From purchasing mooncake molds online at the beginning, to carefully boiling invert syrup, to carefully and carefully frying winter paste, to the final difficult mooncake packaging process, the journey was hard but full of fun.
Yesterday, I had nothing to do, so I read all the blog posts related to mooncakes in Junzhi's blog. Only then did I discover an article he called "The Most Difficult Filling in the History of" Jun "--Hami Melon Moon Cake", which contained a filling made of winter melon and cani melon. Only then did I understand why I made it so difficult and hard. It turned out that this kind of stuffing was very difficult for an experienced veteran, not to mention me, who had never made mooncakes before!
Therefore, it is recommended that you should be cautious and more cautious when starting children's boots! Choose some fillings that are easier to pack to practice!
So, when I saw my cute mooncakes, which were a little ugly, but also condensed countless of my efforts, coming out of the oven, I couldn't help but feel so excited!
Especially what surprised me the most was that this mooncake was loved and recognized by my dear, who has never liked sweet drops. The feeling was not just excitement! After tasting one, he kept nodding: "This mooncake is great! It's not greasy at all, and it's particularly delicious! Let's make some of these mooncakes for our parents to try during the holidays..."I happily agreed.
What's more special is that the mooncakes I made are not like the legend, which says that they can kill dogs when they are freshly baked. After my mooncakes are cooled, they are softer and can be eaten directly. It saves the worry-making process of dripping oil back, saves the long and anxious wait, and you can enjoy it directly!
Dongrong mooncake
By MerlBogan
Recipe Recommendations
- medium-gluten flour 50 grams
- milk powder 3 grams
- alkaline water very small amount
- invert syrup 40 grams
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for Dongrong mooncake
1
All raw material drawings.
2
Take a pile of alkali noodles the size of a rice grain and place it in a small bowl.
3
Add 4 times more water and stir well. Pour into a container containing invert syrup. See <ahref="http://home.meishichina.com/recipe-34769.html"target="_blank">http://home.meishichina.com/recipe-34769.html
4
The cooking oil is also poured into the invert syrup.
5
Stir well until it becomes sticky.
6
Pour in the medium gluten flour. Add half a spoonful of milk powder, about 3 grams.
7
Stir well, knead into dough, cover with plastic wrap and soak for one and a half to two hours. I have been drinking for two hours!
8
The dough is divided into seven equal parts and is ready to be used to make mooncake skins. The winter paste filling and the cake crust dough are divided into seven portions according to a volume ratio of 7:3.
9
The mooncake skin is rolled out with a rolling pin into discs with a thin middle and thick edges. Add the winter paste. See <ahref ="www.example.com" target ="_blank"> http://home.meishichina.com/recipe-34883.html.
10
Use both hands to cooperate with each other and slowly push the cake crust up while rotating it.
11
After pushing the cake crust to the top, start closing. Close the mouth and turn it into a round ball.
12
Gently flatten the wrapped mooncake. Put it into the mooncake mold.
13
Use the mold containing the mooncake dough to gently press into the shape of the mooncake on a baking sheet lined with oilpaper.
14
Make all the mooncakes in turn. Gently spray a layer of water on the mooncake. Preheat the oven to 180 degrees, in the middle layer, heat it up and down, remove it after five minutes.
15
Brush the mooncake with a layer of egg liquid and put it into the oven again. Turn to 170 degrees for about 15 minutes, bake until the surface is golden brown and then baked.Dongrong mooncake Make Tips
1. The packaging process of mooncakes is relatively simple to write, but there is still some skill in the actual operation. You have to practice, understand, summarize and improve during the production process! 2. If you are afraid that the mold will stick, you can sprinkle the flour into the mold, shake it to make the flour adhere more evenly around the mold, and then pour out the excess flour. 3. The original recipe said that the baking temperature was 200 degrees. After five minutes, it was baked and brushed with the egg liquid before returning to the oven to bake. According to the situation of my oven, the temperature was too high, so an adjustment was made. The specific situation should be adjusted by me according to the situation of my own oven! 4. If beginners are afraid that it will be difficult to wrap and shape, they can adjust the volume ratio of filling to cake crust to 6:4, which will make it easier to operate.