Make Mooncake
How to make five-ren mooncake, What materials are needed to make mooncakes, What equipment is needed to make mooncakes.
Yield: 6
Equipment
- Swiss Diamond Nonstick Fry Pan
- Toaster Oven
- Moon Cake Mould
Materials
Moon Cake Skin
- 200 g Flour
- 140 g Inverted Sugar Syrup 转化糖浆，轉化糖漿，zhuǎn huà táng jiāng
- 4 g Soda Ash Water 枧水，梘水，jiǎn shuǐ 。 Tips: you can mix the Soda Ash and water in a ratio of 1:3 instead.
- 50 g Peanut Oil
Egg Yolk and Milk
- 1 Egg yolk
- 4 Egg white
- 15 g Organic Milk
Moon Cake Filling Materials
- 75 g Raw Redskin Peanuts
- 50 g Organic Sunflower Seeds
- 75 g Flat Peach Kernel
- 25 g Black Sesame Seeds
- 25 g White Sesame Seeds
- 50 g Dried Cranberries
- 50 g Green Raisins
- 120 g Corn Oil
- 5 g White Wine
- 5 g Maltose
- 150 g Glutinous Rice Flour
- 63 g Warm Boiling Water
Instructions
- Prepare the Moon Cake Filling Materials.
- Prepare mooncake skin ingredients.
- Prepare Egg Yolk and Milk ingredients.
- Fry the peanut rice on a small fire in a Swiss Diamond Nonstick Fry Pan.
- The peanut's skin is then peeled off.
- Organic Sunflower Seeds are also fried with a small fire.
- White Sesame Seeds and Black Sesame Seeds are also fried with a small fire.
- Peanuts and Flat Peach Kernel are packed in fresh bags and crushed with a rolling pin.
- Cut the dried cranberries with a knife.
- Cut the Green Raisins with a knife.
- Peanuts, Flat Peach Kernel, sunflower seeds, black and white sesame seeds, Flat Peach Kernel, cranberries, raisins, mix evenly.
- Glutinous Rice Flour into the Swiss Diamond Nonstick Fry Pan, small fire to slightly yellow, no taste of the raw powder.
- Mix the crushed kernel powder in step 8 with glutinous rice flour, maltose, peanut oil, white wine, and warm water.
- Press firmly and seal for 2 hours.
- Make egg yolks: Mix the yolks, egg whites, milk and mix well.
- Make mooncake skin: medium-string flour, conversion syrup, water, corn oil mix, stir.
- Mix and rub into a clump and seal for 3 hours.
- Divide the mooncake filling into 30g each.
- Divide the mooncake skin into 20 g each.
- Take a slice of the pie and flatten it.
- Put a filling, with the tiger mouth slowly pushed up, wrapped, kneading round.
- Sprinkle a thin layer of flour into a 50g mold, press gently, gently lift, and mold one by one.
- Place in a preheated oven and bake over a medium 195 degrees for 8 minutes.
- refresh a thin layer of yolk liquid and continue to bake for 15 minutes then take it out.
- Freshly baked mooncakes are soft, cool and hardened, sealed for three days.
