Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes

by Espresso light mood

4.8 (1)
Favorite

Difficulty

Hard

Time

30m

Serving

2

Compared with the Cantonese-style thin-crusted mooncakes, I still prefer the traditional meringue mooncakes, especially the five-core-stuffed mooncakes. The filling is chewy, crispy, and the outer skin is soft, especially fragrant. In addition, I personally select fresh ingredients. Hygiene, rest assured, the taste will never lose to the takeaway.

Precautions for eating moon cakes: Baidu information

1. Eat salty first, then sweet. If there are two kinds of moon cakes, sweet and salty, they should be tasted in the order of salty first, then sweet, otherwise they won’t taste.

2. Taste moon cakes with tea. If you eat too much moon cakes, it is easy to get greasy. If you drink a cup of light tea (preferably scented tea), eat and drink at the same time, the taste is even more wonderful.

3. Eat moon cakes in moderation. Moon cakes contain high sugar and oil (oil food) fats. If you eat too much, it will cause gastrointestinal discomfort, especially for the elderly, children (food for children) or those with weak gastrointestinal function. Note that it must be appropriate.

4. Eat fresh moon cakes. People tend to buy many moon cakes at one time during the holidays. Long-term storage of moon cakes can easily cause the fillings to deteriorate, and food poisoning can easily occur after eating. Therefore, moon cakes are best to buy and eat.

During the holidays, most families buy mooncakes until after the festival, or even longer. In order to prevent the deterioration of the mooncakes, the leftover mooncakes should be properly preserved.

The fillings of mooncakes are generally divided into two types: soft and hard. The soft filling contains more water and can only be stored for about 7 to 10 days, while the hard filling mooncakes can be stored for about 1 month. For those families who have not used the refrigerator, Mooncakes are generally not suitable to be stored in a sealed container for long periods of time. It is best to store them in a bamboo basket with a piece of clean paper on the top, and then hang them in a cool and ventilated place. For boxed mooncakes, open the lid of the box to make it ventilate. In addition, because moon cakes contain a lot of fat, they should be kept away from light to prevent the fat from oxidizing and rancidity.

Mid-autumn moon cakes are seasonal foods. They are most suitable to be produced, sold or bought and eaten now. They should not be left for too long to maintain the color, fragrance, taste and special flavor of the moon cakes.
The ratio of the outer skin to the inner filling is 1:1, or 2:1. It depends on personal preference. I prefer to eat the skin, so I use the ratio of 2:1, taking 8 mooncake molds of 63 grams as an example, the skin is 40 grams, 23 grams of stuffing.

For moon cake filling method, click on the link below [Five-Ren Filling]:
http://home.meishichina.com/space-42236-do-blog-id-361452.html"

Ingredients

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes

1. Put the flour in the raw material of the oil skin in a basin, dig a hole in the middle, and pour the oil into a syrup.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

2. Then put caramel.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

3. Pour water.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

4. Stir all the liquid in the middle with chopsticks.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

5. Then use a circular motion to mix the noodles and liquid evenly.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

6. Knead it into a soft and smooth dough with your hands.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

7. Shortbread making: Ghee is softened at room temperature and mixed with flour.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

8. Knead into a ball.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

9. Put the two kinds of dough in a fresh-keeping bag and let them relax for 1 hour.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

10. After relaxing, roll out the oil crust and put the oil pastry in the middle of the oil crust.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

11. Wrap the shortbread with oil crust.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

12. Close it up and let it stand for 5 minutes.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

13. Shape the wrapped dough into a rectangle.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

14. Roll into a large piece of about 0.3 cm.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

15. Roll up from bottom to top.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

16. Roll into a cylindrical shape with a diameter of about 3 cm.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

17. Cut into small doses with a knife.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

18. Then squash.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

19. The section is folded into a circle in the middle.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

20. Squeeze with the mouth facing upwards and relax for 10 minutes.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

21. Put the fillings on after relaxing.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

22. Wrap it up and squeeze it tightly.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

23. Spheronization.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

24. Wrap all the raw mooncakes in turn.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

25. Put the wrapped dough into the moon cake mold with the mouth facing up.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

26. Press out moon cakes on the baking tray.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

27. Spray clean water on the surface of the green body, put it in the preheated oven at 200 degrees, and bake it until the surface is colored, about 5 minutes.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

28. After the surface is colored, brush the egg liquid on the surface of the mooncake twice, then put it in the oven and continue baking until the mooncake is cooked through, about 15-20 minutes. After the test is completed, take it out to cool and store it in the fresh-keeping box. Please adjust the time according to the temper of your own oven temperature.

Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes recipe

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