MOON CAKE TIN RECIPES

Steps:

• Put 60 grams of vegetable oil in the wok, cook until the oil is fragrant, bubbles appear on the surface, rippling layers, and light smoke emerges. Turn off the heat and set aside until the oil cools (reminder 1 : 60 grams of edible oil is used for the dough, and the remaining 10 grams are used to make fillings)
• Put 200 grams of flour in the bowl, and pull the flour to the side of the bowl by hand
• Pour the hot sesame oil or vegetable oil on the other side of the mixing bowl (Hint 2: When mixing the dough, the hot cooking oil must be cooled down, otherwise the hot oil is poured into the flour and the flour will be cooked, which is not conducive to the cooking. system)
• And add 1/4 teaspoon of baking soda (Hint 3: Adding baking soda is to ensure the crisp and fragrant taste of the mooncakes, and the second is that the mooncakes are evenly colored during baking and the color is more beautiful)
• Add 10 peppercorns to the appropriate amount of cold water, simmer for about 5 minutes on high heat, cook until the pepper is fragrant and the water turns from white to light yellow, turn off the heat, and let it cool until it cools. (Hint 4: Boil the pepper and let it cool to prevent heat Pour the pepper water into the flour and blanch the flour, which is not conducive to the preparation; at the same time, the amount of pepper water should not be too much, too much, the moon cake will have a spicy taste)
• Take 40 grams of homemade Chinese pepper water and put it in a small bowl, add 10 grams of cold white boiled water (Hint 5: The effect of adding cold white boiled pepper to water is that the dough does not shrink when the dough is baked)
• Pour the mixed water of pepper water and cold mix into the edible oil in the basin. Use chopsticks to stir evenly the edible oil, baking soda and pepper mixed water (Hint 6: When pour the pepper water into the edible oil, it is best to pour it in portions. Because the water absorption of different flour is different, to avoid too much moisture, the dough becomes too soft and unfavorable for wrapping. The softness and hardness of good moon cake dough is similar to that of dumpling dough)
• Use chopsticks to pull the flour into the edible oil and stir, so that the flour absorbs the oil and moisture, forming a flocculent
• Knead all the dough together by hand, knead until the surface of the dough is smooth, cover it with a layer of plastic wrap, and set it aside for about 10 minutes.
• Put 15 grams of fennel seeds in a wok (without oil in the pan) and stir fry with a spatula. Fry until the fennel turns dark brown and emits a fragrance. Turn off the heat (Hint 7: It is best to use granular fennel, not Use powdery, granular scent to be more prominent)
• Place the fried fennel on the chopping board and use a rolling pin to repeatedly roll it into the end for the aroma
• Without oil in the wok, pour 15 grams of white sesame seeds, stir and fry with a spatula over medium and low heat until the white sesame seeds splash in the pan and turn from white to light yellow. Turn off the heat and place the fried white sesame seeds on the plate. Cool to cool
• Mix the fried fennel seeds and white sesame seeds in a small bowl, add 1/4 teaspoon salt
• Without oil in the wok, add 20 grams of flour, stir fry with a spatula over medium and low heat, and fry until the flour is cooked from white to pale yellow, turn off the heat, pour out the flour and set aside to cool
• Place the cooked flour in the air in a small bowl where cumin seeds and sesame seeds are mixed to form a powder. While stirring with your hands, loosen the gnocchi.
• Add 10 grams of cold vegetable oil to a small bowl
• Stir the powder, salt, and vegetable oil evenly by hand, so that the powder can fully absorb the oil and become moist (Hint 8: Stir edible oil into the filling to make the filling more moist and avoid the filling when it is wrapped in the crust. The fat in the dough makes the mooncakes dry after baking like that)
• Don’t re-tann the good dough, use your hands to pull into 34 grams of dough (Hint 9: Do not knead the good dough again. If you knead again, the dough will become gluten due to the effect of oil and it will not be easy to knead. Until the surface is smooth)
• Take a dough and knead it into a ball with your hands
• Press the spherical dough pellets into a round cake shape, center on the center of the oblate pellets, and move the speed along the circumferential direction of the oblate pellets. Make the right hand move in a circular motion on the edge of the oblate pellets. Knead into a pie crust with a thinner edge and a thicker middle
• Place the round pie crust in the palm of your left hand, and put an appropriate amount of cumin and sesame filling
• With the right hand, the edge of the pie crust is closed like a bun, and the closing part is pinched with the palm of the hand to form a cone shape
• Use your thumb to press down on the top of the cone to form a thick round cake. At this point, the moon cake is made.
• Shanxi people’s moon cake molds are made of jujube wood with various patterns carved on it. Before using, apply a layer of edible oil evenly on the inner wall of the pattern on the surface of the mold. (Hint 10: Brush edible oil on the surface of the mold. It is to prevent the sticking between the moon cake blank and the bottom of the mold when it is put in, which is beneficial to the deduction of the moon cake blank. At the same time, adding edible oil can ensure that the pattern printed on the cake blank is clearer after the cake blank is demolded)
• Place the finished mooncake cake in the pistol model in the mold, press the edge of the cake with the thumbs of both hands, and push the cake forward and around along the contour of the model.
• Make the cake blank fill the entire outline of the pistol pattern, and the edge of the cake blank coincides with the edge of the mold
• Then use the same method to make a pie and place it in the pattern of another model. Use the thumbs of both hands to press the edge of the pie and push the pie to all sides along the contour of the model (Hint 12: Place the pie. Into the model group, use moderate force when pushing the cake base by hand, not excessive force, otherwise the cake crust will be easily broken and the filling will leak)
• Make the cake blank fill the entire outline of the pistol pattern, and the edge of the cake blank coincides with the edge of the mold
• Use the palm of your hand to press the pie crust several times on the surface of each pie crust (Hint 13: Press the surface of the crust with the palm of your hand to make the crust and the model fit more closely, and the pattern on the crust after demoulding is clearer)
• Use a toothpick to lift the edge of the pie crust and easily peel off the pie. Two moon cakes with patterns printed on it are ready.
• In the same way, all the dough is made into moon cakes with patterns.
• Spread a layer of tin foil on the bottom of the baking tray, and use a brush to brush a layer of cooking oil on the tin foil (Hint 14: The purpose of brushing cooking oil on the tin foil is to prevent the moon cakes from sticking to the tin foil during the baking process)
• Place the finished moon cakes on tin foil, knock an egg in a bowl, and stir into egg liquid
• Dip a brush into the egg liquid, and evenly brush a layer on the surface of each moon cake. Do not brush around the moon cake.
• Preheat the oven at 200 degrees for 10 minutes in advance, put the baking tray in the middle of the oven, and bake at 200 degrees for 20 minutes
• After baking for 10 minutes, I saw that the pattern on the surface of the mooncake base began to become blurred due to the overflow of grease
• So, I switched to baking it in a pan, set the pan on the fire until the bottom of the pan was hot, then turned to a low heat, put the mooncakes in the pan, and bake them on a low fire (Hint 15: Mooncakes made by jujube wood molds are all in my hometown. Place it on a special baked mooncake baking tray and heat it with charcoal fire. Born in the city, there is no charcoal fire. We use the oven to bake it. Due to the overflow of grease, the pattern on the surface of the mooncake will become blurred. It is recommended to use a pan for baking. The method is better)
• Bake until the mooncakes are cooked, and the front and back sides can be colored

Steps:

• Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste.
• To make the wrapper
• Assembling