The Mid-Autumn Festival is approaching. Let me share 7 delicious mooncake recipes. The steps are detailed and easy to follow. You don’t have to buy them anymore!
The Mid-Autumn Festival is a week away, and the circle of friends is dominated by all kinds of delicious mooncakes. In fact, making mooncakes is not difficult. Today I will share with you 7 ways to make mooncakes, including Cantonese style, Soviet style, and The popular private house gold egg yolk cake , there are whole-grain low-sugar moon cakes, and steamed moon cakes that are delicious and not irritating. The steps are detailed. Learn how to make them for your family, so you don’t have to buy them!
[Jinsha Pork Floss Cantonese-style Mooncake]
Ingredients: 140 grams of ordinary all-purpose flour, 22 grams of water, 100 grams of inverted syrup, and 35 grams of peanut oil. 16 salted egg yolks, 350g pork floss, 160g sweet salad dressing. A little cooked glutinous rice flour.
Egg yolk water: one egg yolk, one spoonful of egg white, and one spoonful of water.
weight: 20 50g mooncakes.
[Specific method]
. Pour peanut oil and sour water into the converted syrup, and stir thoroughly. Sift in the flour and knead it into a smooth dough. Pack the kneaded dough into a plastic bag and put it in the refrigerator for 1 hour.
. Soak the salted egg yolk in cooking oil for 3 days, take it out and put it in the preheated oven at 180℃ for 6 minutes.
. Crush the salted egg yolk with a spoon, add the meat floss, squeeze out salad dressing and mix evenly. The amount of salad dressing can make the egg yolk and meat floss stick together. According to 35 grams each, divide it into 20 portions. In this way, the Jinsha meat floss filling is ready.. Divide the refrigerated mooncake skin into 20 portions, each about 15 grams.
5. Take a mooncake skin, roll it out thinly, and wrap it with a Jinsha meat floss filling. Press the filling down with the thumb of your left hand, and gently push up the mooncake skin with the thumb of your right hand until the mooncake skin completely wraps the filling.
6. After closing the mouth, pass a circle of glutinous rice flour, put it into the mold, arrange it flat, and turn it upside down to have a very beautiful pattern.
7. Preheat the oven to 180℃, spray a layer of water on the mooncakes with a watering can, and bake them in the oven for 5 minutes to set.
8. After the mooncake is set, take it out, mix one egg yolk, one spoonful of egg white, and one spoonful of water, and use a brush to apply a layer of egg yolk liquid.
9. Continue to bake in the oven for 15 minutes. After baking, the mooncake skin will be slightly harder. Wait for 3 days for the oil to return and it will be soft!
[Cookie Mooncake]
Ingredients: low flour 150g, butter 60g, 30g powdered sugar, 60g water, red yeast rice 1g (not needed if not for shaping), 700g fruit filling. 50 grams of glutinous rice flour or corn starch (to prevent sticking).
component: 20 pieces
[specific method]
. Mix the flour, butter, powdered sugar and water together and knead it into a dough. There is no need to beat the butter like making biscuits to prevent it from expanding during baking.
. Take out 30 grams of the kneaded dough, add red yeast powder and knead it into a pink dough, and divide it into 20 equal portions. Divide the white dough equally into 20 portions. I used red dough to press out the heart shape. If you don't want to shape it, just divide the white dough into 20 equal portions.
. Fruit fillings are based on personal preference. I use pineapple fillings and some five-nut fillings.. Sprinkle a layer of glutinous rice flour on the flower slices, shake off the excess, and press the red dough onto the heart-shaped part. Place the flower pieces into the mold.
5. Wrap a fruit filling in the white dough, close it and put it into the mold.
6. Turn the mold downward, hold the base with one hand, and press down with the other hand. Push out the mooncakes.
7. Preheat the oven to 170℃ and bake for 20 minutes. Place a piece of tin foil on top of the mooncake halfway so that the mooncake will not be too darkly colored and the finished product will look better.
【 Five-nut moon cake 】
Moon cake skin: 400 grams of ordinary flour, 300 grams of inverted syrup, 8 grams of water, 100 grams of peanut oil
Five-nut filling: pumpkin seeds , walnuts, pine nuts , watermelon A total of 400 grams of seeds, sunflower seeds, 280 grams of winter melon sugar, 240 grams of green and red silk, 250 grams of glutinous rice flour, 60 grams of peanut oil, 180 grams of cold water, and 20 grams of white sugar.
Specific method:
. Pour in soy sauce and peanut oil into the converted syrup and stir until completely combined.
. Pour in the flour and knead it into a dough. Pack the kneaded dough into a plastic bag and put it in the refrigerator for one hour.
. Pour the glutinous rice flour into the pot and fry until it turns slightly yellow. You can fry about 50 grams more, which will be used later when molding.. All nuts are roasted or fried. You can mix them as you like. I used pumpkin seeds, walnuts, pine nuts, watermelon seeds, sunflower seeds, winter melon sugar and green and red silk. I bought them ready-made. If not, You can leave it alone.
5. Pour all the nuts, winter melon sugar and green and red silk into a basin, pour in the fried glutinous rice flour, pour in peanut oil, white sugar, then pour in cold water and stir evenly.
6. The mixed five-nut stuffing can be formed into a ball. If it doesn't form a ball, you can add a little water to adjust it.
7. Divide the mooncake skin into 20g pieces, and divide the five-nut filling into 30g pieces. In this way, the mooncakes we make will be 50g each.
8. Take a moon cake skin, press it into a small hole, put in the five-nut filling, use the tiger's mouth to push it up slowly, and close the mouth.
9. Close the mouth and roll it in the cooked glutinous rice flour. Choose your favorite mooncake mold, put it in and press out the pattern.
0. Preheat the oven to 180℃, bake in the oven for 5 minutes until the surface is set, take it out and brush it with a layer of egg yolk, and put it in the oven again for 15 minutes.
[Steamed Moon Cake]
Ingredients: 300g flour, 150g water, 3g baking powder, black sesame 150g, white sesame 100g, xylitol 50g. 2 grams of spinach powder, 1 gram of red yeast rice powder, 22 grams of pumpkin powder, 2 grams of cocoa powder.
[Steps]
. Add baking powder to the flour, pour in water, knead into a smooth dough and ferment until doubled in size.
. While waiting for the fermentation time, stir-fry the sesame seeds in a pot over low heat until cooked, add sugar and mix well.
. After the fermented dough, pull off a few small doughs, add pumpkin powder, spinach powder, red yeast powder, and cocoa powder respectively to knead several colored doughs. Knead and deflate the white dough, then roll it into a round shape again.. Sprinkle a layer of flour on the mold, shake it off, and press the colored dough according to the dough shape. Spread a layer of water on the surface of the dough to make it easier to stick to the white dough.
5. Divide the white dough into 6 parts, wrap one part in sesame filling and close it. Place into mold and flatten.
6. Turn the mold upside down and the dough will be formed. Do all of them in order. Since styling takes a lot of time, when we are doing the last few, the first few have already been completed and can be steamed in advance.
7. Boil water and steam for 10 minutes, simmer for 2 minutes and remove.
[Suzhou-style bean paste mooncake]
Oil skin: 200 grams of all-purpose flour, 45 grams of corn oil, 50 grams of xylitol, 70 grams of water.
shortbread : low-gluten flour 180 grams, corn oil 80 grams.
Low sugar bean paste filling 400g.
[Specific method]
. Mix all the ingredients in the oil dough and knead it into a smooth dough. Knead for a while to make the dough have enough gluten. The ingredients in the pastry are also kneaded into balls. If you don’t mind eating lard or butter, you can directly use lard or butter to make noodles.
. Divide the dough and puff pastry into 20 equal parts, about 20 grams each for dough and 14 grams each for puff pastry.
. I bought low-sugar bean paste directly for the bean paste filling. When buying it, please note that it is best to use oily bean paste for moon cake fillings instead of water bean paste for bean paste buns .. Wrap the pastry with oil skin, close the mouth, and do everything in sequence. During the cooking process, cover the dough with plastic wrap in time to prevent moisture loss.
5. Roll the closed dough into the shape of beef tongue and roll it up from top to bottom. When rolling out, roll it up and down in one go. Don't roll it back and forth, otherwise the skin will break easily.
6. Turn the rolled dough with the seam facing up, roll it into a long strip again, and roll it up from top to bottom.
7. With the seam still facing upward, use your fingers to press a dimple in the middle and bring the upper layer of dough closer to the middle.
8. Use your hands to straighten the dough into thin edges and thick middle, wrap it with a bean paste filling, and close the mouth.
9. Wrap all the fillings in turn. Gently flatten the dough. Use a stamp dipped in some edible coloring and stamp flowers or words on it. If you don’t have a seal, you can just use chopsticks to add a few red dots.
0. Preheat the oven to 165℃ and bake for 25 minutes. My oven temperature is on the high side, you can set it to 175-180℃, but pay attention to the coloring in the last 10 minutes. If you don’t want the color to be particularly dark, cover the surface of the mooncake with a piece of tin foil.
【Tuhao Golden Egg Yolk Crisp】
Oil pastry: 150g all-purpose flour, 60g warm water, 50g lard, 20g sugar, 1g salt
Oil pastry: 60g low-gluten flour, 30g lard
Mochi: Glutinous rice 80g flour, 15g cornstarch, 170g milk, 20g sugar, 10g butter
12 salted egg yolks, stuffing into the cake Huan red bean paste360g, appropriate amount of meat floss, 1 egg yolk (spread on the surface), black sesame seeds Appropriate amount
[Specific method]
. First prepare the mochi in the stuffing. Mix glutinous rice flour, corn starch, sugar and milk. Steam for 20 minutes. After taking it out of the pan, add butter while it is hot and knead evenly. Pull it back and forth to make it soft. Mochi is softer, waxier and stringier.
. Spray the salted egg yolk with a layer of white wine to remove the smell, put it in the oven, and bake at 180°C for 6 minutes.
. Divide the red bean paste into 30g pieces, press into flat rolls and add the cooled mochi, then put a salted egg yolk to wrap them up.. Make the dough and puff pastry, cover with plastic wrap and rest for 30 minutes. Divide the dough and puff pastry into 12 portions.
5. Wrap the pastry with oil skin, roll it into a ox tongue shape, roll it out again, roll it up from one end, cover it with plastic wrap and rest it for another 10 minutes, then roll it into a round sheet.
6. First put some meat floss on the dough, then put bean paste, mochi and salted egg yolk.
7. Close the mouth, brush twice with egg yolk liquid, sprinkle with some sesame seeds, preheat the oven to 165℃ and bake for 30 minutes.
[Quinoa Coarse Grain Mooncake]
Mooncake crust: 270 grams of cornmeal, 15 grams of Quinoa Jun three-color quinoa, 210 grams of boiling water.
Moon cake filling: 200g sesame seeds, 60g pumpkin seeds, 30g walnut kernels, 10g dried cranberries, 50g xylitol, 50g corn oil.
[Steps]
. Prepare the ingredients and weigh all the ingredients. Fry sesame seeds, pumpkin seeds and walnut kernels until cooked and set aside to cool.
. Crush the sesame seeds, pumpkin seeds, walnut kernels and cranberries with a food processor. You can also crush them directly with a rolling pin to give them a grainy texture.
. Add 50 grams of xylitol to the sesame filling and mix well. Pour in 50 grams of corn oil and mix well. Just use your hands to form a ball. Divide it into 16 equal portions.. Pour water into the milk pot, pour in the no-wash and no-soaking three-color quinoa, cook for about 15 minutes, quinoa turn off the heat when small sprouts appear, drain and set aside.
5. Boil water in a milk pot. Pour the water into the cornmeal in batches, stirring while pouring, until the cornmeal is cooked.
6. Pour in the drained quinoa while hot and knead into a soft cornmeal dough.
7. Divide the kneaded dough into 16 equal portions. Pay attention to moisturizing and cover with plastic wrap in time.
8. Take a portion of the cornmeal dough and flatten it, wrap it with a portion of sesame filling, slowly close it with your right hand, and roll it in the dry cornmeal. Prepare mooncake molds.
9. Put your favorite print into the mold, put the dough wrapped in cornmeal into it and press out the mooncake.
0. Put in the steamer and steam over high heat for 15 minutes. The filling inside is cooked, and the mooncake skin is almost cooked through blanching, so the steaming time does not need to be too long.
I am Ruoyu’s mother. I like to cook and deal with firewood, rice, oil, salt, sauce, vinegar and tea. I like to share my three meals a day and my cooking experience! Follow Ruoyu’s mom in the kitchen and share delicious recipes with you every day! If you have better suggestions, I look forward to you sharing them with me in the message area! The pictures and texts are all original by me, and any redistribution is strictly prohibited. Plagiarism will be investigated!
