How to make moon cake flour

What kind of flour do you know about making mooncakes? Below to help you find some do moon cakes on the use of flour knowledge, teach you how to correctly select the flour and how to and the noodles to be more crispy. Below to help you find some do moon cakes on the use of knowledge, teach you how to correctly choose the flour and how to and the noodles to be more crispy.

First, the moon cake flour how to and

1. 120 grams of moon cake into a bowl and mash, add 50 grams of melted butter and mix well, that is, into the bread filling

2. 240 grams of high-gluten flour, 60 grams of low-gluten flour, 4 grams of modifier (can be ignored), 12 grams of powdered milk, 30 grams of whole egg, 6 grams of yeast, 54 grams of sugar, 150 ml of water, salt and water. Add 30g of softened butter and continue kneading for 20 minutes, until it reaches the extended stage, then cover with plastic wrap and let rise at room temperature until 2.5 times its original size

4. Remove the dough from the oven, deflate it, roll it out, and let it rest for 15 minutes

5. Roll out the dough into a rectangle, spread the filling evenly, roll it up, cut it into sections, put it into a paper mold, cover it with plastic wrap, and let it ferment until it doubles in size

6. When it is ready, brush the surface with egg wash and bake. Baking: (time and temperature is for reference only, please take their own oven temperament as a standard) oven 10 minutes in advance preheating, 190 degrees, the second layer, 18-20 minutes

Second, do moon cakes with what flour

Generally speaking, to do the moon cakes with ordinary flour can be, that is, gluten flour. General supermarkets or stores to buy ordinary flour is not specifically labeled gluten flour, high gluten flour and low gluten flour will be specifically labeled, generally high gluten flour bag will be labeled "high gluten flour" or "bread flour", low gluten flour will be labeled "low gluten flour", "low gluten flour". "Low gluten flour", "cake flour" or "pastry flour". Of course, there are also moon cake special flour sold on the market, so you can use this kind of flour. If you prefer a softer texture, you can also choose low gluten flour. If you use regular flour to make mooncakes, the texture is a bit hard. With low gluten flour for moon cakes, the texture is softer, a bit cakey.

Types of flour:

1. High-gluten flour: protein content of 10.5%-13.5%, wet gluten weight > 35%, darker color, more active and smooth itself, not easy to grasp the hand into the shape of a ball, suitable for the production of bread, muffins, shortcakes, pastry, puffs and so on.

2. Medium gluten flour: protein content of 8.0% -10.5%, wet gluten weight between 25% and 35%, milky white color, semi-fluffy texture, suitable for the production of fruitcake, snacks, bread, buns, buns and so on.

3. Low gluten flour: protein content of 6.5% -8.5%, wet weight < 25%, white color, easy to grasp the hand into a ball, suitable for the production of cakes, cookies, snacks, dishes and so on.

Third, how to make mooncake flour and crisp

1. I used 2 two flour, spread to the top of the panel, evenly separated.

2. Then the right half of this half of a fifth to the left. This way, this part of the flour on the right side we will make the center of the oil, and this part of the flour on the left side we will make the crust.

3. Prepare the lard, I am in advance with fat meat in the pot refined.

4. Scoop a piece of pork fat into the oil center flour, rubbing with the root of the palm of your hand, the cotton and oil and together, pay attention to the ratio oh. The ratio of flour to oil is 2:1, which means that half the amount of flour and lard is used to make this oil center.

5. Put the oil heart and a dough, because the oil content is relatively high, so this dough is very soft.

6. The following start to make the crust, using 40% of the flour lard to mix with the flour, and then add part of the water, the surface should be as soft as possible. The same and into a dough, kneaded on the panel.

7. After the dough is ready, put it under a damp cloth and cover it to wake up for a while.

8. After ten minutes, take out the dough, don't knead it, just press it with your hands to form a round cake.

9. Put the center of the oil into this round cake, wrapped into a round, mouth facing up.

10. Press the ball with your hand, press it into a round cake, and use a rolling pin to roll it into a rectangle. The rolling process is quite sticky, you can spread a flour cloth.

11. Rolled into a rectangle about 40 centimeters long, folded into three folds. As shown in the picture

12. Folded, the opening and rolling pin parallel to the rolling pin, continue to roll, and then rolled into a rectangle.

13. Repeat the three-fold step just now.

14. Keep the opening parallel to the rolling pin and roll it out again into a rectangle.

15. Once rolled out, roll this rectangle along one edge.

16. Once rolled, organize it and try not to have this side thick and that side thin.

17. Use a knife to cut the strip evenly, I used 2 sides to cut 8. Generally want to wrap large cut a little larger, want to wrap small cut a little smaller.

18. Cut and cover with a damp cloth. Use one to take one.

19. Take out a dossier, put the open side up, accumulate into a small cake, press it, and use a rolling pin to roll it into a skin.

20. Take a piece of filling and put it in the center of the crust, I used bean paste filling, available in supermarkets.

21. Use one hand to gather the pastry and roll the filling into it, seal it and make a sharp mouth.

22. Put it on the top of the board, press the root of the palm of your hand, and press the tip into it. Turn into a small round cake.

23. Turn the round cake over, solid surface super on, and then organize. White pastry is ready. Smaller is called white puff pastry, larger is called puff pastry moon cake.

24. Do a good job of white pastry neatly arranged in a baking dish. Into the oven, 180 degrees, 12 minutes to bake it

25. After baking, the cake will be bulging, bite a good multi-layered, sweet and flavorful oh.