As the Mid-Autumn Festival approaches, various mooncakes are being made.MooncakesThe “show-off” season has begun, and people are not only focusing onMooncakesthe taste, but also on the appearance and packaging of mooncakes. This requires that the "color, aroma, and taste" are all perfect.So, how can we balance aesthetics and taste when making mooncakes?Today, let's learn about one of the important steps in making mooncakes: making the mooncake dough.

How to make mooncake dough

The "mooncake dough" is the first impression people have of mooncakes. Whether people will choose to try mooncakes depends largely on whether the mooncakes are visually appealing. This is a test of the mooncake maker's skills.So, how can we make mooncake dough that is appealing?How are different types of mooncake dough made?Let's learn about making mooncake dough together.

First, prepare the necessary ingredients: 200g low-gluten flour,maltose160g sugar, 50g oil, 3g amaranth water,green beansandegg yolks;Secondly, familiarize yourself with the dough recipe: dissolve sugar in

microwaveoven at medium heat, then mix with amaranth water, pour in 50g of edible oil and stir well, then sift in 200g of low-gluten flour and gently mix, then knead into a smooth dough and put it in a plastic bag, put it in the refrigerator for 30 minutes; mooncake recipe: according to the size of the mold, for beginners, the ratio of filling to dough is 6:4; press the mooncake dough into a disc and put it in agreen bean pasteball; gently push the mooncake dough upwards to tightly wrap the greenbean pasteball.Finally, seal the dough and knead it into a round shape.

Sprinkle some dryflouron your hands, roll it in flour, and then coat it with a small amount of flour before covering the mooncake ball with a mooncake mold, gently press down.To demold, simply pick up the mooncake mold and gently press down on the handle, and the mooncake will come out.After preheating, place the baking sheet with the mooncake dough in the oven at 220°C for about 8-10 minutes. Remove the baking sheet and let it cool for 5 minutes. Then, brush with egg yolk and bake again at 200°C for about 8-10 minutes, and it's done.

Preheat the oven, place the baking tray with mooncakes in the oven at 220°C for about 8-10 minutes, then take out the baking tray and let it cool for 5 minutes, brush with egg yolk, and then put it back in the oven at 200°C for about 8-10 minutes, and it will be done.After the mooncakes are completely cooled, put them in a sealed bag and oil them.

Although the process of making mooncake dough is quite elaborate, as long as you have enough patience and add various delicious fillings, you will be able to make mooncakes that people love.

How to make Cantonese mooncakesEvery Mid-Autumn Festival, various Cantonese mooncakes will flood the market. These mooncakes come in all shapes and sizes, with a variety of flavors, and merchants are eager to compete for customers.

How to make delicious mooncake dough?Traditional Cantonese mooncake dough is made withpeanutsoil, and the flour can be made with special mooncake flour or a ratio of 1:9 of high-gluten flour to low-gluten flour;( is ) can be made from readily available or a ratio of 1:3 of edible pure baking soda to water;How to make the syrup: boil 250g of water, add 500g of sugar and stir until dissolved, then add 1/4 of alemonjuice and continue to cook over low heat until it reaches about 113 degrees, which takes about 1 hour. During this process, do not stir, and the syrup is ready when it can be pulled into a 1cm-thick line.The mooncake dough must be well-relaxed before using it, which makes it easier to operate.

The most important part is to make the mooncake dough, and then add the filling to make the mooncakes even more delicious. No matter what kind of filling, it must be made with ingredients that have low water content, otherwise the mooncakes will crack when baked. Homemade fillings must be carefully cooked until they form a ball in the pot.

After completing these two key steps, the mooncakes are basically finished. The next step is the important baking and oiling process. This process is also quite elaborate, so if you want to make mooncakes yourself, please be patient!

How to make ice skin mooncakesIce skin mooncakes come from Hong Kong and were invented by Hong Kong's Big Bun in 1989. Big Bun also launched the world's first ice skin mooncakes in 1989, which brought a major change to the 700-year-old mooncake market and quickly gained popularity worldwide among Chinese people.Ice skin mooncakes are called that because they violate the traditional mooncake-making method. All traditional mooncakes are made with syrup, and the color is golden. Ice skin mooncakes use ingredients such as

rice flourto make, and the mooncakes are white in color. They are stored in the freezer, and when sold, they are stored in the refrigerator.Because of the high operating cost and temperature maintenance, they have not been widely promoted across the country.However, they still cannot stop people from pursuing ice skin mooncakes. They are willing to spend a lot of money to buy authentic Hong Kong ice skin mooncakes.What distinguishes ice skin mooncakes from Cantonese mooncakes and Suzhou mooncakes is that they do not require baking, and the process is simple and saves energy. The texture is crispy and smooth, with a slight elasticity, and the color is pure white. This is why they are so popular.

The process is also relatively simple. For the dough, you only need to

wheat flour120g, sugar 3 tablespoons, cocoa powder 3 tablespoons, and 30g of unsalted butter and 120ml of cold water.For the filling, you need100g cream cheese, 50g cheese, 50g of red bean paste, 1 and 1/2 teaspoons of coffee powder, and 50g of sugar and 3 pieces of Oreo cookies.After preparing the ingredients, first mix the wheat flour, sugar, and cocoa powder, then add the softened butter and knead it into a smooth dough, cover it with plastic wrap and let it rest for 10 minutes.Then, place the Oreo cookies in a plastic bag and crush them with a rolling pin.Next, soften the cream cheese and mix it with red bean paste, coffee powder, sugar, and crushed Oreo cookies.After the dough is made, place a small amount of flour in the mooncake mold to prevent sticking. Then, press the dough into a disc and place it in a mooncake filling ball. Gently push the dough upwards to tightly wrap the redbean pasteball.Finally, seal the dough and knead it into a round shape.Sprinkle some dryflouron your hands, roll it in flour, and then coat it with a small amount of flour before covering the mooncake ball with a mooncake mold, gently press down.To demold, simply pick up the mooncake mold and gently press down on the handle, and the mooncake will come out.Mix flour, sugar, and cookie crumbs, then refrigerate for 40 minutes.Preheat the oven, place the baking tray with mooncakes in the oven at 220°C for about 8-10 minutes, then take out the baking tray and let it cool for 5 minutes, brush with egg yolk, and then put it back in the oven at 200°C for about 8-10 minutes, and it will be done.

After the mooncakes are completely cooled, put them in a sealed bag and oil them.

Now, please share your ideas with me so that we can make "mooncakes that are not finished" more valuable.Some people don't like sweets, and some families only have a few people, but they have several boxes of mooncakes. It always feels like the mooncakes can't be finished in a short time. What should I do?

If the mooncakes can be eaten within two or three days, you can store them at room temperature. Mooncakes that are not eaten should be stored in the refrigerator with the original packaging.Low-sugar mooncakes and soft-textured mooncakes are more difficult to store. Without preservatives, they are easily prone to mold or spoilage. Pay attention to the shelf life and storage temperature recommendations on the packaging. It is best not to freeze mooncakes, as the texture will change after freezing.

Additionally, if you pay attention to nutritional balance, try to control the amount of mooncakes you eat, and you can also incorporate them into your daily healthy diet.Because mooncakes are easy to eat and have a high energy content, if there are not too many leftover mooncakes, you can use them as:BreakfastSnackEat slowly, one piece at a time, and pair withMilkOrSoy milkYou can also add a slice of；Whole wheat breadAnd some fruit, which is also very delicious.If you like sweets, you can also make other delicious dishes from the remaining mooncakes.Cut the mooncakes into slices and place them inCoarse grainsTo eat, or take out theDatesPaste, bean paste filling, and mix it withEight-treasureRiceAndOatsRice, which is also a delicious dish on the table.

Besides the above methods, are there other ways for everyone to share with me?Please also feel free to share your suggestions, so that "unfinishable mooncakes" can be more valuable.