The same moonlight, different life(yi yang de yue guang bu yi yang de sheng huo guang shi mo cha wu ren yue bing )

The same moonlight, different life

Introduction:

"It's the Mid Autumn Festival again. I feel like a year goes by so fast! There is a saying: the year and year are similar, but the year and year are different. If so. Every year's Mid Autumn Festival is the same moonlight, but under the moonlight we all have different lives every year. Think of the past when a person was floating outside, every Mid Autumn Festival is particularly homesick, miss my dear father and mother. I think when I can have a warm and happy home. Later, he became a family. Every Mid Autumn Festival, he wanted to go home to have a reunion, or he would take some moon cakes to help those who couldn't go back. Later, dad died. When it comes to the Mid Autumn Festival, it's hard to avoid sadness. This year, my father-in-law passed away, and this mid autumn festival has some regrets that the full moon is not round Life is like this, changing bit by bit, thus completely changing our lives. Those who can't go back to the past, those who can't come back to relatives, so our life bit by bit to the distance For moon cakes, I prefer five kernel stuffing, so does my husband. As a result, since the beginning of homemade moon cakes, moon cakes with five kernel stuffing have been treated very well. Not only can often appear in public, but also can often come to some fresh patterns, enjoy the taste of being spoiled. Today, it comes to us in green clothes again... "

Production steps:

Step 1: raw material diagram, I directly pour peanut oil and conversion bran pulp together.

Step 2: mix the Matcha powder and low powder, stir evenly, sift twice to make it completely mixed.

Step 3: pour peanut oil, invert syrup and soap water together and mix well.

Step 4: sift in the low powder of Matcha which has been sifted twice, mix it evenly with a scraper, cover it with fresh-keeping film for half an hour.

Step 5: divide the prepared Matcha dough and homemade five kernel stuffing into small portions according to the weight ratio of 2:8. I used 50 grams of five kernel stuffing and 13 grams of Matcha dough.

Step 6: take a Matcha dough and clap it open with your hand, then put in a ball shaped five kernel stuffing.

Step 7: with two hands, use the tiger mouth of the hand to gently push up the moon cake skin, so that it slowly climbs up until the mouth is closed.

Step 8: after closing the mouth, roll the palm with both hands to make it smooth and spherical.

Step 9: put a small amount of flour into the mold, shake the mold to make a layer of flour evenly around, and then pour out the excess flour.

Step 10: put the ball processed in step 8 into the moon cake mold.

Step 11: lay the tin foil on the baking tray, press the moon cake mold in a flat place, and then gently push out the pressed moon cake.

Step 12: make a plate of moon cakes like this. Pay attention to leave enough space between each moon cake. Preheat the oven 190 degrees.

Step 13: put the pressed moon cake into the preheated oven, middle layer, up and down the fire. Bake for 5 or 6 minutes, take out after the surface is set, and gently brush with a layer of egg yolk water.

Step 14: continue to bake in the oven for about 12 minutes until the surface is evenly colored and golden.

Materials required:

Low powder: 90g

Invert syrup: 75 g

Matcha powder: 10g

Five kernel stuffing: 750g

Peanut oil: 25g

Jianshui: 2G

Note: 1, the specific oven temperature and baking time should be adjusted according to their own oven, my oven temperature is high. 2. Just baked moon cake is very hard, take it out to cool, put it in the fresh-keeping box for oil return, generally 3-5 days, wait until the skin of the moon cake is soft before eating, then you can have the real taste of moon cake!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yi Yang De Yue Guang Bu Yi Yang De Sheng Huo Guang Shi Mo Cha Wu Ren Yue Bing