxianglou pure lotus seed cake, Sixi brand Wuren sweet meat moon cake with sweet cakes, pure lotus seed cake, white lotus seed cake and egg yolk lotus seed cake.

Exercise:

① Wash nuts. Mix clear water with white sugar and oil, then add moist powder, dried plums and oil, and knead well to make the mooncake stuffing.

② The stuffing is wrapped with skin and baked.

Ordinary Soviet-style moon cakes

At present, the quality of Soviet-style moon cakes is improving day by day, and the variety of colors has also developed greatly. However, the preparation method and stuffing and crust cake are still similar to the traditional preparation method.

Raw material formula leather: refined white flour 9 kg cooked lard 3. 1 kg maltose 1 kg 80℃ hot water 3.5 kg.

Crispy material: 5 kg of white flour and 2.85 kg of cooked lard.

Filling: (1) Clear water rose moon cake

Cooked flour 5 kg soft candy 1 1 kg cooked lard 4.25 kg candied lard 5 kg walnut kernel 1.5 kg pine nut 1.5 kg melon seed kernel 1.5 kg sugar orange peel 0.5 kg yellow diced rose 1.0 kg.

(2) Baiguo Crystal Moon Cake

Cooked flour 5 kg soft candy 1 1 kg cooked lard 4.25 kg candied lard 5 kg walnut kernel 2.5 kg pine nut 1 kg melon seed kernel 1.5 kg sugar orange peel 0.5 kg osmanthus fragrans 0.5 kg.

(3) Sweet-legged moon cakes with 100 fruits

Cooked flour 5 kg soft candy 1 1 kg cooked lard 4.25 kg candied lard diced 5 kg cooked ham 1 kg walnut kernel 1.5 kg pine nut 1.5 kg melon seed kernel 0.5 kg sugar orange peel 0.5 kg yellow osmanthus1.

(4) moon cakes with pine nuts and jujube paste

Soft candy 16 kg cooked lard 3.5 kg sugar-made lard diced 0.75 kg black dates 8 kg pine nuts 2 kg melon seeds 1 kg sugar orange peel 0.5 kg yellow diced 0.5 kg yellow osmanthus 0.5 kg.

(5) Moon cakes washed with clear water

28.5 kg of bean paste, 2.5 kg of sugar, 0.5 kg of dried tangerine peel, and 0.5 kg of yellow butyl osmanthus 1 kg.

(6) moon cakes with lard sand

22.5kg bean paste, 8kg diced yellow meat, 0.5kg osmanthus 1 kg rose.

manufacturing method

1. Method for making pastry with large package: the material is calculated as 5kg, and each kilogram is made into 12 moon cakes. First, mix the leather into dough. Leather dough 1.6 kg, pastry dough 0.775 kg. Wrap the dough bag and press it into thin skin (0.67 cm) with a rolling pin. Roll it into a round strip, cut it into 10 pieces with a knife, then fold both ends of the billet inward along the incision, flatten it into a pancake shape with the palm of your hand, and wrap the filling.

Key points: after the dough bag is wrapped, it should not be rolled too short or too narrow when it is rolled thin with a needle, so as to avoid uneven dough and affect the quality.

2. Small package pastry method: the dough and pastry method is the same as the large package pastry method. Divide the skin and pastry into 10 pieces, wrap the pastry in the skin one by one, flatten it with a dough stick, roll it into a ball, flatten it with the palm of your hand into pancake-shaped stuffing.

3. Filling: Stir evenly according to the formula and knead thoroughly. The following fillers need to be prefabricated into semi-finished products:

(1) pine nuts and jujube paste: firstly, the black dates are pitted, washed, steamed and twisted into pieces. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is suitable. Pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.

(2) Clear water sand washing: 9 kg of red beans, 0/5 kg of sugar, 0/0.5 kg of caramel, 2.5 kg of crude oil and 3 kg of water. The making method is the same as that of bean paste stuffing.

(3) lard mixed with sand: the method of making the bean paste is the same as that of clear water bean paste. Specific production method: mix bean paste with sugar, diced lard, rose and osmanthus.

4. Stuffing: First, press the bean paste stuffing thinly on the dough, and then wrap the mixture of diced lard and osmanthus flowers in the dough at the same time.

5. Forming: After the stuffing is wrapped, the upper layer of padding paper is pasted on the pastry seal, and pressed into flat moon cake blanks with the thickness of 1.67 cm, each of which is 90g, and then various names are stamped on the moon cake blanks.

6. Baking: push the moon cake green body into the oven and keep the oven temperature at about 240℃. After the pattern on the moon cake is determined, the temperature will be lowered appropriately, and the requirements of fire and fire are the same. Bake for 6-7 minutes until cooked, and then take out the oven.

7. Storage: Before packaging, it must be completely cooled, and it should be handled with care to prevent the skin crisp from falling off, which will affect the quality and beauty. It is best to wrap the moon cakes in waxed paper or nylon bags to facilitate transportation and sales.

Preservation is generally stored in a ventilated and cool place. It can be stored for one month at 30℃, but soft goods such as "red bean paste" and "jujube paste" have a short storage time.

quality requirements

1. color: the surface is golden and shiny, the round edge is light yellow, and there is no focal spot at the bottom.

2. Shape: flat and full, flat and drum, no cracks, no bottom leakage.

3. Crispy skin: the appearance is complete, the crisp skin is clear and not messy, and there is no crust or crust.

4. Endoplasm: the thickness of skin stuffing is even, without shelling and hollowing, and the thickness of fruit material is appropriate.

5. Taste: the crust is crisp, with the unique flavor and normal fragrance of various fillings, without pungent taste and bitter or astringent taste of the peel.

Cantonese moon cake

Cantonese moon cakes are very popular in the food market at home and abroad because of their exquisite ingredients, thin skin and many fillings, delicious taste, diverse colors, not easy to break, easy to carry and easy to store. Its name is generally determined by the main ingredients of the cake stuffing, such as five kernels, golden legs, lotus seed paste, red bean paste, red bean paste, jujube paste, coconut paste, winter paste and so on. Its raw materials are very extensive, such as egg yolk, preserved eggs, sausages, barbecued pork, shredded chicken, roast duck, mushrooms and milk powder. Can be used as raw materials and made into various colors.

Raw material formula leather: 9.25 kg flour syrup * (syrup processing: 1 kg sugar, 0.5 kg water, boiled and dissolved to obtain syrup. However, it should be noted that syrup must be cooled before use. ) 6. 1 kg maltose 1.25 kg crude oil 1.4 kg alkaline water * * (* * alkaline water treatment: dissolve 25 kg alkaline powder and 0.95 kg baking soda in 100 kg boiling water and use it after cooling. ) 0. 175 kg

Decorative fabric: egg liquid 0.5 kg.

Filling: (1) moon cake with bean paste

Sugar 16 kg of red beans 12 kg of crude oil, 5.5 kg of sugar rise 1.5 kg of flour 1 kg.

(2) Mooncakes with bean paste

Sugar 15 kg crude oil 3 kg mung bean powder 10.5 kg lard 1 0.25 kg sesame oil 2.5 kg refined salt 0. 1 kg raw onion1kg.

(3) jujube paste moon cakes

Sugar 8.25 kg crude oil 6.5 kg mung bean powder 1.5 kg black dates 18.7 kg cooked glutinous rice flour 1.5 kg.

(4) Baiguo moon cakes

Sugar 9.5 kg crude oil 1.5 kg sugar rise 1.5 kg cooked glutinous rice flour 2.5 kg white fat 7.5 kg olive kernels 1 kg melon seeds 2 kg walnut kernels 2 kg cooked sesame seeds 2.5 kg sugar melon 2.5 kg pie 0.5 kg Daqu liquor 0.375 kg almond 0.5 kg sugar orange 1.5 kg.

(5) Golden Leg Moon Cake

Sugar 8.75 kg crude oil 7.5 kg sugar rose 1.5 kg spiced powder 0. 175 kg cooked glutinous rice flour 3 kg white fat 6.75 kg olive kernel 1 kg melon seed 2 kg walnut kernel 2 kg cooked sesame 2 kg sugar wax gourd 1.5 kg pie 5.5 kg Daqu liquor 0./kloc-0. 5 kg sugar orange 2.5 kg ham 1.5 kg sesame oil 0.25 kg pepper 0. 175 kg salt 0.065 kg.

(6) Coconut moon cakes

Sugar 12.25 kg lard 5.25 kg cooked glutinous rice flour 26.25 kg coconut flour 10.5 kg egg 6.575 kg essence 100 ml.

(7) Dongrong moon cake

Sugar 7.5 kg crude oil 1.5 kg lard 1.5 kg cooked glutinous rice flour 3.75 kg white fat 3 kg sugar wax gourd 15 kg cooked flour 3.75 kg.

(8) Lotus seed cake

Sugar 16.875 kg crude oil, 6.565 kg lotus seeds 15 kg alkaline water, 0.25 kg.

manufacturing method

1. Leather manufacturing

(1) preparation of syrup: after boiling and melting, add maltose and cook for about 5 minutes (maltose can be replaced by citric acid and added when making leather). After the syrup is made, it needs to be stored for 15 ~ 20 days to soften the sucrose before use.

(2) Leather making: Sieve the flour, put it on the table, cut it in the middle, pour in the processed syrup, stir it with alkaline water first, then add oil, gradually mix in the flour, stir it evenly, and rub it until the leather is moderate in hardness and smooth in surface.

Key points: ① The syrup, alkaline water and raw oil must be stirred evenly, otherwise the skin will turn white when cooking; 2 Pay attention to the amount of alkaline water, which is easy to brown, affecting the appearance, and it is difficult to color without it; (3) After the leather is prepared, the storage time should not be too long.

Make stuffing

(1) The making method of bean paste stuffing is the same as before.

(2) Bean paste stuffing: using mung bean powder as the main material, first put the oil in an oil pan, heat it, add raw onions, fry the residue, then add a proper amount of water to boil, add sugar, salt, spiced powder and other materials, pour the mung bean powder after melting, and stir it constantly to boil it into mud.

Key points: bean paste stuffing is not easy to store, and the moisture content should not exceed 10%. Oil is generally 35 ~ 50% of mung bean powder. Sugar is 100 ~ 140% of mung bean powder.

(3) Stuffing of jujube paste: using jujube and black jujube as main materials, first, steaming the jujube, removing the core, putting it in a sieve to wipe the jujube skin, and filtering out the jujube paste. Add 50-80 kg of sugar and 50-80 kg of cooked lard or vegetable oil to 100 kg of jujube pulp, melt in a pot at the same time, concentrate into thick mud, and finally add about 5 kg of cake powder and mix well.

(4) Coconut paste: Coconut powder is the main material. First, stir and melt the eggs and sugar, then add coconut powder and other raw materials to mix.

(5) Winter paste stuffing: using sugar wax gourd as the main material, grinding sugar wax gourd into paste and mixing it with other raw materials.

(6) Lotus paste stuffing: Lotus seeds are the main ingredients (the quality made of Xianglian is better). Peel and core the lotus seeds first, then cook the lotus petals in a copper pot, wring them into mud, and squeeze out excess water for later use. Dissolve sugar with specific gravity of 1 ~ 1.5 in water and boil. After the water is basically evaporated, add vegetable oil and other raw materials, stir constantly, and stir-fry until it becomes sticky sand and mud.

(7) Fruit stuffing: cut white oil into cubes and marinate with sugar (the ratio is 1: 1). Chop fruit and candied fruit, melt sugar and candied fruit with water, and then add sesame, fruit and candied fruit. Finally, add the cake powder and mix well.

(8) Golden leg stuffing: Except that the ham still needs to be diced, the other methods are the same as the hundred fruit stuffing.

Key points: ① Granulate evenly, and do not cut randomly; ② Water should be added according to the water absorption of the cake powder; (3) When mixing sugar, it should be completely dissolved first; 4 stir-frying is the key. Keep an eye on the heat. It burns easily if it is too prosperous. If it is insufficient, the color will not be yellow. It must be fried in a copper pot. The iron pot will discolor the light stuffing; ⑤ Drain the oil slowly, only a few times, otherwise the oil and stuffing will separate.

3. Stuffing: First, divide the cake stuffing and crust into four pieces, each crust is about 5 kg, and each stuffing is about 8 kg. There are 40 skins and 40 fillings respectively. Pick up the picked skin, flatten it with the palm of your hand, add the stuffing and close it. Put your mouth down on the table and gently apply dry powder to prevent the impression from sticking during molding.

4. Molding: Put the pinched moon cake blank into a special cavity, with the sealing part facing upwards, and press it tightly to avoid exposing the cake edge or overflowing the mold. Then knock off the stamps and put them in the baking tray one by one.

5. Finishing: Beat the eggs for finishing evenly, brush off the dry powder on the cake first, and then brush a thin layer of egg liquid on the cake surface with a combination pen to increase the luster.

6. Baking: Generally, the oven temperature is 250 ~ 280℃, and the baking time is about 15 ~ 20 minutes. Baking is the key, so it is necessary to master the furnace temperature and time correctly. When baking soft goods, the oven temperature is slightly lower and the time is slightly longer, and the baking time of raw white fat stuffing should be appropriately extended.

Quality requirements: 1. Color light: the surface is brownish yellow or golden yellow, the egg layer is thin and uniform, there are no pits and bubbles, there is no inby at the bottom, and the round edge should be yellow. If the surface color is dark and the round edge color is too light, it is milky white, indicating that the filling contains too much water (such as bean paste, jujube paste, lotus seed paste), which is easy to shell and be poisoned after a long time.

2. Shape: the surface and side edges are slightly convex, with clear lines, no shrinkage, no edge cracking, bottom leakage and stuffing exposure. For example, the surface is convex, the center is concave and the side is concave, which is an immature baking phenomenon.

3. Outer skin: soft but not brittle, without toughness and shrinkage.

4. Endoplasm: the thickness of the leather stuffing is uniform, without shelling and hollowing. The thickness of fruit material is suitable, and spices such as orange cake and orange peel must be subdivided.

5. Taste: It should have normal fragrance and unique flavor of various colors. If you use essence, it should not be too strong or too pungent.

6. Moisture index:11.5 ~12.5% for Baiguo moon cake, 12.5 ~ 14% for Golden Leg moon cake and18.5 ~/kloc for Coconut moon cake.

The collocation of moon cakes and tea

Tea moon cakes with tea are of course right. In fact, different moon cakes with corresponding tea is also a science.

■ Traditional Cantonese moon cakes+Tieguanyin

Traditional Cantonese-style moon cakes are heavy on sugar and light on oil. Although the skin of the moon cake is relatively thin, this Cantonese-style moon cake is particularly sweet and greasy because of its full stuffing and exquisite ingredients. May wish to match the tea with heavy baking, deep color and heavy taste, such as Tieguanyin and ginseng oolong tea. In addition, if it is an improved Cantonese-style moon cake, the taste is sweet and the taste is strong, and it will improve the taste if it is matched with floral tea or fragrant tea.

■ Desktop Moon Cake+Oolong Tea

As for the table moon cakes with crisp and smooth skin, separated skin and stuffing, and fresh but not greasy taste, you can consider matching them with various oolong teas, such as Tianwu tea and top frozen oolong tea, which are ideal choices. Su-style moon cakes are crisp and sweet to eat, rich in oil, and especially rich in sugar. Paired with fragrant jasmine fragrance, such as Japanese jasmine tea and jasmine oolong tea, the taste will be better, especially when the fragrant jasmine fragrance overflows the mouth, which makes people feel refreshing.

■ Ice cream+herbal tea drinks

The skin of Japanese or European pastry, or ice cream, is not suitable for hot tea, but for cold drinks, such as Korean barley tea and Suntory oolong tea, or it is also good to add some cocktails made of gin to oolong tea. Such as Biluochun green tea, Longjing and so on. Paired with cakes or desserts will reduce the feeling of sweetness.