As one of the old Beijing-style moon cakes, the red has always had its solid "fans." Indeed, the red-skinned pastry is soft and has no flavor. There are many older grandparents in Beijing who “love to eat red”. When many traditional dimes are getting out of our sights, the red is sticking in a tenacious posture. At least, supermarkets in Beijing, where snacks are sold, can often be seen. In addition, the red is also called "bumper red", which has a good meaning. Similar to the red, there is also a white, also called "white moon cake", the shape is similar to the red, the difference is that the red skin is brown-red, and the white skin is milky white. If you are interested, what day will you do your own work? Reference component: 10 Baking: the middle layer of the oven, up and down fire 200 degrees, 25-30 minutes, to the surface brown red
Oil meringue: 200 grams of ordinary flour, 10 grams of white sugar, 10 grams of maltose, 90 grams of sesame oil, 1 gram of baking soda, 76 grams of boiling water; filling: 80 grams of white sugar, 46 grams of sesame oil, 40 grams of cooked flour, sugar osmanthus 1 /2 tablespoons, 10 grams of rock sugar, 10 grams of melon seeds, 30 grams of walnuts; surface decoration: a little red food coloring; first make oil meringue. Pour white sugar, maltose, baking soda into a bowl, pour in boiling water, mix well and pour sesame oil
Continue to stir evenly
Pour 200 grams of flour
Knead flour and other materials into dough. Put the dough on the chopping board, then take out the dough that you made the bread, and knead the dough for 20 minutes until the dough becomes very smooth and elastic.
Knead the dough into a rectangular dough with a rolling pin
A good piece of dough, fold the sides to the middle
The folded dough piece is folded in half. A stack of quilts similar to making a layer of meringue. This is the first 40% off
Place the folded dough piece on the chopping board and fold it into a rectangular piece again. And 40% off again. Repeat this process 2-3 times, a total of 3-4 times four fold. Until the dough surface becomes very smooth and flat
The folded dough is opened again and rolled into a cylindrical shape.
Rolled dough, cut into 10 small doses
Next, make a filling. Pour white sugar, sesame oil, sugar osmanthus, cooked flour into a bowl
Pour the seeds, chopped walnuts, rock sugar
Grab all the materials by hand and mix them into a filling
Place the filling on the chopping board and form a rectangle by hand
Also cut into 10 equal parts with a knife
Take a small pastry with oily pastry, cut it face up on the chopping board, and roll it into a round dough with a rolling pin
A rounded dough with 1 serving of filling
After the stuffing is wrapped, the red moon cake is formed. Put the wrapped mooncakes down on the baking sheet
After wrapping all the mooncakes in turn, use a bottle cap to stain a little red food coloring and print a red circle on the top of the mooncake.
Place the baking tray in a preheated oven, 200 degrees, medium, fire, and bake for 25-30 minutes until the mooncake surface turns brownish red
1. The red is a meringue moon cake. Unlike other moon cakes, the dough for oily meringues must be thoroughly smeared. Although it does not need to reach at least the expansion stage like bread, it must be very flexible and flexible. Therefore, when doing this moon cake, please be sure to spend more effort, more than a meal, the oil meringue is more crisp and delicious. 2, the production of oil meringue, there is a traditional process called "pressing the skin", is to put the kneaded dough in the pressing machine, pressed into a thin noodle, and repeated several times. It can make the dough more uniform, more tough, and more consistent between the tissues, to make high quality products. Since the family does not have an industrial pressing machine and the dough is small in weight, the dough is subjected to 3-4 times of 3-4 times (that is, steps 5-8 of the making step) to replace the pressing. This is one of the keys to making a good oil meringue. Don't omit it. 3. The circle on the surface of the red surface is called “grinding water stamp”. In fact, it is not printed with pigment, but is made of “grinding water” made of maltose, honey, alkali, etc., and it is dark red after baking. But for convenience, I used red food color instead. If there is no pigment, you can use cocoa powder instead of water, the seal on the cover is dark black, and it is pretty. 4. One of the characteristics of the red is that the sesame oil is full of flavor. If you are not used to the scent of sesame oil, you can replace some sesame oil or all sesame oil with soybean oil or corn oil.