Recipe: Beijing-style Wuren moon cake (old-fashioned pulp)

Home Cooking Recipe: Beijing-style Wuren moon cake (old-fashioned pulp)

Notes:

note! note! note! Old-fashioned Beijing-style moon-cakes (not improved), not Cantonese-style moon cakes, can not be used to transform syrup! Can't use invert syrup! Can't use invert syrup! The skin of this moon cake has just been baked and cooled, and the color of the moon is lighter because it is not added with water. Please don't compare the taste of Cantonese moon cake with it. If you can't accept it, please move it to Cantonese moon cake. The state when it is just baked out is hard state, and it is sealed and stored at room temperature after cooling. Regarding the oil return of the Beijing-style moon cake, the appearance of the room temperature for about 3 days does not change much like the Cantonese-style moon cake, but the cake skin and the filling will be particularly good, and the taste will be softer than when it was just baked. The level of stuffing is also richer, the longer the time, the better the taste! The so-called Beijing-style syrup mooncakes that can be bought from the store are also improved, and the taste of the crust is crisp. But my recipe is the most traditional, it is very hard, especially hard, and I have not eaten the pro, please be careful to make, or the trick is not happy. Wuren's stuffing is a modified version. The materials in Fangzi are basically very common. You can also change according to your own preferences, as long as the overall proportion is not bad. (Guangzhou Wuren can also use this stuffing) Moon cake itself will be very sweet, the amount of sugar in the cake and the filling has been reduced to a minimum, and then low will affect the state of the finished product. But this moon cake is much lighter than the wide moon cake. This can be made into a skin: 50 grams of mooncakes with a ratio of 1:1 (ie 25 grams of skin and stuffing), about 24 pieces. (The syrup needs to be added to the degree of the cake, so it will be more than half of the amount. Once it is used, it can be left for later use.) Common questions and answers (not regularly updated): 1. If you are completely using me This recipe, the shelf life of the finished product I have tried. According to the weather conditions in the early autumn of September in the north, the indoor temperature is about 26 °C, and the humidity is about 60%. The seal is kept at room temperature for 2 weeks without pressure. 2, about sesame oil, if you want to change other oils, don't ask me, you can sneak it out and then do it after you do it. I can't smell it, right? I have to tell you that I can only tell you that this old-style moon cake of Beijing-style is all made with sesame oil and cannot be changed. There is also the consistency of the oil is not the same, the proportion of oil added will be different, if there is a problem with the operation, do not come here to ask me why. (Well, it is so bad to talk: p) 3, about syrup, can not be replaced with wide-type conversion syrup, the syrup used in this recipe does not need to be converted, it is also very simple to make. In addition, I want to use honey, maltose, syrup and leeches directly. I am here to be a serious and unified reply: No, no, no! Don't ask why. To give a simple example: all seasonings, when cooking, put soy sauce and vinegar, can it be the same? 4, about why the cake skin is not so crisp when it is just released for a few days! There is water in the stuffing, oil in the syrup, oil in the air, and water in the rind. It’s the same as the old moon cake. It’s crunchy to buy it for more than half a month. Do you have to think about it, will there be anything strange in the pie? 5. About the cake skin. It won't be a dough like buns and dumplings. Because at the beginning of the dough and the system, we added a lot of sesame oil, the original gluten of the flour was destroyed, and then the syrup and the noodles were used. Even if there is a certain viscosity, it is still a non-glutinous dough. . Therefore, the overall ductility of the dough is not normal. It is very clear that this state is very clear for the pilot dessert. Don't be bothered by the novices. Instead of using a rolling pin, pack the dough a little bit between the palms of the hands. The stuffing on the bag is also a little bit pushed up from the tiger's mouth. Just a few more exercises will be fine. If you are unskilled at first, you can use the dough to wrap the dough first. If you master the essentials and then change it into a filling, you will not waste it. 6, about egg liquid. Take an egg, as long as the egg yolk, then add half the water volume of the eggshell, stir evenly, it is best to sieve it under conditions. Then be sure to use a wool brush! wool brush! wool brush! A very small amount of egg liquid. To what extent, it is about 1 minute after brushing the moon cake pattern, the egg liquid will dry itself. The purpose of brushing the egg is just to make the pattern color, not very thick. The thicker the more ugly!

Ingredients:

Steps:

  1. Home Cooking Recipe: Please read the Preface and Tips section carefully. Frequently asked questions and answers in the message section are added in the Preface and Tips section. (Because more than 2,000 words, the kitchen will not give it.) Repeat the question no longer answer. (Let's cry again to show you!!!)

    Please read the Preface and Tips section carefully. Frequently asked questions and answers in the message section are added in the Preface and Tips section. (Because more than 2,000 words, the kitchen will not give it.) Repeat the question no longer answer. (Let's cry again to show you!!!)

  2. Home Cooking Recipe: #先来熬糖浆#. The white sugar and water in A are poured into the pot and heated until the sugar is completely melted.

    #先来熬糖浆#. The white sugar and water in A are poured into the pot and heated until the sugar is completely melted.

  3. Home Cooking Recipe: Add the maltose in A, stir it with a little heat and heat until it boils for 1 minute. Turn off the heat and let it cool for use. (This syrup is different from the conversion syrup, no need to put lemon, the relative color is also lighter, but this time my maltose color is deep, normal should be light gold) cool to normal temperature can be used, do not need to store for a long time. However, this sugar will also be stored for a long time, and it can be stored in a cool and dry place at room temperature. If there is crystallization, you can return to the pot and add a little water to boil for 1 minute.

    Add the maltose in A, stir it with a little heat and heat until it boils for 1 minute. Turn off the heat and let it cool for use. (This syrup is different from the conversion syrup, no need to put lemon, the relative color is also lighter, but this time my maltose color is deep, normal should be light gold) cool to normal temperature can be used, do not need to store for a long time. However, this sugar will also be stored for a long time, and it can be stored in a cool and dry place at room temperature. If there is crystallization, you can return to the pot and add a little water to boil for 1 minute.

  4. Home Cooking Recipe: #伍仁填料的制作# All the nuts and dried fruits in C are placed in a basin, add sugar, sesame oil, high white wine and mix well, water (water should not be added all at once, leave about 20 grams depending on the shape of the filling gradually added) , then add cooked glutinous rice flour! Cooked glutinous rice flour! Cooked glutinous rice flour! Then grab the dough into pieces. Keep the stuffing for half an hour without cracking. It is suitable without oil. Ps: All the nuts used are cooked and can be fried from the outside. You can also buy raw back to fry yourself, or put it in the oven at 150 degrees, and bake for 10-20 minutes according to the size of the roasted nuts.

    #伍仁填料的制作# All the nuts and dried fruits in C are placed in a basin, add sugar, sesame oil, high white wine and mix well, water (water should not be added all at once, leave about 20 grams depending on the shape of the filling gradually added) , then add cooked glutinous rice flour! Cooked glutinous rice flour! Cooked glutinous rice flour! Then grab the dough into pieces. Keep the stuffing for half an hour without cracking. It is suitable without oil. Ps: All the nuts used are cooked and can be fried from the outside. You can also buy raw back to fry yourself, or put it in the oven at 150 degrees, and bake for 10-20 minutes according to the size of the roasted nuts.

  5. Home Cooking Recipe: #饼皮的制作# Add flour and sesame oil to the pot

    #饼皮的制作# Add flour and sesame oil to the pot

  6. Home Cooking Recipe: Grab evenly with your hands, and the flour is still loose.

    Grab evenly with your hands, and the flour is still loose.

  7. Home Cooking Recipe: Then add two-thirds of the syrup (about 140 grams) in the 'B crust' material, grab it by hand, and then add the syrup to the dough until the dough is formed. (I emphasize here. Don’t make the mooncake skin hard, it’s not good to get rid of it. It’s good to grab it with your hands, you can gather it into a group, it’s dry and wet)

    Then add two-thirds of the syrup (about 140 grams) in the 'B crust' material, grab it by hand, and then add the syrup to the dough until the dough is formed. (I emphasize here. Don’t make the mooncake skin hard, it’s not good to get rid of it. It’s good to grab it with your hands, you can gather it into a group, it’s dry and wet)

  8. Home Cooking Recipe: The dough after the dough should be very fine and smooth. (Slightly harder than the Cantonese moon cake) Then put a piece of damp cloth or cling film on one side and wake up for about 30 minutes. It doesn't take long for the time to be too long.

    The dough after the dough should be very fine and smooth. (Slightly harder than the Cantonese moon cake) Then put a piece of damp cloth or cling film on one side and wake up for about 30 minutes. It doesn't take long for the time to be too long.

  9. Home Cooking Recipe: When we wake up, we will divide the fillings, weigh them, reunite, and cover the plastic wrap.

    When we wake up, we will divide the fillings, weigh them, reunite, and cover the plastic wrap.

  10. Home Cooking Recipe: #月饼的包制# Wake up the dough, weigh it, reunite, put it on the palm of your hand, and pack it into a good filling.

    #月饼的包制# Wake up the dough, weigh it, reunite, put it on the palm of your hand, and pack it into a good filling.

  11. Home Cooking Recipe: With the tiger's mouth, slowly push up from the bottom, squeeze out the air between the stuffing and close the mouth.

    With the tiger's mouth, slowly push up from the bottom, squeeze out the air between the stuffing and close the mouth.

  12. Home Cooking Recipe: After collecting the mouth, reunite it and try to make the skin thin and thick.

    After collecting the mouth, reunite it and try to make the skin thin and thick.

  13. Home Cooking Recipe: Carefully put into the mooncake mold.

    Carefully put into the mooncake mold.

  14. Home Cooking Recipe: Press hard on the chopping board, hold the mold for a few seconds, embossing is completed, and the pattern is clear.

    Press hard on the chopping board, hold the mold for a few seconds, embossing is completed, and the pattern is clear.

  15. Home Cooking Recipe: The oven is preheated to 210 degrees. The mooncake blanks are placed evenly in the baking tray. A small amount of water is sprayed and sent to the middle layer of the oven. The fire is heated up to 200 degrees and baked for 5 or 6 minutes.

    The oven is preheated to 210 degrees. The mooncake blanks are placed evenly in the baking tray. A small amount of water is sprayed and sent to the middle layer of the oven. The fire is heated up to 200 degrees and baked for 5 or 6 minutes.

  16. Home Cooking Recipe: The set mooncakes are removed from the oven and the oven continues to heat. Brush the egg liquid on the mooncake, then return the cake to the roasting phase, continue to 200 degrees, the middle layer, and get up and down. Bake for about 15 minutes. (For reference only, please adjust the time and temperature according to the respective oven temper)

    The set mooncakes are removed from the oven and the oven continues to heat. Brush the egg liquid on the mooncake, then return the cake to the roasting phase, continue to 200 degrees, the middle layer, and get up and down. Bake for about 15 minutes. (For reference only, please adjust the time and temperature according to the respective oven temper)

  17. Home Cooking Recipe: The baked mooncakes are taken out of the oven, cooled and sealed.

    The baked mooncakes are taken out of the oven, cooled and sealed.

  18. Home Cooking Recipe: Cut open and look at the stuffing.

    Cut open and look at the stuffing.

Tips:

1. The syrup part of the cake skin must not be added at one time. It should be adjusted according to the water absorption of the flour. 2. This cake skin does not need to be smeared and dusted during compression molding. 3, this moon cake will not have a clear appearance of oil return, but sealed for more than 3 days, the skin filling will be better. 4, sesame oil can not be changed! The sesame oil can't be changed! The sesame oil can't be changed! 5, other common questions, please see the opening answer or the reply of the kitchen friend's message. Duplicate questions are no longer answered. 2018-9-17 Question and answer update: 7, on the issue of the sweetness of the pie: This problem is more in the middle of the assignment, so concentrate on the discussion here. At present, it seems that the pie skin is too sweet mainly in two aspects: (1) the water absorption of the flour is different, resulting in a large amount of syrup added later. This is actually the main reason. (2) Personal taste is light. Solution: When adding syrup, reduce the amount of syrup in the cube by 25% to 30%, and then add it with egg yolk solution. Note that the egg yolk solution is not whole egg liquid. The addition of egg yolk will also make the taste of the moon cake skin crisper. In most cases, the weight of an egg yolk is about 20 grams (for reference only, and is based on actual weighing). 8. About flour. What kind of powder is the middle gluten powder? It is the most common powder on the market. I really don't understand it. Please take out your flour bag and check the ingredient list. The value of “protein” column is 8.0-10.5% or 11%. To put it more clearly, it is the kind of flour that you often use in your home to make steamed buns, buns, dumplings, noodles, etc. The flour has a medium gluten content, and the food produced is soft and not chewy. Of course, the higher the protein, the stronger the water absorption! 9, about white sugar. Every time I see a question about what sugar is white sugar, I don't want to answer it. Because this is, in my opinion, really a common sense in the kitchen. But the number of people who ask him is really much~~~ Then I will explain it very seriously here: (1) White sugar is not cotton white sugar. (2) But both of them are sweet. (3) The price is almost the same. (4) The difference in morphology is large. The white sugar process is obviously granular. If you have a magnifying glass, you can observe that the single sugar grain is the miniature version of the single crystal rock candy. The white sugar, from the literal point of view, knows that when the sugar touches, there will be a soft feeling, the graininess is not obvious relative to the white sugar, and there is a sticky feeling in the hand. It is easier to agglomerate than white sugar at room temperature and not sealed. (5) White granulated sugar is somewhat more pure than cotton white sugar. (6) White sugar is usually used in the manufacture of most baked goods in the home. It is impossible to buy white sugar, and it is also possible to replace it with white sugar. 10, the use of xylitol: First, xylitol I have not used, can not provide a reasonable proportion of use for everyone. Secondly, for those who need to control blood sugar, xylitol is no less harmful to your body than white sugar (do not hesitate, please check the information yourself). Finally, I would like to advise that if you really want to not affect your blood sugar, it is recommended to reject all foods with high glycemic index. It is most beneficial to the body if you do not eat it. 11, about other fillings. Like the Cantonese moon cake, the crust in this recipe is suitable for many traditional moon cake fillings, such as: 100 fruit, bean paste, lotus seed, jujube and even cloud leg filling. However, in recent years, the flow of red, yellow sand, sands and other net red stuffing is still not enough! 12. What is maltose? There are also a lot of questions about this. This is really a surprise to me. Then emphasize the description. Maltose is a translucent creamy sugar with a golden brown or brownish red color and a very viscous state. (similar to the honey state), the general sweetness will not be very high. It will be difficult to pour out when the temperature is low. Solution: You can heat the package with water and then use a spoon that has been soaked in hot water or heated. 13. There is crack or shrinkage on the surface after baking. Pay attention to the humidity (softness and hardness) of the skin and the filling to keep it consistent. Cracks may also be caused by high humidity in the oven, and you can adjust and adjust yourself. After all, the temper of each oven is different. 14, the finished product is whitish. First of all, this Beijing-style moon cake will not have a very obvious oil return status like the Cantonese style. Secondly, without the addition of drowning, the color of the dough will not be affected by the alkaline components, and naturally it will not change color. Finally, as long as the cooked color is slightly lighter, it is normal. 15, the calculation of the number of moon cakes. I am really convinced to ask this question! Still not one or two, I was really moved to cry by IQ! ! ! The following is a small class of mathematics calculation methods for the second grade of elementary school. Please listen carefully to the children. Calculate the proportion of our favorite leather stuffing 1:1: (1) 50 grams of moon cake: 25 grams of skin, 25 grams of stuffing. (2) 63 grams of moon cake (this is really a little difficult): 32 grams of skin, filling 31 grams. Or 31 grams of skin, 32 grams of stuffing. (3) 75 grams of moon cake (this is also a bit difficult): 38 grams of skin, 37 grams of stuffing. Or 37 grams of skin, 38 grams of stuffing. (4) 85 grams of moon cake (this difficulty is the same as above): 43 grams of skin, 42 grams of stuffing. Or 42 grams of skin, 43 grams of stuffing. (5) 100 grams of moon cake: 50 grams of skin, 50 grams of stuffing. Have you learned it? If you don't understand it, practice it more. It is recommended to use the division method. The total weight of the moon cake can be divided by 2! What can a child's family do not like 1:1? Then ask the parents, after all, the percentage calculation is really difficult for you!


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