Old Beijing Moon Cake recipe-Chinese Food-best chinese food recipes-cooking food

Step1:First boil syrup (80g maltose, 210g white granulated sugar and 80g water). Pour water and sugar into the pot. Heat over medium heat and stir until all sugar is dissolved. Add maltose, continue to stir. Boil. Cook for another minute on a low heat. Turn off the heat and cool to make syrup (80g maltose, 210g white granulated sugar and 80g water). The syrup (80g maltose, 210g white granulated sugar and 80g water) is light yellow, transparent and free of impurities.

Step2:Next, make a hundred fruit stuffing (70g of cooked flour, 70g of sesame oil, 200g of walnuts, melon seeds, sesame, almond raisins, 1 tablespoon of Sweet Osmanthus (15ml), and a proper amount of honey). Put walnuts and melon seeds in a basin. Add 70g sesame oil, 1 tablespoon sweet osmanthus, honey and cooked flour in turn.

Step3:Mix all the ingredients by hand. Make a hundred fruit stuffing (70g of cooked flour, 70g of sesame oil, 200g of walnut kernel, melon seed kernel, sesame seed and almond raisin. 1 tablespoon (15ml) of sweet osmanthus and proper amount of honey). (do not pour all the cooked flour in at one time. Mix one side down until the stuffing is soft and hard.

Step4:Making moon cake skin (250g ordinary flour, 60g sesame oil and 150g syrup). Pour 60 grams of sesame oil into 250 grams of flour. Mix well by hand. Then pour in syrup. Knead the dough with hands to make it soft and hard, smooth and delicate (do not pour all syrup in one time. Pour 2 / 3 first. Add the rest according to the actual situation, until the dough reaches the appropriate soft and hard degree).

Step5:Divide the filling and the pastry into small parts. Stuffing and crust (250g ordinary flour, 60g sesame oil and 150g syrup) The weight ratio of is 4-6. It is allocated according to the size of the moon cake mold.

Step6: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.

Step7:Take a pastry dough, flatten it with the palm of your hand, put a filling on the pastry, wrap the filling with the pastry, and slowly push it upward until it is completely closed.

Step8:Put the wrapped dough into the powdered moon cake mold. Press it with your hand. The moon cake will come ou

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 refining. Now the sugar we use is refined white sugar, so this step can also be omitted. 2. Depending on the water absorption of flour and other reasons, the amount of syrup needed may be different. If your dough is very hard, you can add more syrup to make it soft. Don't add water to the dough. 3. Cooked flour. It's cooked wheat flour. Put the flour in the pot. Stir fry it over low heat until it turns a little yellow. It is also recommended to stir fry a little more. Adjust the hardness and softness of the filling as required.