Moon cake is the symbol food of Mid Autumn Festival. It is also the traditional hand-made pasta product of our country. It has a very long history. In recent years, many people like to make moon cakes at home. How to make the moon cakes crispy and delicious? Today, Xiaobian will introduce the method of making mooncakes. Let's learn it together.
The introduction of white moon cake
Zilai white moon cake, also known as white moon cake, and Zilai red moon cake are both famous traditional moon cakes of Beijing style. Since the white moon cake surface is milky white, the bottom is golden yellow taste crisp pine sweet, with the characteristics of sweet osmanthus fruit flavor. Since the appearance of white moon cake is white, the decoration is very simple, there is only one red dot, maybe this red dot is the seal full of historical traces, in addition to the red dot, there are also white, osmanthus, hawthorn and other words, this is the symbol of filling, so the moon cake with different filling ingredients can be seen at a glance, easy to distinguish.
The difference between Zilai white moon cake and Zilai red moon cake
Zilai white moon cake and Zilai red moon cake are both famous Beijing style pastries, which have a history of more than 100 years and are widely spread in the north of the Yangtze River. Their appearance is the same except for the similar shape, but they all contain the simple taste of old Beijing and are very distinctive. Zilai white and Zilai red get their names from different skin colors. Zilai red is made by ironing, while Zilai white is cold water dough, so they present different colors. Zilai red is partial red, while Zilai white is milky white.
Quality standard of Zilai white moon cake
In terms of appearance, the shape of the self white moon cake that meets the standard is oblate, with no waist pulled out and no green wall. In terms of color, the surface is milky white, but the bottom is wheat yellow, and the overall appearance is even and smooth. From the taste point of view, the entrance is soft, the crust and filling are very uniform, will not stick together, and is not inclined to one side of the crust. From the taste point of view, a little bit, loose and smooth, fragrant and oily, different fillings have different fragrance, if the kernel, osmanthus fragrance, but no peculiar smell.
How to make mooncakes
Since white moon cake also known as white moon cake. It has a flat shape, milky white surface, golden yellow bottom, crisp and sweet taste, with the characteristics of osmanthus fragrance. Its practice is similar to that of zilaihong.
Ingredients: flour, caramel, osmanthus, green silk, red silk, peach kernel, melon seed kernel, baking soda, crystal sugar.
Seasoning: proper amount of water, lard, sugar.
Practice:
Step 1: prepare the materials and weigh them according to the required components.
Step2: first, add water to the sugar and stir it. After dissolving, add lard and continue to stir until the oil and sugar water are evenly emulsified into emulsion. Then add flour and stir to form a soft and hard dough.
Step 3: mix the white sugar and cooked lard, make the white sugar particles fully dissolved, and then add other ingredients such as hawthorn, rock sugar, peach kernel, melon kernel, osmanthus, green and red silk to further mix, and finally add the cooked flour to fully rub to make the filling. Be careful not to mix stuffing with water.
Step 4: pull the dough stirred in the second step into a small agent, roll it into a rectangular sheet, then interlace the upper and lower ends into three layers, turn the agent into a 90 & deg; angle, and finally roll the sheet about 15cm long and 6cm wide.
Step 5: roll the rolled piece from the top to the bottom into a cylinder (4 layers should be rolled), lay it in the right direction and cover it with a wet cloth.
Step 6: take the good small agent, pinch the two ends and fold them up to form a pie crust, and wrap them into the filling core. When the mouth of the cake is half closed, place it temporarily, wrap the second one, and put it down when the mouth of the cake is half closed, and then close the first mouth tightly in a drum shape, and so on.
Step 7: put the wrapped blank into the baking pan again. The white moon cake filled with sugar will not be stamped (the white moon cake filled with other fillings must be stamped).
Step 8: put the wrapped and stamped green billets into the oven for baking. The baking furnace temperature should be 180 ℃, and use stable fire to prevent the high furnace temperature from coloring the products. They can be out of the oven after about 16 minutes.