How to make your own moon cakes at home?

1. Large package of crisp pastry method: the material used to 5 kilograms, each kilogram to make 12 moon cakes. First of all, the skin material into dough. Make skin dough 1.6 kilograms, making moon cake shortening dough 0.775 kilograms. Wrap the shortening around the crust and press with a rolling pin to form a thin crust (0.67 cm). Rolled into a round strip, cut into 10 pieces with a knife, and then the ends of the billet, along the incision to the inside of the folding pinch, snap with the palm of your hand into a pancake shape, you can wrap the filling.

Points: the shortening wrapped into the skin, with a rolling pin should not be rolled too short, too narrow, so as to avoid uneven skin, affecting the quality of the shortening.

2. small package of puff pastry system: dough and shortening dough system with large package of puff pastry system. The skin and shortening material is divided into 10 small pieces, the shortening one by one into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped filling.

3. Filling: Mix according to the recipe and knead thoroughly to moisten. The following fillings need to be prefabricated into semi-finished products:

(1)Pine nuts date paste: first black dates to remove the core, clean, steamed and twisted into a crushed mud. Sugar into the pot with water, heat and dissolve into syrup, the concentration of bamboo chopsticks can be picked out of the silk for the right degree, and then the date paste, oil, pine nuts to join, mix well, burned to non-stick hand can be.

(2) water washing sand: 9 kg of red beans, 15 kg of sugar, 1.5 kg of caramel, 2.5 kg of oil, 3 kg of water, the same method and bean paste filling.

(3) lard sand: the bean paste used with the same water bean paste method. Specific method: the bean paste and sugar, lard, rose, osmanthus can be mixed well.

4. Packing: first take the bean paste filling snap thin on the pastry, and then take the lard, cinnamon and other mixes at the same time wrapped into the pastry.

5. molding: after wrapping the filling, in the pastry seal on the top type of paper, pressed into 1.67 cm thick flat moon cake blanks, 90 grams each, and then in the moon cake blanks stamped with a variety of name seals.

6. Baking: moon cake blanks pushed into the oven, the oven temperature is maintained at about 240 ℃, to be the pattern on the moon cake after the appropriate cooling, the upper and lower fire requirements of the same, baked 6 to 7 minutes cooked can be removed from the oven, to be cooled down after the plate.

7. Storage: before the box must be completely chilled, gently hold and put, to prevent the skin from falling off, affecting the quality and aesthetics. It is best to add waxed paper or nylon bags to the outside of the mooncakes if they are shipped.

The mooncakes are usually stored in a cool and ventilated place. In the temperature of 30 ℃ can be stored for a month, but "bean paste" and "date paste" and other soft goods, the storage time is shorter.

Quality requirements

1. color: the surface of the golden oily, rounded edges of light yellow, the bottom of no burnt spots.

2. Shape: flat and full, in the shape of a flat drum, without cracks and leakage of the bottom.

3. Puff pastry: complete in appearance, clear and uncluttered puff pastry, no stiff and hard skin.

4. Inside: the thickness of the skin and filling is uniform, no shelling and hollow phenomenon, fruit cut pieces of appropriate thickness.

5. Taste: the crust is flaky, with the characteristic flavor of various fillings and normal aroma, without the taste of haram and the bitter or astringent taste of the peel.

Cantonese moon cake

Cantonese moon cake ingredients, thin skin, filling, delicious, colorful, unbreakable, portable, but also easy to keep, so in the domestic and international food market is very popular. Its name is generally based on the main ingredients of the cake filling, such as five kernels, golden leg, lotus seed paste, bean paste, bean paste, date paste, coconut paste, winter paste and so on. It has an extremely wide range of ingredients, such as egg yolks, leather eggs, sausages, barbecued pork, shredded chicken, roast duck, mushrooms, milk powder and so on. All can be used as raw materials and formulated into numerous varieties of colors. Shanghao Renzhen mooncake, the old flavor of Fujian and Taiwan! Xu Yongjian: Shanghao Renzhen Bo Cake Family!

Raw material recipe Skin: flour 9.25 kilograms of syrup *(* syrup processing: 1 kilogram of sugar with 0.5 kilograms of water, boil and dissolve, that is, into syrup. However, it must be noted that the syrup must be cooled before use.) 6.1 kilograms of caramel 1.25 kilograms of raw oil 1.4 kilograms of lye ** (** lye processing: 25 kilograms of lye powder plus 0.95 kilograms of baking soda with 100 kilograms of boiling water to dissolve, cooled and used.) 0.175 kg

Decorating fabrics: 0.5 kg of tempered egg

Filling: (1) Bean paste moon cake

Sugar 16 kg adzuki beans 12 kg raw oil 3.5 kg sugar roses 1.5 kg flour 1 kg

(2) Bean paste moon cake

Sugar 15 kg raw oil 3 kg mung bean powder 10.5 kg lard 1 kg Five-spice powder 0.25kg Sesame oil 2.5kg Fine salt 0.1kg Raw onion 1kg

(3)Jujube paste moon cake

Sugar 8.25kg Raw oil 6.5kg Mung bean powder 1.5kg Black jujubes 18.7kg Cooked glutinous rice flour 1.5kg

(4)Hundred fruits moon cake

Sugar 9.5kg Raw oil 1.5kg Sugar rose 1kg Cooked glutinous rice flour 2.5 kilograms of net white fat meat 7.5 kilograms of olive kernel 1 kilograms of melon seeds 2 kilograms of walnut kernels 2 kilograms of cooked sesame seeds 2.5 kilograms of sugar winter melon 2.5 kilograms of cake 0.5 kilograms of big currant 0.375 kilograms of almonds 0.5 kilograms of sugar money tangerine 1.5 kilograms

(5) Golden Legs Moon Cake

Granulated sugar 8.75 kilograms of oil 7.5 kilograms of sugar rose 1.5 kilograms of powdered five-spice 0.175 kilograms of sugar. kilograms of five-spice powder 0.175 kilograms of cooked glutinous rice flour 3 kilograms of net white fat meat 6.75 kilograms of olive kernels 1 kilograms of melon kernels 2 kilograms of walnut kernels 2 kilograms of cooked sesame seeds 2 kilograms of sweetened melon 1.5 kilograms of large cakes 5.5 kilograms of big currant 0.125 kilograms of almonds 1.5 kilograms of sweetened tangerine 2.5 kilograms of ham 1.5 kilograms of sesame oil 0.25 kilograms of pepper 0.175 kilograms of salt 0.065 kilograms

(6)Coconut moon cake

Sugar 12.25 kg lard 5.25 kg cooked glutinous rice flour 26.25 kg coconut flour 10.5 kg eggs 6.575 kg flavor 100 ml

(7)Winter moon cake

Sugar 7.5 kg raw oil 1.5 kg lard 1.5 kg cooked glutinous rice flour 3.75 kg net white fat 3 kg sweetened winter melon 15 kg cooked flour 1.5 kg oil 3.75 kg cooked glutinous rice flour 3.75 kg net white fat kilograms of sugar 15 kilograms of winter melon cooked flour 3.75 kilograms

(8) lotus seed paste moon cake

Sugar 16.875 kilograms of oil 6.565 kilograms of lotus seeds 15 kilograms of lye 0.25 kilograms

1.making the skin

(1) the syrup: 1 kilograms of sugar 2 kilograms of water ratio, boil and dissolve the caramel, and then cook for about 5 minutes ( Caramel can be replaced by citric acid and added when making leather). After the syrup is made, it needs to be stored for 15 to 20 days, so that the sucrose is transformed, acidified and softened, and then used.

(2) leather: flour sifted, placed on the stage, the center of the chamber, pour the processed sugar syrup, first with alkaline water, and then put the oil stirring, gradually mixed into the flour, mixing and kneading, until the leather is soft and hard to the right degree, the skin surface can be polished.

Points: ① syrup, alkaline water, raw oil must be mixed, otherwise the skin will be cooked white spots: ② pay attention to the amount of alkaline water, more easy to bake into a brown, affecting the appearance, less difficult to color; ③ leather modulation, storage time should not be too long.

2. filling

(1) bean paste filling method with the previous.

(2) bean paste filling: mung bean powder as the main ingredient, the first oil into the frying pan heating, add raw onions, fried yellow slag, and then add the right amount of water to boil, put sugar, salt, five-spice powder and other materials, dissolved, pour into the mung bean powder, stirring constantly, simmering into the mud that is.

Points: bean paste filling is not easy to keep, water shall not exceed 10%. Oil is generally 35 to 50% of the mung bean powder. Sugar for mung bean powder 100 to 140%.

(3) jujube paste filling: red dates, black dates as the main material, first steamed jujube, remove the core of the date into the sieve to erase the skin of the date, filtered out the date pulp. According to every 100 kilograms of date pulp plus 50 ~ 80 kilograms of sugar, 50 ~ 80 kilograms of cooked lard or vegetable oil, while melting into the pot, concentrated into a thick mud, and finally add about 5 kilograms of cake powder and mix it into.

(4) coconut filling: coconut meat powder as the main ingredient, the first egg and sugar stirring melting, and then into the coconut meat powder and other raw materials into the mix.

(5) winter paste filling: sugar winter melon as the main material, the first sugar winter melon twisted into a paste with other ingredients into a mix.

(6) lotus seed paste filling: lotus seed as the main material (made of Xianglian better quality), first of all, the lotus seed skin, remove the heart, and then the lotus petals into a copper pot to cook, stranded into the mud, squeezed to remove the excess water spare. To 1 ~ 1.5 ratio of sugar, add water to dissolve, simmering, until the water basically evaporated, add vegetable oil and other raw materials, continue to stir, stir-fry dry into a thick sandy mud until.

(7) hundred fruit filling: white fat cut into small dice, pickled in sugar (ratio of 1:1). Fruit, candied fruit chopped, sugar and sugar white fat with water to dissolve, and then add sesame, fruit, candied fruit and mix, and finally add cake powder mix.

(8) golden leg filling: in addition to the ham still need to cut into small dices, the rest of the same method of preparation with the fruit filling.

Points: ① cut material particles to be uniform, not chopped; ② should be added according to the cake powder water absorption; ③ mixing sugar, to dissolve all the first; ④ frying is the key, pay attention to the fire at any time, too strong easy to burn, not enough is not yellow color, be sure to use the copper pan frying, the iron pot will make the light-colored stuffing discoloration; ⑤ under the oil should be slow, a small amount of time in order to absorb, otherwise the oil, the stuffing is separated.

3. Packing: first of all, the pie filling and pie crust is divided into 4 pieces, the skin is about 5 kilograms each, the filling is about 8 kilograms each. Skin, filling each divided into 40. Take the skin of the sub-picked, press flat with the palm of your hand, put the filling, close the mouth. Mouth down on the table, a little loose dry powder, to prevent molding sticky impression.

4. Forming: Put the mooncake biscuits into the special molds, with the seals facing up and snapped, so as not to expose the edges of the crust or overflow the mouth of the mold. Then knock off the mold, one by one in the baking pan.

5. Finish: Beat the eggs for the finish, brush away the dry powder on the cake, and then use the brush to brush a thin layer of egg wash on the cake surface to increase the luster.

6. Baking: oven temperature is generally called 250 ~ 280 ℃, about 15 ~ 20 minutes of baking can be. Baking is the key to correctly grasp the oven temperature and time. Baking soft goods, oven temperature is slightly lower, a little longer, the filling mixed with raw white fat filling baking time should be appropriately extended.

Quality requirements 1. color and light: the surface of the brown or golden yellow light, thin and uniform layer of egg paste, no pockmarks and bubbles, the bottom circumference is not burnt circle, the round edge should show yellow. If the surface color is deep, the round edge of the color is too light, showing milky white, it shows that the filling contains too much moisture (such as bean paste, date paste, lotus seed paste), long storage is prone to produce shelling and poisonous change.

2. Shape: the surface and the side of the round edge of the slightly convex, clear grain marks, not wrinkled, no cracked edges, leakage of the bottom, the filling and other phenomena, such as the surface protruding, the center of the sink, the side of the round edge of the concave, the phenomenon of undercooked baking.

3. Outer skin: fluffy but not crispy, no tough shrinkage phenomenon.

4. Inner texture: the skin filling thickness is uniform, no shelling and hollow phenomenon. Fruit material thickness appropriate, orange cake, orange peel and other spices must be finely chopped.

5. Taste: there should be a normal aroma and a variety of flowers and colors of the unique flavor, such as the use of flavors, should not be too thick, to have no pungent feeling.

6. Moisture index: 11.5-12.5% for the 100-fruit mooncake, 12.5-14% for the golden-legged mooncake, 18.5-19.6% for the coconut mooncake, and 18.5-19.5% for the bean paste mooncake.