[tomato formula] red moon cake from old Beijing(fan qie pei fang lao bei jing zi lai hong yue bing yi qi huai nian lao bei jing de dian xin wei er )

[tomato formula] red moon cake from old Beijing

Introduction:

"Zilaihong and zilaibai are both traditional Beijing style moon cakes, and their names come from different skin colors. When tomato was a child, the most memorable thing was Zilai red moon cake. Every family would eat it on the Mid Autumn Festival, and it was a moon cake with a long history. It's not as crisp and rich as Cantonese or Suzhou style moon cakes, but it has the childhood memories of old Beijing children. "

Production steps:

Step 1: make the pastry first. Pour the granulated sugar, maltose and baking soda into the egg bowl

Step 2: add boiling water and stir well

Step 3: stir well, then pour in corn oil and continue to stir well.

Step 4: pour in 200g flour and knead the flour and other materials into a dough

Step 5: then put the dough on the kneading pad and knead vigorously for about 20 minutes until the dough becomes smooth and elastic

Step 6: roll the kneaded dough into a rectangle with a rolling pin

Step 7: roll the dough and fold both sides

Step 8: fold the folded dough in half to complete the first four fold

Step 9: place the folded dough horizontally on the kneading pad, roll it into a rectangle again, and fold it four times again.

Step 10: repeat this process for 2-3 times, 3-4 times in total, until the surface becomes very smooth and flat

Step 11: roll the folded dough out again and roll it into a cylinder

Step 12: roll the dough and cut it into 10 small pieces

Step 13: next, make the filling. Pour the sugar, corn oil and flour into the egg bowl,

Step 14: pour in melon seeds, chopped walnuts and rock sugar

Step 15: mix all the ingredients by hand,

Step 16: put the stuffing on the cutting board, shape it into a square shape by hand, and cut it into 10 equal parts with a knife

Step 17: take a small pastry preparation, put it on the kneading pad with the cut side up, and roll it into a round dough with a rolling pin,

Step 18: pack a portion of the filling

Step 19: after wrapping, the red moon cake is formed. After wrapping all the moon cakes in turn

Step 20: dip the drink lid with a little red food pigment and print a red circle on the top of the moon cake

Step 21: put the baking tray into the preheated oven, 200 ° in the middle, heat up and down, bake for 25-30 minutes, until the surface of the moon cake turns brown

Materials required:

Medium gluten flour: 200g

Maltose: 10g

Cooked medium gluten powder: 40g

Melon seed kernel: 10g

Sweet osmanthus: 1 / 2 tsp

Boiling water: 76g

Fine granulated sugar: 90g

Corn oil: 118g

Rock sugar: 10g

Walnut: 30g

Baking soda: 1g

Red food pigment: a little

Note: 1, zilaihong belongs to hard pastry moon cake. Hard crisp looks hard, but it tastes very crisp. It is different from other moon cake skins in that the hard pastry dough must be thoroughly kneaded. Although it is not like bread that needs to be kneaded at least to the expansion stage, it must also be kneaded to be very strong and elastic. So, when making this moon cake. Please be sure to work harder and knead the dough more, so that the hard pastry will be more crisp and delicious. 2. To make hard pastry, there is a traditional process called "skin pressing", which is to put the kneaded dough into the dough pressing machine, press it into thin slices, and repeat it several times. It can make the dough more uniform, more tenacious, more coherent between tissues, and make high-quality products. Because the family does not have an industrial press, the weight of the dough is small, so the dough is folded 3-4 times to replace the pressure skin, which is also one of the keys to make a good hard pastry. 3. Corn oil can also be replaced by sesame oil or soybean oil.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fan Qie Pei Fang Lao Bei Jing Zi Lai Hong Yue Bing Yi Qi Huai Nian Lao Bei Jing De Dian Xin Wei Er