How to make moon cakes (briefly)

Making preserved mustard tuber moon cake

1. Ordinary flour 300g, salad oil 100g, a little water.

2. 200 grams of minced meat, minced mustard tuber 1 ball, a little monosodium glutamate, a little onion, a little yellow wine, a little sesame oil, an egg 1 piece (the yolk is taken out to make the final cake), a little salad oil and a little soy sauce.

Method:

1. Rub 200 grams of flour with water until it is smooth and stiff, and make it "surface" for use.

2. Add oil to 100g flour and knead until it is pure and smooth, and make it into "oil noodles" for later use.

3. Mix all the materials 2 to make minced meat for later use. 4. Divide the water surface and the oil surface into 6 equal parts (make several equal parts if you want), wrap the "water surface" into a ball, flatten it, open it into a circle with a dough stick (just like wrapping jiaozi), wrap the minced meat inside like a steamed stuffed bun, stick oil paper (I use printed paper) on the junction, and dip the egg yolk with a brush.

5. Oven temperature 180℃-200℃, and bake up and down for 20 minutes.

Sugar-free fruit wuren moon cake

Leather formula:

1, 5000 grams of low-gluten flour

2. Raw oil1400g

3. Maltitol solution 3750g.

4. Alkaline water 75g.

5. Fresh egg yolk1000g

Method for making leather:

1, maltitol solution and alkaline water are stirred evenly first;

2. Add crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir it evenly and magnetically wet it;

4. Use the dough 30 minutes after waking up.

Stuffing:

1, 40000g sugar-free five-kernel fruit stuffing

Production method:

1, the proportion of mooncake skin and stuffing is 2: 8.

2. Press the crust into a flat round block, wrap it with stuffing, put it into a mold, flatten it by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and brush or spray water on the surface.

3. The moon cake is baked in two stages: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven; (2) Bake the moon cake until the surface is golden, the wall is not blue and the waist does not collapse.

4, furnace temperature, fire is 220 degrees Celsius, fire is 190 degrees Celsius.

5, quality requirements, shape and pattern clear and full, slightly convex cake waist, cake surface is not concave, no burr, burst, stuffing leakage, etc. And the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.

Method for making soft-crust moon cake

raw material

White flour, duck egg yolk, red bean paste stuffing, white syrup, alkaline water, raw oil, eggs.

manufacturing method

1. Mix white syrup, alkaline water, raw oil and flour bit by bit to make dough. The ratio of flour, white syrup, alkaline water and crude oil is 5:4: 1.4: 1.

2. Knead the mixed flour into small dough of the same size and roll it into a cake for later use.

3. Knead the bean paste into a small round cake and wrap it tightly with duck egg yolk into a stuffing ball.

4. Wrap the stuffing into the rolled bread and knead it into a ball.

5. Prepare a wooden moon cake mold, add a little dry flour, put the stuffed dough into the mold, compact and flatten it, and then buckle it out of the mold.

6. Mix the egg liquid and eggs according to the ratio of 3 yolks 1 whole egg.

7. Put the moon cakes in the baking tray, brush them with a brush and put them in the oven.

8. oven temperature 180 degrees, baking for about 20 minutes. Take it out once in the middle and brush the egg mixture again.

This is how to make soft-skinned moon cakes. When making moon cakes completely, we should pay attention to the following points:

1. The proportion of dough should be flexibly controlled according to the raw materials used at home.

2. It is best to use raw yolk for duck eggs in the stuffing, so that when baking moon cakes, the oil in the yolk will melt into the crust of moon cakes.

3. When the moon cake is taken out of the mold, the force should be even, and it is not allowed to be used repeatedly. Generally, moon cakes can be pulled out with side buttons and reverse buttons: don't put too much dry powder in the mold.

4. The baking time in the oven depends on the size of the moon cake, or you can turn on the oven during baking to avoid scorching.

In order to make the baked moon cakes more fragrant, you can add a little less butter to the dough, but remember not to add more to avoid crispness.

Crystal milk moon cake

Leather formula (unit: gram) Filling formula (unit: gram)

Mooncake special powder: 500 sugar gum: 830 peanut oil: 300 cream stuffing: 6400 grass plum stuffing: 1600 baking element: 10 water: 20 dried noodles: 80 yellow eggs: 200

Method for make stuffing and method for make moon cake skin

1, 80 cream fillings, each weighing 80g.

1, sugar gum, scoop water and mix well. 2. There are 80 stuffed grass plums, each weighing 20g.

2. Add peanut oil into 1 and mix well.

3. Pack strawberries with milk-flavored stuffing.

4. Sieve the flour baking elements, add them twice, stir well, and use the dough after 30 minutes.

Production method:

1, moon cake skin, specific gravity of filling 2: 8.

2. Press the crust into a thin round piece, wrap it with stuffing, put it into a mold, flatten it by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and spray or brush water on the surface.

3. The moon cake is baked twice, the first time until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven. The second time, the moon cakes were baked twice. The first time, the surface is yellowish, and the egg yolk liquid is brushed out of the oven. The second time, bake the moon cake until the surface is golden yellow, without collapse and blue wall.

4. Furnace temperature: 220℃ on fire and 180℃ on fire.

5. Quality requirements: the outline pattern is clear and full, the cake waist is slightly convex, the cake surface is not concave, and there is no burr, burst, stuffing leakage, etc. The skin stuffing is soft and not detached from the bone, and the surface is oily and smooth.

Leather formula (unit: gram) Filling formula (unit: gram)

Mooncake special powder: 1000 sugar gum: 830 peanut oil: 300 super lotus stuffing: 7800 fresh roses: 200 baking elements: 10 water: 20 dried noodles: 80 yellow eggs: 200

Method for make stuffing and method for make moon cake skin

1. Add fresh roses to the white filling.

2, sugar gum, scoop water and stir evenly, each filling weighs 100g.

3. Add peanut oil into 1 and mix well. The production method is the same as that of milky moon cakes.

4. Sieve the flour baking elements, add them twice, stir them evenly within 2 minutes, and use the dough after 30 minutes.

The making method is the same as that of crystal fragrant moon cakes, and the bottom is light brown.

Method for making fresh meat moon cake

Raw materials:

500g of flour, 300g of minced meat, 60g of sugar, 20g of maltose15g, 20g of soy sauce, 0g of monosodium glutamate10g, 2g of cooked lard, a little salt, cooking wine, sesame oil, Jiang Mo.

Production process:

1. First, add salt, sugar, monosodium glutamate, soy sauce, cooking wine, sesame oil and Jiang Mo into minced meat, and then stir in one direction. After mixing, add 60 grams of water, continue to stir until the water and meat are mixed and sticky, and put them in the refrigerator for later use.

2. Mix flour 300g, maltose15g, cooked lard120g and sugar 45g, add boiled water175g, and knead into oil-water noodles.

3. Add 200 grams of flour to 90 grams of cooked lard and knead it into crispy noodles.

4. Put the crispy bread into the oily surface and press it upward to seal it. Sprinkle dry flour on the chopping board and roll the dough into a 3 cm thick dough.

5. Divide the big cake into two pieces, roll each piece into long strips, and then make 40 pieces.

6. flatten the agent, wrap it in 15g meat stuffing, and seal it to make moon cakes.

7. Put the moon cake on a hot pot, seal it down, cover it and bake each side.

Bake for 3-5 minutes until both sides are golden, then cover the lid and bake on low heat until the edge of the moon cake is milky white and crisp, and then take out the pot.

Method for making pineapple ice skin moon cake

Leather:

500 grams of ice skin ready-mixed powder

Sugar powder 150g

White cream150g

250 grams of iced water

Making:

1. Put the powdered sugar and water into an egg beater and stir until the sugar is dissolved.

2. Add 1 to the ice skin and stir for 3 minutes, then add the white cream and stir evenly until smooth, and put it in the refrigerator for 30 minutes.

3. 300g pineapple stuffing.

4. The specific gravity of leather filler is 3: 7.

5, after molding, directly into the sealed packaging.

6. Refrigerated storage and sales.

Multi-flavor moon cake stuffing and preparation method thereof

The invention relates to a multi-flavor moon cake stuffing and a preparation method thereof. It contains 70-80 parts of sugar, 45-50 parts of edible oil, 70-80 parts of halogen products, 40-55 parts of cake powder, 2-3 parts of pepper powder, 2-3 parts of pepper powder, 0/-2 parts of pepper powder/kloc-,and a proper amount of salt. It is made by soaking, then stirring and mixing the components, and finally standing. As the halogen product is used as the main ingredient of the moon cake stuffing, the invention has strong Sichuan flavor, integrates hemp, spicy, fresh, fragrant, salty and sweet, and has golden color, especially for meat raw materials. The stuffing can be made into a suede shape after standing to absorb enough water and baking, without sticking teeth or embedding; Moreover, the natural perfume used in this product has certain anti-corrosion function, and the natural shelf life can reach 30-40 days without adding other preservatives.

Sugar-free wuren moon cake

Leather formula:

1, 5000 grams of low-gluten powder,

2. Oil1400g,

3. Maltitol solution 3750g,

4, 75 grams of alkaline water,

5, fresh egg yolk 1000 grams.

Method for making leather:

1, maltitol solution and alkaline water are stirred evenly first;

2. Add crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir it evenly and magnetically wet it;

4. Use the dough 30 minutes after waking up.

Stuffing:

1, 40000g sugar-free five-kernel stuffing

Production method:

1, the proportion of mooncake skin and stuffing is 2: 8.

2. Press the crust into a flat round block, wrap it into stuffing, put it into a mold, flatten it by hand to make the moon cake pattern clear, then knock it out of the mold, put it into a baking tray, and brush or spray water on the surface.

3. The moon cake is baked in two stages: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven; (2) Bake the moon cake until the surface is golden, the wall is not blue and the waist does not collapse.

4, furnace temperature, fire is 220 degrees Celsius, fire is 190 degrees Celsius.

5, quality requirements, shape and pattern clear and full, slightly convex cake waist, cake surface is not concave, no burr, burst, stuffing leakage, etc. And the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.