MonthCakeIt should be that people eat more around Mid-Autumn Festival, which is alsoMooncakeseason, and recently there have been reports that mooncakes sold by some people were accidentally stored for 10 years and were still intact after being taken out. This makes people wonder what preservatives are added to mooncakes sold outside, and how long the mooncakes bought by themselves have been made.If everyone knows how to make mooncakes and the recipes, they can make them themselves when they want to eat mooncakes.

How to make mooncakes: Five-Nut Mooncake

IngredientsPreparation

Flour40 grams, 180 grams of syrup,NutsPeach150 grams of nuts,RaisinsDriedA little,Peanuts120 grams of chopped, a little alkaliPeanuts50 grams, whiteSesame50 grams, a little oil,Black sesame50 grams,GlutinousRice flour50 grams,Egg yolkA little water.

Steps

1, Add oil, alkali and syrup to the flour and knead into a dough for 1 hour;

2, Roast the peanuts, walnuts, black and white sesame seeds, and peanuts, and press the ones that need to be crushed;

3,Glutinousrice flour,MicrowaveMiddleSteamCook, then pour into the bowl of five-nut, mix well, add oil, sugar and water to make a five-nut filling;

4, Divide the five-nut filling into 60 grams each, and divide the dough into 40 grams each, then wrap in the five-nut filling;

5, Then press, fold, put into the mooncake mold and form, and put into the baking tray, and put into a preheated 180 degreeOvenBake for 5 minutes;

6, After taking out, brush with egg yolk and bake for 20 minutes, then take out and cool, and it can be left for 2 days.

How to make mooncakes: French Mooncake

Ingredients Preparation

Butter5 grams, low-gluten flour 120 grams,ChocolateCustard sauce 150 grams,Eggs1, 20 grams of coconut flakes, 70 grams of powdered sugar,Hazelnut50 grams, a little salt.

Steps

1, Roast the hazelnuts in the oven for 5 minutes, then peel and chop and mix with the chocolate sauce to make the filling;

2, Cut the butter into small pieces, soften and mix with powdered sugar, then gradually add egg liquid and knead evenly until the volume expands;

3, Then add coconut flakes and low-gluten flour and knead into a dough;

4, Press 25 grams of butter into a thin sheet and attach to the mold, then press to fit, and then add 20 grams of filling;

5, Then take a little dough to seal the edge, and then put into the preheated 180 degree oven, brush with egg liquid and bake for about 25 minutes.

How to make mooncakes: Crust Mooncake

Ingredients Preparation

Flour,Lard，Sugar,Milk,Peanut oil, whiteBean，LargeDate，Cooked glutinous rice flour.

Steps

1, Wash and soak the white bean for 24 hours;

2, After soaking, tear off the outer skin, add water, and stew in a pressure cooker, then press into a paste;3, Pour the cooked beans into the pot, add fine sugar, and stir-fry, then gradually add large soybeans oil;4, When it becomes thick and hard, add cooked flour, and stir evenly;

4,

Date

Wash and peel, then cook and make into a paste, and mix with white bean paste, and divide into 35 grams each;5, Use flour, lard, milk, and make oil skin, oil paste, and relax for a moment, and then divide into small dough;6, Wrap the oil skin with oil paste, and tighten, and then roll into a long strip, and roll into a circle, and relax again;

7, Wrap the skin with filling, and tighten, and then put into the baking tray;

8, Put into a preheated 170 degree oven for 10 minutes, then turn it over and bake for 10 minutes, and finally bake until crisp.

How to make mooncakes: Ice Skin Mooncake

Ingredients Preparation

Cake

Flour 120 grams,

Rice flour120 grams, mung bean starch 70 grams, white sugar 60 grams, milk 400 grams, oil 70 grams, a variety of fillings.Steps1, Mix all the powders with white sugar, then add milk and oil and mix;

2, Stir until no dry powder, then steam in a steamer for half an hour;

3, Take out and cool, then knead into a smooth dough, and put it in the refrigerator for 2 hours;

4, Divide the refrigerated dough into 38 grams each, and divide the filling into 25 grams each, and press the ice skin into a thin sheet, and wrap in the filling, and then press and mold into mooncakes.

Tips

After making ice skin mooncakes, the taste and texture are better when cold, but the storage time is 3-5 days.

Tip

After making the mooncakes, refrigerate them for a better taste and texture. However, they should only be stored in the refrigerator for 3 to 5 days.