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How do you make moon cakes during the Mid-Autumn Festival?

Mix 400g medium gluten flour and 20g cheese powder well. Stir well with 300g syrup, 100g vegetable oil and 4G boiling water. Noodles. Pour the stirred liquid into the flour, stir until there is no dry powder, then knead it with your hands to form a smooth dough. Wake up. Cover the dough with plastic wrap and wake up for at least an hour. Evenly divide moon cake skins and stuffing.

Finally, squeeze and close the mouth and circle it in your hand. Step 6: roll the wrapped moon cakes on top of the starch, then put them on the baking pan to prevent adhesion. Press the mold repeatedly for three times and do not loosen it within two seconds of the press.

The steps of the Mid-Autumn Festival mooncakes: mix syrup, water and salad oil into the flour, knead it into dough, wrap it in cling film and wake up for 1 hour. Take out the bean paste, divide it into 30g each and ball it into balls. Then divide the dough into 20g each and form a ball. Put the dough crust in the palm of your hand and wrap it with a piece of bean paste and wrap it up slowly. Knock some flour in the mold, put the wrapped moon cake, press it, and push out the mold.

How to make moon cakes

1. Put the oil, syrup, lye and salt in the container and heat it in the microwave oven for dozens of seconds until the syrup becomes thinner. Sift in the flour and mix well with a rubber knife to make the moon cake as soft as an earlobe. Cover with cling film and store at room temperature for more than four hours. Soak the salted egg yolk in wine for ten minutes, then put the egg yolk on a baking pan and bake it directly without preheating the oven. Bake for 7 minutes at 325f. Take it out to cool.

2. Practice: prepare the staple ingredients. Mix oil and syrup. The noodles are relaxed for about an hour. Make the filling and divide it into the same size. Wrap the moon cakes, buckle the mold directly into the baking pan, and preheat the oven. Bake 180 for about 8 minutes and remove the brushed eggs. Bake 180 in the oven again for 15 minutes.

3. The process of making moon cakes: ingredients: 120 grams of converted syrup, 40 grams of peanut oil, 4 grams of boiling water, 160 grams of ordinary flour. Mix syrup, peanut oil and water together, stir to the degree of fusion, then add flour several times, finally knead into a ball, seal, refrigerate and relax for at least 2 hours. After relaxation, divide the dough into about 25 grams of a preparation, and the filling of about 55 grams of a preparation.

How to make moon cakes

1. Practice: prepare staple ingredients. Mix oil and syrup. The noodles are relaxed for about an hour. Make the filling and divide it into the same size. Wrap the moon cakes, buckle the mold directly into the baking pan, and preheat the oven. Bake 180 for about 8 minutes and remove the brushed eggs. Bake 180 in the oven again for 15 minutes.

Raw materials: White flour, duck egg yolk, red bean paste stuffing, white syrup, alkali water, raw oil, eggs. Mix white syrup, lye, raw oil and flour to form a dough. The proportion of flour, syrup, lye and raw oil is 5, 4, 14, 1, respectively. Pull the good noodles into small dough of the same size and roll them into cakes for use. Knead the bean paste into a small round cake, wrap it in the duck egg yolk and wrap it into a stuffing ball.

3. Press gently into the mold, the pattern is very clear, is it beautiful? Put it on a baking pan covered with high-temperature paper and spray a little water on the surface of the mooncake to prevent white spots.

4. In previous years, I went to the street to buy all kinds of moon cakes. This year, I want to make a different one. I plan to make moon cakes by myself at home. Fortunately, I have made them before, so I still have a lot of experience. Take lotus paste egg yolk moon cakes as an example. Teach people how to make moon cakes at home! Prepare ingredients: 210g of medium gluten flour, 145g of syrup, 52g of peanut oil, 5g of lye, Salted Duck Egg, lotus paste, bean paste.

5. Pour water into a non-stick pan, add sugar and bring to a boil. Mix the powder well, slowly pour into the sugar water, and constantly stir well. Pour in the corn oil, mix well, cool slightly and knead into a smooth dough. Divide the dough into 25g portions and the red bean paste into 30g portions (a little soft can be frozen in the refrigerator for a while). Flatten the dough and put in the red bean paste. The tiger's mouth is tightened. Prepare a 63g mooncake model.

6. The process of making moon cakes: ingredients: 120 grams of converted syrup, 40 grams of peanut oil, 4 grams of boiling water, 160 grams of ordinary flour. Mix syrup, peanut oil and water together, stir to the degree of fusion, then add flour several times, finally knead into a ball, seal, refrigerate and relax for at least 2 hours. After relaxation, divide the dough into about 25 grams of a preparation, and the filling of about 55 grams of a preparation.

How do you make moon cakes?

Finally, squeeze and close the mouth and circle it in your hand. Step 6: roll the wrapped moon cakes on top of the starch, then put them on the baking pan to prevent adhesion. Press the mold repeatedly for three times and do not loosen it within two seconds of the press.

Prepare the staple ingredients. Mix oil and syrup. The noodles are relaxed for about an hour. Make the filling and divide it into the same size. Wrap the moon cakes, buckle the mold directly into the baking pan, and preheat the oven. Bake 180 for about 8 minutes and remove the brushed eggs. Bake 180 in the oven again for 15 minutes.

Raw materials: White flour, duck egg yolk, red bean paste stuffing, white syrup, alkali water, raw oil, eggs. Mix white syrup, lye, raw oil and flour to form a dough. The proportion of flour, syrup, lye and raw oil is 5, 4, 14, 1, respectively. Pull the good noodles into small dough of the same size and roll them into cakes for use. Knead the bean paste into a small round cake, wrap it in the duck egg yolk and wrap it into a stuffing ball.

The process of making moon cakes: ingredients: 120 grams of converted syrup, 40 grams of peanut oil, 4 grams of water, 160 grams of ordinary flour. Mix syrup, peanut oil and water together, stir to the degree of fusion, then add flour several times, finally knead into a ball, seal, refrigerate and relax for at least 2 hours. After relaxation, divide the dough into about 25 grams of a preparation, and the filling of about 55 grams of a preparation.

How are moon cakes made?

Press the crust into a flat round shape with the palm of the palm, put it into the stuffing ball in the center, and wrap it with a little flour if you stick to the hand. be careful not to leak the filling. 1 to gently press into the mold, the pattern is very clear, beautiful? Put it on a baking pan covered with high-temperature paper and spray a little water on the surface of the mooncake to prevent white spots.

Put the oil, syrup, lye and salt in a container and heat it in the microwave oven for dozens of seconds until the syrup thinns. Sift in the flour and mix well with a rubber knife to make the moon cake as soft as an earlobe. Cover with cling film and store at room temperature for more than four hours. Soak the salted egg yolk in wine for ten minutes, then put the egg yolk on a baking pan, bake it directly without preheating the oven, and bake at 325F for 7 minutes. Take it out to cool.

Put the sesame seeds together for use, roll the peanuts into crushed peanuts with a wine bottle or rolling pin, crush the walnut seeds slightly, put them together, and mix brown sugar with flour. Then put it all into a bowl and stir well. Use egg yolk, sifted flour, peanut oil and add a little lye and noodles.

The practice of moon cakes with cake crust

Ingredients: glutinous rice flour 45g, sticky rice flour 35g, Cheng powder 20g, milk 185g, salad oil 18g, sugar powder 50g, matcha powder 5g, stuffing 200g. Put milk, salad oil and powdered sugar in a container and stir well. Put the glutinous rice flour, sticky rice flour and Cheng powder into another basin, slowly pour the mixed liquid in step 1 into the mixed powder and stir well. Sift the paste 2-3 times.

Crust: put the syrup in the microwave oven and melt it with amaranth water. Pour in 50g cooking oil and stir well again. Sift in 200g low powder and mix well. Mix well, knead the dough into a smooth dough and wrap it in a fresh bag. Put it in the refrigerator and relax for 30 minutes. Mooncake practice: according to the mold size, the ratio of stuffing to dough is 6:4 for beginners. Press the moon cake skin dough into round slices and put a mung bean paste stuffing ball.

No, it is necessary to mix glutinous rice flour, sticky rice flour and Cheng noodles together to make a cake crust mooncake. the following methods are introduced: preparation materials: glutinous rice flour 45g, sticky rice flour 35g, clear noodle 20g, sugar powder 30g, corn oil 20g, milk 185g, bean paste 200g, glutinous rice flour (for hand powder) 40g, fruit flavor powder 3 bags, dried rose 4 production steps: first, pour in milk, corn oil and sugar powder and mix well.

Step: put the material in the crust into the chef's machine and rub it for 20 minutes. The crust can be pulled out of the glove film. Knead it and rest for half an hour. Mix the ingredients in the pastry while standing still. Stir into a ball with a scraper and let stand for 10 minutes. Stir into a ball with a scraper and let stand for 10 minutes. Take a crust and press it flat, put it in the pastry and wrap it. Wrap the rest in turn. Preheat the oven at 165 degrees.

Roll out the waking crust with a rolling pin and wrap it with mung bean filling. Put it on the baking pan and leave a little gap. Brush the egg on the surface and sprinkle with sesame seeds. The middle layer of the oven at 200 degrees will be ready for about 20 minutes. Moon cake (Pinyin: Yu è bao ng) is one of the famous traditional Chinese cakes, which is eaten during the Mid-Autumn Festival. The moon cakes are round and eaten by the whole family, symbolizing reunion and harmony.