Old Beijing Traditional Moon Cakes, The Fragrant "tilaihong"

Name: Old Beijing Traditional Moon Cakes, The Fragrant "tilaihong"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Cooked flour; 100g All-purpose flour; 100g Low-gluten flour; 30g preserved fruit; 25g Crushed rock sugar; 20g Osmanthus Sauce; 15g Golden Cake Bars; 25g walnut; 6g Pumpkin seeds; 25g peanut kernel; 4g Black and white ripe sesame; 10g Green red silk; 60ml+20ml boiling water; 10g Alkaline Noodles; 170g+20g Soft white sugar; 20g+10g sesame oil; 70g+60g Peanut oil; 20g maltose; 1.5g baking soda; 20g Sugar

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is said that moon cakes appeared in the Tang Dynasty and became more prosperous in the Song Dynasty. It is the most important item when worshiping the moon during the Mid-Autumn Festival. Because moon cakes symbolize reunion, they are called "reunion cakes" in some places. "Yenjing Chronicles of the Years•Moon Cakes" contains: "Moon cakes for the moon are available everywhere, the larger ones are more than a square foot, and the moon toad and rabbits are painted on them. There are those who eat after the sacrifice, and those who eat it until New Year's Eve." Su Dongpo Poetry Yun: "Small cakes are like a chewing moon, with crisp and syrup." Yang Guangfu's "Songnan Caifu" of the Qing Dynasty wrote: "Moon cakes are filled with peach meat filling, and ice cream is sweetened with cane icing." It seems that the moon cakes at that time have been mixed Mooncakes are quite similar now.
The traditional Mid-Autumn Festival is the Reunion Festival, so the ancient poems include "Every holiday season, think about your relatives, and one less person will be inserted in the cornel." That is to say, when the Mid-Autumn Festival comes, everyone is looking forward to reunion. If someone in the family can come to reunite overseas or abroad, they will feel more yearning. This is the characteristic of China's family as a social unit, and the Mid-Autumn Festival is a concentrated expression of this characteristic.
China has been based on agriculture in the past dynasties. The Mid-Autumn Festival coincides with the season of spring and autumn, and agricultural harvests. Therefore, there is a custom of "taro chiefs" in rural areas. The so-called Mid-Autumn Festival eats sweet potatoes and taro. These two root crops are huge and round. It symbolizes harvest and perfection. Gifting moon cakes between relatives and friends also symbolizes completeness and reunion.
On the night of the Mid-Autumn Festival, sitting with a family, having a bright moon in the sky, drinking wine against the moon, or drinking tea and eating moon cakes to help chatting, is also a joy in life. Therefore, moon cakes can be eaten without Mid-Autumn Festival, and Mid-Autumn Festival cannot be eaten without moon cakes. Therefore, Mid-Autumn Festival and moon cakes are closely related and indispensable.
"Zilaihong" is a traditional Beijing-style dim sum. The mooncakes are white before baking, but after being baked, they turn into brownish red magically, and there will be a dark red circle on the top of the mooncakes. The origin of the name "Laihong".
The authentic method of the round red circle on the mooncake is made by boiling one part of water, one part of sugar and half of soda noodles. When this juice is placed on the mooncake blank, the red mark is invisible. Only after the mooncake is cooked, the red circle will appear. This is also the magic of the self-made red mooncake. Next, we will proceed to the specific production of "self-made red moon cakes";"

Old Beijing Traditional Moon Cakes, The Fragrant "tilaihong"

1. Soft white sugar, sesame oil, peanut oil, dried fruits, golden cake bars, osmanthus sauce, rock sugar, walnut kernels, peanut kernels, pumpkin seeds, black and white cooked sesame seeds, green and red silk, cooked flour, all-purpose flour 1, low-gluten flour 1, maltose , Peanut oil, sesame oil, soft white sugar, soda powder, boiling water.

Old Beijing Traditional Moon Cakes, The Fragrant "tilaihong" recipe

2. Pour the assorted nuts, preserved fruit, rock sugar, etc. into a basin and mix well, then pour in soft white sugar, osmanthus sauce and fried dry flour.

3. Finally, pour the mixed oil with peanut oil sesame oil into the basin and grab it with your hands.

4. After grabbing the balls, wrap them in plastic wrap and set aside.

5. Pour flour into a basin and mix well, add sugar and baking soda and mix well, then pour in maltose and oil, and finally use 60ml of boiling water to hydrate the noodles.

6. After the dough is synthesized, wrap it in plastic wrap and relax it for 20 minutes.

7. Divide the loose dough into 8 noodles, each weighing 50 grams, and rub the five-core filling into 8 noodles, each weighing 50 grams.

8. Take a dough and roll it twice.

9. Then fold it up and down.

10. Turn it around ninety degrees and use a rolling pin to roll it into a long, narrow piece.

11. Roll the dough sheet with the palm of your hand.

12. According to this method, finish the 8 noodles one by one.

13. Use a rolling pin to roll the rolled noodle into a round skin, and then wrap it with the five-core filling.

14. Put the filled mooncake blanks neatly into the baking tray.

15. The watermark stamp made by the bottle cap is dipped in a little water, and each mooncake blank is stamped with a watermark, and the blank is finished.

16. Preheat the oven, adjust the temperature to 200°C and 170°C, put the baking tray into the middle shelf of the oven, and bake for 15-20 minutes.

17. After the color becomes evenly light red, it can be out of the oven. So far the operation is complete.

18. After the code plate is a good refreshment for hospitality.

Tips:
Features of self-made red; golden red color, simple shape, full body, thin crust and big filling, crisp outside and fragrant inside, sweet but not greasy.

Tips;

1. To make this traditional Beijing Mid-Autumn Festival snack, the ratio of ingredients is very important.

2. You can also put a small amount of strong-flavor liquor in the filling, which will taste better. Put 10 grams of liquor per 100 grams of filling.

3. If the leather is made without maltose, honey can be used instead. Pure honey or sweet-scented osmanthus honey will taste good.

4. Watermark stamping material; 20 grams of sugar, 20 ml of water, 10 grams of alkaline noodles, (production method; combine sugar, water, and alkaline noodles, boil them on the fire, stir constantly, and wait for them to be boiled. When the color becomes light brown-red, it can be left to cool for use).