How to Make Tap Red Mooncakes

Do you know how to make Tap Red Mooncakes? What are the specific steps and practices? Here is how I bring you the recipe for tap red mooncake for your reference.

How to make tapioca mooncakes

Ingredients

70 grams of sugar

15 grams of icing sugar

20 grams of sesame oil

65 grams of salad oil

40 grams of cooked flour

40 grams of sugar cinnamon

20 grams of sugar cinnamon

20 grams of sugar oil

65 grams of salad oil

40 grams of cooked flour

Sugar cinnamon 1 tbsp

Walnuts 20g

Raisins 20g

Dried cinnamon 2g

Flour 200g

Sugar 10g

Maltose 20g

Sesame oil 50g

Baking soda 1g

Boiled water 80g

< p> 1/2 tsp honey

2 tbsp fresh water

1/4 tsp cooking soda

Preparation Method

Ingredients: 60g sugar, 15g rock sugar, 20g sesame oil, 25g salad oil, 40g cooked flour, 1 tbsp sugar cinnamon, 20g walnuts, 20g raisins, 2g dried Cinnamon 2g[1]

Preparation: walnuts and raisins chopped, not too broken. Just not too whole. Add the dried cinnamon

Chop the rock sugar with the back of a knife and put it into the filling

Add the sugar and cinnamon and mix well

Stir-fry the flour in a waterless pan until it turns light brown and doesn't smell like raw pasta

Mix the cooked flour into the filling and add the sesame oil and the salad oil to mix it well

According to the standard 20 grams of each one, weigh and knead them into a ball and set them aside

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Ingredients: crust: 200g of flour, 10g of sugar, 20g of maltose, 50g of sesame oil, 40g of salad oil, 1g of baking soda, 80g of boiling water

Watermark: 1/2 tsp of maltose, 1/2 tsp of honey, 1 tsp of sugar, 2 tbsp of water, 1/4 tsp of lye

Baking: 180 degrees Celsius, medium, 30 minutes

Baking: 180 degrees Celsius, medium, 30 minutes<

Preparation: Add baking soda, sugar and maltose to the flour

Add sesame oil and salad oil

Add boiling water and stir in one direction until there is no dry powder

Knead the dough well for about 15 minutes. Shape the dough into a strip, pull out the dosage according to the standard of 30g/pc, knead it and set aside

Take one dosage, press it to form a crust, and wrap it into the filling

Boil the sugar sauce according to the recipe of water stamping, dip the cap of a beverage bottle in the boiled sugar sauce, and imprint it in the embryo of the cake

Put it into the preheated oven, and bake it until done

Crystal How to Make Mooncakes

Ingredients

300g of plain water, 40g of sugar, 6g of agar, bean paste balls

Method

1.

2.6 grams of agar softened with cold water, add the right amount of water, heat until the agar dissolves, pour into (1). Stir well. After pour into the mold 1/3.

3. Put the mold in the refrigerator for a few minutes, when the surface is slightly solidified, add the kneaded bean paste ball, and then pour the rest of the agar water until the mold is full, and put it in the refrigerator.

4. Once solidified, it is ready to serve. Use a toothpick to gently rotate it around, and then invert the mold to release it easily.

Methods for making five-nut mooncakes

Materials

Mooncake crust: 150 grams of gluten-free flour, 8 grams of custard, 113 grams of syrup, 2 grams of alkaline, 40 grams of cooked peanut oil, 1 gram of salt, and five-nut filling: peeled peanuts, cooked melon seeds, cooked black and white cheese. The five nuts filling: peeled cooked peanuts, cooked black and white sesame seeds, cooked walnuts, cooked U.S. almonds and raisins 160 grams, 80 grams of sugar, 50 grams of maltose, 140 grams of cooked glutinous rice flour, 35 grams of cooked oil, 55-70 grams of cold boiled water, auxiliary ingredients: egg yolk liquid (one egg yolk + 1 tbsp egg white, mix well)

Method

1. Add alkaline water to the syrup and whisk well. Then add the oil, beat well, add salt, mix well, and finally sift in the flour, mix well, knead into a dough, cover with plastic wrap, relax for more than two hours.

2. All kinds of nuts peeled in advance, fried, peeled, peeled, rolled (do not need to be very finely chopped, grainy more delicious), this time to do `time part of the processor is used to break, feel a little too broken.

3. Pour the rolled nuts into the container, add sugar, maltose, cooked flour, cooked oil, cold water, mix well, and into a hand, can be a state of dough.

4. Divide the loosened piecrust into 30g/pc and knead. Divide the filling into 50g/pc and form into a round shape.

5. Take a pie crust, slightly flatten and round, put a five-kernel filling, put it into the left hand, the right hand will push the filling inward, at the same time, the left hand will rotate the pie crust evenly against the filling and push it out, until the whole filling is wrapped, and then pinch it tightly to form a blank. Roll the biscuit in a mound of flour, shake off the excess flour, and place it in the mold.

6. Press down firmly and evenly with your hands, lift up the mold, push out the mooncake blanks, and place them on a tinfoil-lined baking sheet at regular intervals.

7. Preheat the oven to 180 degrees Celsius, middle layer, bake for 5 minutes, remove from the oven, cool, brush with egg yolk mixture, transfer to the oven, reduce to 150 degrees Celsius, and bake for about 10 minutes until the surface is evenly colored.

8. When the moon cakes are cool, put them in a plastic bag and seal them back to the oil for 2-3 days before serving.

Introduction of Tap Hong

Tap Hong, also known as red moon cake, is a famous old Beijing food, Mid-Autumn Festival festival food. The baked color is darker. Clear color white sugar, icing sugar crumbs, nuts for the filling, the outer skin to play a red circle, the circle is tied with a few small holes. Tap red mooncake organization fluffy, sweet taste, osmanthus aroma, baked with sesame oil and flour, is a vegetarian product, both to the moon, but also weekdays to God.

Both Tapioca and Tapioca are traditional Beijing-style mooncakes, and they get their names from the different colors of their crusts: Tapioca is made of scalded dough, while Tapioca is cold-watered dough, and thus has a different color. Both mooncakes are small, usually made into 20 pieces per catty, and half of them are empty to make them look full.

Honestly, as Zhou Zuoren complained, there is no good tea food in Beijing. In the old days, since the red, since the white moon cake flavor is not good, because the crust is very hard, bite open the filling only half, and mainly sugar, after melting and then knotted, but also hard to eat very hard, naturally, can not be fluffy and tasty with the Soviet-style, Cantonese-style moon cake a short. However, the modern ZiLaiHong, ZiLaiWhite has been revolutionized, the filling to add cinnamon, green and red silk, peach kernels, melon seeds, such as Beijing's specialty of the preserved fruit, the texture is also fluffy and fluffy.