Moon cake series
By WaltonLesch
This is the second photo taken when making mooncakes. Seeing that everyone was making mooncakes, I couldn't help but couldn't help but buy a mooncake DIY tool on Taobao. I made it the day I came back and included the ratio of 2:8 for the first one. Then I failed as a novice. I immediately changed it to 3:7 and succeeded. At this ratio, some relatives still said that the skin was too thin. Each person has a different taste. In fact, I personally don't like mooncakes very much. My mother loves them. My brother joked that he could book some from me earlier and give gifts would be much cheaper. I calculate the weight of the materials according to the adults 'prescriptions. Some of the materials are numbered with decimal points. Hehe, actually don't be so serious. Everyone should handle them at their own discretion. Sometimes, an extra gram or two is not a burden, so just wrap it in more. The photos are not very complete, let's give full play to our imagination. Speaking of which, I started to calculate the proportion as soon as I got up that day, and after I calculated it, I started to prepare. I didn't finish the battle until two o'clock in the afternoon. At that time, I was starving and had never eaten... I sent it to my grandfather when I was done and gave it to my family. It was all worth it! Enough to say, everyone is welcome to put forward their opinions. I also learned this from all the best people in the world of delicious food to synthesize it. A lot of advice! Hehe. I didn't take the finished product this time, so I pretended to be the first time.
Recipe Recommendations
- syrup 269g
- flour 335.7
- bean paste 460g
- wuren 700g
- oil 67.2
- egg liquid appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for Moon cake series
1
Give me a family portrait of materials. Whoosh. (The family photo doesn't seem to be complete either)
2
Make cake crust: Stir well the oil syrup and water, then sieve it into flour. Mix well top and bottom to avoid muscles growing. Cover with plastic wrap and place in the freezer. About an hour.
3
The bean paste I bought is relatively thin, and I haven't put cooked oil in it. Mix the bean paste into the flour and cooked oil, and add appropriate sugar. Make it into bean paste filling.
4
Put the ingredients of the five-kernel filling together and stir it until the five-kernel filling can be rolled into a ball. The fillings of mooncakes are all cooked. Everyone has different tastes, sugar can be increased or decreased by individual tastes, and various preserved fruits in the five-kernel filling can be added according to your preferences.
5
Mix the liquid ingredients well first (butter is liquid), then add the powder and mix well. Knead into dough, cover with plastic wrap and wake for half an hour.
6
Prepare all the fillings, arrange them, and prepare to open the bag!
7
Take milk fragrance as an example. Most of the bags I packed this time are 50g, 3:7. So 15g of cake crust. 35g of milk-flavored filling, respectively ball into a round shape. Sticking to the hand powder, the cake crust is more sticky to the hand, and it will be easier to wrap with the hand powder. Press the crust into an oblate shape. Then wrap in the filling little by little. I think this process can be done as long as you wrap it slowly. I really don't know the method of slowly using the tiger's mouth as everyone talks about, which is to make it randomly. Follow this package method and so on. Wrap it and press it with a mold.
8
Arrange the mooncakes in a baking sheet, then spray water on the surface of the mooncakes. Preheat the oven. 220 degrees for 5 minutes, then take out the mooncake and brush the egg liquid. Just brush it with a thin layer. Then continue to bake. After five minutes, you can change it to about 150 degrees and continue to bake. Just watch and color it. don't burn it. I didn't make accurate calculations on the time, just took a look and felt better and then took it out.
9
Bake it out of the oven and seal the mooncakes after they cool. I bought some packaging bags and wrapped them. After dressing the mooncakes, they immediately felt much better. Hehe. Mooncakes will taste good only after they are returned to oil for 2-3 days. The soft filling inside seems to return to oil quickly, and then the shelf life seems to be slightly shorter. The shelf life of the five-kernel filling is longer, and the oil return time is also longer.