Use equipment: [/b]

Moon cake mold, egg beater, mesh screen, measuring cup, measuring spoon, scraper, vermicelli stick, fine brush, oven.

[b] Material and quantity: [/b]

Peanut oil (3/5 cup), invert syrup (4/5 cup), sugar (1 teaspoon), salt (1/2 teaspoon), soda (1/4 teaspoon), low-gluten flour, caramel (1 teaspoon) and

Step: [/b]

1), mix water, salt, sugar and soda evenly for later use.

2) Add peanut oil into the converted syrup, stir it evenly with an egg beater, then add 1) raw material, continue stirring, and add appropriate amount of caramel to increase the color concentration. Finally, it becomes sticky for use.

3) Sieve the flour with a sieve, pour it into 2) and stir it evenly to form dough.

4) Sprinkle a handful of flour on the table, knead the dough into long strips and cut it into small pieces for later use.

5) Cut the bean paste evenly into small pieces, and the ratio of stuffing to skin is 10: 3.

6) Put a layer of flour on your hand and wrap the bean paste into the dough. When wrapping, turn your hands in the opposite direction to ensure that the skin is evenly covered with bean paste.

7) Sprinkle a thin layer of flour in the moon cake mold, press the 6) into the mold, and tap it left and right once to punch out the shaped moon cake.

8) Leave only the yolk to break up, and brush a layer of yolk juice on the moon cake with a soft brush.

9) Bake in the oven at 375 degrees for 25 minutes.

Method and key points of making Cantonese-style moon cake syrup stuffing

According to the crust, Cantonese mooncakes can be divided into three categories: sugar crust, pastry crust and ice crust. Among them, mooncakes in syrup are the main body, because mooncakes in syrup have a long history and are widely spread. In addition, the skin is soft and moist, with golden red color and great plasticity. Can make different flavors of moon cakes, such as rongkou sweet cake, salty and sweet nuts, and have a long shelf life, which is a major feature of sugar-coated moon cakes. This paper will try the key points of production from the technical level, and communicate with peers in combination with my many years of production experience.

1. Making syrup and keys:

Formula: a. 50 kg of white sugar; 25 kilograms of clear water; B. 50 grams of citric acid; Malic acid10g;

Production: First, put water in a clean copper wok, boil it with strong fire, add sugar and stir until it boils, then cook it with medium fire. When the syrup is boiled to 1 15℃, citric acid and malic acid are added to the syrup in stages to boil to 1 16℃, and then the fire is turned off. Filter the cooked syrup with a funnel and put it in a clean container to stand (wait for freezing) for three days to a week.

Key:

1. Coarse sugar should be selected for boiling syrup, because coarse sugar is a disaccharide extracted and refined from sugarcane, with white color, uniform grain size, looseness, sweet taste, no peculiar smell and easy solubility in water. It is an organic substance that can be changed into a mixture of glucose and fructose with equal weight under the heating of acid or enzyme and water, so it is also called invert sugar.

When cooking sugar, some people will burn it. The reason is: when dissolving sugar, drop the sugar first and then fall into the water, or when you just put the sugar into the water, shovel less, and the sugar will precipitate at the bottom of the pot. Another reason is that the heat is too strong and the cooking time is too long, which will cause sugar paste.

3. Adding citric acid and malic acid to the syrup is a major feature of making Cantonese-style moon cakes. Can make the moon cake skin quickly return oil, golden in color, soft and shiny. But if you put it too much, it won't taste good. It's sour. If you put less, the skin after oil return will be hard and dull.

4. Identify and analyze the concentration standard of syrup:

A. from the perspective of perception. When the syrup is lifted with a trowel, the syrup flowing down from the corner of the trowel is prismatic, and the syrup flowing to the last drop has retraction force.

B. analysis from the antenna. Stick the syrup with your fingers, it will feel sticky when you close it separately, and the frozen syrup will have some resistance when you stir it by hand.

In either case, the concentration of boiled syrup meets the requirements. Judging from the production experience, it is quite safe to switch to instrument measurement now.

5. If the concentration of syrup is too thin, the sugar content of flour will be relatively reduced, and the water content will be high and the gluten will be increased when mixing flour. If you bake too much flour, the moon cake will be easy to peel off and not easy to color, and the edge of the cake will be white and the gloss will be insufficient. If the syrup is too thick, the sugar content of flour will increase relatively, which will lead to the cake embryo shelling and blackening after baking.

6. Cook the syrup with strong fire first, and then with medium fire, so that the water in the syrup cannot be volatile too quickly. If the water evaporates quickly, the syrup at the edge of the wok will start to coke and produce crystals, which will lead to the regeneration of the syrup after cooling. If you cook with slow fire from beginning to end, it will waste time and the consistency of syrup will be difficult to control. Therefore, when boiling syrup, you must first have a big fire and then a medium fire. And the syrup concentration is controlled according to the dry weather.

7. If the sugar mud impurities in the boiled sugar water are not removed or cleaned, after the moon cake is made, the cake skin will appear pockmarked, which will affect the luster, make the moon cake look much inferior, and in serious cases, it will lose sand.

8. When boiling syrup, if the syrup spills, you can add some water to the syrup to make it fall, and reduce the fire to make the water in the syrup evaporate, so as to get mild and pure.

Second, the formula, production and key of syrup skin

Formula: 5000 grams of low-gluten flour; 4000 grams of syrup; 1250g crude oil; 80 ~ 100g water.

Method: A. Flour is pre-screened for later use.

B, firstly, put the syrup into the dough mixer, add the scooped water, and start stirring. After the syrup and the scooped water are mixed evenly, the crude oil is added several times. After fully mixing, add flour and stir well. Put the prepared dough into a clean container and let it stand for about two hours before use. 、

Quality requirements: soft cortex and moderate hardness.

Key:

(1). It is most suitable to use low-gluten flour or special flour for moon cakes as sugar water crust. The suitable wet gluten content is 22% ~ 24%. Medium gluten flour can be used in moderation, but high gluten flour is not suitable. Because of the high gluten strength of flour and the high toughness and elasticity of dough, it is easy to harden, poor plasticity, shrinkage and change during processing, and difficult to operate. After baking, the crust is not soft and delicate, and it is easy to wrinkle, crack, unclear pattern, slow oil return and poor luster.

(2) You must choose high-quality raw oil to make sugar water skin, and it is best to choose the special oil for moon cakes produced by some enterprises in recent years. The reasons are: low fat, moist moon cakes, quick oil return, bright color and fresh taste. The special oil for moon cakes can also prolong the shelf life of moon cakes, because the oil itself will not produce odor, and at the same time increase the flavor and golden color of moon cakes.

(3) Adding a proper amount of scooping water to the dough has several main functions: ①. Neutralize the acid in the converted syrup to prevent the moon cake from souring and affecting the taste. (2) Control the oil return speed and adjust the crust hardness. ③ Make the alkalinity (PH value) of moon cakes easy to color. ④ C0 gas produced when water is neutralized by acid can make moon cakes swell moderately and taste loose. However, if you put too much water, the color of the finished product will appear dull, and the cake crust will be moldy after baking, which will affect the oil return. However, if the scooping water is too little, it is difficult to color the cake embryo during baking, and milky spots or wrinkles will appear on the edge of the cake after baking, resulting in poor appearance.

(4) If the crust and surface of the cake are too soft, it is easy to stick to the cake mold. If it is easy to demould, it will be baked with too much powder, which will easily lead to white spots or peeling on the cake surface and poor smoothness. If the shell is too hard, it is easy to be exposed by explosion when filling. After baking, the finished product has crust phenomenon and poor oil return. After cooling, the crust of the cake falls off, the shape of the cake is dim and the expansion degree is poor.

Third, the production and key of cake stuffing

Formula, manufacturing method and key points of 1. wuren stuffing

Formula: 5 kg of almonds; Lanren 6 kg; 4 kg of peach kernel; 6 kg of melon seeds; 4 kg of white hemp seeds; Raw sugar meat 10 kg; 4 kg of sugar melon; 3 kg of crude oil; Qu liquor1kg; Rose sugar 1 kg; 2 kg of orange cake; 8 Jin of sugar; 9 kg of cake powder; Eight kilograms of water.

Method: A. First, put water into a vessel, add white sugar and stir until it is dissolved.

B. Cut the orange cake and sugar melon into small pieces with a knife.

C. Mix nuts, raw sugar meat, rose sugar, cut orange cake and sugar melon, and then add sake and vinegar.