On Thursday, September 9th, the program "Eat, Drink and Have Fun" invited food experts, baking experts, and Jia Ying, senior visa consultant of Wuai Visa Center, to share the method of mooncakes, and shared the specific production steps and finished mooncakes with everyone, wishing everyone a happy Mid-Autumn Festival in advance!
middle
autumn
regiment
round
MID-AUTUMN FESTVIVAL
1. The basic materials and ingredients for the preparation of mooncakes
Molds (50g and 75g molds), cake powder, lard, water, invert syrup, water, etc
Second, mooncake production and sharing
divide
enjoy
One
Rice mooncakes
The crust is dry and non-greasy
by Jia Ying
🎁 Ingredients for jujube paste filling:
Dates 250g
Peanut oil 44g
Water 180g
Sugar 22g
Three sheep cake powder 70g
🎁 Ingredients for salt and pepper black sesame filling:
Cooked melon seeds 12g
Cooked black sesame powder 44g
Cake powder 90g
Raisins 16g
Salt and pepper 1.5g
Peanut oil 45g
Corn syrup 85g
Winter melon sugar 32g
🎁 Crust Ingredients:
Lard 160g
Corn syrup 200g
Glutinous rice flour 140g
Sticky rice flour 140g
👼 Baking temperature: 175 degrees
🎁 Duration: about 3 minutes
👧 Operation:
🎁 Ice skin operation:
1 glutinous rice flour and sticky rice flour mixed into the container, poke a few holes to cover the plastic wrap, cold water into the pot steaming for about 30 minutes to steam
2 After cooling, add lard and corn syrup and mix well and divide into 20g/pc
🎁 Date paste filling operation:
3 Denucleated dates and steamed for about 40 minutes, put on a blender, add oil and water and beat
4. Pour the beaten date paste into a pot, add sugar and stir-fry over high heat until thick and pour into a bowl
Add the cake flour to 5 bowls and mix well, beat well with a hand-held whisk, cool and divide into 30g/piece
🎁 Salt & Pepper Black Sesame Filling Operation:
6 All materials can be mixed and mixed well, and divided into 30g/pc
🎁 Rice Mooncake Operation:
7 The crust is flattened into the filling, rolled in the flour, put in the mooncake mold and pressed out the mooncake into the baking pan
8️ Bake in a preheated oven for about 3 minutes
Two
Flower shortbread
The crust of the Su-style mooncake can refer to this recipe,
For example: fresh meat mooncakes, egg yolk crisps, etc
👼 Flower shortbread
🎁 Filling Ingredients:
Rose sauce 140g
Sanyo cake powder 25g
Salad oil 16g
Winter melon minced 50g
🎁 Oil core ingredients:
Lard 46g
Low gluten flour 93g
High gluten flour 73g
Low gluten flour 73g
Lard 58g
20g sugar
Water 60g
👼 Baking temperature: 190 degrees
🎁 Duration: About 24 minutes in total
🎁 Filling operation:
1 rose sauce, cake flour put together and evenly, then add corn oil and evenly, and finally add winter melon paste and evenly
2 Divide into 25g/kneading round
🎁 Crust operation:
3 High gluten flour, low gluten flour, lard, sugar mixed by hand, add water to knead into a dough, put into a blender and form a smooth dough, relax at room temperature for 20 minutes
Divide 4 into 30g/round and relax at room temperature for 15 min
🎁 Oil core operation:
5️ Mix the low gluten flour and lard with a spatula and divide into 15 g/piece
🎁 Flower Cake Operation:
6 crusts wrapped in oil cores to round
7 The first roll out of the crust is about 14cm rolled up from top to bottom
8️ Roll out the crust for the second time about 20 cm from top to bottom, fold into three layers, and relax at room temperature for 25 minutes
9️ Dip the crust into a little flour, roll out into a circle with a diameter of about 10 cm, wrap the filling and wrap it up. The round is slightly flattened and printed with a pattern
Bake in a preheated oven for 10 minutes, first bake for 8 minutes, then bake for 8 minutes and then turn the dough, bake for another 8 minutes, cool and taste
🧧 Tips: Pattern pigment production, pigment with a little water to mix well, cover a piece of kitchen paper, dip it, so that the color is even
Three
Cloud leg char siu five-kernel mooncake
Cloud leg char siu
Five Ren MoonCakes
Sanyo cake powder 50g
Purified water 35g
Jinhua ham shredded 11g
Char siu pork diced 18g
Ripe sunflower seeds 40g
Cooked walnut kernels 20g
Ripe southern almonds 4g
Cooked white sesame seeds 11g
Cooked peanuts 20g
Ripe cashews 20g
Sugar rose 11g
Sugar diced orange 8g
Winter melon minced 30g
Pepper 1g
Salt 1g
15g sugar
Tahini 8g
Peanut oil 15g
Light soy sauce 1g
Five-spice powder 1g
Ginger minced 4g
🎁 Ingredients for Cantonese crust:
High gluten flour 80g
Low gluten flour 80g
Invert syrup 110g
3g of water
Peanut oil 36g
👼 Baking temperature: 200 degrees
🎁 Duration: About 20 minutes
1 Peanut oil, water and syrup stir well with eggs, add flour and mix well, cover plastic wrap at room temperature and relax for 2 hours. Divide the dough into 25 g/piece
2 All ingredients can be stirred evenly with a blender, take out and grasp well with your hands. Filling 45-50g/pc
3 Pie crusts press flat wrapped into the filling to close the mouth, put into the moon cake mold, press out the moon cake and put it into the baking pan
4 Bake in the oven for 10 minutes, remove, let cool the surface and brush the egg liquid, then put it back in the oven and bake for 10 minutes
5️ Sealed and stored after cooling, the taste is better after returning to oil
Third, other fillings are made in proportion
1, fresh meat mooncake filling ratio: pork 175g, salt 2.5g, chicken essence 1g, sugar 4g, green onion 4g, white pepper 1g, corn starch 4g, sesame oil 2.5g, oil consumption 2.5g, light soy sauce 4g, cooking wine 4g, dark soy sauce 1g
2, five kernel filling ratio: cake flour 85g, water 25g, maltose 12g, peanut oil 35g, cooked black and white sesame seeds 4g each, cooked peanuts 40g, baked walnuts (180 ° 8-10 minutes) 10g, dried cranberries 8g, cooked melon seeds 20g, raisins 8g, green and red silk 3g each
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