Chinese Food
Beijing style moon cake
(64035 views)
The Mid Autumn Festival is coming. Make moon cakes and preheat them in advance. Last Mid Autumn Festival, I posted a Cantonese lotus egg yolk moon cake on my blog. So this year, we're going to introduce a new style of moon cake in old Beijing, which is called mud extracting moon cake. Hard skin. Hard stuffing. I think it has been accompanied by most people's childhood memories. Never. Hands up. Different from Cantonese style mooncakes, which pay attention to thin skin and many fillings, they have thick skin and are hard. Its syrup does not contain invert sugar, so there is no return oil process. But it has its unique and simple flavor, and it is very fragrant. There are many people who like it.
Cooking ingredients
Cooking Steps
Step1:First boil syrup. Pour water and sugar into the pot. Heat over medium heat and stir until all sugar is dissolved. Add maltose. Stir until boiling. Cook for another minute on a low heat. Turn off the heat and cool to make syrup. The syrup should be light yellow, clear and free of impurities.
Step2:Next, make a hundred fruit stuffing. Pour sugar, walnuts and melon seeds into a large bowl.
Step3:After 70 grams of sesame oil, add 1 tablespoon of sweet osmanthus.
Step4:Pour in the cooked flour.
Step5:Mix all the ingredients with your hands. The stuffing will be made. (do not pour all the cooked flour in at one time. Mix one side down until the stuffing is soft and hard.
Step6:Next, make the moon cake skin. Pour 75g sesame oil into 300g flour. Mix well by hand.
Step7:Pour in syrup.
Step8:Knead the dough with hands to make it soft and hard, smooth and delicate (do not pour syrup into it all at once. Pour 2 / 3 first. Add the rest according to the actual situation, until the dough reaches the appropriate soft and hard degree. A good dough is almost as hard as the filling.
Step9:Divide the filling and the pastry into small parts. The weight ratio of filling to crust is 4-6. For example, to make a 100 gram moon cake, divide the filling into 40 grams and the crust into 60 grams. Please allocate according to the size of your mooncake mold.
Step10:Sprinkle some dry flour on the moon cake mold. Shake it. Fill the mold with flour. Then pour out the surplus flour. This step can make the mooncake mold anti stick.
Step11:Take a pastry dough. Flatten it with the palm of your hand.
Step12:Put a filling on the crust.
Step13:Wrap the stuffing in the crus
Step14:And push it up slowly until it's completely closed.
Step15:Put the wrapped dough into the powdered mooncake mold.
Step16:Compacted with the palm of your han
Step17:Press tigh
Step18:Knock the moon cake mold on the chopping boar
Step19:The moon cakes are pouring ou
Step20:Make all the mooncakes in turn (each one should be made. The mooncake mold should be dusted with powder once). Put the moon cake on the baking tray. Brush the surface with a layer of whole egg liquid (no brush around). Put it into the preheated oven. 210 ℃. 15 minutes or so.
Cooking tips:1. The syrup for extracting moon cake is very different from the conversion syrup for cantonese moon cake. It doesn't need to be added with acid when cooking. There is no invert sugar in syrup. In the past, because the refining degree of sugar was not high, when boiling syrup, it was necessary to add a small amount of egg white into the syrup and remove the floating substance on the surface of the syrup to achieve the purpose of removing impurities. This step is called extracting slurry. Hence the name of the moon cake. Now the sugar we use is refined white sugar, so this step can also be omitted. 2. The syrup boiled according to this formula will have some surplus. Put the remaining syrup in a sealed tank. It can be stored for a long time at room temperature. The reason why we cook more syrup is that the amount of syrup we need may be different according to the water absorption of flour. If your dough is very hard, you can add more syrup to make it soft. Don't add water to the dough. 3. Ripe
