Mid-Autumn Mooncake
By VicentaLakin
As the Mid-Autumn Festival approaches, the mooncakes are beginning to be “emerging”, and the boxes of the mooncakes are so full of light and varied, but mostly in form, with good packaging expensive but not good. Some of the mooncakes have two years or more, and it's possible that what you bought was last year's. Today's chefs teach their parents to make their own, healthy, natural moon cakes, from skin to hand made by themselves, which really contains the smell of home, and the sense of satisfaction and pride that comes from visiting friends and family reunions
Recipe Recommendations
- flour 150g
- Jianshui 1g
- red bean paste 500G
- edible oil 75g
- white granulated sugar 400g
- fresh lemon juice 50ML
- invert syrup 75g
- glutinous rice flour
- egg yolk one
- water 180G
- sweetening
- roast
- half an hour
- ordinary
Steps for Mid-Autumn Mooncake
1
Conversion of the syrup process: Lemon to the skin and filtration of 50 ml
2
White sugar and water mixed in the stainless steel pan and burned (later without mixing) with lemonade
3
Turn the fire down to a slightly smaller red sticky form (about 40 minutes) of honey, so that the transformation of the syrup is ready and will be used in a day's cold seal。
4
The monthly pie-skin process: transformation of syrup, edible oil, mixed water mix
5
Add natural flour to a smooth pasta and cover it with wet cloth for an hour, and the mooncake is ready. (75 g of syrup, 25 g of edible oil, 1 g of water, 150 g of natural flour)
6
Bean-sand-saping step: oil split three times with soy-sand Medium
7
I'm going to have to go to the top of my hair and get some rice powder
8
Once they continue to roll to the point where they don't stick their hands, the bean-saloon pie is made, and they're covered in cold。
9
Mooncake wrapping steps: Wake up the moon cake noodles and bean salves divided into small agents equal in size to about 20 and 30 grams, respectively, and rounded them up。
10
The bean-salts are placed in the middle of a good round moon cake and the tiger's mouth is sealed。
11
The wrapped moon cakes were placed in the molds and the moon cakes were made。
12
Mooncake bakery: The oven is preheated at 200 degrees and 10 minutes in advance and placed in its embryo. Bread it out in five minutes
13
On the top of the moon cake, you'll be able to smooth out an egg yolk, and then in the oven for 12 minutes。
14
In 12 minutes, the yellow, fragrance, bean mooncake will be readyMid-Autumn Mooncake Make Tips
1. Use a stainless steel pot when boiling invert syrup; iron and aluminum pots tend to scorch at the bottom.
2. The prepared invert syrup works better if left to rest for a day before use.
3. During the boiling process, the water may evaporate too quickly; you can add more water based on the situation or shorten the boiling time.
4. The filling must be stir-fried until it is dry, making it easier to wrap in the pastry.
5. Remove the mooncakes after baking for five minutes and brush with egg yolk liquid; brush only the top.
6. If the surface of the finished mooncakes feels dry, let them sit for two days; they will taste more tender after the oils return.