Making moon cake for the first time(di yi ci zuo yue bing zi zhi zhuan hua tang jiang )

Making moon cake for the first time

Introduction:

"This year's Mid Autumn Festival moon cakes, syrup and lotus paste stuffing are all made by ourselves. Since we make moon cakes by ourselves, we want to be healthy and enjoy DIY. So from the skin to the filling, it's all done by itself. It's been more than a month since the Mid Autumn Festival. I've been delaying the release. I thought it would be too long before next year's Mid Autumn Festival. But it's a long time, so whether it's appropriate or not, I'd better send it. "

Production steps:

Step 1: prepare sugar and lemon.

Step 2: squeeze the lemon out of the juice.

Step 3: add sugar into the stainless steel milk pot. (don't use iron or aluminum pots)

Step 4: add water, stir gently with chopsticks, let sugar and water mix evenly.

Step 5: put the pot on the fire.

Step 6: boil until the sugar water is boiling.

Step 7: pour in fresh lemon juice.

Step 8: after boiling again, turn to the minimum heat and simmer slowly.

Step 9: in the process of boiling, if sugar water is found to stick to the wall of the pot, in order to prevent the sugar from producing sugar crystal particles, you can use a brush dipped in water, brush along the wall of the pot, and let the sugar flow into the pot again with the water.

Step 10: after 20 minutes, you can clearly see that the color of syrup begins to turn red, and because of the evaporation of water, the concentration of syrup begins to increase, and big bubbles begin to appear in the pot.

Step 11: keep the minimum heat and simmer slowly. After 40 minutes, the syrup becomes redder and the bubbles become smaller and denser.

Step 12: cook for another 5 minutes, then turn off the heat.

Materials required:

Fine granulated sugar: 400g

Water: 200ml

Lemon juice: 50ml

Note: the heart of the poem phrase: 1: when boiling syrup to use a small fire, in order to avoid moisture volatilization too fast, resulting in a short time to boil out. 2: After boiling the syrup, dip it in chopsticks, cool it a little, pinch it with thumb and index finger, and you can pull out about 1cm of silk. It means that the syrup has been boiled, you can turn off the fire, and the syrup will become thicker after cooling. 3: The syrup after cooling should be about the same as honey, or a little thicker than honey. When scooping up and pouring into the bowl, the marks in the bowl will not disappear immediately. 4: The anti-corrosion ability of the invert syrup is very good. After storage, it can be boiled more at one time, and the rest can be reused in the Mid Autumn Festival of the second year, so it is not troublesome.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Di Yi Ci Zuo Yue Bing Zi Zhi Zhuan Hua Tang Jiang