How to make old-fashioned mooncakes

★ Cantonese Mooncake with Five Kernels ★

Mooncake Crust: 150g of medium gluten flour, 8g of custard powder (milk powder is also acceptable), 113g of converted sugar syrup, 2g of alkaline, 40g of cooked peanut oil, 1g of salt

Filling: 160g of peeled and cooked peanuts, cooked melon seeds kernels, cooked black and white sesame seeds, cooked walnuts, cooked U.S. large almonds, and raisins, 80g of granulated sugar, and 50g of maltose, Cooked glutinous rice flour 140g, cooked oil 35g, cold water 55-70g

Accessories: Egg yolk mixture (1 egg yolk + 1 tbsp egg white, mix well)

Methods

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

2. All kinds of nuts in advance, peeled, fried, peeled, peeled, rolled (do not need to be very finely chopped, grainy more delicious).

3. Pour the rolled nuts into a 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 pieces and knead. Divide the filling into 50g pieces and form into rounds.

5. Take a pie crust, flatten it slightly, put a five-kernel filling on it, put it into your left hand, push the filling in with your right hand, and at the same time, rotate your left hand to push the pie crust evenly against the filling until it covers the whole filling, and then pinch it tightly to form a blank. Roll the pastry in a mound of flour, shake off the excess, and place in a mold.

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

7. Preheat the oven to 180 degrees Celsius and bake in the middle for 5 minutes. Remove from the oven, let cool, brush with egg yolk mixture, transfer to the oven, lower the temperature to 150 degrees Celsius, and bake for about 10 minutes or until the top is evenly colored.

8. moon cakes cooled, put into a plastic bag, sealed back to the oil 2-3 days after serving better.

★ Cantonese egg yolk moon cake ★

Materials: 200g of transformed syrup, liquid shortening 75g, 5g of alkaline water, 300g of gluten flour, lotus seed paste, red bean paste, salted egg yolks 19

Practice:

1. First of all, you need to deal with the salted egg yolks, the salted egg yolks into the baking tray, preheat the oven at 180 degrees, each egg yolks sprayed with a little highly white wine, salted egg yolks into the preheated 180 degrees in the oven, baking 5 to 8 minutes, the yolks began to oil can be.

2. The next step is to make the mooncake crust. Pour the sugar syrup, ghee, and water into a bowl, and whisk together in a circular motion with an egg whisk. Sift the flour into the mixing bowl and mix with a spatula in a circular motion. Spread a sheet of plastic wrap on the countertop, pour the dough onto the plastic wrap and gently knead it with your hands across the plastic wrap to smooth it out.

3. While the dough is relaxing, make the filling. Divide the baked egg yolks into two. Today I made 50 grams of one. The ratio of skin to filling for 50 mooncakes is 2:8, so the skin is 10g and the filling is 40g. Put a salted egg yolk on the scale to see how much it weighs, (half an egg yolk is about 7-8g) and make up for the remaining shortfall in the filling with white lotus seed paste.

For example, if the egg yolk is 8g, then the white lotus seed paste is 32g, which adds up to a total of 40g of filling. The lotus seed paste filling will be pressed flat, put the egg yolks, right hand hold down the yolks, the left hand tiger's mouth slowly pushed upward, close the mouth and gently rounded, in the same way all the egg yolks wrapped up, I used the lotus seed paste and red bean paste two.

4. The filling is ready, and the mooncake crust is almost loose. Dust your hands with some flour, divide the mooncake dough into small doses of 10g each and roll them out, and sprinkle a thin layer of flour on the countertop to make them sticky.

5. Then start wrapping the mooncakes, which is a big job, because the mooncake crust is very small but has to hold a big filling, so take your time to wrap it. The small dough is flattened with your hands, and then a lotus seed paste egg yolk filling is placed on it. Press the filling with your right hand and gently push up the crust with your left hand, when it is almost closed, you can switch to your thumb and gently push the crust up until it is completely closed. Finally, gently roll out the dough. Dust the dough with a little flour and shake off the excess.

6. Then use a 50 gram mold and fill it with your favorite flower pieces and start pressing the mooncakes. Sprinkle some dry flour inside the mold to make it sticky, and use the mold to tap the countertop to shake off any excess flour. Put the dough into the mold and snap it onto the countertop. Put the dough into the mold, snap it onto the countertop, gently press the mold, and then push out the mooncake embryo. It is recommended that you press the mooncake embryo directly into the baking dish, so that you don't have to move it around when it's done, which will deform the mooncake embryo.

7. The last step is to bake the mooncakes. First, prepare an egg, pour the egg yolk into a bowl, and pour only one-third of the egg white into the bowl. Use chopsticks to stir well. Then prepare a brush. Preheat the oven and bake the mooncakes on medium-high heat for 3 to 5 minutes to set the shape. Dip the brush into the egg mixture and gently brush the surface of the mooncakes. Do not brush too much egg wash on the mooncake, it will blur the pattern of the mooncake. Brush with egg wash and return to the oven, bake for about 15 minutes.

★ Canton fruit moon cake ★

Materials: cantaloupe 2000g, winter melon 2000g, sugar 200g, lemon juice 30ml, 80g of syrup, 1g of water, peanut oil, 25g, flour 130g, whole egg

Steps

1. First of all, do the filling of the moon cake, cantaloupe melon as much as possible to cut the small pieces, with a gauze wrapped to remove the excess water to be used. Cut the cantaloupe into as small pieces as possible and wrap it in saran wrap to remove the excess water. Winter melon also cut into small pieces, boiled to remove excess water, the residue reserved.

2. Squeeze the water of the cantaloupe and winter melon with sugar and cantaloupe juice to cook together

3. water gradually reduced to stir fry without stopping, to avoid the bottom of the paste, and so almost dry when the water to join the lemon juice

4. the skin of the ingredients are added together, take a spoon and mix well, still for an hour, and then it is divided according to the 15g a good

5. the skin of the skin to the still, the filling by 35g a When the skin is still, the filling is divided by 35g each.

6. When the package should pay attention to the method, with the sealing of the tiger's mouth method packaged

7. put into the moon cake mold, pressure, take away the moon cake mold, molding

8. preheat the oven at 180 degrees for 5 minutes, put into the baking

9. baked 5 to 7 minutes after taking out to cool, the top of the brush layer of egg wash, baked at 150 degrees for 20 minutes on the good

10. Rose Sauce 10g, Salt 3g, Ice Meat 40g, Peanut Oil 20g, Winter Melon Sugar 15g

Decoration: Egg wash Moderate

Practice

1. Chop the melon seeds peanuts and Winter Melon Sugar, and with the sesame seeds pour into a large bowl, add the white sugar and mix well. Add salt, ice meat,

2. Mix well. Add rose paste, maltose, mix well, add cooked flour and mix well, add peanut oil one at a time and mix well until you can knead the dough.

3. Mix the ingredients for the crust, form a soft dough, and let it rest for 30 minutes. Divide the crust into 15g/pc and the filling into 35g/pc. Flatten the crust, put in the filling, and wrap it up

4. Close the mouth and roll it out, put it into a dusted mold, and press it into shape

5. Put it into a baking dish, spray the surface with water, and put it into the oven on the middle layer at 230 degrees Celsius on the top and 180 degrees Celsius on the bottom. Bake for 5 minutes, after shaping, remove and brush with egg wash, and continue to bake for another 10-15 minutes, the surface of the golden brown, out of the oven

★ 苏式月饼 ★

Materials

Suidian dough : 300ml of all-purpose flour, lard (butter) 35 grams, 25 grams of sugar (about 30 ml), about 90 ml of warm water. mix all the ingredients of the suidian dough and knead the dough into a smooth dough. Mix all the ingredients for the shortening dough and knead the dough as well.

Fresh meat stuffing: 250g of pork stuffing, 2tbsp of sugar, 1tbsp of honey, 1/2tbsp of fried white sesame seeds, 10ML of sesame oil, 1/2tbsp of soy sauce, 1tbsp of cooking wine, 1tsp of salt, 1tbsp of grated ginger, 1tbsp of grated onion. Meat and all the seasonings poured into a large bowl with chopsticks constantly stirring the meat until the meat appears sticky

Pepper filling: sugar 1cup, pretzels 1tbsp, white sesame seeds 1/2cup, pine nuts 2/3cup, cake flour 1cup, 50 grams of butter, 50 grams of salad oil. Sugar, pretzels, sesame seeds, pine nuts, butter and salad oil, mix well, add cool water to adjust the softness of the appropriate, wrapped in plastic wrap to be used

Practice

1, with oil skin dough to the shortening dough wrapped up with a rolling pin to roll out the dough into a long oval shape, folded and then rolled out long oval skin. Roll the dough from the outside to the inside and divide into eight small doses. (Alternatively, you can divide the dough into small desserts and wrap the shortcrust desserts with the shortcrust desserts, one by one, and then roll and fold the dough into a round shape.)

2. Use a rolling pin to roll out each dosage into a round sheet, put the meat filling in the center of the sheet and wrap it up, and gently flatten it with the palm of your hand. (When wrapping, be careful not to get the meat filling on the closure, otherwise the closure will be difficult to bond tightly and the filling may squeeze out when baking.)

3. Place the wrapped dough, seam-side down, on a baking sheet.

4, put the baking sheet into the preheated oven, 200 degrees, 25-30 minutes, bake until the surface of the bulging, golden brown can be

★ Bean paste moon cake ★

Ingredients

Red beans 600 grams, 250 grams of sugar, 150 grams of maltose, 1/8 tsp. salt, 60 grams of butter

Method

1. water overnight. Put the red beans into a pressure cooker, add water to cover the red beans, bring to boil on high heat to steam, then lower the heat for 15-20 minutes and leave to cool.

2. Strain into a container with a strainer (dip the bottom of the strainer into the water for better filtration

3. Look at the press can be very clean, I used to use a blender to break it up first, and the direct pressure can also be not beaten

4. Put the bean paste into the pot and cook it on high heat, we have to be careful, the bean paste will splash out, be careful of scalding oh

5. Cook it on medium heat while Turn until the bean paste becomes sticky, cook to almost so you can add sugar, maltose and salt,

6. After adding sugar, bean paste will become thin, do not worry, continue to stir fry while turning, stir fry to dry and then add butter, mix well can be out of the pan

7. After the red bean filling, in accordance with the Cantonese mooncake or Soviet mooncake crust practices to make the mooncake crust can be.

★ Ice moon cake ★

Materials

50g of glutinous rice flour, 40g of sticky rice flour, 20g of clarified flour, 18g of vegetable oil, 190g of milk, 50g of powdered sugar, 100g of sweet bean paste filling

Practice

1. Mix the milk with the vegetable oil, and pour in the powdered sugar to mix well.

2. Sift in glutinous rice flour, sticky rice flour and clarified flour (clarified flour is also called wheat starch.). Nowadays, there is a set of three kinds of powder for iced mooncake sold online, so just buy it.)

3. Stir until fully incorporated.

4. Sift the batter once to make sure there are no lumps, so that the texture of the icy skin will be fine.

5. Wrap the sifted batter in plastic wrap and place it in a steamer with the water already boiling, and steam over high heat for 30 minutes.

6. Remove the steamed batter from the steamer and stir it vigorously with chopsticks while it is still hot.

7. Then pour it onto a plate and spread it flat, and put it into the refrigerator to cool down for 15 minutes.

8. Sprinkle a thin layer of cooked glutinous rice flour over the cooled batter to prevent it from sticking to your hands.

9. Divide the dough into 8 equal portions and set aside. Remember to use a scale when dividing the dough, so that the mooncakes will be the same size.

10. Divide the prepared bean paste filling into 8 equal portions and knead into a ball.

11. Take a piece of ice skin, flatten it slightly, pinch it round and put a piece of bean paste filling on it.

12. Tighten the mouth, shape it slightly, and round it.

13 Then put it into the mooncake mold and press it into shape.

★ Crystal Mooncakes ★

Materials

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

Practice

1. 300g of plain water, add 40g of sugar, stir well until the sugar is dissolved

2. 6g of agar softened in cold water, add the right amount of water, heat until agar is dissolved, and pour it into (1). ) in it. Stir well. After pouring into the mold 1/3 of the place

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 to chill

4. solidified can be eaten, gently rotate around with a toothpick around the circle, then inverted the mold, you can easily release the mold

★ durian mooncake ★

Main ingredients: 150g of flour, 60g of syrup, 50g of oil

Accessories: 150g of durian filling, 10g of egg wash, 2g of lye water

Practice

1. Mix the oil, syrup, and lye water with a whisk

2. Stir in the flour and knead the mixture to form a ball after it is evenly mixed

3. The ratio of 1:1.5, divided into good skin spread

4. Put the filling on the rounded mouth with a mold to press the shape

5. preheated oven 180 degrees baked about 13 minutes