(Calculated by 50 kg of finished product) Special flour 17.5 kg of standard flour 7 kg of white sugar 12 kg of green plum 1 0.25 kg of honey 1 kg of peach kernel 500 g of melon seeds 500 g of sesame seeds 500 g of preserved fruit10.5 kg of orange cake 750 g of roses 500 g of osmanthus fragrans.

1. Material preparation: cut the preserved fruit into even small pieces (not chopped), wash the sesame seeds and stir-fry them with low fire, paying attention to keeping the original color of sesame seeds; All kinds of nuts (peach kernel, melon seeds, etc. It must be baked to make the taste pure. The syrup should be purified with egg liquid, and the pulp mouth should be moderate. The stuffing should be cooked with cooked noodles that are steamed at high temperature and look like fine sand, so as to ensure the stuffing is moist. Vegetable oil for stuffing, especially soybean oil, should be cooked in advance, thoroughly cooled and odor removed. 2. stuffing: pour the cooked noodles on the table and push them into a circle. Put all kinds of small ingredients into the circle, and add osmanthus, rose sauce, etc. Then add sugar and oil according to the proportion of raw materials and stir quickly. Be careful not to stir too much. The hardness of the filling should be moderate, and the desired flavor type should be highlighted. 3. Mixing powder: first mix the crispness, then mix the pulp skin. When stirring the pulp skin, first pour the cooled pulp into the blender, and at the same time pour the oil until the oil does not float or sink. After full emulsification, slowly pour in the special powder and stir it into a smooth and tough dough. 4. Filling: First, wrap the pastry and the pulp according to the ratio of 1: 2.5, roll them into sheets, cut them into eight strips, and roll them up for later use. According to the ratio of each kilogram 10, and the ratio of cake crust to stuffing1:1,the spherical cake blank should be wrapped tightly. 5. Forming: According to the different fillings and tastes of Sichuan crisp moon cakes, different molds are selected. When carving, it should be flattened to prevent concave heart, partial head and flash; Clear pattern and full shape are required when demoulding. After the pallet is coded, handle it carefully and leave a proper spacing. The egg liquid on the surface of the product should be evenly and properly applied. 6. Baking: baking in a converter at a temperature of 180 ~ 190℃ with a maximum temperature of 200℃ for about 12 minutes. The product has uniform fire color, brownish yellow surface, milky white wall, small cracks and reddish bottom. quality standard

Shape: regular appearance, clear pattern, round, oval, rectangular, pentagonal and other shapes. Color: the surface is brownish yellow, the bottom is brownish red, and the wall is milky white. Organization: The skin is crisp and soft with distinct layers. Palate: light and pure, with fruity and rose fragrance.

The method of egg crisp moon cake skin and the details of formula and ingredients

Medium gluten meal 150g lard 1 10g.

Water 65g, low-gluten flour 120g.

Detailed steps of making crispy egg yolk moon cakes

1. In the raw material of oil skin, lard is added to the sieved medium gluten powder and rubbed into crumbs by hand.

2. Knead with water until the surface is smooth, put it in a safety bag and let it stand for 30 minutes.

3. Add the lard in the crispy raw material to the sieved low flour and knead it evenly by hand.

4. Soak the raw salted egg yolk in yellow wine for a while and dry the surface.

5. Bake in the oven 150℃ 10 minutes or so, and everything will split in two after cooling.

6. Divide the red bean paste into 25g pieces, and put half a salted egg yolk in each piece.

7. Loose oil skins 18g/ block, cakes 12g/ block.

8. Round and flatten the oil skin, put a pastry on it, wrap it like a steamed stuffed bun and put it away.

9. Take a cake and roll it into a beef tongue.

10, roll this end into a cylinder from your side, with the closed side facing up, and relax 15 minutes.

1 1, roll the pipe into strips after relaxation.

12, roll it up again, turn it down and relax for 20 minutes.

13, after relaxation, take a seal up, press the thumb from the middle, and gather the four corners to the middle to form a sphere.

14, rolled into a circle, wrapped with stuffing, folded, closed and put into a baking tray.

15, brush egg yolk liquid on the surface, sprinkle a little sesame seeds, and bake in the middle layer of the oven at 180℃ for 30 minutes.

The method and formula of baking raw materials for crisp moon cakes;

Meat stuffing raw materials: 300g pork stuffing, chopped green onion, Jiang Mo, salt, soy sauce, pepper, chicken essence, salad oil and sesame oil.

Eggs 1, appropriate amount of starch.

Production process:

1. Add chopped green onion, Jiang Mo, salt, soy sauce, pepper, chicken essence, salad oil and sesame oil into the meat and stir well.

2. Beat an egg and stir in one direction to make minced meat.

3. Add appropriate amount of starch and stir well.

4. The stirred meat stuffing is very sticky.

Water-oil skin: flour 250g, water 125g, sugar 25g and lard 40g.

Crispy: low flour 200g, lard 100g.

Baking process:

1. Mix the oily skin and crispy raw materials into dough and relax for 20 minutes.

2. The oil skin and oil crisp are divided into 20 parts (about 22g oil skin, oil crisp 15g).

3. Take a piece of oil skin and knead it into a dough.

4. Put it in the tiger's mouth and knead it slowly.

5. Cover with plastic wrap and relax 15 minutes.

6. Take a small dough, flatten it, and roll it up and down from the middle into an oval shape.

7. Turn up from top to bottom.

8. Roll the back cover in turn and loosen the plastic wrap 15 minutes.

9. Roll it into an oval shape and roll it up.

10, roll in turn and then relax 15 minutes.

1 1, and the loose dough is squashed.

12, roll thin into round cakes with a rolling pin.

13, take the meat stuffing and put it in the middle of the round cake.

14, wrap it slowly, pull off the extra noodles of the cat and pinch them tightly to avoid exposing the stuffing.

15, gently press the wrapped round cake.

16, put the round cakes into the baking tray.

17. Preheat the oven 170 degrees, bake for 10 minutes, then take out the dough, bake for another 8 minutes, take out the dough again, and bake for about 7- 8 minutes.

Method for making crispy moon cakes

Low gluten flour 100g, invert syrup 80g, vegetable oil (peanut oil) 25g, water1g.

working methods

1. Making crust: Sieve low-gluten flour, pour invert syrup and scoop water.

2. Put 25 grams of peanut oil in several times.

3. Stir the scraper evenly

Make dough

5. Roll it into a round strip, wrap it with plastic wrap and let it stand at room temperature for two hours.

6. The process of wrapping moon cakes: after pressing the crust into a round cake in your hand, put in the stuffing and slowly push the crust with the root of your thumb.

Final sealing

8. Round (the ratio of skin and stuffing is 1: 4)

9. Put the glossy side of the moon cake dough into the mold.

10. Hold the lower part of the mold by hand, press and lift the mold by hand, and press out the moon cake pattern.

1 1. After baking for 5 minutes, take out the egg yolk liquid and brush the middle and upper layers at 200 degrees 15 minutes.

Method for making moon cake skin and preparation of formula pulp skin

Materials: invert syrup (2 10g), peanut oil (90g), alkaline water (15g) and low-gluten flour (300g).

Production method:

1. Pour alkaline water, invert syrup and peanut oil into a mixing tank, and stir until the color is cloudy for later use; 2. Method 1 Add low-gluten flour, stir until the dough surface is bright, and then put it in a cold storage room to relax for more than 4 hours (alkaline water can be dissolved by alkaline powder and water at the ratio of 1: 4).

I think your problem should be lack of oil.

Ordinary moon cakes

Leather formula:

Mix white syrup, alkaline water, raw oil and flour bit by bit to make dough.

The ratio of flour, white syrup, alkaline water and crude oil is 5:4: 1.4: 1.

Wuren moon cake

1, 5000g of low-gluten flour, 2,1400g of crude oil, 33,750g of maltitol solution, 4,75g of alkaline water,

Method for making leather:

1, maltitol solution and alkaline water are stirred evenly first;

2. Add crude oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir it evenly and magnetically wet it;

4. Use the dough 30 minutes after waking up.

Method one

food

Ingredients: invert syrup 150ml, low flour 200g, salad oil 40ml, (the original salad oil 60ml, according to this amount, the dough is very wet, so I think it should be reduced), scoop water 1/2 tsp, and emulsifier 1/2 tsp.

Surface decoration: 1 egg yolk+1 tablespoon egg white and mix well.

Stuffing: 650g red bean stuffing, 200g lotus paste stuffing and 6 salted egg yolks. The total weight is controlled at about 900g.

The ratio of shell to stuffing is 1: 2.

A mold I used was 125g, with 42g crust and 83g stuffing.

The other mold is 63g crust 2 1g, and the filling is 42g.

1, invert syrup+scooping water+emulsifier, and stir evenly.

2, pour salad oil and mix well, you can pour a little.

Making method and formula of soft moon cake skin;

White flour, duck egg yolk, red bean paste stuffing, white syrup, alkaline water, raw oil, eggs.

Production method:

1. Mix white syrup, alkaline water, crude oil and flour bit by bit to make dough. The ratio of flour, white syrup, alkaline water and crude oil is 5: 4: 1.4: 1.

2. Make the mixed flour into small dough of the same size and roll it into cakes for later use.

3. Knead the bean paste into a small round cake, wrap it in duck egg yolk and wrap it tightly into a stuffing ball.

4. Wrap the stuffing into the rolled bread and knead it into a ball.

5. Prepare a wooden moon cake making mold, add a little dry flour, put the stuffed dough into the mold, compact and flatten it, and then buckle it out of the mold.

6. Mix egg liquid with eggs at the ratio of 3 yolks 1 whole egg for later use.

7. Put the moon cakes in the baking tray, brush with a layer of prepared egg liquid, and then put them in the oven.

8. oven temperature 180 degrees, baking for about 20 minutes. Take it out once in the middle and brush the egg mixture again.

The above method is the making method of soft-skinned moon cakes.

In the process of baking moon cakes, we should pay attention to the following points:

1. The proportion of dough should be flexibly controlled according to the raw materials used at home.

2. It is best to use raw egg yolk for duck egg yolk in stuffing. When baking moon cakes in this way, the oil in the yolk will melt into the moon cake skin.

3. When the moon cake is taken out of the mold, the force should be even, and it is not allowed to be used repeatedly. Generally, moon cakes can be pulled out with side buttons and reverse side buttons. It is not advisable to put more dry powder in the mold.

4. The baking time in the oven should be controlled according to the size of moon cakes, or you can turn on the oven when baking to avoid scorching.

In order to make the baked moon cakes more fragrant, you can add a little less butter to the dough, but remember not to add more to avoid crispness.

Making method and formula of double-crisp moon cake: flour, minced meat, sugar, soy sauce, salt, cooking wine, Jiang Mo and chicken essence.

Special raw material: ghee, which is called shortening in English, is a white solid oil with scales printed on the wrapping paper. If you can buy lard, you can use lard instead.

Exercise:

1. First, add salt, sugar, chicken essence, soy sauce, cooking wine and Jiang Mo into minced meat, and then stir evenly in one direction. If it is too dry, add a little water and continue stirring until the water and meat are mixed and stuck together, and put it in the refrigerator for later use.

2. Oil-water noodles: 1.5 cup flour, 4 tablespoons ghee, 1 tablespoon sugar, 70 hot water. Knead these things into smooth dough. If it is too dry, add some hot water.

3. Crispy: 1 cup flour, 4 tablespoons butter, knead into a ball. Be patient, it's loose at first, but it will stick together after rubbing for a while.

4. Wrap the pastry on the water surface and oil surface, and press upward to seal it. Sprinkle dry flour on the chopping board and roll the dough into a dough sheet with a thickness of 1 cm. [here. Sissy Princess River]

5. Roll the pastry into long strips and cut into pills.

6. Press the paste directly (I mean the cut surface of the paste is still facing left and right, so that the dough will have a layered feeling), wrap it in meat, and seal it to make moon cakes.

7. Put the moon cake on a hot pot, seal it down, cover the pot, and bake it on low heat. After both sides are golden, bake with low fire until the edge of the moon cake is milky white and crisp, and then take it out of the pot.

How to make a thousand layers of crisp moon cakes and how to eat them well;

60g of water, 0/5g of sugar/kloc-,200g of common flour and 65g of edible oil.

working methods

1. Prepare water-oil crust and shortcake crust;

2. Divide the water-oil skin and the oil cake into several equal parts, and wrap the oil cake with the water-oil skin to form a cake blank;

3. Roll the biscuits into long strips, then roll them into long strips and then roll them up;

4. Divide each biscuit into two parts from the middle, and each part is rolled into a round pill;

5. The meat stuffing is wrapped in the middle of the cake blank, and the cake blank is turned over;

6. Brush with egg liquid. Preheat oven 180 degrees for 5 minutes and bake 18 minutes.

skill

Recipe of meringue: prepare two kinds of meringue, one is oil meringue and the other is meringue. Let's start with water-oil skin: 60g of water, 0/5g of sugar/kloc-,200g of common flour and 65g of edible oil. Edible oil can be mixed with pork chop oil and salad oil, or butter. There is duck oil at home, which comes in handy. Let's talk about cakes first: 200 grams of ordinary flour and 0/00 grams of edible oil/kloc. Edible oil is the same as above.

material

Butter beans150g, water 600g, maltose100g, maltose 25g.

The practice of mooncake stuffing:

1. Wash the butter beans first and soak them in 3 times of water for 4 hours.

2. Put the butter beans into the boiled water reserved in advance, and cook with strong fire until the beans can peel off, and then cease fire.

3. Cool in cold water and peel.

4. Put the cooled 3 into the blender.

5. Beat 4 into mud

6. Pour 5 pounds into the cloth to squeeze out the water.

7. Put 6% Bai Fenghuang bean paste into the pot and cook until the water evaporates slightly.

8. Add cotton sugar and mix well.

9. Finally, add maltose and mix well, then stir-fry over low heat until the soft candy dissolves.

10. Stir-fry until it does not stick to the pan, and let it cool for later use.