Mid-Autumn Festival is coming, I don't know if everyone has eaten the mooncake, now the market has begun to sell, all kinds of flavors to see I am dazzled, but I did not buy one, because there are many mooncake masters near my home, from a young age to help them lay hands, naturally they have learned, seemingly complex processes, in fact, the methods are mostly the same, master the skills can do a variety of times, especially the last super delicious
<h1 class="pgc-h-decimal" data-index="01" data-track="3" > "date paste"</h1>
Date paste is a more classic filling, by many pastry shops to play out a variety of tricks, beautiful and delicious jujube flower crisp is very good, today to share its filling methods
Ingredients: 500g of dates, 300g of water, 50g of maltose, 30g of white sugar, 80g of corn oil
Practice steps
[1] Wash and pit the dates, add water to boil and reduce heat to cook for 10 minutes, then put them in a blender and beat into date paste
【2】Stir-fry over low heat in a non-stick pan and stir-fry until the water dries and add corn oil (oil without taste can be added)
[3] After the corn oil is completely absorbed, pour in the maltose to continue frying, and finally add white sugar, the dates themselves are very sweet, do not put too much sugar, fry until the group can be
[3] After frying, add some cooked peanuts, do not like it can not add
<h1 class="pgc-h-decimal" data-index="01" data-track="72" > "winter melon filling"</h1>
Vegetables and winter melons are only used to stir-fry vegetables and stew soups, which is too wronged, and it is also wonderful to make a sweet winter paste filling!
Ingredients: 1000g of winter melon, 50g of white sugar, 75g of maltose, 100g of corn oil
[1] Cut the winter melon into strips and cook, squeeze dry water
[2] Pour into the pot over low heat and stir-fry, put in corn oil and fry until absorbed, add maltose and stir-fry to completely absorb, and finally put white sugar, white sugar to be finally fried for too long will be bitter, probably the process is three words to fry and stir-fry
<h1 class="pgc-h-decimal" data-index="01" data-track="73" > "chestnut filling"</h1>
Stir-fried chestnuts and chestnut stewed chicken are super delicious, the rustling texture is almost addictive, and the chestnut mooncakes are also outstanding
Ingredients: Chestnut 500g, water 500g, white sugar 50g, maltose 75g, corn oil 100g
[1] Peel the chestnuts and put them into a rice cooker with water, remove them and let them cool, put them in the juicer and add water to beat into a puree
[2] Pour into a non-stick pan and stir-fry over low heat, add corn oil, maltose, white sugar in turn, stir-fry each time until completely absorbed, then add the next one, and finally fry until the balls are held
<h1 class="pgc-h-decimal" data-index="01" data-track="74" > "cantaloupe filling"</h1>
There are many kinds of fruit fillings, today I will share the cantaloupe filling, other methods are similar, according to the fruit sweetness level to appropriately increase or decrease sugar
Ingredients: 500g cantaloupe, 50g water, 40g sugar, 70g maltose, 100g corn oil
[1] Peel and cut the cantaloupe into small pieces, add water and beat into a puree
[2] Pour into the non-stick pan, pay attention to the beginning of the stir-fry water, will splash on the hands is very painful, as long as the stir-frying speed is fast enough, do not worry about this problem, after frying dry water, add corn oil, maltose, white sugar, and finally fry until the group
With this ingredient, you can make strawberry filling, pineapple filling, peach filling, and you can increase or decrease sugar according to the sweetness of the fruit
<h1 class="pgc-h-decimal" data-index="01" data-track="75" > "lotus filling"</h1>
It can only be described as classic, too classic
Ingredients: 500g of lotus seeds, 650g of water, 80g of white sugar, 100g of corn oil, 80g of maltose
[1] Lotus seeds soak for 8 hours, check that there are lotus seeds to clean up in case of bitterness, add water into the rice cooker to cook and let cool, and pour water into the juicer to make a puree
[2] Pour in a non-stick pan over low heat and fry dry water, pour corn oil and fry until absorbed, then pour maltose, white sugar, and finally fry until the ball is on it
See here you may find the principle of the practice, after mastering the principle of making mooncakes do not worry, quickly collect
(1) Dried beans and the like need to be soaked and cooked in advance, and then beaten into puree
(2) Winter melon vegetables need to be boiled to remove the raw flavor, and then stir-fried
(3) Direct juice such as fruits can be fried
Stir-frying the filling is just a manual work, and patience is enough
The role of adding corn oil is to keep the filling moist, the role of maltose is to make the filling better into clumps, white sugar is simply for sweetness, and the ingredients with sweetness can appropriately reduce sugar
Oh, the last filling slightly increases the difficulty, I think it is the most delicious, maybe everyone will do it, but it can't stop my sharing of persistence Ha, I think it's the best
<h1 class="pgc-h-decimal" data-index="01" data-track="76" > "bean paste filling"</h1>
Here to use red beans, not red beans
Ingredients: 300g of red beans, 450g of water, 60g of white sugar, 100g of corn oil, 80g of maltose
[1] Red beans are soaked for more than 4 hours, it is more convenient to soak in the morning at night, soak well and pour into the rice cooker with water to cook and cool, even the water of the red beans is poured into the juicer to beat into a puree
【2】 Pour into a non-stick pan, fry until the water is dry, then add corn oil and sugar and stir-fry until the balls are in full swing
<h1 class="pgc-h-decimal" data-index="01" data-track="77" > "black sesame filling"</h1>
Can have a good hair quality, all rely on the credit of black sesame seeds, so many years have not been eaten in vain to insist on really effective, refill ❤
Ingredients: 300g of peeled mung beans, 450g of water, 60g of white sugar, 100g of maltose, 100g of corn oil, 200g of black sesame seeds
[1] Black sesame seeds washed clean, control the dry water without drying, directly into the pot over low heat and stir-fry continuously, until you hear the crackling sound, sesame splash to the outside of the pot when it is cooked
[2] Find a fine drying net, spread the sesame seeds, so that the sesame will not be damp due to heat, there is no drying net on the top of the wood products, let it cool and beat into sesame powder
[3] Mung beans soaked for more than 4 hours, add water to cook and cool (adding more water will be very difficult to fry dry, it is recommended to boil mung beans water is not more than mung beans can be, if you use a wall breaker, steaming directly into the mud is more convenient), even mung bean water together into the juicer to beat into the mud
【4】Pour mung bean puree into the pot and fry dry water, pour sesame powder and corn oil and fry until the oil is absorbed, then pour maltose and white sugar in turn and fry until the balls are held
If you have ready-made cooked sesame seeds, just beat them into powder
If you don't like black sesame seeds, you can not add, and the pure mung bean filling can be imitated in the sixth method and made into a mung bean cake directly pressed
Refrigerate it for a more intense taste and endless aftertaste
The pots and pans used are preferably non-stick pans, other pots will make you doubt life
Further reading:
The Mid-Autumn Festival is coming, learn the universal formula of pastry, and easily make a hundred kinds of pastry mooncakes
After learning the baking techniques, it turned out that it was so easy to make chocolate cake and sugar-free date cake
Homemade salad dressings, condensed milk, custard sauce, pizza sauce, garlic sauce
I am a rice cake ~ professional food writer regularly share food ~ like to pay attention to Oh
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