The imperfect first season of moon cake(bu gou wan mei de yue bing di yi ji nong xiang dou sha yue bing )

The imperfect first season of moon cake

Introduction:

"Ha ha, it's over. Speed to update this. In fact, I think the food diary will be more detailed. The recipe is simple. The recipe is convenient for people. Log can be written to all aspects of attention. I feel that my diary is not only to reveal what I have done, but also to hope that the people I like can make something delicious according to what I have written. I'm a more skillful person, so I often choose some relatively convenient way to make delicious food, which may be a bit off the beaten track for everyone. Delicious and fast, is the essence of home cooking! That's what I said. It's not fast to make moon cakes. Since you decide to boil syrup to fry stuffing and so on, your trouble will come. Momo also bought ready-made fillings, and found that the fillings on the market, such as lotus seed paste and maroon seed paste, mostly contain kidney beans, which is too pit. What's more, I don't know what kind of oil I use, whether I put preservatives or not. It's not as good as fresh and delicious. So, be patient. Momo usually does it all at once on the same day, because I don't like to put off a thing until tomorrow, ha ha. Except for fruit stuffing. Momo tried, fruit stuffing or buy ready-made good. There's no fragrance in what you make. It's really not delicious without additives. "

Production steps:

Step 1: 1. Boil the red beans until they are soft and waxy. I cook with the lid on for 10 minutes, then turn off the heat and simmer for 20 minutes. It's almost enough to repeat this twice.

Step 2: 2. Stir fry sesame and smash it with corn starch. It will be a little lumpy, because sesame will produce oil in the process of breaking. Adding corn starch can prevent them from sticking together. At the same time, corn starch can also absorb water when frying.

Step 3: 3. Put all the ingredients except oil into the pot and fry them together. Don't put the oil all at once. Put it three times during the frying process. The shovel can be scratched close to the bottom of the pot, which can quickly dry the water vapor

Step 4: stir fry until the stuffing is formed into a ball and then dispersed. It can be formed into a ball, but it will disperse with the touch of a shovel. If you are a 75g mold, the moon cake in this state will not crack. Other weight of moon cakes can be left wet point, but must be a touch that scattered state. The filling is dry.

Step 5: 4. Stir fry until the stuffing is formed into a ball and then dispersed. It can be formed into a ball, but it will disperse with the touch of a shovel. If you are a 75g mold, the moon cake in this state will not crack. Other weight of moon cakes can be left wet point, but must be a touch that scattered state. The filling is dry.

Step 6: 5. After the stuffing is cooled, knead well and divide it into the size of the stuffing. In the process of air cooling, we can make cake skin, mix baking soda into water, add oil and syrup, and finally add medium powder to mix well until there is no dry powder. Do not need to knead by hand, just mix with fork or spoon until there is no dry powder, and let it stand for one hour.

Step 7: divide the skin and filling.

Step 8: press the skin a little round, you can put the skin on the stuffing, the surface of the bread is almost, even after. Turn it over and turn the surface into the bottom. It's not difficult to push the leather up slowly. Just be patient and push the thick leather to the thin or no leather. It's easy to get even. I can't take this picture when I'm alone in the kitchen.

Step 9: after wrapping, slightly knead the moon cake embryo into an oval shape. You don't need to exaggerate like me, just smaller than the diameter of the moon cake mold

Step 10: dip a layer of cake powder on the moon cake and put it in the baking tray. You can also sprinkle a handful of cake powder in the mold, shake it and pour it out. Put the moon cake mould on the moon cake embryo and press down. A little bit of force, so that the surface will be flat, will not lead to some low places without patterns. I forgot to shoot the mold. Let's mend it next time. I use a plastic press type. Moon cake mold a little shake, slowly up, the moon cake came out. If it sticks to the mold... --Let's do it. It's easier. If it's really ugly, rub the pattern flat and squeeze it again. Pattern is not good, generally because of the mold, so remember hand powder oh

Step 11: preheat the oven until the last two. Mine is Yibao 45L, 175 degrees. When it's done, it can be put into the oven immediately. According to the legend, the moon cake with hand powder should be sprayed with water before baking to prevent cracking. I'm a lazy man in the legend Always don't remember to spray = = ~ but it doesn't matter to me. It's just baked, slightly cracked. But just let it cool. It will retract automatically. Don't worry

Step 12: after the moon cake is cooled, the cracks will be automatically repaired. At this time, you can put it in a sealed box and let it stand at room temperature for one or two days to return the oil. My stuffing is too dry this time. I return the oil the third day. If the stuffing is wetter, I usually return the oil in one night.

Step 13: oil return.

Materials required:

Red bean: 300g

Sugar: 150g

Oil: 300g

Sanhua light milk: 80ml

Sesame: 30g

Corn starch: 3 tbsp

Baking soda: 1 / 2 teaspoon

Water: one tablespoon

Syrup: 175g

Medium flour: 235g

Note: 1, red beans can be broken with a cooking machine, so the taste will be much more delicate, and it is expected to absorb less oil. At that time, I was disgusted that cooking utensils need to add water, so it would take a lot of time to fry. But it seems that one more step, the result will be really different, if not broken, red beans are too oil-absorbing, so the filling is very dry. My improvement plan is to beat honey red beans into bean paste, and then reduce the oil to 150ml ~ 200ml2. It is suggested that sesame powder should be put when the stuffing is almost dry, so as to ensure the aroma of sesame. I made this moon cake twice, and the second time I added sesame powder to the back, but I didn't take the step diagram. So let's make do with it. 3. I made a lot of moon cakes of different weights and found that 75g is the easiest to burst. The stuffing in the picture is not dry enough, so the whole dough is very soft, just like the ellipse in the picture. What it gave me in return was cracking, which was terrible. My mother said it was delicious and ate the pile of failed products. Then I stir fry the rest of the stuffing to the same extent as the loose sand in the picture. As you can see, the moon cake is still cracked to this extent. But it doesn't matter. This slight cracking will shrink back when the moon cake cools down. Don't worry. But all in all, Momo strongly does not recommend that you use 75g mold, unless you use ready-made filling. 4. If you want to see the complete moon cake strategy, please move to my food diary.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Bu Gou Wan Mei De Yue Bing Di Yi Ji Nong Xiang Dou Sha Yue Bing