Homemade moon cakes are easy to learn.

Materials:

Medium gluten flour, vegetable oil, honey, fine sugar, water, lemon juice, alkaline water, red bean paste, salted egg yolk (soaked in oil for a while in advance) and egg liquid.

Exercise:

1. Mooncake skin: Mix honey, vegetable oil and alkaline water in a large bowl, add flour and stir well. Wrap the dough with plastic wrap and refrigerate 1 hour.

2. Divide the dough and red bean paste into even equal parts, as shown in the figure, wrap the salted egg yolk with red bean paste, then wrap the red bean paste on the dough and knead it into a circle. Finally, film pressing.

3. After pressing, apply the egg liquid on the surface of the moon cake and spray a little water. Preheat the oven to 180 degrees, bake for 5-8 minutes, take out and brush a thin layer of egg liquid, and continue baking for 15 minutes until the moon cake is golden yellow.

4. Take it out, wrap it with plastic wrap and leave it for 1-2 days. When the surface of the moon cake becomes soft and crisp, you can enjoy it.

Red bean ice moon cake

Materials:

Sweet red bean paste, glutinous rice flour (used to wrap the outer layer), food pigment; Dough ingredients: glutinous rice flour 45g, sticky rice flour 35g, wheat flour 20g, sugar or sugar powder 40g, milk 185g, vegetable oil 18g.

Exercise:

1. Stir-fry raw glutinous rice flour to light yellow with medium-low fire, and put ⅵ.

2. Making ice skin: Mix the required materials in a large bowl and stir well. Add food pigment if necessary, steam for 30 minutes on medium-high fire, take out, stir with chopsticks, and put in.

3. Separate the red bean paste from the dough, knead the red bean paste into a ball, wrap it with the dough, sprinkle the flour fried in the first step on the tools and palms, knead it evenly, and shape it with a cake. Refrigerate in a sealed box for 3-4 hours, and serve. It tastes best the next day.

Jujube paste moon cake

Materials:

Mooncake crust material: 1/2 tablespoons of water, 1/4 tablespoons of edible alkali, 20g of vegetable oil, 80g of Taikoo syrup, and125g of low-gluten flour (the above materials can be used to make eight 75g mooncake crusts); Some red dates.

Exercise:

1, jujube paste: peeled jujube, boiled in water for 10 minute, peeled and beaten into jujube paste. Add oil to the pot, pour in jujube paste and start to boil. When the jujube paste turns into dough, turn off the fire, take it out and let it cool.

2. Moon cake skin: put edible alkali, vegetable oil and syrup into a container, then add water and stir evenly. Then add low-gluten flour, stir well and knead into smooth dough, and then put it in the refrigerator for at least two hours before taking it out.

3. Wrap moon cakes: divide the dough and red bean paste into equal parts, wrap the jujube paste with dough and knead it into a circle. Finally, film pressing. After the oven is preheated, put the moon cakes in the oven and bake at 180 degrees for about 10 minutes. Brush syrup evenly on the surface of the moon cake after taking it out.

Take out the oven repeatedly and brush the syrup several times.