Method and formula of mooncakes (ingredient list for method and formula of mooncakes)

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List of contents for this article:

1、The method and formula of Su-style mooncakes
2、The practice and formula of handmade mooncakes
3、Authentic old-fashioned meringue mooncake recipe
4、Method and recipe of mooncakes
5、A complete collection of mooncake making methods

The method and formula of Su-style mooncakes

Practice: stir-fry the glutinous rice flour and cool, mix the chopped peanuts (or cooked chopped peanuts) with the flower sauce well, and refrigerate for later use.

The making method and formula of Su-style mooncakes are as follows: Formula oil skin materials: 150g of high-gluten flour, 100g of low-gluten flour, 40g of powdered sugar, 100g of butter, and 100g of water. Oil core material: 190g of low-gluten flour, 80g of butter. Filling: Appropriate amount of lotus paste filling and appropriate amount of egg yolk. Others: 10ML rum, appropriate amount of chicken egg yolk, appropriate amount of almond slices.

Practice and formula of Su-style mooncakes: The making process of Su-style mooncakes includes multiple steps such as material selection, primary processing, stuffing wiping, skin making, crispy wrapping, stuffing wrapping, forming, stamping, baking, packaging and other steps. The formula mainly uses wheat flour, maltose, edible vegetable oil or lard, water, etc. to make skins, and wheat flour, edible vegetable oil or lard to make crispy.

The practice of Su-style mooncakes mainly includes the following steps and formulas: Formula: Sweet mooncake fillings are commonly prepared with roses, osmanthus, walnut kernels, melon seeds, pine nuts, sesame kernels, etc.; salty mooncake fillings are mainly made with ham, pork leg meat, shrimp, lard, shallots, etc. The crispy skin is prepared from wheat flour, soft sugar, maltose and oil. Practice: Material selection and primary processing: Select high-quality raw materials and carry out preliminary treatment. Rubbing and skinning: Rub the filling evenly to make the skin.

Cake powder: 50 grams. Cake powder here plays a role in regulating the humidity and taste of the filling, making the filling easier to wrap and shape. When making, all raw materials need to be mixed evenly and left to stand for use. Subsequently, according to the making process of Sugar-style mooncakes, we use the big bag-crisp method to shape them, wrap the stuffing, mark them, reverse button them, and then bake them. The Su-style 100-fruit mooncakes made in this way taste delicate, sweet and delicious, and are deeply loved by people.

The practice and formula of handmade mooncakes

1. Step 1: First, make mooncake skins and soften butter, add sugar and stir well, add egg liquid and beat until smooth and slightly white, add milk powder and continue to stir. Step 2: Mix low-gluten flour and baking soda well, sieve into butter, and gently knead into dough. Step 3: Make the glutinous rice flour and put it in a pan and stir-fry it over low heat. Put the peanuts in the oven at 150 degrees for 20 minutes without preheating.

2. Formula: Mooncake skin Materials: 100 grams of low-gluten flour, 45 grams of butter, 20 grams of egg liquid, 40 grams of sugar, 10 grams of milk powder, 1/4 teaspoon of baking soda. Mooncake stuffing materials: 200 grams of glutinous rice flour, 100 grams of peanuts, 50 grams of black and white sesame seeds, 50 grams of raisins, 40 grams of honey, 50 grams of oil, 100 grams of sugar, 30 grams of white wine. Practice: Make mooncake skins: Add 40 grams of sugar to softened butter and stir well.

3. Formula for making cantonese-style mooncake skins: medium-gluten flour, invert syrup, water soap, peanut oil, mix, knead into a smooth dough, and let stand for 1-2 hours.

4. The practices of traditional old-fashioned handmade mooncakes are as follows: Prepare fillings: Main fillings: melon seeds, peanut kernels, walnut kernels, black sesame seeds, and white sesame seeds. These fillings are the signature ingredients of traditional Wuren mooncakes and need to be prepared in advance and mixed evenly. Mix dough and ferment: Knead the flour well and ferment it to an appropriate degree. This step is the key to making mooncake skins. The fermented dough is softer and easier to shape.

Authentic old-fashioned meringue mooncake recipe

Steps: Make meringue: Mix medium-gluten flour and fine sugar, add lard and rub well, then add warm water in portions and knead into a smooth dough.

The method and formula of the old-fashioned meringue mooncake skin are as follows: Formula: -Butter: 230g-powdered sugar: 80g-milk: 70g-low-gluten flour: 440g-milk powder: 40g-egg liquid: appropriate amount (used to brush the surface) Method: Butter Whistle: Mix 230g butter softened at room temperature with 80g powdered sugar and 70g milk, and use an egg beater to stir evenly.

The steps for making old-fashioned meringue mooncakes are as follows: Materials Preparation Main dough materials: medium-gluten flour, lard, white sugar water. Stuffing: Bean paste filling or other personal favorite filling. Other ingredients: egg liquid, sesame seeds. Preparation steps: Mix medium-gluten flour and lard in a certain proportion, add appropriate amount of white sugar water, stir well, and knead into a smooth dough.

Method and recipe of mooncakes

Sweet mouth: Brush egg liquid on top, sprinkle with sesame seeds, and bake for 25 minutes until golden brown.

A complete collection of mooncake making methods: Detailed steps + a variety of stuffing recipes, even novices can easily start! Whether it's Mid-Autumn Festival reunion or daily baking, mastering mooncake making skills can not only show your mind but also experience the fun of traditional food. Share mainstream mooncake practices such as Cantonese style, Suzhou style, and ice skin, as well as matching skills of sweet and salty double fillings, and finally include tips to avoid rolling over.

The method and formula of Guangzhou-style Wuren mooncake are as follows: Formula cake crust materials: 220g of low-gluten flour, 150g of invert syrup, 4g of water soap, 50g of corn oil, 1g of salt, and 1g of baking soda. Five-kernel stuffing ingredients: 40g cooked walnut kernels, 40g cooked melon seeds, 60g cooked peanuts, 40 g cooked white sesame seeds, 40g cooked black sesame seeds, 100g white granulated sugar, 50g cooked oil, 100g glutinous rice flour, 100g ordinary flour, 70g maltose, 80g cold and white.

The method and formula of Guangzhou-style Wuren mooncake are as follows: Formula: Mooncake skin Material: 500 grams of medium-gluten flour, 180 grams of vegetable oil, 220 grams of water. Five-kernel stuffing ingredients: 100g walnut kernels, 100g peanut kernels, 100g melon seeds, 50g pine nuts, 50g white sesame seeds, 200g red dates, 100g white sugar, and appropriate amount of edible oil.

A complete collection of mooncake making methods

Mooncake making methods include Wuren mooncake, egg yolk mooncake, microwave oven mooncake, and Cantonese mooncake. The specific methods are as follows: Wuren mooncake ingredients mooncake skin: 150 grams of medium-gluten flour, 8 grams of custard powder (also available), 113 grams of invert syrup, 2 grams of water, 40 grams of cooked peanut oil, and 1 gram of salt.

The making method and formula of mooncakes are as follows: Formula: invert syrup, water soap, peanut oil, flour. Filling. Eggs. Method: Dough making: Mix invert syrup and soap water well. Add peanut oil and mix well. Add the flour and mix well by cutting and mixing to avoid forming the dough in circles and stirring. The dough should be as soft as the earlobes.

Cut the winter melon sugar and sugar-frozen pork into small pieces and mix with the roasted nuts. Mix well the seasonings such as rock sugar, purified water, peanut oil, sesame oil, soy sauce, salt and other seasonings, add them to the nuts and meat, and stir well. Add cooked glutinous rice flour, low-gluten flour, and meat floss, and mix well to form a filling ball. Divide the stuffing into small portions, about 30-40 grams each, for use.

Refer to the Cantonese-style mooncake method for stuffing and baking, and the surface can be decorated with coconut paste. General tips: Anti-stick treatment: Apply a small amount of cooked powder or oil to molds and hands and adjust baking temperature: increase or decrease by 5-10℃ according to the actual oven temperature. Storage method: Refrigerate for 3 days or freeze for 2 weeks, and return to heat before eating. These recipes have been verified by the home kitchen that fillings (such as salted egg yolk, taro paste, etc.) can be replaced according to taste.

Home-made mooncakes not only ensure the health of the ingredients, but also flexibly adjust according to taste.

The production and formula of Mid-Autumn Moon cakes are as follows: Ingredients mooncake skin: white flour, white syrup, alkaline water, oil. The specific ratio is flour: white syrup: alkaline water: oil extraction = 5:4:4:1. Mooncake stuffing: duck egg yellow, red bean paste stuffing. Other: Eggs. Making steps and dough: Mix the white syrup, alkaline water, and oil well, then gradually add the flour to form a dough.