How to make mooncakes.

Month Cake Although it appears most often during the Mid-Autumn Festival,Mooncake the method of making mooncakes is becoming more and more popular, and many people are trying to make mooncakes at home. Therefore, mooncakes have gradually become a more common snack. Mooncake making method: Five-nut mooncake

Ingredients

Preparation Five-nut

100 grams, 50 grams of candied orange peel, Pineapple slices, black sesame 30 grams, walnuts 30 grams, peanuts 60 grams, melon seeds 120 grams, 100 grams of low-gluten flour, 5 grams of rice flour, 70 grams of sugar syrup, 25 grams of peanut oil, 1 gram of alkaline water.Making method 1 Place the five-nut kernels in a pan and stir-fry until fragrant, and stir-fry the black sesame seeds until cooked and set aside;2 Cut all the materials for the filling into small pieces and mix them into a bowl, add 30ml of white sugar, white wine and 80g of water and stir until uniform; 3 Next, add glutinous rice flour, stir until it can be kneaded into a dough, and divide into five-nut dough balls of about 60 grams each; 4 Add 70 grams of sugar syrup, 25 grams of peanut oil and 1 gram of alkaline water and stir well, then add low-gluten flour and rice flour.

5 After kneading into a dough, let it stand for 1 hour, then divide it into dough balls of about 18 grams each, and press into five-nut filling, and press into mooncakes with a dusted mold.

6 Then place on a baking sheet, sprinkle with water, bake at 180 degrees for 5 minutes, and then brush with egg liquid and bake for another 15 minutes.

Mooncake making method: Ice skin mooncake

Ingredients preparation Cake flour 120 grams,

sticky

rice flour 120 grams, 70 grams of potato starch, 60 grams of white sugar,

milk 400 grams, 70 grams of oil, appropriate amount of filling.

Making method

1 Mix all the flours with white sugar and mix evenly, then pour in milk and oil and stir well;

2 Stir until there are no dry powders, then add steamed in a pot, steam for half an hour after boiling; 3 Take out and cool, then knead into a smooth dough, and then put in the refrigerator for 2 hours;4 Divide the refrigerated dough into 38 grams each, and divide the filling into 25 grams each, press and wrap the ice skin, and then press into mooncakes with a dusted mold. Tips

Ice skin mooncakes are generally eaten in summer, so it is better to refrigerate after making.

Mooncake making method:

Egg yolk Mooncake Ingredients preparation

Low-gluten flour, a small amount of water, a small amount of egg yolk, appropriate amount of sugar syrup, a small amount of edible oil, appropriate amount of lotus seed paste.

Making method

1 Mix 160 grams of sugar syrup and 4 grams of water, then add 50 grams of edible oil and stir well;

2 Next, sift 200 grams of low-gluten flour into it, and stir until smooth, then knead into a dough, put in a sealed bag and refrigerate for half an hour;

3 Divide the lotus seed paste into small balls of about 50 grams each, and divide the dough into small balls of 30 grams each;4 Press the small dough and wrap the lotus seed paste, then roll it into a ball and put it in a mooncake mold, and then press it into a flat shape; 5 Put in a preheated

oven

at 220 degrees, bake for 8 to 10 minutes, then take it out and let it cool for 5 minutes, and then brush with egg liquid and bake for another 9 minutes.

Mooncake making method: Red bean mooncake

Ingredients preparation

Flour

appropriate amount, 3 eggs, 48 grams of sugar syrup, 180 grams of red bean paste, 2 grams of water, 12ml of oil.

Making method

1 Take oil, add sugar syrup and water and stir well;2 Then add flour and stir until smooth, cover with plastic wrap and put in the refrigerator for half an hour; 3 Divide the red bean paste into small balls of about 6 grams each, and divide the dough into small balls of 15 grams each;

4 Press the red bean paste and wrap it in an egg, then roll it into a ball and wrap it with dough;

5 After wrapping, roll with a little cake powder, and also sprinkle with cake powder in the mold, then press and form, and put in the oven to bake for 5 minutes;

6 Take out and brush with egg liquid, spray a little water, and bake for another 15 minutes.

Flour Appropriate amount, 3 egg yolks, 48g syrup, 180g red bean paste, 2g water, 12ml oil.

Method steps

1. Mix oil, syrup, and water;

Then, mix in the flour and cover with plastic wrap, refrigerate for 30 minutes;

Divide the egg yolks into two portions (about 6g each), the red bean paste into three portions (30g each), and the dough into portions (15g each);

Shape the red bean paste, add the egg yolk, wrap and roll into a ball, then wrap with the dough;

After wrapping, roll in some flour, also sprinkle flour in the mold, then press into shape and bake in the oven for 5 minutes;

Remove and brush with egg liquid, spray with water, and bake for another 15 minutes.