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Ingredients for making traditional mooncake crust
Ingredients for baked mooncake crust
Ingredients to make baked mooncake shells you need flour, salt, baking sugar, cooking oil, chicken eggs, peanut butter, then mix well. These ingredients you can easily find at bakeries.
See more: How to make delicious traditional baked moon cakes at home
Ingredients for making flexible mooncake shells
The ingredients for the flexible mooncake shell are similar to the baked mooncakes, including sugar water, flexible cake flour, cooking oil, and grapefruit flower essential oil. Because there is a slight difference, it creates a very unique flavor for flexible mooncakes.
See more : What are the ingredients for making moon cakes?
How to make a baked mooncake shell
How to make baked mooncake crust powder
To make the mooncake crust is very simple, you just need the moon cake flour. Then put about 240g of flour in the bowl. Use a spatula to scrape the dough to make a hole in the middle of the bowl, then add 1/8 teaspoon of salt, 160g of baking sugar, 30g of cooking oil, 1 egg yolk and 10g of peanut butter .
Use your hands to mix all the ingredients until they are evenly combined and then knead the dough into a smooth, elastic mass. Then, you let the dough rest for about 30 – 45 minutes.
How to cook sugar water to make baked moon cakes
The way to make sugar water to make baked moon cakes is very simple, you prepare ingredients including 750ml of water, 1kg of white granulated sugar and 1 lemon (squeeze the juice). You put in a pot 750ml of water, lemon juice and 1kg of white granulated sugar. Then turn on the stove to cook on low heat and gently stir to dissolve the sugar into the water until the color of cockroach wings turns off the stove..
Prepare the filling and baking tools
The ingredients to make the filling and the way to make the baked mooncake are very simple including: Chicken eggs, sausage, pumpkin jam, jam jam, agarwood, cashews, lotus jam, melon seeds, zucchini seeds, white sesame . Eggs you separate the yolk and wash with white wine to remove the fishy smell.
You put the pan on the stove, add the remaining ingredients and stir for about 2 minutes, then add about 50g of sticky rice flour, continue to stir until the ingredients stick together . Finally, you roll the dough into even balls.
Wrap the baked mooncake shell in the filling
You should wash your hands or wear gloves before wrapping the cake. To wrap the baked mooncake shell into the cake, use the dough to flatten the crust into a circle. Then, you put the cake in the middle and gently press the dough with the filling . Squeeze your hand so that the staff is completely inside the crust.
Bake baked mooncakes
Put the cake in the oven with a temperature of about 180 – 190 degrees Celsius. If the cake has a weight of 50 – 75g, bake for about 5-7 minutes. For cakes of 100 – 125g, bake for 8-10 minutes. After baking, take it out and let it cool.
After the cake cools down, brush on the cake a mixture of egg yolks, egg whites, 1-2 teaspoons of unsweetened fresh milk, 1 teaspoon of sesame oil and 1/2 teaspoon of honey. Then you continue to put the cake in the oven for 5-7 minutes at a temperature of 190 – 200 degrees Celsius until the cake is golden brown. Brush over the cake mix again, then let it cool for 24 hours.
How to make a flexible moon cake shell
How to cook sugar water for flexible moon cakes
To cook sugar water for flexible mooncakes, put 1kg of sugar in a pot and boil with 750ml of water. After the sugar dissolves, add the juice of 1/2 lemon and cook for 5 minutes and then turn off the heat. Next, when the sugar water cools down, add 2 teaspoons of cooking oil and a little grapefruit juice and mix well.
How to make flexible moon cake shell dough
You stir the mixture of cake flour, sugar water and grapefruit juice. Use a silicon spatula to spread the powder evenly. Then, use your hands to knead the dough until it becomes a smooth dough.
Prepare the filling and baking tools
To make the filling of potatoes and green beans, you need to boil them with 80g of sugar and 200ml of water, then puree them. Next, you put the pan on the stove, slug with 9g of flour with 70ml of water. Until the filling has a smooth consistency and does not stick to the pan. Then you divide the multiplication into equal parts.
Wrap a flexible mooncake shell in the filling
How to make flexible moon cake is very simple, you need to cover the cake with the cake. First, you put the filling in the center of the evenly spread crust, then fold the edges so that the filling is completely inside the crust.
Notes when making baked and flexible moon cake shells
Note when making baked mooncake crust When cooking sugar water for cakes, you should not stir the sugar water during the cooking process and should skim off the foam to clear the sugar water.
Before baking, if the dough is too dry, you can add a little oil or sugar water. If the dough is too soft, add more flour. Do not put too many cakes in one baking tray. Do not bake the cake for too long, note that the water is at the right temperature and time.
You can vary the green bean, potato or mixed fillings depending on your preference . You should use rock sugar, the cake will give a sweeter taste.
Do not knead the dough for too long, the dough will be calloused, and it will not taste good when eaten.
To be able to enjoy mooncakes, you can find genuine online mooncakes at good prices at Elsaspeak.edu.vn, with many different brands such as Kinh Do mooncakes, Richy mooncakes, and mooncakes. collect Bibica.
Homemade moon cakes are loved by many women because of their meaning. Hopefully with the information from Elsaspeak.edu.vn, you can make a baked mooncake crust, reaching a beautiful, soft, and delicious brown color without drying out.
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